Mens Health Australia May 2017

108 MAY 2017

THE SIMPLE SECRET TO INFUSING

YOUR FEASTS WITH EVEN MORE

DELICIOUSNESS? HIT THE PILLOW

YOUR GRANDMA WAS RIGHT: dishes

like the stew shown above – chicken,

smoked sausage and farro – always

taste better with time. Why is that,

exactly? “Sulphur-containing compounds

found in onions and garlic react with water,

air or acids and are chemically transformed

into new and improved flavours,” says Dr

Guy Crosby, co-author of The Science of Good

Cooking. The same goes for curries, lasagne

and bolognese. Crosby says slowly braising

the meat at a steady temperature in beer,

wine or broth helps turn the ingredients

tender and moist. Just be sure to sear meats

before adding liquid, he says. That way you

deepen their rich, savoury flavours.

Degree of

expansion that

high-moisture

foods like soups

and stews can

undergo during

freezing, says

Brewer. So leave

some space

between the top

of the food and

the container lid.

10 %

LEFTOVER LAW #3

Slow-simmer

chicken,

sausage, and

farro stew.