persiapan daging, ikan, seafood, unggas
DESCRIPTION
PPMTRANSCRIPT
-
27/02/2013
1
Persiapan Daging, Ikan, Seafood, Unggas Laksmi Karunia Tanuwijaya
Daging
Daging beku thawing
Not be defrosted at room temperature.
Refrigerator Method (Recommended) The meat should be placed on a plate or dish (to catch any juices that
may drip from the thawing meat) and stored on the lowest shelf of the refrigerator.
Microwave Method (Not Recommended) Some microwave ovens may not defrost the meat
evenly, which may allow some portions to become fully thawed while other areas may still be frozen.
Microwave defrosting should be used only if necessary and should not be the thawing method of choice.
Defrosting Time
Approximate Defrosting Times
(Refrigerator Method)
Steak
(one inch thick)
Defrost in the refrigerator for:
12 hours
Steak
(thicker than one inch)
Defrost in the refrigerator for:
Up to 24 hours
Pot Roast
(thin)
Defrost in the refrigerator for:
3 to 5 hours per pound
Pot Roast
(thick)
Defrost in the refrigerator for:
4 to 7 hours per pound
Oven Roast
(small)
Defrost in the refrigerator for:
Up to 5 hours per pound
Oven Roast
(large)
Defrost in the refrigerator for:
Up to 7 hours per pound
Ground Beef
(half inch thick patties)
Defrost in the refrigerator for:
12 hours
Ground Beef
(one pound bulk)
Defrost in the refrigerator for:
24 hours
-
27/02/2013
2
Melunakkan Daging
Dimemarkan/dipukul-pukul Menggunakan bubuk pelunak daging, mengandung enzim yang mampu memecah serat daging.
Enzim dibuat dari nanas dan ekstrak pepaya
Marinating / memarinir
Contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices.
Citrus fruit juices can replace vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat
Fresh pineapple juice natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein.
This enzyme is destroyed if it is heated, so the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)
Key Points when Marinating
Quantity
The marinade should totally cover the meat in order for it to work effectively.
Soaking Time
When using tender cuts of beef, a soaking time of 2 hours or less is all that is required because the marinade is used basically to flavor the meat. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it.
Refrigeration
Always marinate beef in the refrigerator.
Proper Containers
Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
-
27/02/2013
3
Reuse
The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly to be used as a basting liquid or as part of a sauce for the meat
Rubs/ dilumuri dengan bahan-bahan tertentu
A dry mix of herbs and spices are applied to the raw beef and are allowed to permeate and flavor the meat over a period of time, usually overnight in the refrigerator.
Many variety of rubs can be prepared for beef depending on the types of flavors that you want to add to the meat
Ingredients: Some of the ingredients that may be used for a dry rub
include black pepper, cumin, chili powder, crushed red pepper, celery seed, garlic powder or fresh crushed or minced garlic, salt, and brown sugar.
Paste Rub A small amount of liquid may be added to the mixture in
order to create a dry paste, which may be preferred in some cases. Some of the liquids that are often used are vinegar, cider vinegar, wine, or fruit juice.
Sugar Usage Use sugar sparingly because it will melt and burn during the cooking
process, especially if the beef is grilled or broiled. Too much of the burnt sugar will provide unpleasant results. Only a small amount of sugar is necessary to provide adequate flavor.
Results Both the dry rub and the paste will form a flavorful crust when the
beef is cooked. Rubs are most often used with beef ribs that will be grilled or barbecued, but they can be used with almost any cut of beef.
Barding Wrapping thin layers of beef fat around cuts of beef.
Some of the fat melts during the roasting process, which adds moisture and flavor to the meat and serves as a natural tenderizer.
The remaining fat can be removed after the meat is cooked.
Thawing Ikan
Dapat dimasak tanpa di-thawing dulu waktu pemasakan lebih lama
Ikan tidak bisa di-thawing di suhu ruangan mikroorganisme
Harus langsung dimasak, jika tidak, bisa dimasukan refrigerator dan maksimal selama 24 jam saja
No refreeze
Lebih aman jika refreeze ikan yang sudah matang
-
27/02/2013
4
Metode :
Refrigerator (recommended)
Thawing Time: 6 to 24 hours, depending on quantity. Generally, 6 to 8 hours per pound.
slowest but safest
35F to 40F
Thaw Fish Not Frozen in Ice
Bungkus ikan
Letakkan dalam nampan
Diamkan di refrigerator
Thaw Fish Frozen in Block of Ice
Buka kemasan/bungkusnya
Letakkan dibawah air dingin mengalir mencairkan es
Bungkus dengan plastik wrap
Diamkan dalam refrigerator
Air dingin
Thawing Time: 1 to 2 hour per pound
faster method than thawing in the refrigerator
Isi mangkuk besar/sink dengan air kran dingin untuk merendam ikan
Masukkan ikan dalam plastik sealable kemudian masukkan plastik ke dalam air dingin
Air harus dinganti setiap 30 menit
Jangan pernah menggunakan air hangat bakteri
Jika selesai, pindahkan dari sink, bersihkan semua permukaan dan peralatan yang kontak dengan air panas dan sabun
Microwave
Quick method but is not recommended because of the difficulty in getting the different thicknesses to defrost evenly
" = inchi
lb = pound
Defrosting Times
Using Defrost Feature or at 50% Power Level
Fish Thickness Frozen-No Ice Glazed
Minutes per lb.
Whole-Small 1" - 1 3/4" 3 1/2 -6 1/2 4 - 6 1/2
Fillets 1/4" - 1" 3 - 5 3 1/2 - 5 1/2
Steaks 1" 3 - 5 1/2 3 1/2 - 6
Cutting type
Butterfly fillet
Ikan utuh yang kecil (300-400g)
Dibuang kepala, potong dari bagian punggung ikan, atau dari bagian perut, satu sisi tetap menyatu
Ketika dibuka bentuk kupu-kupu]
Fillet
Memisahkan ikan dari duri, meskipun terkadang masih tersisa duri-duri kecil
Fillet dari ikan yang besar dapat dipotong kembali menjadi porsi yang dikehendaki
-
27/02/2013
5
Loins or medallions
Jenis potongan dari ikan besar. Dan dapat dipotong lebih kecil menjadi boneless suprmes.
Jenis ikan : tuna, swordfish
Steak, darnes and troncons
Istilah untuk potongan ikan yang langsung mengenai tulang dari ikan utuh
Suprmes
Potongan dari fillet yang besar atau loins yang menghasilkan porsi ikan yang tebal dan tidak bertulang
Udang
Mempersiapkan udang beku
Pindahkan udang dari freezer ke kulkas biasa atau letakkan di bawah air dingin mengalir.
Jangan gunakan air panas atau dibiarkan di suhu ruangan. Sekali udang sudah tidak beku, jangan pernah dibekukan kembali.
Masak udang ketika masih sedikit dingin.
Mengupas Udang
Pegang ekornya dan pelan-pelan kupas kulitnya.
Ekor bisa di buang atau dibiarkan untuk lebih terlihat cantik ketika penyajian.
Membersihkan Udang
Setelah dikupas, toreh punggung udang jangan terlalu dalam, akan terlihat seperti pita / tali hitam.
Ambil tali hitam ini dengan pinset atau ujung garpu yang runcing. Cuci udang di bawah aliran air.
Membuat Model Kupu-Kupu
Jangan buang ekor udang.
Kupas kulit utamanya saja.
Mulailah dengan memotong punggung udang dari bagian ekor ke arah kepala dengan potongan kecil berkali-kali, sisakan sedikit daging bagian bawah agar kedua sisi udang tetap bersatu.
Udang Segar
Udang dapat dikonsumsi hanya dalam jangka waktu beberapa hari sejak ditangkap. Masukkan dalam freezer untuk menyimpan.
-
27/02/2013
6
Seafood
Yang dibutuhkan untuk membuka oyster
If an oyster knife is unavailable, use a thin, short, dull knife. Do not use a sharp kitchen knife.
Access to cool running water.
A bowl to catch the liquor from the shell when opening.
A towel that can be used to protect your hand while opening the shell. A heavy work glove will also protect your hand
Check for Oyster Freshness
Oysters are at their best if they are no more than four days old. Ask your fish monger for the harvest date.
When at the market, the oysters should be stored in or on ice.
Unless they have been shucked and frozen, oysters should be alive when you buy and cook them. If the shell is tightly closed, it is still alive. If the shell is slightly open, it should close promptly when tapped. If the shell is open and does not close when tapped, throw it out.
Throw out any oysters that have broken shells
Preparing Oysters
If you are not going to cook the oysters immediately, clean the shells with a kitchen brush, place in a bowl, cover the bowl with a damp towel and refrigerate. Oysters will keep for 2 to 3 days; however, they are best when cooked as soon as possible.
If you are cooking oysters in the shell, do not open and remove the oyster from the shell. Wash the oysters with a stiff kitchen brush under cool running water and remove any hard encrustations from the shell with a rigid kitchen knife.
Never eat an oyster whose shell is not open after cooking.
Opening Oysters
Before you begin: Chill the oysters in the freezer for an hour or longer to make them easier to open. When you remove the oysters from the freezer, allow them to rest for a few minutes before inserting the clam knife between the top shell and bottom shell.
Over a bowl, hold the oyster firmly in your hand and insert the oyster knife between the top shell and bottom shell. A towel can be used to protect your hand, or a heavy work glove. Twist the knife to pry the halves apart. Work the knife around to the hinge muscle and cut through it. The bowl will catch the liquor from the oyster
Open the shell. Holding the deeper shell downward, slide the knife between the oyster and the top shell. Detach the oyster from the top shell. Slip the knife under the oyster and remove it from the bottom shell.
-
27/02/2013
7
You are now ready to prepare the oyster
Storing Oysters
If you are not going to cook the oysters immediately after purchasing, clean the shell with a kitchen brush under cool running water. Place in a bowl and cover with a damp towel. Refrigerate. The key to keeping oysters fresh is to place them in the coldest area of the refrigerator. Oysters will keep for 2 to 3 days, however, they are best when cooked as soon as possible.
Oysters that have been freshly shucked should be submerged in their own liquor and stored in the refrigerator for up to 2 days.
Freeze freshly shucked oysters in an air tight container with the oyster liquor. Thaw the frozen oysters in the refrigerator overnight.
Unggas
Thawing method
Refrigerator Thawing Time: 5 hours per pound
Cold Water Thawing Time: 1 hour per pound
Microwave See manual for defrosting times
Cara Memotong 10 potong
-
27/02/2013
8
12 potong
Fillet Ayam
-
27/02/2013
9
Memisahkan Telur
Traditional Method
Needle Method A needle is inserted into one end of the egg creating a hole
that can be enlarged by moving the needle in a circular manner.
The egg white will drain slowly through the hole, leaving the yolk behind.
The egg shell can then be cracked open to remove the unbroken yolk
Funnel Method
This method is performed by placing a small funnel over a container and then breaking the egg over the funnel.
The funnel may need to be tilted back and forth in order to move the yolk away from the neck of the funnel, allowing the white to filter through to the holding container. Care must be taken not to break the yolk when it drops into the funnel or when the funnel is tilted about.
Once the egg white has slid through the funnel, the yolk and the whites are then transferred to other containers.
-
27/02/2013
10
Separator Tool Method
When the egg is broken over the separating tool, the egg yolk slides into the center tray where it remains.
The egg white passes through the slots in the frame and is collected in a container placed beneath the separator.
The yolk is then transferred to a dish or container.
Selamat Belajar