chef basics cooking meats

8/10/2019 Chef Basics Cooking Meats

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Cooking MeatsLearning the proper techniques for cooking meats is one of the most critical aspects of becoming a gourmet chef . There is more to it than just buying a chunk of beef, pork,lamb or veal from your butcher and throing it in the oven until it looks done.

!elo is almost everything you need to kno about cooking meats.

Muscle Composition

Muscle tissue gives meat its characteristic appearance" the amount of connective tissuedetermines the meat#s tenderness. Muscle tissue is appro$imately %& percent ater, &'percent protein, % percent fat and ( percent minerals. ) single muscle is composed of many bundles of muscle cells or fibers held together by connective tissue. The thickness of the cells, the si*e of the cell bundles and the connective tissues holding them together formthe grain of the meat and determine the meat#s te$ture.

+hen the fiber bundles are small, the meat has a fine grain and te$ture. rain also refersto the direction in hich the muscle fibers travel. +hen an animal fattens, some of theater and proteins in the lean muscle tissue are replaced ith fat, hich appears asmarbling. Marbling adds tenderness and flavor to meat, and is a principal factor indetermining meat quality.

Connective tissue forms the alls of the long muscle cells and binds them into bundles. -tsurrounds the muscle as a membrane and also appears as the tendons and ligaments thatattach the muscles to the bone.

Most connective tissue consists of either collagen or elastin. Collagen breaks doninto gelatin and ater hen cooked using moist heat. lastin, on the other hand, ill not

break don under normal cooking conditions. !ecause elastin remains stringy and tough,tendons and ligaments should be trimmed aay before meat is cooked.

Connective tissue develops primarily in the frequently used muscles. Therefore, hencooking meats, cuts of meat from the shoulder /also knon as the chuck0, hich the animaluses constantly, tend to be tougher than those from the back /also knon as the loin0,hich are used less frequently.

)s an animal ages, the collagen present ithin the muscles becomes more resistant tobreaking don through moist1heat cooking. Therefore, the meat of an older animal tendsto be tougher than that of a younger one. enerally, hen cooking meats the tougher the meat, the more flavorful it is, hoever.

rading

234) grading provides a voluntary, uniform system by hich producers, distributors andconsumers can measure differences in the quality of meats and make price1qualitycomparisons.

5 !eef 1 234) 6rime, Choice, 3elect, 3tandard, Commercial, 2tility, Cutter andCanner



5 7eal 1 234) 6rime, Choice, ood, 3tandard, 2tility

5 Lamb 1 234) 6rime, Choice, ood, 2tility

5 6ork 1 234) 8o. (, 8o. &, 8o. 9, 2tility

234) prime meats are produced in limited quantities for use in the finest restaurants,

hotels and gourmet markets. They are ell marbled and have thick coverings of firm fat.

234) choice meats are the most commonly used grade in quality food service operationsand retail markets. Choice meat is ell marbled /but ith less fat than 6rime0 and illproduce a tender and juicy product.

)lthough lacking the flavor and tenderness of the higher grades, beef graded 234) selector 234) standard, and lamb and veal graded 234) good, are also used in food serviceoperations and retail outlets.

The loer grades of beef, lamb and veal are usually used for processed, ground or manufactured items such as meat patties or canned meat products.

:ield grades measure the amount of usable meat /as opposed to fat and bones0 on acarcass and provide a uniform method of identifying cuttability differences amongcarcasses. :ield grades apply only to beef and lamb and appear in a shield similar to thatused for the quality grade stamp. The shields are numbered from ( to ;, ith number (representing the greatest yield and number ; the smallest.

)ging Meats

+hen animals are slaughtered, their muscles are soft and flabby. +ithin < to &= hours,rigor mortis sets in, causing the muscles to contract and stiffen. >igor mortis dissipates

ithin =? to %& hours under refrigerated conditions. )ll meats should be alloed to rest,or age, long enough for rigor mortis to dissipate completely. Meats that have not beenaged long enough for rigor mortis to dissipate or that have been fro*en during this periodare knon as @green meats.@ They ill be very tough and flavorless hen cooked.

Today, most proportioned or precut meats are packaged and shipped in vacuum1sealedplastic packages. +et aging is the process of storing vacuum1packaged meats under refrigeration for up to si$ eeks. This allos natural en*ymes and microorganisms timeto break don connective tissue, hich tenderi*es and flavors the meat. )s this chemicalprocess takes place, the meat develops an unpleasant odor that is released hen thepackage is opened" the odor dissipates in a fe minutes.

4ry aging is the process of storing fresh meats in an environment of controlledtemperature, humidity and air flo for up to si$ eeks. This allos en*ymes andmicroorganisms to break don connective tissues. 4ry aging is actually the beginning of the natural decomposition process. 4ry1aged meats can lose from ; to &' percent of their eight through moisture evaporation. They can also develop mold, hich adds flavor butmust be trimmed off later.

Moisture loss combined ith additional trimming can substantially increase the cost of dry1aged meats. 4ry1aged meats are generally available only through smaller distributors and



specialty butchers.

3toring Meats

Meat products are highly perishable and potentially ha*ardous foods, so temperaturecontrol is the most important thing to remember hen storing meats. Aresh meatsshould be stored at temperatures beteen 9' degrees A and 9; degrees A. 7acuum1

packed meats should be left in their packaging until they are needed.

2nder proper refrigeration, vacuum1packed meats ith unbroken seals have a shelf life of three to four eeks. -f the seal is broken, shelf life is reduced to only a fe days.

4o not rap meats tightly in plastic rap, as this creates a good breeding ground for bacteria and ill significantly shorten a meat#s shelf life. 3tore meats on trays and aayfrom other foods to prevent cross1contamination.

+hen free*ing meats, the faster the better. 3lo free*ing produces large ice crystalsthat tend to rupture the muscle tissues, alloing ater and nutrients to drip out hen themeat is thaed. Most commercially packaged meats are fro*en by blast free*ing, hich

quickly cools by blasting =' degree A air across the meat.

The ideal temperature for maintaining fro*en meat is 1;' degrees A. Aro*en meat shouldnot be maintained at any temperature armer than ' degrees A. Moisture and vaporproof packaging ill help prevent free*er burn. The length of fro*en storage life varies ith thespecies and type of meat. )s a general rule, properly handled meats can be fro*en for si$ months.

Aro*en meats should be thaed at refrigerator temperatures, not at room temperatureor in arm ater.

7arious Cooking Methods!roiling and rilling

The broiling or grilling process adds flavor" additional flavors are derived from seasonings.The broiler or grill should bron the meat, keeping the interior juicy. The grill should leaveappeti*ing crosshatch marks on the meat#s surface. To serve a good1quality broiled or grilled product, you must start ith good1quality meat.

Bnly the most tender cuts should be broiled or grilled , because direct heat does nottenderi*e. Aat adds flavor as the meat cooks, so the meat should be ell marbled. >edmeats should be cooked at sufficiently high temperatures to carameli*e their surface,

making them more attractive and flavorful.>oasting

6roperly roasted meats should be tender, juicy and evenly cooked to the appropriatedegree of doneness. They should have a pleasant appearance hen hole as ell ashen sliced and plated. !ecause roasting is a dry1heat cooking method and ill nottenderi*e the finished product, meats that are to be roasted should be tender and ellmarbled. They are usually cut from the rib, loin or leg sections.



3easonings are especially important ith smaller roasts and roasts ith little or no fatcovering. ) large roast ith heavy fat covering /steamship round or prime rib0 does notbenefit from being seasoned on the surface because the seasonings ill not penetrate thefat layer, hich is trimmed aay before serving.

) roast is sometimes cooked on a bed of mirepoi$, or mirepoi$ is added to the roasting pan

as the roast cooks. The mirepoi$ raises the roast off the bottom of the roasting pan,preventing the bottom from overcooking. This mirepoi$, hoever, does not add any flavor to the roast. >ather, it combines ith the drippings to add flavor to the jus, sauce or gravythat is made ith them.

3auteing

3auteing is a dry1heat cooking method in hich heat is conducted by a small amount of fat.3auteed meats should be tender /a reflection of the quality of the ra product0 and of goodcolor /determined by proper cooking temperatures0 and have a good overall flavor. )nyaccompanying sauce should be ell seasoned and complement the meat ithoutoverpoering it.

2se only tender meats of the highest quality in order to produce good results hensauting. The cuts should be uniform in si*e and shape in order to promote even cooking.

The sauces that almost alays accompany sauted meats provide much of the seasoning.The meat, hoever, can be marinated or simply seasoned ith salt and pepper. -f marinated, the meat must be patted dry before cooking to ensure proper broning. 3omemeats are dusted ith flour before cooking to seal in juices and promote even broning.

6an1Arying

6an1frying uses more fat than sauting to conduct heat. 6an1fried meats should be tender

and of good color and have a good overall flavor. Meats to be pan1fried are usuallybreaded. -n addition to providing flavor, breading seals the meat. The breading should befree from breaks, thus preventing the fat from coming into direct contact ith the meat or collecting in a pocket formed beteen the meat and the breading.

6an1fried items should be golden in color, and the breading should not be soggy. )sith other dry1heat cooking methods, tender meats of high quality should be used becausethe meat ill not be tenderi*ed by the cooking process. Meats that are pan1fried are oftencut into cutlets or scallops.

6an1fried meats are usually seasoned lightly ith salt and pepper either by applying themdirectly to the meat or by adding them to the flour and bread crumbs used in the breading

procedure.

3immering

3immering is usually associated ith specific tougher cuts of meat that need to betenderi*ed through long, slo, moist cooking. Duality simmered meats have good flavor and te$ture.

The flavor is determined by the cooking liquid, the te$ture is a result of proper cookingtemperatures and time. Meats such as fresh or corned beef brisket, and fresh or cured



hams are often simmered. !eef briskets, pork butts and hams are often simmered hole.3immering cured meats helps leach out some of the e$cess salt, making the finished dishmore palatable.

Moist1heat cooking methods generally use loer temperatures than dry1heat cookingmethods. Meats are normally simmered at temperatures beteen (?' degrees A and &''degrees A.

!raising

!raised meats are first broned and then cooked in a liquid that serves as a sauce for themeat. ) ell1prepared braised dish has the rich flavor of the meat in the sauce and themoisture and flavor of the sauce in the meat. -t should be almost fork tender but not fallingapart. The meat should have an attractive color from the initial broning and final gla*ing.!raising can be used for tender cuts or tougher cuts.

)ny meat to be braised should be ell marbled ith an ample fat content in order toproduce a moist finished product. !raised meats are alays broned before simmering. )sa general rule, smaller cuts are floured before broning" larger cuts are not. Alouringseals the meat, promotes even broning and adds body to the sauce that accompanies themeat.

The meat and the braising liquid are brought to a boil over direct heat. The temperature isthen reduced belo boiling, and the pot is covered. Cooking can be finished in the oven or on the stove top.

8ear the end of the cooking process, the lid may be removed from oven1braisedmeats. Ainishing braised meats ithout a cover serves to purposes. Airst, the meat canbe gla*ed by basting it often. 3econd, removing the lid allos the cooking liquid to reduce,thickening it and concentrating its flavors for use as a sauce.

3teing

3teing, like braising, is a combination cooking method. -n many ays, the procedures for steing are identical to those for braising, although steing is usually associated ithsmaller or bite1si*ed pieces of meat. 3tes, like braised meats, get much of their flavor from their cooking liquid.

) ste#s seasoning and overall flavor is a direct result of the quality of the cooking liquidand the vegetables, herbs, spices and other ingredients added during cooking.

3teed meats are done hen they are fork tender. Test them by removing a piece of

meat to a plate and cutting it ith a fork. 3tes are often complete meals in themselves,containing meat, vegetables and potatoes in one dish.

!ecause meat may account for the largest portion of your food1cost dollar, it should bepurchased carefully, stored properly and fabricated appropriately. +hen cooking meats,the various cuts and flavors of meat /beef, veal, lamb and pork0 can be successfullybroiled, grilled, roasted, sauted, pan1fried, simmered, braised or steed, provided youfollo a fe simple procedures and learn hich cuts respond best to the various cookingmethods.



!eef Cooking Times

The correct beef cooking times ill become second nature to you as you advance on your path toard becoming a gourmet cook. - am quite comfortable relying on the @touch@approach, and you ill be too. !ut - recommend that you stick ith a meatthermometer at first.

Chefs generally gauge beef cooking times by gently punching the meat ith their fingers tocheck the temperature and kno hen it#s ready to eat. :es, it takes a little e$perience.3tart touching every piece of meat you cook and grill to start getting the hang of it. -touch the meat and also use either an instant1read thermometer or probe thermometer justto double check.

Touch Technique 2sed by Chefs(. Touch :our Cheek 1 That ill be @rare@. The internal temperature of the steak ill bebeteen ((' E (&' A. and it ill have a cool red center.

&. Touch :our Chin E This is @medium rare@. The internal temperature of the steak ill bebeteen (&' E (9'A. and it ill have a arm red center.

9. Touch the nd of :our 8ose E This is the te$ture of a @medium@ steak. The internaltemperature of the steak ill be beteen (=' E (=;A. and it ill have a hot pink center.

=. Touch the )rea Fust )bove the !ridge of :our 8ose on :our Aorehead E This isequivalent to a @medium ell@ piece of meat. The internal temperature of the steak isbeteen (;; E (<' A. and it has just a thin line of hot pinkness still left in the center.

;. Touch the !ottom of :our 3hoe E This is ell done. The internal temperature is (?'degrees. There is virtually no pink. Goever, even though a piece of meat is ell donethere should be some juices left.

!!D riller Technique

(9' A H 7ery >are 1 >ed Cool Center 1 Check to see if it#s still kicking

(=' A H >are 1 >ed Center 1 3till not done enough for most

(=;1(;' A H Medium >are 1 >edI6ink Center 1 8o you#re talkin#

(;;1(<' A H Medium +ell 1 6ink Center 1 Temperature of choice for most

(<; A H +ell 4one 1 Light rey Center 1 Might be a little taste left

(%'1(?' A H CG)>>4 !:B84 >CB8-T-B8JJJ

)s you can see, beef cooking times and temperatures vary a little. -t ill take a fe timescooking meat to get it e$actly to the temperature of your choice.



Tips

To get an accurate reading from your instant1read thermometer, alays push it into thethickest part of the meat and ait for (;1&' seconds, near the end of the suggestedbeef cooking time.

)nd remember, meat keeps cooking after you take it off the grill or out of the oven, soremove hen it#s ; degrees belo desired temperature. 8ever cut into meat ith a knife tocheck its doneness, it releases all the juices all over the plate. Let stand (; minutesbefore carving and serving.

Make 4ry )ged !eef at Gome4id you kno you can make dry aged beef at home )nd hy ould you ant to anyay

+ell, if you#ve ever gone to a serious steakhouse and tasted their steaks you kno thedepth of flavor is remarkable. -t is because they use dry aged beef. 4ry aged beef isgenerally hard to come by, and very e$pensive.

8o, all fresh beef is aged for at least a fe days and up to several eeks to alloen*ymes naturally present in the meat to break don the muscle tissue, resulting inimproved te$ture and flavor. These days, most beef is aged in plastic shrink1rap 11 aprocess knon as et1aging.

4ry aged beef, on the other hand, is e$posed to air, so dehydration can further concentratethe meat#s flavor. !ecause the meat loses eight from dehydration, and it also must betrimmed of its completely dried e$terior, it is more e$pensive than et1aged meat, and

harder to find.

The first step to making dry aged beef at home is actually a food safety note. Gomerefrigerators aren#t as consistent or as cold as commercial meat lockers.

!efore making dry aged beef at home, get a refrigerator thermometer and make sure your fridge is set to and can maintain a temperature belo =' A. Cook or free*e the meatithin seven days of beginning the dry1aging process. 8e$t, buy a prime or choiceboneless beef rib or loin roast from the best meat source in your area /not your localgrocery store0. 2nrap the beef, rinse it ell, and pat it dry ith paper toels. 4o not trim.+rap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmedbaking sheet or other tray.

>efrigerate for three to seven days" the longer the beef ages, the tastier it gets. )fter thefirst day, carefully unrap and then rerap ith the same cheesecloth to keep the clothfibers from sticking to the meat.

+hen you are ready to roast, unrap the meat and, ith a sharp knife, shave off anddiscard the hard, dried outer layer of the meat. 3have aay any dried areas of fat, too,but leave behind as much of the good fat as possible. >oast hole, or cut into steaks.



Cooking >oast !eef +hen cooking roast beef, hy serve a plain roast, hen a crusted one is just as easy andmuch tastier

+hen - am entertaining, a crusted roast is one my favorite things to serve . They arealays impressive E yet they don#t ask all that much from the cook. Bnce you have pattedon the crust, and put the roast into the oven, it#s pretty much hands1off from there. Cookingroast beef is not e$actly rocket science.

!uying a >oast

!uying beef for cooking roast beef can be tricky because one cut of beef can go by severaldifferent names. 4epending on here you live, or hich butcher you go to, beef can becalled by several names. ) boneless top sirloin roast might also be called a top sirloin buttor a rump roast. -f you decide to buy a boneless top sirloin roast, make sure the butcher removes the cap so that the roast is a better shape for carving.

Tips for a 3uccessful Crust

3ear !efore :ou Crust E 3earing the roast before you apply the crust, creates flavorfulbroning on the surface of the meat.

3ticky Coating E ) crust needs something to stick toN yogurt, mayonnaise, mustard etc.

)pply the Crust E !ut not too thick. )pply the crust about O inch thick. 6atting lightly toapply.

8ot on the !ottom E :ou don#t need to apply crust to the bottom of the roast, only the top

and sides.Crust +ill Aall Bff E 4on#t orry if some of the crust falls off, try to make sure everyonegets some of the crust on their plate.

Cooking a >oast

+hen you start your process for cooking roast beef, let the roast sit at room temperaturefor 9' minutes. Meanhile, heat your oven to ='' degrees and position a rack in themiddle of the oven. 6ut the roasting rack in your roasting pan.

3eason the roast /;1pound strip loin roast or ;1to <1pound boneless top sirloin roast patted

dry0 liberally ith salt /kosher0 and pepper on all sides. Geat the oil /& Tblsp0 in a largesaut pan over medium1high heat. +hen the oil is hot, bron the meat ell on all sides,including the ends, about = minutes per side. Make sure you have turned on your e$haustfan. This approach to cooking roast beef gets smokyJ Transfer the meat to the roastingpan. 3et aside to cool hile you prepare the crust.

( cup coarse fresh breadcrumbs /from baguette0

= cloves garlic, minced



& medium shallots, minced

( tablespoon roughly chopped fresh marjoram

( tablespoon roughly chopped fresh thyme

9 tablespoons melted unsalted butter

(I9 cup 4ijon mustard

-n a medium bol, combine the breadcrumbs, garlic, shallots, thyme, marjoram, O tsp. salt,and P teaspoon pepper. 6our the melted butter into the breadcrumb mi$ture" toss tocombine. 2sing a rubber spatula, smear the top and sides of the beef ith the mustard.+ith your hands, lightly press the breadcrumb mi$ture into the mustard.

-nsert a probe thermometer into the thickest part of the meat and set to (&; degrees.

Qeep the crust from over1broning. 3tart checking on the roast after 9' minutes of cooking,and hen the crust is golden bron, tent it ith aluminum foil.

>emove the roast from the oven and let the meat rest for (' to &' minutes beforecarving.

) +onderful 3auce

Creamy Gorseradish1Mustard 3auce

( cup crRme fraiche

9 Tbsp. drained jarred horseradish

9 Tbsp. 4ijon mustard

O tsp. kosher salt

6inch cayenne

+hisk all the ingredients in a small bol and let the sauce sit for &' minutes for the flavorsto meld before serving.

!est 3ecret for !eef Tenderloin Cooking- probably shouldn#t do this, but - am going to share a secret method of beef tenderloincooking ith you that ill o everyone you feed it to. Consider this a @Thank :ou@ giftfrom me for visiting this, my ne ebsite, my labor of love.

- took a onderful seminar from a chef named Feff !lank. Ge ons Gudson Bn The !end>estaurant in )ustin, Te$as. Ge described a technique called @Gang Bver Cooking@. Theprocess he e$plained got my attention, so - ent home and tried it the ne$t day. +B+J -ant to share it ith you. This technique ill make your tenderloin the talk of thepartyJ



:ou only need to e$tra pieces of equipment, and you probably already have themN a smallice chest /the type that holds si$ to telve canned drinks0 and a meat probe thermometer.

Airst you need to trim your loin.

(. Locate the chain, the long piece of muscle that runs the length of the tenderloin. /Thefatter, shorter, smooth muscle on the other side is part of the loin1leave that on.0 2sing your fingers, gently separate the chain from the tenderloin as much as possible.

&. +ith a boning knife, start at the narro end of the chain and cut along the seam, makingseveral long, shallo cuts rather than one or to deep ones. This ay, you have morecontrol over the path your knife takes and less chance of cutting too far in. :ou don#t haveto trim every bit of the chain from the ider end" it#s fine to leave a narro strip attached tothe loin.

9. 3tarting about ( inch from one end of the silverskin, push the tip of your knife under astrip of silverskin about (I& inch ide. 2sing your free hand to hold the silverskin taut,angle the knife slightly up toard the silverskin as you slide the knife don the tenderloin,

freeing the silverskin.

=. Turn the knife around and cut off the end of the silverskin that#s still attached. >epeatuntil all the silverskin is gone. !onusN :ou can save the chain for cooking another night/think stir1fry0. -t#s perfectly tasty beef, just not as tender as the rest of the tenderloin.

8e$t, you need to cook your loin. :ou can slo grill it, roast it in the oven, smoke it in thestovetop smoker, or smoke it in your favorite smoker, hichever is your preferred beef tenderloin cooking method. )lays season the outside of your meat very liberally ith your favorite salt1based rub.

4o not cook your meat past rare, or (&; degrees internally. This may be difficult,

because e are so programmed to really cook meat. !ut resist the urgeJ

+hile your meat is smoking or cooking, arm to quarts of oil, or enough oil to fill your ice chest (I9 ay full. The oil temperature should be (='1(=; degrees. 2se your meatthermometer to ensure this.

)s your meat is reaching its finished (&; degrees, pour your (=' degree oil into the icechest. 6lace the meat in the oil and close the lid securely to avoid any heat loss. Themeat ill hold for three to four hours at a perfect medium rare /(9' to (9; degrees internaltemperature0.

)s the meat lies in aiting, a couple of other things are occurring. The oil has a heavier

viscosity than the juice in the meat. This ensures that none of the juice from the meatill escape. Therefore, you ill serve a juicier piece of meat.

8one of the oil ill penetrate the meat, so it is not important to use e$pensive olive oil.:ou can use a common, ine$pensive vegetable oil. There is also an en*yme reactionoccurring hen meat protein is held at (9' degrees. This reaction orks to tenderi*e themeatJ :ou ill have a juicier, more tender piece of meat three hours later, and the meat illstay at (9'1(9; degrees, or medium rare.

:ou ill need several layers of paper toels to absorb the oil from the meat prior to slicing.



+hat is so great about this beef tenderloin cooking method is that you can cook your meat ay ahead of time and put it into the ice chest ith oil, then hold it until it is time toserve. -t ill still be medium rareJ

The !est 3teak >ecipe ver +hat#s better than a great steak

Aor many, the anser is, @8othingJ@

!ut never fear, my @!est 3teak >ecipe ver@ is here to save the day.

-f you are ever going to call yourself a gourmet cook, you absolutely must kno ho toprepare a great steak. The method belo is the best -#ve ever tried. -#m sure it ill serveyou ell ith even the most discriminating of carnivores.

3tart ith the >ight 3teak

:ou need a steak that is at least ( inch thick, preferably ( O inches. Tenderness dependson the amount of ork a particular muscle does. The areas along the back of the animal/the loin, ribs, and rump0 don#t get as much e$ercise as the neck, shoulders, brisket, andflanks.

My Three Aavorite 3teak Cuts

Ailet E This e$ceedingly tender steak is cut from the tenderloin. )sk for center1cutfilets, rather than ones from the tail or head" < to ? ounces per person is a goodserving. Ailet has a bit less flavor than other cuts, but it#s perfectly suited for a highheat sear. 3erve this cut rare or medium rare" hen cooked past that, its flavor canbecome livery.

8e :ork 3trip E The official name for this steak is top loin, and it comes from themiddle back, called the short loin, hich is located on the e$terior surface of thespinal column. This steak is tender and ell1flavored, and you ill pay accordingly.

>ib1eye E ) rib1eye is my all1time favorite steak for searing. -t#s cut from the prime ribarea of the upper back and is the most flavorful and fattiest of the commonsteaks. >ib1eye comes boneless or bone1in" both are great, though - think bone1inoffers more flavor. !utchers often cut this steak too thin so that a single steak ill

eigh a pound or less. -t cooks better if it is ( O inch thick.

:our steaks should be at room temperature before cooking. 6reheat your oven to 9%;A.

6ick the 6erfect 6an

) ell1seared steak requires a good heavy1based pan. - use my )ll1Clad (&1inch fryingpan or grill pan /if you ant grill marks0. ) cast iron skillet is also very good. )ll three panscan go right into the oven after searing.



+hen choosing the si*e of the pan, think about accommodating the meat ith just a littlespace beteen the steaks /if you#re cooking more than one0 and the edge of the pan. -f tootightly packed, the meat ill steam and you on#t get good broning. Too much emptyspace, hoever, can cause any rendered fat to burn on the e$posed surface of the pan.

) good hot pan is the key to a good seared steak. !efore you get started, turn on the

e$haust fan, it#s going to get smokyJenerously season /room temperature steaks0 ith kosher salt and freshly cracked pepper on both sides. Geat ( tablespoon oil in the skillet over medium high heat until shimmeringhot. 6lace steaks in the pan and don#t move for &19 minutes.

Lift up the edge ith your tongs after & minutes to check to see if you have a nice sear. )sthe steak sears and contracts, it ill naturally release" be patient and most of thebroned e$terior ill stay on the steak and not on the bottom of the pan. Turn thesteaks over and sear on the other side for &19 minutes.

Tenderness and Temperature 1 Qeys to a 6erfect 3teak

2se a probe thermometer and insert it into the thickest part of the meat, set for thedesired temperature and place the pan in the 9%; degrees oven. Check for doneness iththe touch test.

- take my steaks out of the oven at (=; A /for medium0. +hen you take your steaks outof the oven, you must let your steaks rest to allo juices to be reabsorbed from the e$terior of the steak back to the center. The steaks ill continue cooking by alloing the heat fromthe hotter e$terior to equilibrate ith the cooler interior. The result is a perfectly cooked and

juicy steak.

8ever cut into your steak immediately after you take them out of the oven. )ll of the

moisture runs out onto the plate and therefore cannot re1distribute inside the steak. -usually let my steaks rest (; minutes.

)nother very important tipN +hen you take your steaks out of the oven, the handle ise$tremely hot. -mmediately put a slip on heat1resistance cover over the handle. :ou don#tkno ho many burns - have gotten because - did not do this step and hile the steaksere resting and - as doing something else, - tried to move the panJ

7oilaJ

) beautifully marbled prime grade steak just like the restaurants make. -t really needsnothing moreJ Maybe a good sauce /see belo0, and, of course, add a good ine" a robust

red ine like a Cabernet 3auvignon ould be niceJ

:ou could also do this steak on the grill. )fter you sear it on both sides, transfer it to thepan and put it in the 9%; A. oven.

Aour 4ifferent 6eppercorns 3auce

= Medium Mushrooms /sliced very thin0

9 3hallots /finely chopped0



( tablespoon of = different peppercorns /hite, black, green and pink 1 crushed0

( teaspoon reen Madagascar 6eppercorns in !rine

( ounce demi1glace

( ounce butter

( ounce brandy

( ounce of dry hite ine

( cup of hipping cream

3alt, pepper

>emove steaks from the pan and put them on a platter and tent ith foil. 4iscard greasefrom pan and add butter. )dd shallots and saut. )dd mushrooms and saut. Crushpeppercorns and mash green Madagascar peppercorns, and add to pan. Alambe ith

brandy and degla*e ith hite ine. )dd demi1glace, juice of steaks and then cream. /-f you don#t have homemade demi1glace, you can purchase 4emi1lace old /7eal0 at your gourmet market.0 >educe to half and season to taste ith salt and pepper.

8oteN To crush the = different peppercorns, put the peppercorns on countertop. 2sing theside of a small pan, crush the peppercorns.

Tips for Cooking Lamb+hen it comes to cooking lamb, - am alays ama*ed at the number of people hoautomatically and fervently proclaim their distaste for the idea. )ll they kno for sure isthat they don#t like lamb. 6eriod.

very no and then, though, - find an open minded person ho is illing to actually giveone of my fabulous lamb recipes a try. -#m batting almost (''S on conversions. - kidyou not.

Cooking lamb has never really gotten the positive recognition it deserves. +hen youere a child, old1fashioned, strong1flavored mutton roast may have tainted your palate. !utthat#s all changed no ith the milder, more delicate flavor of today#s lamb. Lamb is asversatile as it is flavorful" it is terrific steed, grilled, sauted, or roasted.

+hat is Lamb

Lamb in grocery stores is ;1(& months old sheep. 2nlike the mutton of old, the flavor isquite mild, especially if it#s domestically raised lamb. Most locally raised lamb is grain1fed,hile imported lamb tend to gra*e on grasses, producing a slightly stronger1flavored meathen cooking lamb, but both are e$cellent.

!uying Lamb



+hen buying lamb, color is the best indicator of quality. :ou ant it more pinkish than deepred, and it should be tender, yet firm to the touch.

Lamb Cuts

The >ack

This lu$ury cut is like the prime rib of lamb. :ou#ll typically find racks @frenched,@ meaningthe rib bones have been e$posed and scraped clean. >acks are typically roasted hole or cut into single1or double1rib chops. >emove any of the firm fat and tough silverskin.

Loin Chops

These chops look like really small T1bone beef steaks 1 they#re lean, tender, and great for grilling. 3ince they are so small, allo & or 9 per person.

round Lamb

round lamb is an e$cellent substitute in any recipe that calls for ground beef /it should

also be cooked to (<; A0.

Galved Leg

This lamb cut is an ideal roast for =1; people. +eighing 91= pounds, butchers sometimeslabel it a @semi1boneless halved leg@ because a bone runs through its center. Aor roasting,be sure to first remove the outer netting. This ay you can trim off some of the outer fatand season the meat thoroughly. :ou#ll have to retie it ith cotton butcher#s tine, sinceslipping it back into the net is ne$t to impossible.

!>T Leg

!>T is a butcher#s term for boned, rolled, and tied. Aolloing the rack, the !>T leg is themost popular cut of lamb. These roasts eigh =1? pounds ith at least a pound of fat thatill need trimming 1 take this into account hen buying for recipes. This versatile cut canbe roasted, grilled, or cut into chunks for ste.

3teaks

Fust like beef, lamb steaks are cut from many different parts of the animal. !ut they mostcommonly come from the chuck, shoulder, or leg, and are usually cut about an inch thick.They#re best hen prepared using dry1heat cooking methods, such as grilling or sauting.

3hank

Lamb shanks come from the bottom section of the front legs. They#re a reasonablyine$pensive cut and can really deliver in terms of flavor1especially hen braised untilthey#re fall1off1the1bone tender. )bout the si*e of a turkey drumstick, lamb shanks makequite a fancy dinner statement.

Lamb 3te

Gere is a great lamb ste.



The vegetables are cooked separately from the ste, then served on top, almost as agarnish. Cooking the vegetables this ay, they stay vibrant and crisp, rather than turningmushy from hours of cooking.

Toss Together, !ron

& O lb lamb leg or shoulder steaks, cut into ( O@ chunks /-f you choose to purchase thelamb belo, use only half and free*e the other half0.

( tsp. kosher salt

( tsp. black pepper

( T. all1purpose flour

9 T. olive oil

Toss lamb, salt, pepper, and flour together for the ste. Geat oil in a 4utch oven over medium1high" add lamb and bron =1; minutes.

3tir -n, )dd

< garlic cloves, minced

& T.tomato paste

P cup all1purpose flour

3tir in garlic and tomato paste" cook & minutes or until paste darkens. )dd flour stirring tocoat.

4egla*e +ith, )dd

( cup dry hite ine

& cups beef broth

( T. +orcestershire sauce

( T. 4ijon mustard

( T. minced fresh thyme

( T. minced fresh rosemary

& bay leaves

( O lb. :ukon gold potatoes, peeled and cut into chunks

4egla*e ith ine and simmer ( minute. )dd broth, +orcestershire, 4ijon, and herbs"bring to a simmer, reduce heat to lo, cover, and cook for =; minutes, stirring occasionally.

)dd potatoes, cover, and cook until potatoes and lamb are tender 9'1=' minutes.Meanhile, prepare the vegetables.

Aor The 7egetables



!lanch and 3hock

? o*. baby carrots, peeled

= o*. green beans, trimmed

= o*. baby squash, halved

( cup peeled pearl onion, fro*en or fresh

!lanch each type of vegetable separately in boiling ater. 3hock in ice ater, drain, andset aside until (' minutes before ste is done.

Melt, )dd

9 T. unsalted butter

& T. olive oil

= garlic cloves, thinly sliced

Melt butter ith & T. oil in a large saut pan over medium1high heat. )dd garlic and cookuntil golden (1& minutes. )dd vegetables and saut until arm, &19 minutes.

Bff Geat, Ainish

& T. chopped fresh parsley

Fuice of O a lemon

3alt and pepper to taste

Bff heat, finish ith parsley, lemon juice, and seasonings.3tir -nto 3te, Top

( cup fro*en peas, thaed

P cup chopped fresh parsley

3alt and pepper to taste

3auteed vegetables

3tir peas, parsley, and seasonings into the ste.

To serve, divide sauted vegetables among bols of ste.

3ear1>oasted >ack of Lamb +ith a Curry, 4ate, Chile, and )lmond Crust

( ancho chile, stem and seeds removed

; tablespoons vegetable oil

( medium onion, chopped



& tablespoons curry poder

(& dates, pitted and chopped

= tablespoons sherry vinegar

P cup slivered almonds, toasted and chopped

9 tablespoons chopped fresh mint, plus hole mint leave for garnish

Qosher salt and freshly ground black pepper

To %1?1bone lamb racks, frenched

( O cups chicken broth

3oak the chile in hot ater until softened, about (; minutes. Chop the chile coarsely. Geatabout 9 tablespoons of the oil in a saut pan over medium heat. )dd the onion and cookuntil soft, about (' minutes. Loer the heat to medium1lo and add the curry poder.

Continue to cook, stirring frequently, until the onion has broned, about &' minutes.6ut the onion, ancho chile, dates, and sherry vinegar in the bol of a food processor andprocess until a paste forms. Transfer the paste to a bol, mi$ in the almonds and thechopped mint, and season ith salt and pepper to taste.

Geat the oven to =&; A. 3eason the lamb all over ith salt and pepper. Geat the remaining& tablespoons oil in a large saut pan over high heat. !ron the lamb, one rack at a time,meat side first. Turn and bron the other sides. >emove the lamb from the pan, but don#tclean the pan.

)llo the lamb to cool for a fe minutes. 3et aside P cup of the chile1date mi$ture. 2sing a

rubber spatula or your fingers, spread a thin layer of the remaining chile1date mi$tureon the meat side of each lamb rack.

)rrange the lamb in a roasting pan, preferably one ith a rack, ith the chile1date mi$turefacing up. >oast the lamb until it registers about (&; A on a thermometer for rare" (9' A for medium rare, about (; to &' minutes /begin checking at (; minutes0. >emove the lamb toa cutting board, cover loosely ith foil, and allo the meat to rest for at least (;minutes.

6our off any e$cess fat from the saut pan. )dd the chicken broth to the pan and cookover high heat, scraping up the broned bits on the bottom of the pan, until the broth isreduced by half. )dd the reserved P cup chile1date mi$ture to the sauce and hisk to

combine. 3eason ith salt and pepper.

3lice the lamb rack into one or to1bone chops and serve three to four chops per person. )s you cut the chops apart, be careful not to let too much of the date crust fall off the meat. 3poon some of the sauce around the chops and decorate the plate ith holemint leaves.

+ine suggestionN +ith the slight heat and full flavors of this lamb, - ould choose ayoung, medium1bodied, fruity infandel.



Cooking 6ork Tenderloin- often think that cooking pork tenderloin is a lost art. veryone has a great steak recipe, or a roast chicken or beef roast recipe @to die for@. !ut ho ever brags about their porktenderloin recipes

- do, that#s ho.

- love cooking pork tenderloin, and hen you finish reading this eb page - hope you illbe arming up to it too. -t really is a great cut of meat, being ine$pensive, highlyversatile and succulent.

>easons to Love 6ork Tenderloin

(. )t first look, pork tenderloin E the long, slender, cylindrical cut that comes from the fullloin E may appear e$pensive. !ut ith no bone and very little fat, there#s no aste. Mosttenderloins run U to ( P pounds" one ill serve three to four diners.

&. 6ork tenderloin is one of the quickest1cooking cuts of meat. :ou can grill a tenderloinover direct heat in less than (' minutes, plus ; minutes resting time.

9. Cooking pork tenderloin lends itself to varied methods and presentations. >oastedor grilled hole, it can be brought to the table for carving on an oblong or oval platter or sliced into thick medallions and fanned on the plate. :ou can cut it before cooking andskeer it for kebabs or even use it in a stir1fry.

=. -t orks equally ell as a eeknight entre or an elegant dinner1party centerpiece.3tuffed pork tenderloin is particularly impressive.

Aor an intimate dinner, butterfly a tenderloin by slicing it lengthise almost all the aythrough and opening it out like a book. 6aint the open surfaces ith a pesto1style sauce or layer in a fruit1nut stuffing or a traditional bread stuffing. /3ee Mushroom V 3pinach3tuffed 6ork Tenderloin recipe belo0.

Aor a larger party, try a double stuffed tenderloinN !utterfly to tenderloins" sandichthem together, cut sides together ith stuffing beteen them" tie them ith kitchen tineand roast. ither ay, hen the roast is sliced into medallions, the line of stuffing in thecenter offers dramatic visual appeal.

;. 6ork tenderloin can be served hot or room temperature, making it perfect for potluck,picnic or buffet. :ou can pre1slice it and offer a dipping sauce" add sandich makings, if you like.

Tips for Cooking 6ork Tenderloin

(. Take its temperatureN The tenderloin#s small si*e and leanness make it susceptible toovercooking, so an instant read thermometer is a must hen cooking pork tenderloin.The 8ational 6ork !oard suggests cooking to a final internal temperature of (<' degrees,hich can be achieved by cooking to (;; degrees and removing the tenderloin from the



oven to rest (' minutes /the temperature ill rise several degrees0.

ourmet chef#s prefer removing the pork at (=; or (;' degrees /it is perfectly safe at thistemperature0 and letting it rest ; minutes. -f you#re put off by pink pork, use the higher figure, but (;' degrees ill result in juicier pork. -f you#ll be reheating the meat, (=; ispreferable.

&. Alavor itN This mild1flavored cut lends itself to dry rubs, marinades and brining. !rining,hich enhances juiciness, is simpler than you think. Fust mi$ a quart of cold ater, O cupsugar and P cup table salt in a large resealable plastic bag /include spices, aromatics andcitrus juice or *est for more flavor0. ven 9' minutes ill make a difference, but you canbrine it up to ? hours in the fridge.

Marinades can be as simple as olive oil and garlic, but if you use an acid such as citrus juice, don#t marinate more than & hours, or the meat ill be mushy.

4ry rubs E ground herbs and spices, chiles, paprikas E can be applied several hoursahead of time, but even a last1minute rub ill punch up your pork.

9. la*e itN !arbecue sauces" fruit preserves, jellies and jams" reduced fruit purees and juices" and syrups are all potential ingredients for a gla*e. )pply the gla*e after you#veseared the meat and before the final cooking.

=. rill itN -ts small si*e, tenderness and lack of fat make the pork tenderloin ideal for grilling. 3ear the tenderloin on the hottest part of the grill for about ( O minutes on eachside and then cooking over either direct heat, & to 9 minutes more per side, or indirect heat,for (' to (; minutes more ithout turning.

;. 6an1roast itN This is my favorite method of cooking pork tenderloin. Take thetenderloin out of the fridge 9' minutes before cooking. 6reheat the oven to =&; degrees.Ailm an ovenproof skillet ith oil and sear the tenderloin over medium1high heat to bronall sides, about ; minutes in all. -f you#re using a gla*e, apply it no.

6lace skillet in the oven and roast (; to &' minutes, until internal temperature is (=;degrees. >emove from the oven, tent the pork ith foil and let it rest about ; minutesbefore serving. -f you don#t use a gla*e, make a quick pan sauce by degla*ing the skilletith chicken broth, ine, fruit juice or another flavorful liquid.

Alavor 6rofiles for Cooking 6ork Tenderloin

(. LatinN 2se ground ancho or other chiles, cumin and garlic poder in dry rubs" adobo1style citrus1garlic marinades" mole or verde sauces.

&. -talianN arlic and rosemary are classic ith roast pork.

9. CaribbeanN Mi$ together equal parts bron sugar and rum, then add 4ijon mustard.

=. )sianN There#s almost no )sian sauce that doesn#t go ith pork. Goisin makes a quickgla*e" citrus1soy ith garlic and fresh ginger orks as a marinade, gla*e or dipping sauce.Br go -ndian and coat your tenderloin ith a tandoori1style paste, or gla*e it ith a chutney



thinned ith lime juice.

;. AruityN 6ork pairs ell ith almost any fruit /add some tartness for balance if the fruit isquite seet0. Cherries, blackberries, peaches, pineapples and apples all are good bets,either as gla*e ingredients or roasted in the pan ith the tenderloin.

<. 8uttyN 8uts are a onderful addition to any stuffing for cooking pork tenderloin, or paint

the tenderloin ith 4ijon mustard and coat it ith a crust of chopped pecans or other nutsbefore roasting.

Leftover 6ork Tenderloin

(. 3lice it, top it ith barbecue sauce or horseradish mustard and stuff it in a roll for sandiches.

&. 3lice it thinly and fan it over crisp greens for a sesame1and soy1dressed )sian salad.

9. Cube it, heat it briefly in a skillet ith salsa and spoon it over rice.

=. Cube it, heat it briefly in a skillet ith pasta sauce and toss it ith pasta.

;. Cube it, toss it ith sliced onions and bell peppers in a dry nonstick or cast1iron skilletover high heat, and serve it ith tortillas and salsa verde or chipotle sauce, taco or fajita1style.

Mushroom and 3pinach 3tuffed 6ork Tenderloin

; tablespoons e$tra1virgin olive oil

9 O ounces shitake mushrooms, stemmed and thinly sliced /( O cups0

& shallots /thinly sliced0

Qosher salt and freshly ground black pepper

< ounces baby spinach /; lightly packed cups0

( large pork tenderloin /about ( P pounds0

( tablespoon lightly chopped fresh thyme leaves

P cup freshly grated 6armigiano >eggiano

U cup lo1salt canned chicken broth

& O tablespoons sherry vinegar

& tablespoons heavy cream

3et a rack in the center of the oven and heat the oven to =;' A. Geat & tablespoons of theoil in a heavy, ovenproof (&1inch skillet over medium1high heat until shimmering hot. )ddthe mushrooms, sprinkle ith O teaspoon each of salt and pepper, and cook, stirring, untilbroned and tender, about 9 minutes. 3tir in the spinach, sprinkle ith salt, and cook,tossing ell ith tongs, until just ilted, about & minutes. Transfer the spinach mi$ture to a



colander and set the skillet aside.

6rior to cooking pork tenderloin, trim the pork of any silverskin or e$cess fat. !utterfly thetenderloin by making a hori*ontal slice lengthise through the tenderloin almost all the ayto the other side. Bpen the meat flat, like a book. Cover ith plastic rap, and using a meatmallet, a small, heavy skillet, or the heel of your hand, lightly pound the pork so that it#s Pinch thick. >ub the pork all over ith ( tablespoon of the oil, half of the thyme, and about O

teaspoon each of salt and pepper.

3quee*e any e$cess liquid from the spinach and mushrooms. 3pread over the pork,leaving bare a &1inch border along one long edge. 3prinkle on the 6armigiano. 3tartingith the long side that#s covered ith filling, roll the stuffed tenderloin toard the bare1border side so that it forms a cylinder, and secure it ith four or five toothpicks or kitchentine.

+ipe the skillet clean if necessary. Geat the remaining & tablespoons oil in the skillet over medium1high heat until shimmering hot. 3ear the pork on all three non1seam sides untilell broned, about < minutes total. Alip onto the seam side, then transfer the skillet to the

oven. Cook until an instant1read thermometer inserted into the thickest part of the roastregisters (=' A, (' to (; minutes.

Transfer the meat to a clean cutting board, tent ith aluminum foil, and let rest for ('minutes. Meanhile, return the skillet to the stove over medium1high heat /be careful" theskillet#s handle ill be hot0. )dd the shallots, season ith P teaspoon salt, and cook,stirring, until the shallots soften and bron, about & minutes. )dd the chicken broth, sherryvinegar, and the remaining ( O teaspoons thyme, and simmer briskly until the mi$turereduces by a bit more than half, about = minutes. 3tir in the cream and season ith saltand pepper to taste.

3lice the pork into O1inch thick slices and serve ith the sauce.

6urchasing, 3toring and Cooking 6oultryCooking poultry is relatively easy 1 anyone can roast a great chicken. !ut there is more to itthan that . . .

This eb page is one of the more serious in my ebsite. - love poultry, prepared inmany different ays. -t is a virtual staple in my kitchen. !ecause of this, - kne - needed tolearn everything - could to ensure that my methods of handling and cooking chickens,

turkeys, ducks, etc. as doing a sufficient job of protecting the health of my family.

!elo is the essence of hat you need to kno if you are going to be a gourmet cook andnot threaten the ell1being of your table guests.

Go To !uy ) Chicken

234) Brganic Certified 1 The official organic seal means the chicken as raised under aspecific set of humane guidelines, including requirements for shelter and an organic dietithout antibiotics or synthetic pesticides.



Certified Gumane 1 Chickens ith the Gumane Aarm )nimal Care seal meet requirementsfor humane treatment, hich include access to clean ater, no antibiotics, and no cages.

6astured 6oultry or @rass1>anged@ 6oultry 1 This term is most often used to labelchickens that have been raised on small farms in uncroded conditions and been alloedto feed on grass in addition to grain.

)ir1Chilled 1 Most chickens are chilled in ater, but a ne process called air1chillingprevents them from absorbing e$cess ater, hich can mean a tastier, crispier bird. Thereare brands that are both air1chilled and certified organic.

Qosher 1 Qosher chickens are slaughtered according to Feis dietary las. The processincludes brining the chicken in a salt solution, hich not only removes any remaining bloodand bacteria but enhances flavor as ell. There are brands that are both kosher andorganic.

Ga*ards

6oultry is a potentially ha*ardous food. -t is highly perishable and particularlysusceptible to contamination by salmonella bacteria.

!efore cooking poultry, it is critical that it be stored at the correct temperatures.Aresh chickens can be stored on ice or at 9& E 9= degrees A. for up to to days" larger birds can be stored up to four days at these temperatures. Aro*en poultry should be kept at' degrees A or belo /the colder the better0 and can be held for up to si$ months. -t shouldbe thaed gradually under refrigeration, alloing to days for chickens and as long as four days for larger birds.

8ever attempt cooking poultry that is still partially fro*en" it ill be impossible to cookthe product evenly, and the areas that ere still fro*en may not reach the temperatures

necessary to destroy harmful bacteria.

6artially cooking poultry one day and finishing it later is out of the question " bacteriaare more likely to gro under such conditions. 4on#t do it.

)lays ash your hands, cutting boards, knives, /and anything else that comes in contactith chicken0 ith soap and ater immediately to prevent contamination.

Temperature, looseness of joints, and the color of the juices determine hen a chicken or turkey is done. 2se an instant1read thermometer to determine the internaltemperature. -nsert the thermometer in the thickest part of the item aay from any bones.-t should read (<; 1 (%' degrees A. +hen bone1in poultry is done, the leg ill begin to

move freely in its socket. +hen cooking poultry, it is done hen its juices run clear or sho just a trace of pink.

My 3ecret to !aking Chicken!aking chicken is basically one of those areas of cooking here you can hardly gorong. !asically, you put the bird into the oven and cook until done. )nd it comes out



great. 8othing to it.

Bf course, there actually is more to it, at least if you ant a great result, or even aboveaverage. )s a budding gourmet cook, you should be shooting for nothing but the best, andthat#s hat - have for you, right here on this eb page.

-#ve baked many a chicken, but the procedure belo orks the best. Bnce you#ve tried

it, you ill never ant to do it any other ay. -t starts ith @butterflying@ the bird . . .

!utterflying a hole baking chicken ill make it juicy, flavorful, and much quicker tocook. :ou butterfly a chicken by simply removing the backbone and flattening the chicken.Bnce you butterfly a chicken a fe times, you#ll be able to do it in just to or three minutes.Qitchen shears ork best for this technique.

2sing poultry shears, cut along each side of the backbone to remove it. Alip the chickenover, press firmly on the center of the breast and break the breastbone. That#s it. 3imple,huh

) flattened baking chicken looks impressive, but looks aren#t the only benefit to butterflying.

3ince the flat shape allos for more even heat distribution during cooking, abutterflied chicken cooks faster and stays juicier than a hole chicken. -t is delicious simplybrushed ith a little olive oil and sprinkled ith salt and pepper before cooking.

) +onderful Marinated !utterflied Chicken >ecipe

( 9 O to = pound chicken

? medium cloves garlic, cut into slivers

( &1inch knob ginger, peeled and finely grated

Qosher salt

O cup fresh lemon juice

O cup fresh lime juice

& cups plain hole1milk yogurt /about ( lb0

& tsp. coriander seeds, crushed

!utterfly the chicken as described above. 3prinkle both sides of chicken evenly ith (tablespoon kosher salt. 6ut the chicken in a WX(91inch 6yre$ baking dish. )dd the lemonand lime juice and turn to coat the chicken ell. Cover and set aside at room temperaturefor 9' minutes.

Combine the ginger, garlic, coriander, and yogurt in a large, shallo, nonreactive bol, andstir until the mi$ture is smooth and all of the seasonings are distributed evenly. 4rain thee$cess citrus juice off the chicken but don#t pat the chicken dry. 6ut the baking chicken inthe bol ith the yogurt marinade, coating the chicken on all sides and orking the yogurtmi$ture under the breast and thigh skin as much as possible. Cover tightly and refrigeratefor & or 9 hours.



6osition a rack in the center of the oven and preheat the oven to 9%; A. Fust beforecooking, remove the baking chicken from the marinade and discard the marinade. 4on#tipe off the marinade that coats the chicken because it ill keep the meat moist andform a delicious crust as it roasts. 3et the chicken skin side up on a broiler pan. 3prinkleith salt. Tuck the ingtips under the breast.

!ake until the juices run clear and the thigh registers (%; to (?' A. Let the chicken restfor (' minutes before cutting it into quarters and serving.

!est Aried Chicken >ecipes!elo you ill find the to best fried chicken recipes - have ever tasted.

- kno, - kno, the first thing that comes to mind hen you think of gourmet cooking isn#tfried chicken. +ell, - don#t care. - love fried chickenJ

8o, there is fried chicken and there is good fried chicken. -#m sure you agree. !ut here,on my eb page, you ill find only the to very best fried chicken recipes in the orld.Take my ord for it. :ou need look no further.

% 3teps To 6erfect Aried Chicken

(. !rine the !ird

Meat usually loses 9' percent of its moisture before you cook it, but if it#s brined it loses just (; percent E and that#s a big difference. !rining does to thingsN The salt solution turnscertain compounds into liquid in the muscle, hich means more juice, and youYre plumpingup the cells and filling them ith ater.

Bn its ay into the meat, the brine ill carry any e$tra flavorings you#ve added. 3o seasonthe brine, if you like, ith herbs or spices.

Aor brining overnight, the classic brine is one cup of table salt to a gallon of ater .

Aor smaller pieces, like a cut1up fryer, you can increase the salt tremendously and brine for a shorter time. Take a cup of table salt, rub it ell over all the pieces, cover them ith iceater and refrigerate for three for four hours. >inse it really ell.

&. Marinate the !ird

3eason the marinade. -f brining makes the meat juicy, marinating it in buttermilk illmake it tender. The calcium in the buttermilk tenderi*es the meat. ) buttermilk bath alsoseetens up the chicken a little bit . . . and it attracts a good bit of flour, so it solves thecrust thing. 2se lo1fat or nonfat buttermilk, and season it generously ith hot sauce,such as Tabasco, or >ed 6epper 3auce.

9. Create the Crust

3eason the flour generously. 3tick ith all1purpose flour because of a light coating. 2sesalt and pepper E no sugar /because the sugar ill get too bron on the outside before



the inside is done0. )s you finish flouring each piece of chicken, lay it on a rack over acookie sheet. >efrigerate the coated chicken for an hour before cooking. This restingtime helps the breading stay on.

=. Choose the >ight 6an

-t#s got to be cast1iron. ) cast1iron skillet allos for even heat and even broning.

;. Ary >ight

Ary in vegetable oil, but add a little bacon grease for flavor. - like to use oil rather thanshortening. )nd use fresh oil at high temperatures. +hether you use canola, corn, peanut,sunfloer, saffloer or soybean oil is up to you.

The oil should come halfay up the side of the chicken pieces. 2sing less means thefood stays on the bottom of the pan instead of floating above the bottom of the pan. :ouneed a different temperature for the legs, hich are smaller, and the breasts, hich arehuge. :ou ill need to cook in batches. 9=' degrees is the temperature needed for smaller pieces /dark meat takes longer to cook0, 9&; degrees for the breasts.

+hen you drop the pieces into the hot oil, that si**le you hear is moisture coming out of thefood. )s long as moisture is coming out, no oil can go in. )s long as there#s moistureinside, creating outard pressure, your food on#t get greasy. !ut if you overcook thefood and run out of moisture on the inside, the food sucks in the grease .

-f the temperature is too high, and you take out the food because it#s too bron, too fast, itsstill so full of moisture that it ill make the crust soggy.

The side of the food you put into the oil first ill alays look better than the other side, sostart the pieces skin side don. +hen you see tiny bubbles in the crust on the uncookedside, it#s time to turn the piece over. Turn the chicken only once, and don#t poke it or push it

around hile it cooks.

<. Cover -t 2p

Covering the chicken keeps the heat even and helps the chicken cook through. 2ncover ittoard the end, to crisp it.

%. 3erve -t

3prinkle the cooked chicken ith a dusting of spices. Aried chicken should be eatenithin (; minutes, or be chilled completely. 4on#t try to keep it arm in a oven. -t illrelease moisture and make the crust turn gummy.

Gere are the to of my best fried chicken recipes" one is ithout an egg ash andthe other one is ith oneN

6erfect Aried Chicken

( cup salt

( quart ater



( chicken, & O to 9 pounds, cut into ? pieces

& cups buttermilk

( teaspoon hot red pepper sauce

( cup flour

( tsp. each salt, ground red pepper and garlic poder

= cups vegetable oil

& Tblsp. !acon drippings

4issolve salt in ater in a large bol" add the chicken. Cover" refrigerate 9 to = hours. 6our off the brine" rinse the chicken ell under running ater in the bol. 4rain. )dd buttermilkand hot sauce to chicken. Cover bol" refrigerate for at least ( hour or up to ?.

Combine flour, salt, red pepper and garlic poder in another large bol or food1storage

bag. 4rain chicken and add to bol or bag & or 9 pieces at a time. Turn in bol or shake insealed bol to coat. >emove chicken to rack" refrigerate at least ( hour.

Geat a large, heavy skillet over medium1high heat. )dd oil" stir in bacon drippings. Geat to9;' degrees, or until a drop of ater spatters hen it hits the hot oil. )dd drumsticks, ingsand thighs, skin side don /the oil should come about halfay up the sides of the pieces of chicken0. Cover" cook until tiny bubbles begin to appear in the crust on the side facing up,about (' minutes. Turn" cook (' minutes. 2ncover the skillet" reduce heat to medium1lo.Cook until chicken is golden bron, ;1(' minutes. >emove to a rack placed over a cookiesheet.

>aise heat under skillet to medium1high. Geat oil to 9;' degrees" add breasts, skin side

don. Cook until tiny bubbles begin to appear in the crust, about (' minutes. Turn" cover.Cook (' minutes" uncover. Loer heat to medium1lo" cook until golden bron, ;1('minutes.

3outhern Aried Chicken

( cup salt

( quart ater

( chicken, & O to 9 pounds, cut into ? pieces

9 eggs

(I9 cup ater

( cup hot red pepper sauce

& cups self1rising flour

( tsp. pepper

Gouse seasoning /appro$. (1& tsp.0



5 ( cup salt

5 P cup black pepper

5 P cup garlic poder

4issolve salt in ater in a large bol" add the chicken. Cover" refrigerate 9 to = hours. 6our

off the brine" rinse the chicken ell under running ater in the bol. 4rain. -n a mediumbol, beat the eggs ith the ater. )dd enough hot sauce so the egg mi$ture is brightorange. -n another bol, combine the flour and pepper. 3eason the chicken ith the houseseasoning. 4ip the seasoned chicken in the egg, and then coat ell in the flour mi$ture.

Geat a large, heavy skillet over medium1high heat. )dd oil" stir in bacon drippings. Geat to9;' degrees, or until a drop of ater spatters hen it hits the hot oil. )dd drumsticks, ingsand thighs, skin side don /the oil should come about halfay up the sides of the pieces of chicken0. Cover" cook until tiny bubbles begin to appear in the crust on the side facing up,about (' minutes. Turn" cook (' minutes. 2ncover the skillet" reduce heat to medium1lo.Cook until chicken is golden bron, ;1(' minutes. >emove to a rack placed over a cookie

sheet.

>aise heat under skillet to medium1high. Geat oil to 9;' degrees" add breasts, skin sidedon. Cook until tiny bubbles begin to appear in the crust, about (' minutes. Turn" cover.Cook (' minutes" uncover. Loer heat to medium1lo" cook until golden bron, ;1('minutes.

Go to !rine a Turkey

-#ll bet you never thought you#d be reading a eb page entitled @Go to !rine a Turkey@.!rining is not e$actly at the forefront of current turkey preparation and cooking methods.

!ut it should be. Fust ait until you try the recipe you ill find belo. - predict it ill becomeyour standard Thanksgiving 4ay recipe for years to come 1 possibly generations. >eallyJ

Gere e go . . .

To @brine@ simply means to soak something in a salt solution" it orks because of osmosis, or the tendency of fluids to diffuse through cells in order to equali*e ionconcentrations. /ot that0 3imply put, it means that hen you soak a turkey /or other meat0 in brine for long enough, it absorbs some of the moisture E < to ?S of its original

eight.

3o, hen you cook the turkey, you start off and end up ith a moister bird. 3ome of the salt and any other flavors you add to the brine also migrate into the bird, so your turkeybecomes more flavorful. The salt causes a change in the turkey#s protein structure thatallos it to better hold onto its moisture.

- ant to give you a couple of ays to brine. The first one is a basic brine and the other oneis a dry1brine. - have tried both. - like the dry1brine because it is not as cumbersome as thebasic one. +hile both turkeys ere very flavorful, the turkey ith the dry brine broned



better ith a crisp broned skin. )lthough, - have to say, the basic brine technique didresult in a slightly more tender bird.

!asic !rine Technique

-n a pot that holds at least < quarts, combine ( cup kosher salt, P cup sugar, and & quartscool ater. 6ut the pot over high heat and stir occasionally until the salt and sugar dissolve.

>emove from the heat and let cool. 3tir in another & quarts ater and chill in therefrigerator.

>emove the neck, giblets, and tail /if present0 from the turkey" reserve them for makingturkey broth. 4iscard the liver. >inse the turkey ell. 4ouble up to turkey1si*e oven bagsand then roll don the edges of the bags a bit to help them stay open. 6ut the bags in aheavy1duty roasting pan and put the turkey, breast side don, in the inner bag. 6our thebrine over the turkey /have someone hold the bags open for you, if possible0. ather theinner bag tightly around the turkey so the brine is forced to cover most of the turkey andsecure the bag ith a tist tie. 3ecure the outer bag ith a tist tie. >efrigerate the turkey/in the roasting pan, to catch any leaks0 for (& to (? hours. -f your turkey is kosher, don#t

brine it, as it has already been treated ith salt.

4ry !rine Technique

The night before cooking, remove the giblets from the turkey, cut off the tail, if attached,and reserve them for making the turkey broth. >inse the turkey thoroughly. 3prinkle theturkey ith P cup kosher salt all over. 3tarting on the back side, then the cavity, and finallythe breast. 6ut the turkey on a ire rack set over a rimmed pan or platter and refrigerateuncovered overnight.

4ry1!rined >oasted Turkey

( (' to (& pound turkey

P cup kosher salt

& medium to large yello onions, unpeeled and cut into eights

& medium carrots, unpeeled and cut into (1inch chunks

& medium ribs celery, cut into (1inch chunks

The night beforeN Aollo instructions above for the dry brine technique.

Bne hour before roastingN >emove the turkey from the refrigerator and let stand at room

temperature, (; to &' minutes before roasting, position a rack in the loest part of the ovenand heat the oven to ='' A. 6ut half of the onions, carrots, and celery in the turkey cavity.Tie the legs together ith kitchen tine. Tuck the ings behind the neck and under theturkey. 3catter the remaining onions, carrots, and celery in a large flameproof heavy1dutyroasting pan fitted ith a large 71rack /- like )ll1Clad0. 3et the turkey, breast side don, onthe 71rack.

>oast for 9' minutes. Then pour ( cup of ater into the roasting pan and roast for another 9' minutes. >emove the turkey from the oven and close the oven door. +ith to



ads of paper toels, carefully turn the turkey over so that it#s breast side up. )dd another ( cup ater to the roasting pan. >eturn the turkey to the oven and continue to roast until aninstant1read thermometer inserted in the thigh registers (%' A.

Qeep a close eye on the vegetables and pan drippings throughout the cooking process.They should be kept dry enough to bron and produce the rich bron drippings to makegravy, but moist enough to keep from burning, so add ater as needed throughout.

Transfer the turkey to a carving board or platter, tent ith foil, and let rest for at least =;minutes and up to ( hour before carving and serving.

Meanhile, make the gravy from the drippings. Airst you ill need to make a rich turkeybroth.

Turkey !roth /you can make ahead and refrigerate until needed0N

& teaspoons vegetable oil

iblets, neck, and tail from the turkey /cut into (1inch pieces0 /discard liver0

( medium yello onion, coarsely chopped

Geat the oil in a 91quart saucepan over medium1high heat. )dd the giblets, neck, tailpieces, and onion" saut until the giblets lose their ra color and the onion softens andbegins to bron, about ; minutes. >educe the heat to lo, cover and cook for &' minutes"the turkey parts ill release a lot of liquid. )dd ( quart ater, bring to a boil, partially cover the pan, reduce the heat to medium lo or lo, and simmer gently until the broth isflavorful, about another 9' minutes. 3train the broth into a ( quart heatproof measuringcup. Let sit until the fat rises to the surface and then pour off or skim the fat from the broth.

8o for the delicious gravy.

Turkey 6an ravy

4rippings and vegetables from 4ry1!rined Turkey

& tablespoons Cognac

O cup dry vermouth

& O cups Turkey !roth

& teaspoons lightly chopped fresh thyme leaves

O cup heavy cream

P cup all1purpose flour

3et the roasting pan ith the turkey drippings and vegetables over to burners set onmedium high. )dd the Cognac, vermouth, and O cup of the turkey broth" cook stirring itha ooden spoon or ooden spatula to loosen the broned bits in the pan, until the liquidcomes to a simmer. 3train the contents of the roasting pan through a large sieve and into alarge saucepan. )dd the remaining & cups turkey broth and the thyme to the saucepan andbring to a boil over medium1high heat" reduce the heat and let simmer to blend the flavors,



about ; minutes.

Meanhile, put the heavy cream in a small bol and hisk the flour into the cream to makea smooth paste. radually hisk the cream mi$ture into the turkey broth mi$ture. !ring to aboil over medium1high heat, reduce the heat to lo, and gently simmer to thicken the gravyand cook off the ra flour flavor, about (' minutes. -f it becomes too thick, just add alittle more broth and simmer. Qeep hot until ready to serve.

chef basics cooking meats

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