The Connoisseur's Guide to MeatSterling Publishing Company, Inc., 2009 - Всего страниц: 256 From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore’s delight. Gourmets will appreciate the book’s accurate and comprehensive information about when, where, and how to buy meat; how to tell if it’s fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all the blanks about how to obtain fresh meat from humane and sustainable sources, identify cuts, and fillet and carve them, while offering up a rich trove of reliable recipes. A visual directory that showcases each cut and comments on flavor, preparation, and cost rounds out this indispensable culinary reference.
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animal bacon barbecue bay leaf beef bell pepper best suited black pepper blade boil bone-in or boneless bouquet garni braising brisket broiled broth brown butter carcass chorizo chuck cilantro connective tissue cooked slowly cooking in liquid cubes cured cutlets dish finely chopped fl oz flavorsome flour fresh fried garlic garlic cloves garnish grilled herbs juice kidneys known lamb lean lemon loin chops loin roast marinade marinated minutes mixture moist cooking olive oil onion parsley poaching pork pot-roast Preheat the oven prosciutto rack Remove rib bones rib roast rib-eye roasting pan roasts and steaks salt and pepper sauce sausages Season with salt Serves shank short ribs shoulder simmer skillet slow cooking spareribs stewing stir-fry stirring stuffed succulent suited to roasting sweetbreads tbsp olive oil temperature tenderloin texture thinly sliced tomatoes top sirloin tough tougher Tri-tip tsp ground veal vegetables wine