tailieunhanh - Lecture Professional cooking (6/e): Chapter 11 - Wayne Gisslen

Chapter 11 - Cooking meats and game. This chapter presents basic cooking methods as they apply to beef, lamb, veal, pork, and game such as venison. It is important that you have read and understood the basic material in Chapter 10, especially the sections on matching particular cuts to appropriate cooking methods and on testing for doneness. | Chapter 11 Cooking Meats and Game Chapter Objectives 1. Cook meats by roasting and baking. 2. Cook meats by broiling, grilling, and pan-broiling. 3. Cook meats by sautéing, pan-frying, and griddling. 4. Cook meats by simmering. 5. Cook meats by braising. 6. Cook variety meats. Roasting and Baking Remember Chapter 4, on the definitions of roasting and baking. A refresher: To cook foods by surrounding them with hot, dry air, usually in an oven. No water is added, the food is uncovered, so moisture can escape. Roasting and Baking (cont’d) Seasoning - Salt added to the surface will penetrate only a fraction of an inch into the surface Alternatives Season several hours or a day ahead to allow the seasonings a chance to penetrate Season after roasting Don’t season meat at all, but carefully season the sauce or juice (jus) you are serving with the meat Seasoning With roasts of any size, there are two alternatives to seasoning just before roasting. Marinate the meat or apply | Chapter 11 Cooking Meats and Game Chapter Objectives 1. Cook meats by roasting and baking. 2. Cook meats by broiling, grilling, and pan-broiling. 3. Cook meats by sautéing, pan-frying, and griddling. 4. Cook meats by simmering. 5. Cook meats by braising. 6. Cook variety meats. Roasting and Baking Remember Chapter 4, on the definitions of roasting and baking. A refresher: To cook foods by surrounding them with hot, dry air, usually in an oven. No water is added, the food is uncovered, so moisture can escape. Roasting and Baking (cont’d) Seasoning - Salt added to the surface will penetrate only a fraction of an inch into the surface Alternatives Season several hours or a day ahead to allow the seasonings a chance to penetrate Season after roasting Don’t season meat at all, but carefully season the sauce or juice (jus) you are serving with the meat Seasoning With roasts of any size, there are two alternatives to seasoning just before roasting. Marinate the meat or apply seasonings in advance to allow the flavors to penetrate the surface of the meat. Serve the meat with a flavorful sauce, gravy, or jus. Temperature Low-temperature roasting will give excellent results and will result in: Less shrinkage. More flavor, juiciness, and tenderness. More even doneness from outside to inside. Greater ease of carving. Generally temperatures of 250° F to 325° F. Searing: A well-browned, crusted surface is desired for appearance. High-Temperature Roasting: Very small pieces may be roasted at 375° F to 450° F. This has a similar effect to broiling, a well-browned crusted exterior. Convection Ovens: Reduce the temperature 50° F. The forced hot air can have a drying effect and increase shrinkage. (Note: Convection ovens are effective at browning and high temperature roasting.) Temperature (cont’d) Fat Side Up or Fat Side Down Generally fat side up allows for continuous basting of the roasted item. Basting Basting is unnecessary if the roast is fat side .