PDF-[READ] - Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of

Increase your meat counter confidence with this musthave companion for cooking beef pork lamb and veal with more than 300 kitchentested recipesPart cookbook part handbook organized by animal and its primal cuts Meat Illustrated provides essential information and techniques to empower you to explore options affordable cuts like beef shanks instead of short ribs lesserknown cuts like countrystyle ribs leg of lamb instead of beef tenderloin for your holiday centerpiece and recipes that make those cuts shine Meat is a treat we teach you the best methods for centeroftheplate meats like satisfying ButterBasted RibEye Steaks spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust meltingly tender Chinese Barbecued Roast Pork Shoulder cook for 6 hours so the collagen melts to lubricate the meat and the quintessential CrumbCrusted Rack of Lamb Also bring meat beyond centerpiece status with complete meals Shake up surf and turf with Fried Brown Rice with Pork and Shrimp Braise lamb shoulder chops in a Libyanstyle chickpea and orzo soup called SharbaIllustrated primal cut info at the start of each section covers shopping storage and prep pointers and techniques with clearly written essays stepbystep photos breakout tutorials and hundreds of handdrawn illustrations that take the mystery out of meat prep tie roasts without wilderness training sharply cut crosshatches in the fat so youll execute dishes as reliably as the steakhouse Learn tricks like soaking ground meat in baking soda before cooking to tenderlize or preroasting rather than searing fatty cuts before braising to avoid stovetop splatters Even have fun with DIY curing projects. PROTEIN-BASED FOODS. Foods I: Fundamentals. Meats. Meats.  . beef, pork, lamb & veal. COOKING:. Before cooking, red meats should have a . bright red color. .. Grey or brownish color means the meat is bad.. ANSC 3404. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. Tisa Keller. Grilling . Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. There are various ways to grill a piece of beef. . Some examples are . Meat. refers to the edible flesh of animals. is animal flesh that is eaten as food. Composition:. Meat consist of :. Water – 75%. Protein – 19%. Intramuscular fat – 2.5 %. Carbohydrates – 2.3%. 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. Objective 3.02. General Meat Carcass . Information. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.. Nutritious and Versatile. An educator’s guide provided by the . Kentucky Pork Producers Association. Module 4. Cooking Methods & Tips. Recipe Resources. Cooking Methods. Pork may be cooked many ways, revealing its incredible versatility.. Internal Food Temperatures. Ground . meats (pork, beef, veal, lamb) . 160 . degrees. Whole cut beef, seafood, . veal, lamb . 145 . degrees. . All Poultry (whole or . ground). 165 . degrees. Pork. 160 degrees. MEATS. Beef and Poultry. Have you ever been shopping for meat before?. http://. www.youtube.com/watch?v=X9yXrfwzpLQ. Meat Terms. Carcass- body of the animal with the skin or hide , entrails and other extremities removed. Since it is such an integral part of the meal, it’s important to know how to properly cook the different cuts of meat and how to identify quality meat.. Cuts of meat are a combination of:. Muscle. Connective tissue. Meat. Includes:. Beef. Veal. Pork- Usually tender cuts from young animals. Lamb. Marbling. The flecks of fat in the meat muscle tissue. Contributes to moisture & flavor of the meat. Selecting. Inspection & Grading is done by the USDA. Health and Hygiene. Cleaning and Sanitizing. Clean. Chill. Cook. (avoid) Cross Contamination . What does bacteria need to grow?. FATTOM. (food, acid, temperature, time, oxygen, and moisture). Assessment . Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. Knowing where meat comes helps you know how to prepare, cook and serve it.. The methods detailed in this book aim to allow even complete novices to build a strong, usable canoe. The text offers users a cost-effective way of making canoes using the strongest, lightest miracle fibre - Kevlar. It shows how to make a quality canoe for 20-30 percent of the cost of a ready-made canoe with no previous experience. It provides complete plans and instructions for a family canoe, a swift solo canoe and a wilderness tripper.