tailieunhanh - Lecture Professional cooking (7/E): Chapter 11 (part 1) - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Roast and Bake: 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. The term “Baking” is more likely to be used for smaller cuts of meat, vegetables, fish, bread, and pastries. Roasting and Baking Seasoning Before Roasting Salt added to meat surface will penetrate only a fraction of an inch during cooking. Alternatives to seasoning: Season or marinate in advance (several hours/1day), allowing time for flavors to penetrate. Do not season meat, but serve with seasoned sauce/juice (jus). Roasting and Baking Temperature General temperatures of 250° to 325°F (120° to 160°C) for low-temperature roasting. Advantages of continuous low temperature roasting are: Less shrinkage. More flavor, juiciness, and tenderness. Even doneness from outside to inside. Greater ease of carving. . | Chapter 11 Cooking Meats and Game Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Roast and Bake: 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. The term “Baking” is more likely to be used for smaller cuts of meat, vegetables, fish, bread, and pastries. Roasting and Baking Seasoning Before Roasting Salt added to meat surface will penetrate only a fraction of an inch during cooking. Alternatives to seasoning: Season or marinate in advance (several hours/1day), allowing time for flavors to penetrate. Do not season meat, but serve with seasoned sauce/juice (jus). Roasting and Baking Temperature General temperatures of 250° to 325°F (120° to 160°C) for low-temperature roasting. Advantages of continuous low temperature roasting are: Less shrinkage. More flavor, juiciness, and tenderness. Even doneness from outside to inside. Greater ease of carving. Roasting and Baking Temperature Searing: For well-browned, crusted surfaces, start roast at 400° to 450°F (200° to 230°C). High-Temperature Roasting: Utilized for very small pieces to be roasted rare at 375° to 450°F (190° to 230°C). Has similar effect to broiling well-browned crusted exterior. Convection Ovens: If used for roasting, reduce temperature 50°F (25°C). Though it has drying effect for large roasts, it is effective in browning and high-temperature roasting. Roasting and Baking Fat side up or fat side down? Fat side up allows for continuous basting. Basting Unnecessary for meats with natural fat covering and fat side up roasting. Barding: Covering meat with thin layer of fat Necessary for lean meat, ., bacon or slices of fatback Roasting and Baking Use of Mirepoix Added during final stages of cooking cycle to flavor sauce/gravy. Some chefs feel mirepoix adds little flavor, and that it may be harmful to roast due to increased moisture. Roasting and Baking .