CHAPTER 12 PRINCIPLES OF MEAT COOKERY

1. CHAPTER 12 PRINCIPLES OFMEAT COOKERY Gilbert Noussitou 2010

2. Crosscut of Muscle Fibers Gilbert Noussitou 2010

3. Aging Methods Dry Aging Wet Aging Gilbert Noussitou 2010

4. Preparation • Preparing Meats • Marinating: wet and dry • Barding • Larding Gilbert Noussitou 2010

5. Composition of Protein in Meat Gilbert Noussitou 2010

6. Applying Various Cooking Methods • Dry heat cooking methods • Most appropriate for tender meats • Broiling, grilling, roasting, sautéing, pan-frying • Moist heat cooking methods • Recommended for less tender meats • Simmering, braising, stewing Gilbert Noussitou 2010

7. T O U G H T E N D E R ºC 54 60 63 65.5 68 71 74 77 79 82 85 88 ºF 130 140 145 150 155 160 165 170 175 180 185 190 BL R MR M MW W SL G R E Y Effect of Heat on Meats moisture added low heat long time using high heat using low heat TEMPERATURE/COAGULATION TENDERIZATION (with time) Gilbert Noussitou 2010 T

8. Degrees of Doneness Gilbert Noussitou 2010

9. Degrees of Doneness Gilbert Noussitou 2010

10. Determining Doneness • Tender meats: • Internal temperature • Touch method • Needle test • Clarity of juices • Tough meats • Fork test • Looseness of joints • For planning purposes • Time weight ratio • Things to consider • Carry-over cooking • Resting Gilbert Noussitou 2010

11. Time/Weight Ratio Note: Assumes meat is at room temperature before roasting & cooked at a constant 163°C (325°F) Gilbert Noussitou 2010

12. Roasting and Baking Roast: • No water is added; • the food cooks uncovered, so moisture can evaporate. Bake • The term “Baking” is more likely to be used for smaller cuts of meat, meat loaf, vegetables, fish, bread, and pastries.

13. Roasting and Baking Seasoning Before Roasting • Salt added to the surface of meat just prior to cooking will penetrate only a fraction of an inch during cooking. • Large cuts of meat can be seasoned or marinate in advance (several hours/1day), allowing time for flavors to penetrate.

14. Roasting and Baking Temperature • General temperatures of 250° to 325°F (120° to 160°C) for low-temperature roasting. • Advantages of continuous low temperature roasting are: • Less shrinkage. • More flavor, juiciness, and tenderness. • Even doneness from outside to inside. • Greater ease of carving.

15. Roasting and Baking • Searing: • For well-browned, surfaces, start roast at 200° to 230°C (400° to 450°F). • High-Temperature Roasting: • Used for very small pieces to be roasted rare at 190° to 230°C (375° to 450°F). • Has similar effect to broiling well-browned crusted exterior. • Convection Ovens: • If used for roasting, reduce temperature 25°C (50°F). • Can have a drying effect • Effective in browning and high-temperature roasting.

16. Roasting and Baking Fat side up or fat side down? • Fat side up allows for continuous basting. • Basting • Unnecessary for meats with natural fat covering and fat side up roasting. • Barding: Covering meat with thin layer of fat • Necessary for lean meat, e.g., bacon or slices of fatback

17. Roasting and Baking Use of Mirepoix • Added during final stages of cooking process to flavor jus and gravies.

18. Broiling and Grilling Broiling and Grilling • Dry-heat methods of cooking, which use high heat to cook quickly • Broiling thin steaks is difficult • Temperature must be high enough to brown the outside without over cooking the inside • Best broiled meats are cooked rare to medium

19. Broiling and Grilling Temperature Control • The goal of broiling is to produce brown, flavorful, crusty surface while achieving desired doneness • Cooking time varies by: • Thickness of the cut • Desired doneness

20. Broiling and Grilling Sauces and Accompaniments • Many are appropriate for grilled meats including: • Compound butters • Butter sauces • Brown sauce variations • Tomatoes sauce variations • Salsas and relishes

21. Sautéing, Pan Frying, and Griddling Sautéing: (used for small pieces) • Uses high heat and small amounts of fat. Pan-Frying: (used for larger items) • Uses moderate heat and moderate amounts of fat. Stir-Frying • Traditional stir-fry is done in a wok, which has a rounded bottom and uses very high heat • Small pieces of food are tossed in a stationary pan

22. Sautéing, Pan Frying, and Griddling Deglazing the Pan • To deglaze is to dissolve the ‘drippings’ by swirling a liquid in the pan • Reduced liquid is used to make the sauce by adding stock, flavoring ingredients, and other liquids. • Often accompanies sautéed meat

23. Sautéing, Pan Frying, and Griddling Stir-Frying • Chinese/Asian technique • Food is tossed in a stationary pan versus sautéing where ingredients are usually tossed by flipping the pan. • The traditional Chinese stir-fry is done in a wok, which has a rounded bottom and uses very high heat.

24. Simmering • Not used as often as other cooking methods to cook meats. • Simmered meats lack the flavor of meats browned by dry heat. • Used to prepare less tender meats and cured meats, e.g., stewing hen, ham, corned beef, cured tongue, beef brisket

25. Combination Cooking Methods Large Pieces (Pot Roast) BRAISING Portions Roulades, Swiss Steaks etc. STEWING Blanquette With vegetables Fricassée White Brown Without vegetables Self-thickened POËLER No moisture added Gilbert Noussitou 2010

26. Braising/Stewing A combination of dry-heat and moist-heat • Meat is roasted in an oven or seared in fat. • Meat is then simmered in a flavoured liquid. • Notes: • Browning is very important as it imparts excellent flavours and colour. • Sauce is made from the simmering liquid. It is the most important part of braised items