Cooking Quality Meats

FOOD NEWS: Michael Pollan: In Defense Of Food

For more Stories, Food News, and Cooking Fresh videos, visit: http://cookingupastory.com
Michael Pollan’s new book, In Defense of Food, provides the backdrop for his talk at the Bagdad Theater in Portland, Oregon, and this prior interview with Deborah Kane of the environmental nonprofit organization, Ecotrust. Remarkably, Mr. Pollan is talking about a defense of food in a literal sense: it’s increasingly difficult to escape from eating foods that are food-like substances (processed foods), but are not whole (real) foods. We have come to look upon “nutritionism” as a valid means of determining (healthy) value in our diet; food has been reduced to its composition of good and bad nutrients, but are we really eating healthier? In part one, we see how simple changes in food labeling requirements can influence consumer behavior, and how food manufacturer’s apply overwhelming pressure to effect laws that ultimately protect their own interests.

To see more stories, get recipes, and links to additional resources, go to: http://cookingupastory.com/

Duration : 0:9:56

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Posted by mark - March 21, 2017 at 6:56 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!!

20 comments - What do you think?
Posted by mark - March 20, 2017 at 5:45 pm

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how to make a juicy, soft steak?

is it all about the way you cook it or the quality of meat? we bought some steak with was about to expire and it turned our so hard. we put some oil on the fry pan and cooked it. how to make it soft?

· Look for a steak with marbling throughout. This will ensure that it is flavorful and remains juicy.

· For a great steak, get a great cut of meat like top loin or filet mignon.

· Refrain from cutting open your steak to see if it is done! Doing so will release valuable juices.

o To see if your steak is done, touch it! A firm steak is well done, a springy steak is medium, and a soft steak is rare. The more often you cook your steak, the more obvious this will be.

o If you have a meat thermometer, use it! A medium rare steak will be about 145 degrees. · Ditto on turning your steak with forks – you want to keep all of the juice and flavor contained in the steak. Instead of using a fork, use tongs (long-handled ones are best… then you do not have to get too close to the heat).

· Realize that if you have a large and thick cut of meat, it will continue to cook, even after you have removed it from the oven. Therefore, take it off a little early or serve them immediately!

· Do not be worried about cooking and serving a rare steak. Once you have browned all sides of the steak, you have effectively killed off any bacteria. This is because the steak can only be contaminated with bacteria on the outer service. Therefore, you simply need to make sure that the outside of the steak has been thoroughly cooked.

· Use seasonings and marinades to enhance the flavor of your steak, not to mask it. You may find that you do not need any seasonings beyond salt and pepper! A good steak will already be tender.

· When grilling, be sure that the grill is extremely hot. When it is very hot, it will sear the outside of the meat and lock in the juices. (For the same reason, preheat your broiler if you are cooking your steak in it).

· If cooking your steak in a pan, be sure to oil your steak rather than the pan.

· Once you are done cooking your steak, take it off the heat source and let it “rest” for at least five minutes. This will allow the juices to spread out.

8 comments - What do you think?
Posted by mark -  at 4:17 am

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Understanding Meats: Why Red Meat is Red and Why White Meat is White

Animal muscle turns to meat after slaughtering. Meat is surrounded by a layer of connective tissues, consisting almost entirely protein collagen. Meat tissues are composed of three main factors, water, protein (connective tissue) and fat. Carbohydrate also appears in meat as it gives the browning effect of meat when cooked. Without this carbohydrate, the desirable flavor and appearance of browned meat would not be achieved.

Meat are mainly referred as red or dark and white meat. Red or dark meat is mainly made up of muscles with fibers that are called slow fibers. These muscles are used for extended periods of activity, such as standing or walking and need a consistent energy source. The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein. The more myoglobin there is in the cells, the redder or darker, the meat is. Red meat is red because the muscle fibers that make up the bulk of the meat contain a high content of myoglobin, which are colored red. Myoglobin, a protein similar to hemoglobin in red blood cells, acts as a store for oxygen within the muscle fibers.

White meat is made up of muscles with fibers that are called fast fibers. Fast fibers muscles are used for quick bursts of activity, such as fleeing from danger. These muscles get energy from glycogen, which is also stored in the muscles. White meat as in fish has a translucent “glassy” quality when it is raw. Animal such as calf and pigs are also categorized as white meat. Veal meat is white because it is slaughtered after the calf been milk fed, approximately up to one year old. Pigs are lazy animal; they are not as active as cows, so their body contains more fat than any other animal. White meat is white because there is less usage in the muscle. Myoglobin content is low in these muscles. This is why chicken breast, pork and veal are slightly pink or white, before or after cooked. Fish is white because it lives in water and does not need to support its own body weight. Basically, there are no myoglobins in these muscles.

The difference between meat and fish muscle tissue is that there is no tough connective tissue between the muscles and bones.

Cows and pigs are both sources of dark meat, though pig is often called “the other white meat.” Pigs muscles do contain myoglobin, but the concentration is not as heavy as it is in beef. Chickens have a mixture of both dark and white meat, and fish is mainly white meat. Chicken spend a lot of time walking around and standing. Their thigh and leg muscles are used constantly, so the meat from these parts is slightly darker than its breast. Since they rarely fly, and then only for very short distances, the meat that comes from the breast and wings is white. In contrast, wild birds such as ducks fly a lot; the meat from their breasts and wings is dark. Same goes with their legs, as they use them for swimming.

Cows spend a lot of time standing, walking and so their muscles are constantly being used. Therefore, beef has a fairly high concentration of myoglobin and is dark red. Pigs also can spend quite a bit of time standing and roaming around. The pink color of pork is due to myoglobin, but because the animals used for pork and veal are young and small, their muscles are less developed and do less work. Therefore, pigs and calf have a lower concentration of myoglobin in their muscles than cows. The only similarity between these four animals is that they are mammals on land. Fish float in water and do not need constant muscle energy to support their skeletons. Most fish meat is white, with some red meat around the fins and tail, which is used for swimming. The pink colored of some fish, such as wild salmon and trout, is due to astaxanthin, a naturally occurring pigment in the crustaceans they eat. Fish such as sharks and tuna has a dark or red flesh because it contains more myoglobin as they are fast swimmers and a

migratory fish.

Juiciness and tenderness are two very important factors when it comes to meat quality. Both factors are influenced by the cut of meat and how long the meat is cooked. The more a muscle is used, the stronger and therefore tougher, the cut of meat will be. In contrast, the longer meat is cooked, the more liquid it loses and the tougher it becomes. Factors that also influence tenderness and juiciness are: The animal’s age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts and to a small degree, brining.

Collagen is a long, stiff protein that is the most prevalent protein in mammals. It’s made up of three separate molecules composed of amino acid chains, twisted around each other, something like the way fibers are twisted around each other to form a rope. This structure is what makes the collagen so strong; this strength is also what makes it more difficult to break down. The more collagen there is in a piece of meat, the tougher it is to cut and to chew. Skin is mostly collagen, as are the tendons that connect muscles to bones. For cuts that are high in collagen, cooking with methods that use slow, moist heat, such as stewing or braising, are the best. Collagen is soluble in water and when it is cooked slowly with moist heat, it becomes gelatin.

Collagen can be less tough by slicing up the meat into smaller pieces, which makes the fiber smaller and easier to break apart. Weight-bearing muscles and muscles that are constantly used contain higher amounts of collagen than muscles that aren’t used for support or aren’t used as frequently. Cows and pigs have higher amounts of collagen in the legs, chest, and rump. Pork is generally more tender than beef, because pigs are usually slaughtered at a younger age than cows and so their muscles are less developed and have less collagen than those of cows.

Fish muscles are quite different from those in mammals. Fish float in water and so don’t need muscle to support their weight. Their muscle fiber are very short called myotomes and are held together by connective tissue called myocammata, which is much more delicate than collagen and breaks down much more easily when cooked. The only muscles that most fish use extensively are around the tail and fins (areas that aren’t eaten as often by humans), which are used for constant cruising around in the water. Once caught, (dead) fish are stored in an ice room with standing temperature of 1-3°C.

Farouk Othman
http://www.articlesbase.com/home-improvement-articles/understanding-meats-why-red-meat-is-red-and-why-white-meat-is-white-63616.html

15 comments - What do you think?
Posted by mark - March 10, 2017 at 10:26 am

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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

10 comments - What do you think?
Posted by mark - March 3, 2017 at 6:56 am

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Healthy ho fan beef noodles recipe (حلال)

Not only is this recipe great because it cuts down on the fat by griddling – not frying – the meat, you also get to regulate how you like your steak done by cooking it first. It’s really important to use a good-quality oyster sauce because this is the base flavour. Also, remember the secret to stir-frying is to have all your ingredients prepared before you start.

Serves 2
Ready in 20 minutes
Ingredients
The noodle dish

* 100g wide rice noodles
* 200g lean sirloin steak, trimmed of all fat
* Olive oil spray
* Salt and freshly ground black pepper
* 1 teaspoon olive oil
* 3 cloves of garlic, peeled and sliced
* 2cm knob of ginger, peeled and finely shredded
* 3 spring onions, cut in half widthways then lengthways through the middle
* 10 small shiitake mushrooms, 5 large ones cut in half
* 100g tenderstem broccoli, sliced lengthways through the middle
* 1 red pepper, deseeded and sliced
* 1 yellow pepper, deseeded and sliced
* 1 red chilli, sliced

The sauce

* 3 tablespoons premium oyster sauce
* 2 tablespoons soy sauce

Method: How to cook healthy ho fan beef noodles

1. Boil the kettle. Place the rice noodles in a large bowl, pour over the boiled water and cover with clingfilm. Leave for five minutes or until tender.

2. Drain and rinse under cold water to prevent them sticking together (they will heat up again when you add them to the stir-fry).

3. Heat a griddle pan until smoking. Spritz the steak with a little olive oil and season with salt and pepper.

4. Place the steak onto the griddle pan and grill for one to two minutes on each side. This will give you a nice medium-rare steak.

5. If you like it more or less cooked, change the cooking time accordingly, but remember that when you add the steak to the stir-fry it will cook a little more.

6. Remove from heat and leave to rest for five minutes. Slice thinly widthways.

7. To make the sauce, mix the ingredients together with a splash of water.

8. Heat a wok. Add the olive oil and throw in the garlic, ginger, spring onion, shiitake mushrooms, broccoli and peppers and stir-fry for two minutes.

9. Pour over the sauce, and add the noodles and steak. Give it a big stir until combined and serve topped with the chilli.

Duration : 0:1:36

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Posted by mark - March 2, 2017 at 6:21 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , ,

The Fascination With Grilling

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 Fishman
http://www.articlesbase.com/home-improvement-articles/the-fascination-with-grilling-95600.html

4 comments - What do you think?
Posted by mark - February 25, 2017 at 3:08 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 - February 20, 2017 at 12:53 am

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Cooking Class Party – The Organic Personal Chef

Cooking Party
Cooking Class Long Island

Gather your friends for a “Girls Night Out” with a twist. Chef Vanda will come to your kitchen for an educational, interactive demonstration – how to prepare a Mexican Fiesta, Japanese Sushi, Low Carb, or Seafood Carnival

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* Complete Grocery Shopping
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* Top Quality Meats
* Freshest Herbs & Seasonings

Cooking Classes in New York Knife Technique for Healthy Eating Cooking Classes

And then the best part, after the washing, chopping, diceing, sauteeing, flipping, frying – you get to sit down and enjoy your creations.
Great Idea For:

* Bachelorette Parties
* Girls Night Out
* Monday Night Football Alternative
* Small Family Gatherings
* Client Bonding
* Corporate Team Building
* Office Holiday Party

Learning to cook was never this much fun!
Need to Know More?

NY Personal Chef Vanda With a brief phone conversation Chef Vanda can help you determine the best service for your needs and answer any questions you might have about The Organic Personal Chef and my services. Invite Health! Call me today 888 – CHEF WOW!
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Duration : 0:3:14

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Posted by mark - February 19, 2017 at 12:41 am

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Beefy and Lamby at home

Adverts from the famous English quality lamb campaign

Duration : 0:0:20

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Posted by mark - February 11, 2017 at 8:40 pm

Categories: Cooking Quality Meats   Tags: , , , ,

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