Week 9 Cooking Meats and Game.pdf

COOKING MEATS AND GAME ROASTING AND BAKING • Roast and Bake: to cook foods by surrounding them with hot, dry air usually in an oven. • SEASONING • Salt added to the surface of meat just before roasting will penetrate the meat only a fraction of an inch during cooking. • The same is true of the fla...

COOKING MEATS AND GAME ROASTING AND BAKING • Roast and Bake: to cook foods by surrounding them with hot, dry air usually in an oven. • SEASONING • Salt added to the surface of meat just before roasting will penetrate the meat only a fraction of an inch during cooking. • The same is true of the flavors of herbs, spices, and aromatics TEMPERATURE • Low-Temperature Roasting ➢Roasting at a low temperature gives a superior product with • Less shrinkage. • More flavor, juiciness, and tenderness. • More even doneness from outside to inside. • Greater ease in carving. Searing • If a well-browned, crusted surface is desired for appearance, such as when the roast is to be carved in the dining room, a roast may be started at high temperature (400° to 450°F/200° to 230°C) until it is browned High-Temperature Roasting • Very small pieces of meat that are to be roasted rare may be cooked at a high temperature from 375° to 450°F (190° to 230°C). Convection Ovens • If a convection oven is used for roasting, the temperature should be reduced about 50°F (25°C). FAT SIDE UP OR FAT SIDE DOWN • Roasting meats fat side up provides continuous basting as the fat melts and runs down the sides. BASTING • Basting is unnecessary if the meat has a natural fat covering and is roasted fat side up. USE OF MIREPOIX • Mirepoix is often added during the last part of the roasting time to flavor the roast and to add extra flavor to the pan juices. GRAVY AND JUS • The recipe for roast prime rib of beef au jus, is the same except that no roux or other thickening agents are used. PROCEDURE BASIC ROASTING Step 1 Step 2 Collect equipment and food supplies. Roasting pans should have low sides and be just large enough to hold the roast. If pans are too large, drippings will spread out too thin and burn. Prepare/ trim the item for roasting. Heavy fat coverings on meat should be trimmed to about ½ inch (1 cm) thick. If desired, season the item several hours ahead or the day before. Step 3 Preheat the oven to the desired temperature. Step 4 Step 5 Optional: Sear the meat under a broiler or in hot fat on the stove. This is technique is useful for small items that may not brown enough during the roasting time. PROCEDURE BASIC ROASTING (CONT’D) Step 6 Place the item on a rack in the roasting pan. For meat cuts, the item should be fat side up. Bones may be used if no rack is available. Bone-in rib roasts need no rack. Step 7 Insert a meat thermometer (clean and sanitary) so the bulb is in the center of the meat, not touching bone or fat. Step 8 Do not cover or add water to the pan. Roasting is a dry-heat cooking method. Place the item in a preheated oven. Step 9 Roast to desired doneness, allowing for carryover cooking. Step 10 PROCEDURE BASIC ROASTING (CONT’D) Step 11 If desired, add mirepoix to the pan during the last half of the cooking period. Step 12 Remove the roast from the oven and let stand in a warm place 15 to 30 minutes. Step 13 If the roast must be held, place it in an oven or warmer set no higher than the desired internal temp. of the roast. Step 14 While the roast is resting, prepare jus or pan gravy from the drippings. Mirepoix may be added to the drippings now if it was not added in step 8. Step 15 Slice the roast as close as possible to serving time. Step 16 Evaluate product. BROILING, GRILLING, AND PAN-BROILING BROILING, GRILLING, AND PAN-BROILING • Broiling and grilling are dry-heat cooking methods, which use very high heat to cook meat quickly. • TEMPERATURE CONTROL • The object of broiling is not just to cook the meat to the desired doneness but also to form a brown, flavorful, crusty surface. Cooking time depends on two factors: • The desired doneness. • The thickness of the cut. SEASONING • One way around this problem is to serve the meat with a seasoned butter. • Another option is to marinate the meat in seasoned oil 30 minutes or more before broiling. Be sure to dry marinated meats well before placing them on the broiler. PAN-BROILING Pan-broiling in a seasoned, heavy iron skillet PAN-BROILING • Pan-broiling in a seasoned, heavy iron skillet PROCEDURE BASIC GRILLING AND BROILING Step 1 Step 2 Step 3 Step 4 Step 5 Collect and prepare all equipment and food supplies. Preheat the broiler or grill. Thoroughly clean the grill bars with a stiff brush. The equipment may be cleaned before preheating, but preheating burns away much of the encrusted food, and the remaining ash can then be brushed off. Season the grill bars by brushing them lightly with oil. This can be done by rubbing them with a rolled cloth dipped in oil, using tongs to hold the cloth. Keep the grill brush and oiled cloth handy to repeat the cleaning and oiling process as necessary. Brush the food with oil and season it, or, if it has been marinated, remove it from the marinade and let the excess drip off. PROCEDURE BASIC GRILLING AND BROILING (CONT’D) Step 6 Step 7 Place the item on the broiler or grill. Cook until the item is about 1/4 done. To grill-mark the item, pick it up with tongs and rotate it about 90 degrees to give the surface a cross-hatch pattern When about half done, turn the item over with tongs. Cook the second side until the item is cooked to the desired doneness. Remove from the broiler or grill. Evaluate the finished product Step 8 Step 9 Serve immediately. SAUTÉING, PAN-FRYING, AND GRIDDLING Sautéing uses high heat and a small amount of fat and is usually used for small pieces of food. • Pan-frying uses moderate heat, a moderate amount of fat, and is usually employed with larger items, such as chops. • Procedure for pan-frying applies to griddling as well, although a small amount of fat can be used on a griddle. • DEGLAZING THE PAN • To deglaze means to swirl a liquid in a sauté or other pan to dissolve cooked particles of food remaining on the bottom. STIR-FRYING • In stir-frying, the pan is left stationary while the foods are tossed with spatulas or other tools. SIMMERING • Simmering is used effectively for less tender cuts for which browning is not desired or not appropriate. ➢ Stewing means cooking small pieces of meat by simmering or braising (a composite method that includes both browning and simmering). • The kind of meat to be cooked determines the kind and amount of cooking liquid to use as well as the kinds of flavorings and seasonings to use. Simmering and Submersion Poaching Methods Type Characteristics Simmering • Cooling liquid is bubbling gently at a temperature of about 185°F to 200°F (85°C to 94°C). • Used primarily to tenderize tougher meats and poultry by long, slow cooking Poaching • Cooling liquid not bubbling but is barely moving, at a temperature of about 160°–185°F (71°–85°C). • Used primarily for cooking seafood and some tender cuts of poultry and meat Boiling • Liquid is at a temperature of 212°F (100°C). • Used for vegetables and starches but not for protein foods such as meat, poultry, and fish. PROCEDURE BASIC SIMMERING AND POACHING Step 1 Step 2 Collect all equipment and food supplies. Prepare meat, poultry, or seafood for cooking. This may include cutting, trimming, tying, or blanching. Prepare the cooking liquid. Step 3 Step 4 Place the meat in the cooking liquid and return (or bring) to a boil. PROCEDURE BASIC SIMMERING AND POACHING (CONT’D) Step 5 Reduce heat to the proper simmering or poaching temperature. Do not allow the liquid to boil after the food has been added. Skim the surface, if necessary. Cook until the food is done, skimming as necessary. Step 6 Step 7 If the food is to be served hot, remove from the liquid and serve immediately. If it is to be served cold or to be reheated later, cool it in its cooking liquid to retain moistness. Cool rapidly in a cold-water bath, as for stocks. Evaluate the finished product. Step 8 BRAISING • Braising is a combination of dry-heat and moist-heat cooking methods. • Meats are first browned or seared in fat or in a hot oven, then simmered in a flavorful liquid until tender. • Other liquids used in braising include wine, marinades, tomato products, and, occasionally, water. POPULAR TYPES OF BRAISED MEAT DISHES 1. Large cuts. 2. Individual portion cuts. 3. Stews. • Stews are made of meats cut into small pieces or cubes. Stews are usually made with enough liquid or gravy to cover the meat completely while cooking. However, socalled dry stews are braised in their own juices or in a very little added liquid. BRAISING • Stews: Made of meats and poultry cut into small pieces or cubes, then browning the meat thoroughly before simmering. • Fricassée : A white stew made by cooking white meat in fat over low heat without letting it brown, then adding liquid • Blanquette : A white stew made by simmering the meat in stock without first cooking it in fat Bavarian Pork Stew Creamy Chicken and Mushroom Fricassee Cuban Pork Fricassee Veal Blanquette Osso Bucco with Gremolata BARBECUING • Barbecuing means to cook with dry heat created by the burning of hardwood or by the hot coals of this wood • Most barbecue equipment falls into three categories –Indirect cooking with a wood fire –Indirect cooking with electric or gas heat –Direct cooking with a wood fire BARBECUING • The long, slow cooking is ideal for tougher cuts of meat. • Tender items, such a poultry and seafood, require shorting cooking times. • Seafood is better inclined to the direct heat method. • Seasonings and basting sauces are an important part of barbecue. • Variety of regional styles: Kansas City, Memphis, Texas, Carolina, and Canada. BARBECUING • Rubs and Mops • Rubs: Applied several hour (or overnight) prior to cooking • Dry rub: Consisting of dried herbs and spices • Wet rub: A paste consisting of dried spices plus ingredients that supply enough moisture • Mops: Applied during cooking • Often contains vinegar or other acidic ingredients and spices. • Sugar is usually avoided because it burns too easily. PROCEDURE BASIC BARBECUING Collect equipment and food supplies. Step 1 Step 2 Step 3 Prepare or trim the item. Heavy fat coverings on meat should be trimmed to about ½ inch (1 cm) thick. If using a rub, prepare the spice mixture. Coat the meat items evenly on all sides with the rub. Cover and refrigerate for 24 hours. PROCEDURE BASIC BARBECUING (CONT’D) Step 4 Before cooking, remove the items to be barbecued from the refrigerator and let stand at room temperature for about 1 hour. Step 5 Select the desired hardwood (choices include hickory, mesquite, pecan, and fruit tree woods such as apple and cherry) and prepare it according the instructions for your equipment. Step 6 Preheat the smoking equipment to the desired temperature (200°–250°F or 93°–121°C is a typical temperature range for low-temperature barbecuing). Step 7 Arrange the meats or other items on racks in the smoker. Allow enough space between items to permit the smoke to circulate well and contact all surface areas. PROCEDURE BASIC BARBECUING (CONT’D) Step 8 If a mop is used, baste the items with the liquid at intervals during the cooking period. A mop is not the same as a barbecue sauce; they contain no sugar, which burns too easily. Step 9 Barbecue items until tender. For items containing bones, the bones should easily pull free from the meat. Total time can range from a few hours for tender items to more than 10 or 12 hours for whole pork shoulder or beef brisket cooked at the low end of the temperature range. Step 10 Barbecue sauces may be used to glaze items such as spareribs and brisket. Apply the sauce to the items and return the meat to the smoker to dry out the sauce or, alternatively, place the ribs in a broiler or on a grill just long enough to lightly brown the sauce. Do not allow the sauce to burn. Step 11 Evaluate the finished product. SOUS VIDE COOKING • Sous vide : A method of cooking food in Reduced oxygen packaging while submersed in heated water. • The water is heated to desired temperature with immersion circulators • Variations: tender meats and poultry, tough meats, fish and seafood PROCEDURE BASIC SOUS VIDE Collect all equipment and food supplies. Step 1 Step 2 Step 3 Step 4 Step 5 Prepare and season the food items. Preparation may include searing or grill-marking. Chill all food items. Place the food items in appropriate plastic bags designed for vacuum sealing. Add any flavoring ingredients indicated in the recipe. If more than one item is in a bag, space the items so that they are not touching. Using a chamber-type vacuum machine, evacuate the air from the bag, using the correct pressure setting for that item, and seal the bag. Chill the bag briefly. PROCEDURE BASIC SOUS VIDE (CONT’D) Step 6 Completely submerge the bag in a controlled water bath kept at the correct cooking temperature for that item (using an immersion circulator, and cook for the desired time or until the interior of the food reaches the correct temperature ). Step 7 If the food is to be served as soon as it is cooked (typically for foods with short cooking times), remove the items from the bag, finish as directed in the recipe, and serve immediately. If the item is to be stored for later use, proceed to step 8. Step 8 For items to be stored, remove the bag from the water bath and immediately place it in an ice bath to chill it quickly (the ice bath should be at least 50% ice to be most effective). The items must be chilled so that their interior temperature reaches 37.4°F (3°C) in 2 hours or less. PROCEDURE BASIC SOUS VIDE (CONT’D) Step 9 Step 10 Remove from the ice bath, label correctly (product name, time and date of processing, and date to be discarded), and either freeze or store in a refrigerator at 37.4°F (3°C) or lower. To serve, reheat in an immersion circulator until the interior temperature reaches the desired level. Remove from the bag and finish as desired. Serve at once. Sous Vide Sirloin Roast