Cooking Quality Meats

Beefy and Lamby at home

Adverts from the famous English quality lamb campaign

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Posted by mark - September 14, 2017 at 1:03 am

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Beef Bourguignonne Dinner Recipe

How to make Beef Bourguignonne. Beef Bourguignon. Beef Bourguignonne is the perfect dish for dinner.

Ingredients
1 lb of quality beef, cubed
salt and pepper, to taste
1/2 lb of pearl onions
2 medium carrots,sliced
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbsp of parsley
4 cloves garlic, minced
1 bay leaf
4-5 slices of bacon
3/4 cup of red wine
1 cup of beef broth
2 tbsp of tomato paste
1/4 cup of flour

12 oz of mushrooms, quartered

Instructions
1. Season the cubed beef with salt and pepper.
2. Add the seasoned beef to a medium glass bowl and combine with the pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine. Stir and cover. Let this marinate for at least an hour in the refrigerator.
3. In a skillet, cook 4-5 slices of bacon and then cut the bacon into pieces.
4. To a slow cooker, add the meat mixture, bacon pieces, red wine and beef broth.
5. Next add tomato paste.
6. Season with salt and pepper.
7. Stir everything together and then cover.
8. This stew can cook for between 4 and 8 hours depending on your schedule.
9. Towards the end of the cooking process, blend the flour with beef stock from the pot to make a sluree. Then add it to the stew

Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.

Duration : 0:2:6

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Posted by mark - September 13, 2017 at 12:36 pm

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Grinding 7lbs of chuck roast – 1 hp Cabelas Meat Grinder

Here’s my new Cabelas 1 HP meat grinder with 7lbs of cut up chuck roast in the feed tray. 1 minute 17 seconds later and it’s ground and ready for chili. Notice the motor never changes RPM. You cant tell there is meat running through it. This thing Rocks! If you want a top quality grinder then check out Cabelas, they’re made in Italy. All SS head, internals and reduction gears with a fan cooled motor. Great grinder!!!

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Posted by mark - September 12, 2017 at 11:52 pm

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Beef Hindquarter Sirloin Primal Removal and Preparation

c 2010 Quality Meat Scotland

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Posted by mark - September 6, 2017 at 6:19 am

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Cooking Classic Roast Chicken with Cumbraes Butcher Jerry Meneses

Join Cumbraes Jerry Meneses as he gives you cooking instructions for Classic Roast Chicken.

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

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Posted by mark - September 5, 2017 at 4:14 am

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London Has the Best Indian Food?

WONG:

Better quality meat, fish and vegetables could very well put London ahead of any Indian city when it comes to high end Indian food.
World renowned London-based Michelin star Indian chef, Atul Kochhar said
Indian needed to reform and reorganise its farming industry, so consumers and
caterers had reliable access to fresh produce.

STORY:
Watch out – be warned! Chefs in India could lose their cutting edge in preparing top quality Indian food to chefs in London.

Atul Kochhar is one of the few Michelin star Indian chefs. He warns that if India’s farming industry is not reorganised – London will become the center of Indian cuisine in terms of quality.

[Atul Kochhar, Owner, Benares Restaurant]:
“It’s not because of lack of good skill, or lack of good spices. It’s purely because of lack of excellent ingredients. India doesn’t have excellent ingredients in terms of fish, meat or vegetables.”

Kochhar is the head chef and owner of Benares – a high-end Indian restaurant in the exclusive Mayfair area of central London.

Back in 2001 Kochhar became the first Indian chef to be awarded the highly coveted Michelin star. Kochhar is looking to return to India and open up restaurants. His biggest worry however is getting a regular supply fresh food.

[Atul Kochhar, Owner, Benares Restaurant]:
“How will get the best produce India has to the restaurants and to the tables of my guests. The lamb farming has to be niche. The goat farming has to be niche. The vegetable farming has to be amazingly good. All those things are there, but there is no organized effort.”

London is home to five Michelin star Indian chefs, New York has one. And there is no reason why more Indian chefs or restaurants in this city will be awarded Michelin stars in the near future given that the reputation of high end Indian food is growing.

[Atul Kochhar, Owner, Benares Restaurant]:
“There are more people traveling to India right now. there are more people conducing business with indians. they are trying to understand the culture and cuisine better now. hence the recognition.”

Kochhar says the corner curry house which churns unique English scorchers such as ‘chicken tikka masala’, or ‘balti chicken’ – are on the decline.

[Atul Kochhar, Owner, Benares Restaurant]:
“It was never an authentic cuisine. I call that British Indian food – because that’s how brutish people liked it. That’s why they were cooking it and thats why it went on for so long.”

The curry house will always be part of the British landscape. But with changing tastes – its high end and expensive Indian food that is on the rise.

Duration : 0:1:56

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Posted by mark - September 4, 2017 at 2:43 pm

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Cast Iron Cooking Equipment – Discover Its Benefits

You don’t have to be a lover of the outdoors to appreciate the beauty of castiron cooking equipment. You do have to love the idea that your oven is strong, durable and high quality. If you are serious about the outdoors then you should investigate the variety of fantastic castiron cooking equipment that can be bought. Anyone who likes to go camping will definitely be enthusiastic about a cast iron double burner propane stove. You can cook virtually anything on this stove ranging from water for your coffee to steak for your dinner. It is a really economical way to cook and only needs so little to power it. So if you keen on the great outdoors this is an essentiial.

For those who love to cook outside or on camping trips then the Dutch oven is the perfect choice. Wherever you are, if its outside, then Dutch oven can be used to cook a whole variety of delicious meals. You don’t have to be limited to just grilled meats you can really achieve quite a spread including meatloaf, turkey, corn bread and even pineapple upside down cake, the list is endless, and the results are great. The beauty of cooking on a Dutch oven is that it is simple and fast and is ideally suited to cooking for many.

There are two very good reasons why cast iron cooking equipment works so well. First of all it is durable and made of the best quality material, therefore its not likely to break easily, if ever. Secondly, the results achieved from cooking food on cast iron equipment are amazing. Though the stove takes time to reach the required temperature,but once it has it stays at that heat so all your food is cooked evenly. Because the Dutch oven retains its maximum temperature you can use it to keep any prepared food for later, for example when preparing in advance for a dinner party or if you need to keep food warm for any member of the household who is working late and you want them to enjoy a hot meal without it being overcooked.

The Dutch Oven and the castiron double burner propane stoves are just two types of cast iron cooking equipment. There are lots to choose from. One piece of equipment you can use both indoors and outside is the cast iron reversible griddle. As its name suggests you can use both sides. One side is smooth and the other side is rigded. You can use it by placing it directly onto the oven burners. It really is worthwile to consider making the cast iron reversible griddle part of your cast iron cooking equipment.

Abhishek Agarwal
http://www.articlesbase.com/cooking-tips-articles/cast-iron-cooking-equipment-discover-its-benefits-708689.html

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Posted by mark - September 3, 2017 at 12:35 pm

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Does anyone else noticed how poor the quality of meat is lately?

It seems no matter where I purchase meat (Mainly beef is the issue) it goes bad really quick. Even if I immediately put it in the freezer once thawed out it is horrid. I know other family members that live about an hour away are also having this issue. I’m tired of having to pitch it because the meat is bad. And yes, I have taken it back several times. I no longer will purchase any pre-packaged meats, buy only from the counter now and still am having problems. Anyone else having these problems? Just yesterday I purchased meat from the Meat Counter and when I got home immediately began cooking it. It was horrid, had to throw it away as well and my entire house smelled like a rotting animal. I have also tried to buy from the Meat Lockers with the same results.
Frige is in excellent working condition, also use restaurant grade refrigerator thermometers to ensure temp, and I meat is cooked as it should be. Prevous owner of Restaurants and cooked in professional settings.

never.

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Posted by mark - August 29, 2017 at 5:33 am

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Enjoying A Variety Of Fish And Meats With A Cold Smoker

Smoking meats and fish is a way of cooking that has been around for generations, yet few people know how to cook in this manner or how tasty it can be to use this method of cooking. When fish or meat is smoked, the flavors from the wood or wood chips used blends with the meat, creating a wonderful and unique aroma and taste. This fashion of cooking is popular in many European countries, yet there are many smoking enthusiasts in the United States that enjoy this type of cooking as well. There are many types of smokers available, such as propane, gas, and electric, yet a cold smoker is a bit more uncommon than other varieties.

How To Cook With A Cold Smoker

When using the cold-smoker method of smoking fish and other meats, the temperature one uses is far lower than the hot-smoker method. Fish is most often used with this type of smoking, and should be frozen prior to the process in order to kill any susceptible parasites within the fish. The fish must stay in a brine solution for a longer period of time as well, and the cooking time is much longer than with the hot-smoker method. Often, a cold smoker cooks very slowly, from one to five days, depending on the amount of fish that is in the smoker itself. Different kinds of fish can be placed within the cold smoker, most often salmon or cod. Herring can also be used, as well as eels. This is a popular item in European countries, but generally not as well accepted in the U.S.

A homemade cold smoker can be built using a refrigerator, yet it is usually more time consuming than it is worth, and there are many quality brands available on the market. When cooking fish in this way, the fish can last for many months in the refrigerator, whereas using the hot smoker method, the fish spoil in just a few days. If one desires to preserve their meats or fish, a cold smoker is the better option. Wood chips or powder is used in the cold smoker as well. Choosing between a cold or hot smoker is solely based on individual preference and needs, yet both should provide delicious and satisfactory results to the avid meat or fish lover for years to come.

Ann Marier
http://www.articlesbase.com/advice-articles/enjoying-a-variety-of-fish-and-meats-with-a-cold-smoker-123359.html

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Posted by mark - August 28, 2017 at 4:11 am

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The WCRF says that ham can cause bowel cancer, does this apply to premium hams?

The WCRF (World Cancer Research Fund) has released a report saying that eating ham can cause bowel cancer. I’m wondering, does this just refer to cheap "processed" ham made from reconstituted meats, or does it also refer to premium hams such as serrano, parma, or any quality cooked/sliced ham?

It refer’s to Red meats and processed meats which are suppose to be responsible for causing Bowel cancer over long periods of time,
Hope this helps

Premium hams are also a risk if eaten in large amounts over prolonged periods

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Posted by mark -  at 4:11 am

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