Boiling meat will eventually braise down the connective tissue, but it poses a few problems. Overcooking can make your meat dry but undercooked meat can be quite chewy. Fry 0. For cooking, you. Fresh pasta takes considerably less time to cook than dried, usually 1 to 3. What kind of cheese can you pan fry?
What cheeses can be fried? Lack of flour to bind them is precisely what makes them fall apart. Answer: Unfortunately your eggs are not safe. Dry heat methods include roasting, oven broiling, grilling, pan-broiling, panfrying and stir—frying. Roasting —this method of cooking is recommended for larger cuts of beef, veal, pork and lamb. For cuts suitable for roasting and other cooking methods, see Chapter 3. Less tender cuts such as beef flank steak, beef top round, and veal, pork and lamb shoulder chops may also be broiled when marinated.
Marinating can increase the tenderness of these cuts but only to a limited degree. The same tender cuts suitable for oven broiling can be pan- or griddle broiled.
Due to the method of heating, grilling is actually a method of broiling. While it is usually done out- doors, grilling can be done in the kitchen with special types of range tops or newer, small appliances. Standard charcoal briquettes are the most common fuel for grilling. High-quality briquettes burn evenly and consistently.
Flammable material for quick-start fires may be added. It takes longer for natural lump charcoal to get hot, but it provides heat for a longer period of time. Woods like mesquite, apple, cherry and grapevine—in chip or briquette form— gives unique flavors to grilled beef and lamb. Hickory generally is best for smoking beef and pork. Wood chips are first soaked in water about 30 minutes, drained, and then placed on the burning coals.
Grilling is often used to cook kabobs. Kabobs are pieces of meat, or a combination of meat and vegetables, or meat and fruit pieces, alternated on a skewer.
Pan-broiling —Pan-broiling is a faster and more convenient method than oven broiling for cooking thinner steaks or chops. Stir-frying —Stir-frying is similar to panfrying except that the food is stirred almost continuously Cooking is done with high heat, using small or thin pieces of meat.
Deep-fat frying —When meat is cooked immersed in fat, the process is called deep-fat frying. This method is only used with very tender meat. Usually, meat to be deep-fat fried is coated with egg and crumbs or a batter, or it is dredged in flour or corn meal breaded. This method of cooking is sometimes used for brains, sweetbreads, liver and croquettes; however, a number of other meat products are suitable for deep-fat frying. Pan-frying —Panfrying differs from pan-broiling in that a small amount of fat is added first, or allowed to accumulate during cooking.
Panfrying is a method suitable for ground meat, small or thin cuts of meat, thin strips, and pounded, scored or other- wise tenderized cuts that do not require prolonged heating for tenderization. Moist Heat —Moist-heat methods of cooking are suitable for less tender cuts of meat. Moist-heat cooking helps to reduce surface drying in those cuts requiring prolonged cooking times.
Unless a pressure cooker is used, cooking temperature is usually low, but heat penetration is faster than in dry-heat methods because steam and water conduct heat rapidly. With moist-heat cookery, meat may lose some water—soluble nutrients into the cooking liquid.
However, if the cooking liquids are consumed, as in stews or soups, nutrients are transferred and not totally lost. Pot roast and Swiss steak are popular examples of braised—meat dishes. Meat can be braised in cooking bags designed specifically for use in the oven.
Use of oven—cooking bags can reduce cooking time for larger cuts of meat. No additional water is needed, as moisture is drawn out of the meat due to the atmosphere created by the cooking bag. Cooking in Liquid —less tender cuts of meat can be covered with liquid and gently simmered until tender. When the liquid is used as a base for soup it is called meat stock also called broth or bouillon. The three ways to cook in liquid are simmering, stewing and poaching. Simmering and stewing are used for less tender cuts of meat while poaching is used for tender cuts.
Also, poaching is only appropriate for beef while any type of meat beef, veal, pork or lamb can be simmered. The difference between simmering and stewing is that simmering is used with whole cuts of meat while stewing is used with small pieces of meat. Poaching has been a traditional way of cooking poultry and fish. Changes in proteins can be seen in the form of changing colors i. Ideal cooking temperatures found on the chef-recommended temperature chart are indications that sufficient denaturation has occurred to render the meat to the color and texture of your choice.
Since enzyme activity increases up to those temperatures, slow cooking can provide a significant aging effect during the cooking process. Coagulation produces large enough clumps to scatter light and red meat becomes pink. During this time, meat releases a lot of juices and begins to shrink noticeably.
In very rapid succession it can move from medium-rare to medium to medium-well. Proteins repel the water and constrict causing them to get closer together and grow stronger.
At the risk of ruining your main course, you would never want to take your higher quality cuts of meat to this temperature. This gelatin is able to absorb up to ten times its weight in water. The moisture that is repelled by the protein is absorbed into the gelatin and the meat stays moist. In some cases, it can take up to 12 hours for a pitmaster to complete a cook on a pork shoulder or beef brisket. The prolonged exposure to the low heat of a barbecue pit will sufficiently render the fat in a tough piece of meat and leave it moist and flavorful.
I prefer my meats well done. I am going to cook a 10 lb. I know the inernal temperature should be dwegrees. I have cooked 5 to 7 pound pork butts at degrees but a ten pounde would take almost 20 hours figuring 2 hours pe pound. Will this make any diffeenwe in he cooking time??
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