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MEAT COOKERY

MEAT COOKERY. DRY HEAT METHODS USING LESS OIL. GRILLING. Grilled foods are cooked by radiant heat from a source located below the food. The sauce is prepared separately. Working temperature is around 220 to 250 deg C. The high temperature seals the pores of the meat.

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MEAT COOKERY

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  1. MEAT COOKERY

  2. DRY HEAT METHODS USING LESS OIL GRILLING • Grilled foods are cooked by radiant heat from a source located below the food. The sauce is prepared separately. • Working temperature is around 220 to 250 deg C. The high temperature seals the pores of the meat.

  3. DRY HEAT METHODS USING LESS OIL • METHOD • GRILLING • Thoroughly clean and pre-heat the grill. • Season the main item, marinate or brush with oil if necessary to prevent sticking. • Place the item on the grill and baste with oil. Allow it to cook partially. • Turn 90 degrees to produce crosshatch marks if desired. • Turn to complete cooking process. • It may need to be finished in the oven.

  4. DRY HEAT METHODS USING LESS OIL • BROILING • This is the action of cooking food by dry heat, close to a heat source. The intense heat keeps the juices inside the meat while browning the outside. • Broiling may be carried out on • Broiler(top – heat source) • Grill (bottom – heat source) • Griddle (bottom – heat source)

  5. DRY HEAT METHODS USING LESS OIL BROILING • METHOD : • Usually the most tender cuts and • marbled • red meats are used for broiling. • Meat should be but cut into pieces not more than 2 inch thick. • To prevent sticking, broiler rods should be cleaning, oiled (seasoned) before putting meat on them, and made very hot. • After searing, thick steaks or chops (chateaubriand, double sirloin, lamb chops) are often transferred to a platter and finished in a hot oven. This prevents carbonization and a burnt crust.

  6. DRY HEAT METHODS USING LESS OIL BROILING • Steaks and chops of medium thickness are started at high heat, then moved to a cooler area of the broiler to finish. • Thin steaks and chops are broiled/ grilled at a high heat and cooked as quickly as possible. • Foods should be broiled as the last minute, whenever possible.

  7. DRY HEAT METHODS USING LESS OIL • ROASTING • This is cooking by dry heat, while basting frequently with fat. • Meat for roasting must be of top quality and cut and should be tender. • Working temperatures are around 210 to 250 deg C to start and finished at 150 to 200 deg C.

  8. DRY HEAT METHODS USING LESS OIL • Season, stuff, marinate, the main ingredient, sear it in a hot pan or oven if desired. • Elevate the item so that hot air reaches all sides. • Roast uncovered until the desired internal temp. is reached ,be-sure to allow for “carry-over” cooking. • Add mirepoix, for pan gravy in latter part of the cooking if desired. • Let it rest prior to carving. • Prepare the pan gravy in the roasting pan. • Carve and serve.

  9. DRY HEAT METHODS USING LESS OIL DETERMINING DONENESS • Beef cooked “blue” has a very deep maroon color. • Beef cooked “rare” has a pronounced red interior. • Beef cooked “medium” has a rosy pink color and is not quite as juicy. • Well-done beef shows no sign of • red and pink. Still somewhat moist in appearance, it is no longer really juicy.

  10. DRY HEAT METHODS USING LESS OIL

  11. DRY HEAT METHODS USING A SMALL AMOUNT OF OIL STIRFRYING • Stir-frying is generally associated with Asian styles of cooking and shares some similarities to sautéing. • Foods to be stir-fried are cooked rapidly in a small amount of oil.

  12. DRY HEAT METHODS USING A SMALL AMOUNT OF OIL STIRFRYING • METHOD • Heat oil in a wok or large sauté pan. • Add the main item. • Stir-fry, keeping the food in constant motion. • Add additional ingredients, including aromatics, in the proper sequence. • Add the liquid for the sauce of required . • Serve immediately.

  13. DRY HEAT METHODS USING A SMALL AMOUNT OF OIL SAUTEING • “Sauter” is a French verb meaning “to leap or jump”. • Traditionally, sautéing is done on the top of the stove, but may be finished uncovered in a moderate oven. • The main characteristic of this cooking method is that it is a dry procedure (the absence of moisture/liquid) and uses only fat (i.e. butter or oil).

  14. DRY HEAT METHODS USING A SMALL AMOUNT OF OIL SAUTEING • METHOD • Sauté the item on both sides in a hot pan in hot oil till properly seared + colored. • Remove the main item and finish in oven if necessary. • De-glaze the pan. • Make the sauce. • Add finishing ingredients, if appropriate. • Monte au beurre if necessary. • At times just the meat is sautéed a la minute and the sauce is kept ready before hand.

  15. TECHNIQUES USING MORE OIL PANFRYING • Cooking foods in an uncovered pan over moderate heat. • The depth of fat varies with the type of food being cooked. • The cooking time is longer than in sautéing. • The object is to produce a flavorful exterior with a crust, which acts as a barrier to retain the juices and flavor.

  16. TECHNIQUES USING MORE OIL PANFRYING • METHOD • Heat cooking medium. • Add the main item (usually breaded or batter coated). • Pan-fry on both sides. • Finish in the oven if required.

  17. TECHNIQUES USING MORE OIL DEEP FAT FRYING • This seals the food in a crisp coating so that the entire flavor is sealed in. • Correct temp. and good quality fat is important. • The inside of the food should take the same time to cook as the outside. • If the foods are already cooked, they should only reheat while browning.

  18. TECHNIQUES USING MORE OIL DEEP FAT FRYING • METHOD • Heat the fat to the proper temp. • Add the main item (usually coated or breaded). • Turn items if necessary. • Remove when cooked and color is obtained. • Blot on a kitchen towel. • Serve with appropriate garnish and sauce.

  19. Enemies of frying fat • High temp. • Moisture • Exposure to air • Leftover food particles. • Indications that frying fat needs changing • Low smoking point • Foaming • Dark color • Product absorbs excessive fat • Product darkens too quickly • Resin forms on top • Flavor or product changes. • Unpleasant odor

  20. COOKING BY MOIST HEAT SIMMERING Stocks , broths and meats are often simmered. The liquid is not allowed to boil. BLANCHING Foods arerapidly plunged into boiling water, then lifted out and refreshed immediately. Certain items are blanched in oil.

  21. COOKING BY MOIST HEAT • BOILING • Cooking in a large amount of water. • Potatoes and root vegetables must be started in cold water, whilst green vegetables in boiling water. • Pasta is boiled in hot salted water , to which a little oil has been added. • STEAMING • A popular method to retain the original flavor. • Best quality fresh ingredients should be used.

  22. COOKING BY MOIST HEAT POACHING This is the technique of cooking foods over low heat in a gently simmering liquid. It is particularly appropriate for cooking fragile foods that may dry out and toughen up over higher heat The temp. of the poaching liquid is all-important. It must be maintained at a bare simmer. The choice of poaching liquid depends on the desired result . It helps immensely to cover the food, which is being cooked with a greased and moistened butter paper to prevent the food from going dry.

  23. COOKING BY MOIST HEAT • POACHING • METHOD • Bring the cooking liquid to a simmer. • Add the main item and see that it is submerged. • Cover, if the recipe calls for it. • Finish cooking in the oven. • Remove the main item, moisten it and keep warm. • Prepare the sauce . • Cut or slice the main item, if required and serve with appropriate sauce and garnish.

  24. COMBINATION COOKING METHODS • BRAISING • This is suitable for mature, less tender cuts of meat, from the muscular parts of the animal. • The meat is seared before simmering slowly in liquid with mirepoix and aromatics.

  25. COMBINATION COOKING METHODS • Sear the main item on all sides in hot oil. • Remove the main item. • Add the mirepoix and tomato products and sweat it. • Return the meat, add liquid and bouquet garni . • Simmer in a covered pan till done. • Remove meat and keep warm. • Prepare sauce by straining, reducing, thickening. • Serve or carve main item and serve with a sauce an appropriate garnish

  26. COMBINATION COOKING METHODS STEWING • Is much the same as Braising except that • Food is cut into even sized pieces • They may or may not be browned • It is cooked in enough liquid to cover it.

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