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Meat Cookery

Meat Cookery. Meats unit . Meat Cookery. Enjoyment of a meat eating experience is largely dependent on how it is cooked The most critical step for food safety is cooking. General Safety. Rules of 4 No more than 4 hours between 40˚F and 140˚F

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Meat Cookery

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  1. Meat Cookery Meats unit

  2. Meat Cookery • Enjoyment of a meat eating experience is largely dependent on how it is cooked • The most critical step for food safety is cooking

  3. General Safety • Rules of 4 • No more than 4 hours between 40˚F and 140˚F • Cook ground product to 160˚F-165˚F internal temperature

  4. Cooking Methods • Two methods • Fast and Dry (high temperatures) • Slow and Moist (low temperatures)

  5. Fast and Dry Cooking • Tender cuts • Methods • Broiling • Meat directly exposed to heat source • Steaks and chops • Grilling

  6. Fast and Dry Cooking • Pan Frying • Thin cuts of meat, ground meat • Stir Frying • Deep Fat Frying • Roasting • Prime Rib • Uncovered, no water added • Larger, more tender cuts

  7. How to cook a steak? • For tender juicy steaks • Meat should be completely thawed • Season with dry rub 2 hours before grilling • Flip often (every 2 to 3 minutes • End point temperature of meat is the most critical factor

  8. End Point Temperature • Rare=120˚F • Medium Rare=135˚F • Medium=145˚F • Shouldn’t cook past medium for the best eating experience

  9. End Point Temperature • Remove steak from grill • Hold for 10 to 15 minutes • Temperature will rise 5˚F -30˚F while holding • Usually about 15˚F

  10. Slow and Moist Cooking • Use for tougher cuts • Methods • Braising • Liquid is added • Pot Roast • Cooking in liquid • Stewing or simmering • Barbecuing • Slow cooking over wood or wood coals

  11. What is Barbecue? • Barbecue is… • Meat cook in the dry heat of wood coals at temperatures of 180˚F to 220˚F for 3 to 24 hours • Barbecue is not… • A sloppy joe, tavern, barbecue sauce, grilling • Barbecue is… • Pork ribs • Pulled pork • Beef brisket

  12. Why? • Collagen • Tough cuts have more collagen • Collagen solubilizes (breaks down) over time at a temperature between 160˚F and 180 ˚F • Turns tough unappetizing cuts into savory, juicy, flavorful foods

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