Kate Heyhoe

Kate's Global Kitchen


Scoring Points


Scoring Points 
Want to kick-off the football season with big points? Know how to score. I don't mean throwing a Hail Mary pass or kicking a 50-yard field goal. and no, scoring doesn't involve flexing one's biceps, flirting, imitating Arnold Schwarzenneger or indulging in an innocent slap and tickle. I'm talking about infusing steaks, chicken and vegetables with infinitely more flavor, just by wielding a few nimble knife strokes.

Scoring happens when you make parallel gashes in a food, generally about 1/4-inch deep, and about 3/4-inch apart. For best results, after scoring in one direction, score again at a different angle, to make a diamond pattern.

Beauty, it's been said, is only skin deep. Marinating isn't much deeper. Marinades do add flavor, but the flavor doesn't penetrate much more than 1/4-inch deep. Some think that longer marinating times increase the flavor, but actually the acids in a marinade gradually begin to break down the proteins (thus tenderizing tough cuts), making meats and poultry mushier but not necessarily more flavorful inside.

Scoring, though, increases flavor three ways. First, the gashes allow the marinade to get deeper into the meat. Secondly, the scored gashes trap more flavorful ingredients: they make perfect pockets for rubbing garlic, fresh herbs, onion, and other seasoning bits into, which might otherwise fall off the meat's surface. and finally, if the grill is hot enough, the scored edges of the food will slightly crisp and char, adding texture and a smoky, caramelized flavor.

Another advantage of scoring is that it helps foods cook more evenly. Chicken breasts, for instance, are naturally thicker at one end than the other. A slightly deeper score in the thick end allows it to cook quicker, so that the thinner end doesn't dry out in the time it takes for the thicker area to cook.

Kate Heyhoe
The Global Gourmet




Kate's Global Kitchen for September, 2001:

09/01/01 Scoring Points
09/08/01 Last Blast Gazpacho: Tomato and Watermelon at Summer's End
09/15/01 Smokin' Rosemary
09/22/01 Winners Announced: Haiku of Food Contest
09/29/01 The Misleading Curry Leaf


Copyright © 2001, Kate Heyhoe. All rights reserved.


Current Kate's Global Kitchen
Kate's Global Kitchen Archive


This page created September 2001


The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home