When Franklin is strapped for time, but still wants to prepare a satisfying and delicious steak at home, he recommends turning to the oven. Slow-roasting in the oven is a longstanding technique that works as well for chicken as it does for nice juicy cuts of steak. When Franklin slow roasts, he likes to "bring other flavors in like garlic, or ... dry-brining for a big roast before cooking it down." Dry-brining is a technique in which a mixture of spices and salt are rubbed into a steak before cooking to help enhance the flavor of the meat.
Looking to amplify your flavor profile even further? Franklin incorporates a more traditional cooking style into his repertoire by preparing a beef stock. "If you're roasting bones and going through all the steps and getting a little more Frenchy with it ... you won't get the smokiness [that you would from a smoker], but you can get the same appeal." Franklin develops those sought-after roasty flavors by achieving a Maillard reaction, which is a chemical reaction that results in intense tastes and smells and is often accompanied by a rich browning on the surface of whatever you're cooking.
For more tips on cooking meat, check out "Franklin Smoke", which is now available for purchase here.
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2023-06-24 18:00:00Z
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