a verb meaning to make cuts in something which is to be cooked. The cuts may be shallow or deeper and may form a grid pattern or be a series of diagonal incisions. In any case the purpose is usually either to facilitate the penetration of heat, thus shortening the cooking time, or to permit the penetration of added flavours. The rationale underlying the first of these two purposes is discussed in detail under heat.
Scoring is often applied to fish, especially when it is to be grilled (US broiled). Leaving a sizeable fish whole and grilling it risks having the outside overcooked by the time sufficient heat has penetrated the interior. The crimping of fish is done for a different purpose.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
