Scoring Meat - Technique for Better Flavor
Learn how proper scoring helps marinades and spices penetrate meat.
Photo: Kyle Mackie - unsplash.com
Scoring meat before cooking is a professional technique that improves flavor and texture. Before cooking on KOM charcoal, this technique can make a big difference.
What is Scoring
Scoring is making shallow cuts (about 5mm deep) in meat surface. This creates more area for marinades and spices to penetrate.
When to Use the Technique
Scoring is especially useful for thick pieces of meat with fat - pork shoulder, lamb leg, duck breasts. Also great for meat that will be marinated.
How to Score Properly
Use sharp knife. Make diagonal cuts about 2-3cm apart. Don't cut too deep - you want to create channels, not separate meat.
Benefits When Cooking on KOM Charcoal
Scored meat absorbs more wood aroma from KOM charcoal. Cuts also help fat melt and baste meat from inside.
KOM charcoal from beech, oak and hornbeam provides rich natural aroma that penetrates scored meat. No chemicals, just pure wood taste.
