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

By John Hogan, Dave Kelly, Glenn Keefer

Recipes are just nearly as good as their constituents, specifically in terms of meat. That’s why having an outstanding realizing of the way to choose, lower, and prepare dinner meat makes all the distinction within the ultimate style. Written by means of Ruby & White, one among Britain's prime butcher outlets, Great Meat debunks myths and incorrect information round settling on and cooking meat and provides up necessary details to meat fanatics and severe domestic chefs who are looking to study new and assorted guidance techniques. This go-to advisor to meat takes you thru the technical features of meat, whereas delivering recipes alongside the way in which to help you test your newfound thoughts. find out how to establish and use diversified cuts, why and whilst free-range and grass-fed is best, the fundamentals of domestic butchery, and lots more and plenty extra. Great Meat is full of photographs and diagrams exhibiting the place diversified cuts of meat come from, their corresponding practise suggestions, and recipes from the major cooks and eating places in Britain.

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For well-done, prepare dinner for five mins either side, or till the beef feels enterprise, like your thumb flesh whilst the thumb pad presses the little finger. three permit the steaks relaxation, coated, for 5–10 mins earlier than serving. they're going to develop into extra delicate as they leisure. Chef’s assistance to examine the pan is sizzling adequate to your steaks, carry your give up the pinnacle. If it feels too scorching to carry your hand in position, eliminate the pan from the warmth for a number of seconds. If the pan warmth simply feels hot, raise the warmth. If the pan isn't really scorching sufficient first and foremost, the steak will stew and switch difficult. If it’s too sizzling, the beef will burn. the beef may still sizzle once it is going within the pan. Hangar steak with peppercorn sauce The hangar steak “hangs” from the final rib, close to the kidneys, giving it a deeper taste. Cream provides the sauce further richness. Serves four parts 1 complete hangar steak, trimmed 1/4 cup (60 ml) vegetable oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 1 tablespoon (10 g) red peppercorns 1 tablespoon (10 g) black peppercorns, coarsely cracked 0.5 cup (120 ml) crimson wine 1/4 cup (60 ml) heavy cream 0.5 cup (120 ml) fowl or red meat inventory salt approach 1 lower the steak into four parts and faucet each lightly with a meat mallet. put aside. 2 warmth part the oil in a pan. upload the onion and garlic, and fry lightly until eventually softened. upload the purple peppercorns, black pepper, and wine. Simmer till lots of the liquid has evaporated. Stir within the cream, inventory, and salt to style. Simmer until eventually thickened, stirring sometimes. three For the steak, warmth a wide, heavy frying pan over medium warmth. Brush the steaks with the remainder oil and season with salt. while the pan is smoking, upload the steak and fry for 1 half mins on both sides for medium-rare. Fry the steak in batches in the event that they disguise greater than 1/2 the pan’s floor. eliminate the steak and make allowance to leisure, coated, for three mins. cook dinner the remainder steaks. four upload the sauce to the beef pan and stir to deglaze the juices. Stir in any juices from the rested steak. Serve the steak with the sauce on best. Butcher’s information to organize an untrimmed steak, first bring to a halt the membrane and fats from the surface, leaving a crucial “feather” of sinew. together with your knife pressed opposed to the sinew, scrape the beef off the sinew to offer one “clean” piece of meat, and one other piece with sinew. Lay the steak, sinew-side down, and scrape away the remainder sinew as though skinning a fish. Sirloin with sauce verte a favourite eating place reduce, best most sensible sirloin bargains a good texture and a transparent marbled grain—tender, with a powerful style. A clean herb sauce deals a fresh distinction to the beef. Serves four elements four best most sensible sirloin steaks, approximately 10 oz (275 g) each one salt and black pepper vegetable or olive oil, to oil the grill For the sauce 0.5 cup (75 g) flat-leaf parsley, loosely packed 0.5 cup (75 g) basil, loosely packed 0.5 cup (75 g) mint, loosely packed 1 tablespoon (15 ml) Dijon mustard three anchovy fillets 2 cloves garlic, peeled and minced 2 tablespoons (20 g) capers 1 teaspoon (5 g) floor black pepper strong pinch of cayenne pepper 2 tablespoons (30 ml) lemon juice salt 1/2–3/4 cup (125–175 ml) extra-virgin olive oil process 1 Season the steaks on each side with salt and pepper.

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