Posts tagged "cooking"

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: , , , ,

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

Duration : 0:3:58

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Posted by mark - February 10, 2017 at 8:07 pm

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

Cumbrae’s Great Alternative Grilling Steaks, Part 2

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

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 : 0:8:15

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Posted by mark - January 31, 2017 at 2:37 pm

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

Fort Lee Culinary Competition Training Video on Aspic

Go to http://www.militarychefs.com/1A/2_Media/TrainingCourses/TrainingCorsesFortLeeAspic.html to download higher quality versions of this clip.

An ACES Aspic Training Video for the 2008 competition.

Culinary Arts Program – U.S. Army Culinary Arts Competition

http://www.quartermaster.army.mil/ACES/programs/culinary.html

The American Culinary Federation sanctions the competition. Medals received from federation entries can be used towards chef certification. The competition is open to active duty members of all Services, DOD civilians, and USAR and ARNG personnel. Active duty teams will be formed by
installation. The USAR teams by DRC/RSC. ARNG teams will be formed by State. The number of competitors allowed per team will be reviewed each year and may be adjusted on facility and equipment availability. The number will be addressed in the annual competition rules.

The United States Army Culinary Arts Program is really progressing and representing culinary trends from around the world. The overall program includes the Annual Culinary Arts Competition at Fort Lee, VA, home of the Quartermaster Corps; the United States Army Culinary Arts Team; and the Culinary Skills Training Division. Here students from AIT, BNCOC, ANCOC, and the Advanced Culinary Skills Training Courses receive their hands-on instruction.

The Culinary Arts Competition at Fort Lee. In its 31 year history the only time the competition did not take place was in 1991 during the Desert Storm campaign and 2003 during Operation Iraqi Freedom. The 31st annual competition is truly shaping up to be one of our best events held here at Fort
Lee. For the first time ever the competition will showcase our young culinarians and really test their knowledge and skill. The three tier Installation of
the Year event will begin with the Culinary Knowledge Bowl Examination, a fifty question test which includes Food Safety and Sanitation; Nutritional Cooking; Food Service Management; and Quality Food Preparation. The top four teams compete in a Jeopardy style event that includes music and daily-double format. This event takes place during the public viewing exhibition at the Fort Lee Field House. The juniors are further tested in the all new Student Skills Competition. This event tests four E-4s and below in their knife skills, meat fabrication and menu production. These two primer events are open to the public and held in the post field house during the second week of the show. We truly look forward to seeing these young soldier chefs
at work.

MilitaryChefs.com hosts news stories, photos, video clips and other forms of Multi Media pertaining to Army, Navy, Air Force, Marine Corps, and Coast Guard food service, and hence we provide military cooks with the tools to display their recipes, training courses, culinary competitions, events, talents and accomplishments effectively promoting and motivating military food service operations.

Duration : 0:6:11

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Posted by mark - January 29, 2017 at 1:57 pm

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

Cumbrae’s Great Alternative Grilling Steaks, Part 3

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

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 : 0:7:25

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Posted by mark - January 22, 2017 at 10:30 am

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

Chicken Casserole with Guacamole Recipe : Ingredients for Chicken Casserole

Ingredients you’ll need for chicken casserole, including bone-in chicken breast and vegetables; learn this and more in this free online cooking video about easy meals taught by expert chef Laura Banford.

Expert: Laura Banford
Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor.
Filmmaker: Michael Allen

Duration : 0:1:0

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Posted by mark - January 21, 2017 at 9:55 am

Categories: Grade A Poultry   Tags: , , , , , , , ,

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 - January 20, 2017 at 9:24 am

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

Cumbrae’s Great Alternative Grilling Steaks, Part 1

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

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 : 0:4:48

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1 comment - What do you think?
Posted by mark - January 18, 2017 at 8:04 am

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

What Is The Best Way To Season A Prime Rib Of Beef?

If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.

 

Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus

 

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

Total Prep and Cook Time: 3 hours 10 minutes

What You’ll Need:

One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)

What To Do:

Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.

Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.

Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.

To Make Your “Au Jus” Sauce:

While rib is resting, pour off all but two Tbsp of the fat from pan and  then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.

Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.

Internal Temperature Guide:

These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.

Rare: remove @ 110 degrees F. (final temp about 120)

Medium-Rare: remove @ 120 degrees F. (final temp about 130)

Medium: remove @ 130 degrees F. (final temp about 140)

 

About.com-Classic Roast Prime Rib of Beef au Jus

 

 

 

FoodNetwork.com-Foolproof Standing Rib Roast

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 comments - What do you think?
Posted by mark - January 17, 2017 at 7:29 am

Categories: Prime Beef   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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1 comment - What do you think?
Posted by mark - January 9, 2017 at 2:10 am

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

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