Poultry: Basting, Brining, and Marinating
People are always on the lookout for new and interesting ways to prepare old standards like chicken and turkey. Several methods have become popular in recent years, which involve the use of a liquid to change or improve the flavor, taste, tenderness, or texture of poultry. Various liquids can be added [
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The Flat Iron Steak — also known as the top blade steak — is cut from deep within the chuck, traditionally used for roasts or ground beef. Although the cut is flavorful and relatively tender, the flat iron steak has a tough piece of connective tissue running through the middle, this MUST removed [
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New Beef cuts..Bottom Round The Bottom Round is considered an economical source of steaks and roasts, like the other “new” beef cuts the new ones from the Bottom Round uses the three sections, which form the Bottom Round, which offer different levels of tenderness.A change to the cutting technique for this muscle results in [
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There are two cooking meat methods: DRY & MOIST. Some meat products can be cooked using either. DRY METHODS: Roasting, broiling, grilling, sauteing, frying, and baking. MOIST METHODS: Boiling, simmering, poaching and steaming.
PORK [
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Beef Jerky is made form a fresh beef cut, traditionally flank steak, that has gone through a drying process. It does not need refrigeration, this makes it an ideal food for hikers, campers etc. In different parts of the world “dried meat” takes various forms, in Africa it is known as “biltong” [
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