Meat

Meat
By:"James Peterson"
Published on 2012-05-30 by Ten Speed Press

9781607744535

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category

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This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category

Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and Techniques

Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and Techniques
By:"Dueep J. Singh","John Davidson"
Published on 2015-02-09 by Mendon Cottage Books

9781310510014

Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and Techniques Table of Contents Introduction Wooden Chips for Smoking How to Build Up a Charcoal Fire How to Grill a Steak Making the Perfect Marinade Sauce Béarnaise Hollandaise Sauce Grilling Other Items of Food Sausages Good – for – Grilling Vegetables Koftas Potatoes Pork Spare Ribs Charcoal grilled Liver Charcoal Grilled Kidneys Grilled Lamb Horseradish and Applesauce Steak with Pepper Hungarian Steak with Paprika Appendix Rice Pilaf Conclusion Author Bio- Introduction A person who enjoys good food and go is on the lookout for new techniques which are going to impart flavor to juicy roasts, – especially that of meat – is definitely going to be interested to know all about grilling, roasting, and braising tips and techniques followed throughout the world. Some of them are traditional, some of them are comparatively modern or we can say 21st century innovations. For example, the traditional charcoal heating vessel in Japan called a Hibachi is now often used to grill or barbecue pieces of meat. In the same manner, barbecues, which were once done on an open fire, are now done under an electric grill. An outdoor grill is going to keep us out of the kitchen and also it satisfies some savage atavistic instinct in us which makes us crave juicy steaks, barbecued pieces of meat, roasted and grilled and charcoal burned medium rare or over cooked bite sized pieces of steak ever so often. It is the time of the hibachi and the barbecue. So if you have already heard all the unwanted advice given to you by diehard cooks, especially on matters of charcoal fires and wooden chips, here is some more advice, based on experience and time-tested cooking techniques done outdoors.

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This Book was ranked 17 by Google Books for keyword Outdoor Cooking.

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Whether you are grilling steaks indoor or \u003cb\u003eoutdoor\u003c/b\u003e, the meat should be cut at least \u003cbr\u003e\none and a halfinches thick. This is assuming that you are \u003cb\u003ecooking\u003c/b\u003e steak only to a \u003cbr\u003e\nsucculent, juicy rare stage. Porterhouse and sirloin Steaks are the most popular ...

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
By:"Wilbur F. Eastman, Jr."
Published on 2011-03-09 by Storey Publishing

9781603427555

Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.

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This Book was ranked 22 by Google Books for keyword Canning & Preserving.

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Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it.

The Canning of Fish and Meat

The Canning of Fish and Meat
By:"R.J. Footitt","A.S. Lewis"
Published on 1994-04-30 by Springer Science & Business Media

9780834212916

'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia

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Because of the limitations in the speed of filling cans within the meat and fish \u003cbr\u003e\n\u003cb\u003ecanning\u003c/b\u003e operations, slower output speeds are the norm. Seamers operating in \u003cbr\u003e\nthe speed output band of 5-150 cpm are designed as the stationary can closing \u003cbr\u003e\ntype.

The Effect of Thawing and Cooking Methods Conventional and Dielectric, on Weight Loss, Drip, Expressible Juice, Palatability and Time Required to Cook Frozen Ground Meat

The Effect of Thawing and Cooking Methods Conventional and Dielectric, on Weight Loss, Drip, Expressible Juice, Palatability and Time Required to Cook Frozen Ground Meat
By:"Mary Elizabeth Lush"
Published on 1949 by

Read The Effect of Thawing and Cooking Methods Conventional and Dielectric, on Weight Loss, Drip, Expressible Juice, Palatability and Time Required to Cook Frozen Ground Meat complete books online for free. Reading The Effect of Thawing and Cooking Methods Conventional and Dielectric, on Weight Loss, Drip, Expressible Juice, Palatability and Time Required to Cook Frozen Ground Meat full free books online without downloading.Looking up to the full article E-Books free download? Here you can read

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This Book was ranked 12 by Google Books for keyword Cooking Methods.

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