|
|
|
Blue Cheese Omnivorous
Ingredients Romaine Lettuce (head $1.29) 1 pound of steak ($10 per pound) 1 box of colorful pasta ($1.03 Blue’s Clues because my inner child sways me at times.) 1 red pepper ($2.62) Blue Cheese dressing ($2.43) ˝ pound block of blue cheese ($3.79...
Brazilian Cuisine
It began as most 'ethnic food movements' do - with small restaurants in the neighborhoods where immigrants settled, diners and lunchrooms and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. Chinese, Italian,...
Eating History - Leeks
By Paul Rinehart
"Your majesty says very true: if your majesties is remembered of it, the Welshmen did good service in a garden where leeks did grow, wearing leeks in their Monmouth caps; which, your majesty know, to this hour is an honourable...
Gourmet Sauces, Rubs and Marinades - Give Your BBQ a Gourmet Kick
Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish. Barbecue sauces are used to add flavor and sweeten the...
Kitchen Survival Recipe Guide
You open the cookbook and see a recipe title or a photo that
tempts your tastebuds. Then you start to read the recipe,
realize the preparation is more difficult than you first
thought, and put the book back on the shelf.
Sound
Familiar?...
|
|
| |
|
|
|
|
|
|
Choosing Mail Order Gourmet Meat Cuts
Buying meat is one of the finest delicacies left in gourmet food. There are so many cuts, tastes, and styles of preparation, filets, and seasoning to delight and tingle all senses. Saving money on gourmet meat can be easy, just follow the few basic rules that follow. When selecting a meat cut remember that the more taken to prepare this cut will mean that it is more expensive and this doesn’t necessarily mean it will taste better though. Choosing to have the meat with a bone in or filleted is up the person’s preference. The bone in is cheaper than filleted as this cut has taken less time to prepare. Meat with bone in will also cook faster as the bone acts as a heat conductor and cooks it faster. Filleted meats also may have less flavor than a cut with bone in.
Selecting meat can be time consuming and expensive if you are not sure what you want. Be prepared with a list of the cuts and styles you want before you leave home so you have an easy, convenience meat shopping expedition. Meat cuts are not all created equal. The more expensive cut is usually from a particular part of meat that is more tender and not a working muscle. The more expensive cuts usually come from the ribs, rump and loin of the animal. The working muscle usually refers to the shoulders and flank. Cooking these cuts also needs to be taken into consideration. To get the best taste out of your meat cook your more expensive meats for a short period of time with a high heat. The cooking time for working muscle cuts should be longer and cooked over a low heat. If meat is labelled as top sirloin, stewing, bottom round, marinating and top round then this mean will take longer to cook. Luxury and more expensive meats that use words such as tenderloin, T-bone, grilling and porterhouse, on the label need to be cooked faster on high heat.
Save money when buying your meat by selecting cuts that have taken less
time to be serviced. This refers to the preparation of the meat and this includes slicing up, tying the meat together, and removing skins or bones. Marbling is a term used with meat and this means the fat strips that are visible along the sides of the meat. This fat is not necessarily bad for you. Most people think that removing this fat will be healthier for them. When the fat is removed flavor is lost. Choose meat that has flecks of fat rather than strips on your meat cuts, this will obtain the flavor and be healthy too.
If the meat at the butcher looks or smells funny I suggest you go to another butcher. These are prime tell tales that the meat is not up to grade. Meat should smell fresh and the meat should be firm rather than tough or too soft. If the meat looks or feels funny it may have been sitting out for too long. The colors of the meat can also tall the buyer if it is a good cut or not. The meat should be a dark red color as this means the meat has been prepared and cut recently. The best before date on labels should have the date and time it was prepared and packed. The amount of meat that a person should eat at a mealtime is equivalent to a deck of cards or a clenched fist. Have plenty of vegetables with your meal as well as grains to keep your meal balanced. Meat is usually graded on a meat grading system that determines the quality of the meat. This USDA system will grade the meat from good to bad. There are also grading systems for commercial, standard meat and poultry.
About the Author: Mary is a gourmet chef specialising in the areas of meats and desserts.
http://www.gourmet-meats.com
Source: www.isnare.com
|
|
|
|
|
|