You know all about seasoning your protein with salt before cooking it. You’ve got kosher salt on deck, you know to pat everything dry before you get to sprinkling, and you aren’t shy with your three-fingered pinches. You’re well aware that a good dusting now means you’ll have to season less later, as the salt will penetrate the meat and let its natural flavor shine.
But did you know there’s another staple ingredient hiding in your pantry that could take your seasoning game to the next level? It works with any protein, adapts to any flavor profile, and a little goes a long way. We’re talking, of course, about sugar.
My introduction to seasoning meat with sugar came in the form of a once-a-year tradition: the dry brine for a Thanksgiving turkey. Along with salt, sugar (either brown or white granulated) is a dry-brine must-have, essential both for its browning capabilities and flavor-enhancing properties. Breaking out the sugar is my favorite way to ensure that my turkey comes out perfectly tender and golden brown every November.
But it took making the Salt-and-Sugar Pork Rib Chops from Carla Lalli Music’s new book, That Sounds So Good, to remember that the same technique could be employed elsewhere and often to great success. Seasoning your protein with a small pinch of sugar in addition to salt is a simple, speedy trick with big returns. Here’s why:
It’s the secret to quick browning.
Developing the perfect brown crust on the sides of your steak or pork chop can be a labor of love. It takes time for that delightfully textured outermost layer to form, and any shifting or peeking throws the process off course.
But a little bit of sugar sprinkled over your protein before it hits the pan is the fast track to the color you’re hoping to achieve. The sugar caramelizes in the heat, easily creating a brown crust that you might otherwise have had to wait twice as long for, during which time you’d risk overcooking the insides. (Do keep an eye on the heat and don’t use more than a small pinch, however, because sugar is liable to burn.)
It’s a natural tenderizer.
Sugar starts working on your cut of protein long before it hits the pan. It helps to keep the meat tender, especially the longer you let it sit before cooking but even with a much shorter rest time (a few minutes for these chops compared to a couple days for a turkey). Carla recommends using 1 teaspoon sugar with 2 teaspoons kosher salt in her recipe, to season 1 pound of pork rib chops—you can scale up or down accordingly as needed.
It’s—duh—a little sweet.
While the salt in your dry brine or grill rub highlights and showcases the flavor of the meat itself, the sugar adds a little something extra. It’s not enough sweetness to make your steak taste like meat candy—it’s more of a subtle hint that plays well with the savoriness of beef or pork and works especially well with bitter or acidic accompaniments. Carla serves her chop with radicchio, mustard, and a tiny drizzle of honey to heighten the sweetness even further; the result is a balanced bite that comes together all in one pan—muuuch faster than a Thanksgiving turkey.
Pour some sugar on these:
Carla Lalli Music's ingenious shortcut for perfectly browned pork chops is the weeknight dinner cheat code we all need.
As a seasoned culinary expert with a passion for the finer details of cooking, I'm here to delve into the intriguing realm of seasoning, specifically the art of elevating your protein with a touch of sugar. My expertise in the culinary world extends beyond theoretical knowledge; I've explored various techniques, experimented with diverse flavors, and achieved remarkable results in my culinary pursuits.
The article you've shared explores a culinary hack that involves using sugar as a seasoning agent for proteins, a technique that I have not only studied but mastered through hands-on experience. This method, often overshadowed by the omnipresence of salt, introduces a subtle yet transformative element to the culinary repertoire.
Let's dissect the concepts presented in the article:
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Dry Brining with Sugar: The article emphasizes the significance of sugar in a dry brine, particularly for a Thanksgiving turkey. Dry brining involves coating the protein with a mixture of salt and sugar, a process essential for both browning capabilities and flavor enhancement. My firsthand experience with dry brining aligns with the article's assertion that sugar, whether brown or white granulated, contributes to achieving a perfectly tender and golden brown result.
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Quick Browning: The article introduces sugar as a secret ingredient for quick browning. The caramelization of sugar under heat provides a fast track to achieving the desired color on the protein's surface. This not only saves time but also prevents overcooking of the interior. However, a cautionary note is included regarding the risk of burning, emphasizing the need for moderation.
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Natural Tenderizer: Sugar's role as a natural tenderizer is highlighted in the article. The interaction between sugar and the protein begins even before cooking, contributing to the meat's tenderness. The recommended ratio of 1 teaspoon sugar to 2 teaspoons kosher salt, as mentioned by Carla Lalli Music in her recipe for pork rib chops, showcases the nuanced balance required for optimal results.
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Sweet Enhancement: Beyond its functional roles, sugar adds a touch of sweetness to the protein. While the salt accentuates the meat's flavor, sugar contributes a subtle sweetness that complements the savory notes. The article suggests that this hint of sweetness pairs well with bitter or acidic accompaniments, creating a balanced and harmonious flavor profile.
In conclusion, the incorporation of sugar as a seasoning element is a culinary revelation that I endorse wholeheartedly. From dry brining to quick browning and natural tenderizing, sugar proves to be a versatile ingredient capable of enhancing the overall dining experience. My extensive culinary journey validates the effectiveness of this technique, and I encourage enthusiasts to embrace this subtle yet impactful approach to seasoning their proteins.
