Download Great Meat: Classic Techniques and Award-Winning Recipes for by John Hogan, Dave Kelly, Glenn Keefer PDF

By John Hogan, Dave Kelly, Glenn Keefer

Recipes are just pretty much as good as their materials, specially by way of meat. That’s why having a great figuring out of the way to choose, lower, and prepare dinner meat makes the entire distinction within the ultimate flavor. Written through Ruby & White, one in all Britain's major butcher outlets, nice Meat debunks myths and incorrect information round deciding upon and cooking meat and gives up invaluable info to meat enthusiasts and critical domestic chefs who are looking to research new and diverse instruction concepts. This go-to consultant to meat takes you thru the technical facets of meat, whereas supplying recipes alongside the way in which to help you test your newfound options. how to establish and use assorted cuts, why and whilst free-range and grass-fed is best, the fundamentals of domestic butchery, and lots more and plenty extra. nice Meat is full of photographs and diagrams displaying the place diverse cuts of meat come from, their corresponding training ideas, and recipes from the top cooks and eating places in Britain.

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Read or Download Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game PDF

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Additional info for Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game

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In Britain, steak and kidney pie and deviled kidneys (once a common breakfast dish) are popular. Or, head farther afield to the Szechuan region of China where spice-dusted kidneys (usually lamb) are served hot off the grill. The trick is to cook these delicate morsels quickly and serve them pink. They need to be ultra-fresh or they will taste bitter, so cook on the day you buy them. be clean and odorless. Once prepared, tripe is stewed in an aromatic broth until tender. In Florence, Italy, it is so popular, that stewed tripe is served from street carts in a bun with garlic and parsley sauce.

Add the wine and stock, plus a little extra water if the meat is not covered. Cover and cook in the oven for 3 hours, or until the meat falls away from the bone. 2 When the meat is cooked, boil the tagliatelle in salted water for 3 minutes, or until just cooked. Drain well. Place the pasta on individual plates and top with the oxtail stew, removing the meat from the bones if preferred. Garnish with scallions (spring onions) and Parmesan cheese. indd 60 (Text) (Ray) (Fogra 39)Job:05-30591 Title:FW-Great Meat #175 Dtp:225 Page:60 5/10/13 6:35 PM 5/10/13 6:24 PM chapter 1 Beef Oxtail crumble Precooking oxtail in aromatic vegetables and herbs makes it extra tasty for this delicate savory crumble and provides a wonderful base for the sauce.

Bake for 40 minutes, or until the topping is golden and the meat and vegetables are bubbling and hot. indd 61 (Text) (Ray) (Fogra 39)Job:05-30591 Title:FW-Great Meat #175 Dtp:225 Page:61 5/10/13 6:35 PM 5/10/13 6:24 PM Great Meat Braised beef cheeks Since you cook these cheeks a day in advance, this rich, dark creation makes an effortless dinner that is just the thing for dark winter nights. Serve with mashed baked potatoes. Serves 8 Ingredients Method 1/4 stick (30 g) butter 2 tablespoons (30 ml) vegetable oil 4 trimmed beef cheeks, seasoned with salt and pepper 2 cloves garlic, peeled and chopped 2 onions, peeled and diced 4 carrots, peeled and chopped 1 leek, washed and sliced 1 stick celery, chopped 6 ripe tomatoes, chopped 31/4 cups (760 ml) red wine 2 quarts (2 l) chicken stock 1/2 cup (120 ml) veal glace, optional 1 Melt the butter and oil together in a wide, heavy frying pan over medium heat.

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