Cooking Quality Meats

Grilling is Great for Parties

In today’s market you have many grill choices to choose from, some grills are sophisticated high tech, use charcoal or use natural gas grills and call these grills have the equivalent power of kitchen oven or stovetop. All grills come in many different sizes, metals and shapes and they have many different features these features depends on the manufacture. Of course the primary purpose of the gas grill is for outdoor cooking, which would normally be meat or poultry and some people cook vegetables. The dimensions and weight of the barbecue grill need to be taken into account because you need the ability to adjust the grill when needed, plus you should check to see what type of cooking features the grill has.

Natural gas grills are all the craze in outdoor cooking, and it isn’t surprising why. When looking for the best grill for yourself make sure you shop around and all the stores and online to find the best price and the best quality grill, there are many out there so do your research. If you like hamburgers, steaks or hotdogs on the grill then an outdoor grill is perfect item to purchase.

There are many debates about the which is better charcoal or grill, many like the taste of the charcoal grill because it gives the food a distinct taste while the gas grill is clean burning and does not add additional taste to the food. During the winter months all you can think about is cooking on the grill and eating a great big juicy steak and having fun with all your friends while everyone congregates around the barbeque grill. The gas grill is ideal for cooks with little or no experience with outdoor cooking.

A gas grill can be quite easy to maintain and the grill will make many occasions fun and festive. By cooking meats, fish and many other foods on the grill this leads many peoples spirits to be raised just because they are cooking on grill. Many times the entire party revolves around grill cooking, get a grill that is reliable and each time you use it you will not be sorry.

Many barbecue purists argue that charcoal gives the food a better taste than the gas grills. There have been many tests conducted during the life of the barbecue, which is better the charcoal

When choosing a grill the type of features and the styles are up to you style of taste, but when choosing the grill make sure it is the correct size and the right shape, because where you place the grill is very important because of the smoke that it lets off. When shopping for a grill you need to look at certain criteria like the right BTU and the correct size and style, you will need to make sure that the grill fits your needs, this can be challenging. There are many features that vary like the number of burners, the amount of space needed for cooking the size of the grill, the other thing to look for is the materials used to build the grill.

David Marc Fishman
http://www.articlesbase.com/home-and-family-articles/grilling-is-great-for-parties-93340.html

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Posted by mark - August 19, 2017 at 1:47 pm

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Beef Ribs

Beef Ribs and Roasted Potatoes.

MAKE SURE YOU WATCH IN “HIGH QUALITY”…ITS DIRECTLY BELOW THE VIDEO.

Duration : 0:10:27

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Posted by mark -  at 1:26 am

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A Career in Restaurant Management

SO YOU WANT A CAREER AS A RESTAURANT MANAGER?

Even if you’re currently a restaurant’s resident dishwasher, it is still very possible for you to climb the ladder to the very top with hard work, persistence and the right set of skills. A lot of restaurant operators seek people who already have ample experience in nearly all restaurant duties, so if you’ve been rotating on different tasks for the past months or years, you already have one foot in the door.

However, given the present times, most owners are eyeing potential candidates who have formal qualifications to fill supervisory and managerial roles in the company. While experience also carries a lot of weight, job opportunities are likely to be more open and better if you have an associate or bachelor’s degree to your name, particularly those that have something to do with restaurant and institutional food service management.

Understanding Your Work Conditions

A restaurant manager’s daily life is often very hectic and subject to high levels of pressure. Thus, a considerable amount of resilience, stamina and physical, mental and emotional endurance is required of you. Since evenings and weekends are the most busy times for restaurants, you should be prepared to work during late nights and weekends. It is not uncommon for restaurant managers to work for around 50 to 60 hours per week, and you will most likely be the first to arrive and the last to leave everyday.

A restaurant manager’s work hours and job nature are also highly intermittent, as you might have to fill in for an absent employee, no matter what his job designation is, at the last minute. Hence, it is very important that you know all the restaurant’s operations inside out and from top to bottom, as being a restaurant manager does not just mean sitting behind a nice desk and making chitchat with customers. There will be times that you will have to perform all sorts of “dirty work”.

The pressures of making sure everything is in order almost always happen simultaneously with a number of other responsibilities. Whenever there are problems, it will be your duty as restaurant manager to seek a solution with the least possible disruptions to other operations, particularly in the serving of customers. This can be further aggravated by uncooperative and stubborn staff, as well as irate clients. You have to have a lot of patience for this job if you want to pull through sanely and in one piece.

Duties of a Restaurant Manager

A restaurant manager’s daily duties are not to be underestimated. Apart from the usual tasks of selecting what to place on the menu and determining each of their prices, ensuring quality service and proper food preparation and the efficient utilization of supplies, taking responsibility for the rising number of human resource and administrative tasks are also part of the job description.

Typically, the management team is composed of a general manager, one or two assistant managers (depending on the size of the place) and one executive chef, who takes charged of all kitchen operations. Often, in the case of small restaurants, the manager and the executive chef is just one person. In the case of major fast food chains, there are a number of assistant managers to supervise the different shifts.

All of the members of the managerial team should expect to be working from the moment the restaurant opens until it closes at all days of operation. Because a manager is responsible for all, he does not have the liberty to just skip work because he doesn’t feel like going. Restaurant management, though accompanied by considerable perks, is a full service job that requires full time commitment.

Managing the Menu and Supplies

It is a restaurant manager’s job to determine menu items. This is often doen with the help of the executive chef and will be decided on based on the past popularity of certain meals and the likely number of customers who will patronize it. Sometimes, a new dish is introduced in order to accommodate and avoid the wastage of unserved food. How the menu is arranged also depends on what raw ingredients are in season or simply for the sake of variety and novelty.

Managers also review each dish to find out how much it costs to prepare them, taking into consideration certain overhead expenses, to know what price best represents its value. Items on the meu should also be done ahead of time so managers can estimate what supplies are needed and when these should be bought and delivered. Upon delivery, it is the manager’s duty to check the content and evaluate their quality, particularly the meats, fruits, vegetables, fish, baked items and poultry.

Grocery items are not the only supplies that should be monitored. Tableware, linens, cooking supplies, furniture and cleaning materials should also be checked regularly. Waste disposal and pest control should be addressed, as well.

Hiring the Right People

How smoothly a restaurant runs depends a lot on the people who work there. That’s why it is important that managers hire the right people for the job. It is the manager’s responsibility to explain the company’s rules and regulations to all staff members and to provide the training necessary. Employee work schedules are also under his jurisdiction.

Because restaurants at peak hours are considered one of the most stressful working environments in the business world, managers should be able to exercise maximum grace under pressure and handle problems with the least disturbance.

Administrative Duties

While majority of administrative functions are handled by the bookkeeper, managers should also know how there are run, particularly for smaller restaurants where he might have to do the job himself. Issue like work hours and staff wages, tax and licensing paperwork, payroll, supply and equipment purchases and other disbursements fall under this category. Given a highly technological business environment today, managers will also need to learn how to operate computerized point of sale systems to increase productivity and efficiency. POS systems can help minimize the workload by automatically talling sales, supplies and ranking which dishes on the menu are the most popular among clients.

Training to be a Restaurant Manager

Given the multitude of responsibilities managers face each day, it is important that he is well equipped to handle the job. Colleges and universities offer two to four-year programs on restaurant related subjects like food technology, nutrition, food planning and preparation, accounting, even restaurant and hotel management itself.

The demands of the times today do not only call for a vast experience on the business, but also the adequate formal and technical know-how in order to grow safely with the changes and industry advances.

To further bolster you chances of becoming a restaurant manager, you might want to acquire a certification as a Foodservice Management Professional from the Educational Foundation of the National Restaurant Association. This can be obtained after you’ve successfully completed a series of food service management related courses, passed a written test, and met certain minimum requirements pertaining to performance and experience.

Josh Stone
http://www.articlesbase.com/careers-articles/a-career-in-restaurant-management-55247.html

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Posted by mark - August 16, 2017 at 10:19 am

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demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

http://www.chefjasoncasey.com/

Duration : 0:6:37

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Posted by mark - August 14, 2017 at 9:29 pm

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Best way to do a steak on the BBQ?

I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare.
Yes I will put up the 10 points!
Thanks in advance!

Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins
( takes practice). Then let it sit for a min after cooking so ya don’t lose the juices… On ya MATE!!

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Posted by mark -  at 7:29 am

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Rib Eye Steak Recipe by the BBQ Pit Boys

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

Duration : 0:7:17

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Posted by mark - August 13, 2017 at 6:13 pm

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Cooking a Beef and Acorn Squash Tagine : Preparing Beef for a Tagine

Preparing the Beef for a Tagine is easy with these tips, get expert advice on cooking recipes and Moroccan dishes in this free video.

Expert: Sheena McLeod
Contact: www.kitchenconnaisseur.com
Bio: Sheena McLeod, a dietitian and graduate of the University of Western Ontario, has an extensive background in menu planning, recipe development and quality standards.
Filmmaker: Melissa Schenk

Duration : 0:1:17

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Posted by mark - August 10, 2017 at 11:57 am

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Buedel Fine Meats and Provisions

Quality meat

Quality meat

Quality meat

Buedel Fine Meats and Provisions was established in 1907 at the heart of Chicago’s Union Stockyards. We specialize in USDA Prime and Choice steaks and chops from the finest native Midwest grain fed cattle. We are a meat packing company that operates with the highest standards of product consistency, reliable service, creativity, and diligent food safety.We offer Quality meat at a reasonable price.

We provide the finest quality portion control beef, pork, veal and lamb products at competitive prices. Our Quality meat starts with USDA Prime & Choice beef from grain fed Mid-Western native cattle. Our Quality meat is properly aged and carefully cut to strict specification guidelines for quality and consistency. We’re experts in portion control our Quality meat cutting for the foodservice industry serving hundreds of customers across the country.

Our state of the art USDA inspected processing facility features cutting-edge information technology systems for precision job costing, inventory control, and cold-chain management. With our highly efficient operation we’re able to minimize costs through the production process and pass these savings directly to our customers.

We also offer a diverse line of Quality meat and specialty foods that compliment our fine meats. We’ve been serving Chicago’s dining establishments since 1907. We provide premium products with an extraordinary amount of customer service and personal attention to our customers. We strive to exactly meet your needs and help you create an outstanding dining experience for your customers. We care about your business, because if you are successful, we are successful.

 

How is Quality Meat Defined?

 

Quality Meat Grades

A Quality Meat grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). The Quality Meat factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass Quality Meat grading is based on (1) degree of marbling and (2) degree of maturity.
Marbling

Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade.

 

Quality meat at a reasonable price.

 

Quality meat

Duration : 0:5:52

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Posted by mark - August 9, 2017 at 11:05 am

Categories: Cooking Quality Meats, Prime Veal   Tags: , , , , ,

Cooking Braised Beef Short Ribs with Cumbraes Butcher Jerry Meneses

Join Cumbraes Jerry Meneses as he gives you cooking instructions for Braised Beef Short Ribs.

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:4:51

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Posted by mark - August 7, 2017 at 7:28 am

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Collectible Kitchen Cutlery Sets

Any person sitting at home when feels hungry then just jump on kitchen to find any food items and so a person should be equipped with kitchen cookware items. Amongst it cutlery is a very important item that one should not forget or should not compromise with cutlery items. Cutlery refers to any hand implement used in preparing, serving, and especially eating food. It is known by other names too as by silverware, flatware and recently tableware has come into existence. Generally it includes knife, fork and spoon. Now various types of cutlery set are available in the market. The cutlery sets are made up of silver, stainless steel, plastic, electroplated nickel silver and few from other items.

If you want to shop for good cutlery set then always prefer to buy a brand name cutlery set which is able to serve all your purpose. Cutlery set made up of stainless steel would be a more preferable option. The most important thing in a cutlery set is knives but that does not mean whether the other things are of least significance. A knife is the basic requirement arises before cooking the food. Check out the material used in the cutlery set as the cheap quality material is sure to show its poor result in a short span of time. Each and every item of cutlery is made up of different layers. There are three different methods to create a knife is Stamping, forging and multilayer.

Shopping for best cutlery sets has an array of different kind of knives. The chef’s knife is able to do work almost of every kind. Your duty is to know the use of types of knives coming into your kitchen use.

Carving knife – This is used for slicing and carving meats and rolls.

Bread knife – This is an 8 inch knife used to cut bread.

Boning knife – This knife is mainly for de-boning meat or to cut the meat from bones.

Kitchen knife – This will fulfill almost all your task set for cutting purpose.

Utility knife – This is used for cutting the mid-sized fruits or vegetables.

In final stage will take into consideration the knife accessories in cutlery set. You need to have equipment to handle with bags and containers and even for cutting food. Taking so much pain to get the best of cutlery for your kitchen is the basic need that every individual wants to have. But then it becomes your personal duty to take enough care of your cutlery set in order to sustain it for a longer time in good condition.

Thus, cutlery plays a vital part in your kitchen. Enjoy eating your tasty and delicious food. Best cutlery set will serve the best food.

Bella Mclaine
http://www.articlesbase.com/accessories-articles/collectible-kitchen-cutlery-sets-694634.html

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Posted by mark - August 6, 2017 at 6:44 pm

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