PDF-[DOWNLOAD] - Cook\'s Illustrated Meat Book: The Game-Changing Guide That Teaches You

Eminently practical and truly trustworthy The Cooks Illustrated Meat Book is the only resource youll need for great results every time you cook meat Whether you have burgers steak ribs or roast chicken on the menu shopping for and cooking meat can be confusing and mistakes can be costly After 20plus years of purchasing and cooking beef pork lamb veal chicken and turkey the editors of Cooks Illustrated understand that preparing meat doesnt start at the stove it starts at the storeThe Cooks Illustrated Meat Book begins with a 27page master class in meat cookery which covers shopping whats the difference between natural and organic labels storing just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw and seasoning meat marinating salting and brining Matching cut to cooking method is another key to success so our guide includes fully illustrated pages devoted to all of the major cooking methods sauting pansearing panroasting roasting grilling barbecuing and more We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you dont 425 Bulletproof and rigorously tested recipes for beef pork lamb veal and poultry provide plenty of options for everyday meals and special occasion dinners and youll learn new and better ways to cook favorites such as PanSeared ThickCut Steak Juicy PubStyle Burgers Weeknight Roast Chicken Barbecued Pulled Pork and more The Cooks Illustrated Meat Book also includes equipment recommendations what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet In addition hundreds of stepbystep illustrations guide you through our core techniques so whether youre slicing a chicken breast into cutlets or getting ready to carve prime rib the Cooks Illustrated Meat Book covers all the bases. Grilling. You should have a thick cut of meat around 1 ¼‘” – 1 ½” to avoid burning the meat if it is too thin. Let steak become room temperature before grilling. Have your grill have coal on one side and none on the other, you would start cooking the meat with the non coal side to make it juicier. You should flip often to cook the meat more evenly. You can use a thermometer to determine the kind of steak you want.. Safe, High Quality Meat. Lunch & Learn. 12 noon to 1 pm. October . 6, 2014. . Audio Setup. Click on the . Audio Setup Wizard . button in the Audio & Video Panel.. Click to talk.. A icon by your name means your mic is on. . Food Safety. Where we’re going today…….. Shopping Leftovers. Storage Refreezing. Thawing Cold Storage Chart. Preparation Serving. Cooking . USDA.org. Food Safety Basics. Meat provides us with minerals and. vitamins our bodies need.. However, fat content can vary depending on the type of meat and how it is treated.... Meat in our diet. Fat content of processed meat. Chapter 14. Poultry. Includes any domesticated bird.. Chicken, turkey and duck are the most common.. Types of Poultry. Turkey. Hen- female is 8-16 lbs.. Tom- male is up to 24 lbs.. Duck/Goose. All dark meat and higher in fat. Focus on Foods. What is a Food borne illness. A Food Borne Illness . is a sickness caused by eating food that contains a harmful substance.. Bacteria . are single celled microorganisms.. A . contaminant. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Choosing a Cooking Method. Depends on tenderness of cut. What is food safety. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. . This includes a number of routines that should be followed to avoid potentially severe health hazards.. Ag Processing Technology. Unit 3. Objectives. Describe the production of meat from cattle, pigs and poultry. Identify meat products from cattle, pigs and poultry. List five factors affecting meat tenderness. Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Lunch & Learn. 12 noon to 1 pm. October . 6, 2014. . Audio Setup. Click on the . Audio Setup Wizard . button in the Audio & Video Panel.. Click to talk.. A icon by your name means your mic is on. . The process of cutting or breaking down the meat/poultry into its usable parts.. Poultry Preparation. Types of poultry include turkey, chicken, duck, goose, pheasant, quail and other birds.. Poultry works good with dry or moist heat methods although more mature birds are best cooked with moist methods to help with tenderness.. By:. Dr.. R. K. . Jaiswal. Asstt. . Prof.-cum-Jr. Scientist. Dept. of LPT. Bihar Veterinary College. Bihar Animal Sciences University. Patna-800014 (Bihar). LPT . 602: . MEAT. . PROCESSING. . , PACKAGING, QUALITY. Name that movie:. “Milk was a bad choice!”. Think-Pair-Share. By yourself, brainstorm what influences . people. to make food choices. (2-3 minutes). With a partner, discuss your ideas. (3-4 minutes).