Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game
John Hogan, Dave Kelly, Glenn Keefer
Format: PDF / Kindle (mobi) / ePub
Recipes are only as good as their ingredients, especially when it comes to meat. That’s why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britain's leading butcher shops, Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. This go-to guide to meat takes you through the technical aspects of meat, while providing recipes along the way that will help you try out your newfound techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more. Great Meat is filled with photos and diagrams showing where different cuts of meat come from, their corresponding preparation techniques, and recipes from the leading chefs and restaurants in Britain.
of the entire carcass may be spoiled. Closely check the condition of the meat before you buy. Remnants of lead-based ammunition are another possible hazard. Pregnant women and children should eat only a limited quantity of furred game (and game birds) because of the potential health risk from lead shot in the meat. Marinating or cooking the meat in wine-, vinegar-, or tomatobased sauces, which are acidic, allows the lead to dissolve and be absorbed more easily. Most lead shot is removed
sprigs of thyme salt and black pepper ½ ounce (10 g) dark chocolate, finely chopped 6 ounces (175 g) fresh blueberries 1 Heat a little of the oil in a heavy frying pan over medium heat. Add the meat to the pan in batches and brown on all sides. Add a little more oil if necessary for each batch. Set the meat aside. Butcher’s Tips W ild boar meat has a sweeter, more intense flavor than domestic pork and is a darker red color. Because it is so lean, take care to add plenty of liquid to the meat
oil 1 onion, peeled and chopped 2 cloves garlic, peeled and chopped 2 leeks, washed and sliced 4 skinless, boneless chicken breasts, diced salt and black pepper 4 breakfast sausages, chopped into 1/4-inch (6 mm) pieces 1 cup (240 ml) white wine 1 cup (240 ml) chicken stock 1 carrot, peeled and chopped 1 head broccoli, divided into small florets 1 parsnip, peeled and chopped 1/2 cup (120 ml) heavy cream 2 Meanwhile, make the filling. Heat half the oil in a pan. Add the onion, garlic, and leeks.
cook the meat for 3 more minutes, covered. Rest the meat for 5–10 minutes, then serve medium-rare. Breasts also roast well in a hot oven. A.K.A. Teal, widgeon (smaller varieties of wild duck) A.K.A. Magret (bone-in or boneless) 196 192-199_30591.indd 196 192-199_30591.indd 196 (Text) (Ray) (Fogra 39)Job:05-30591 Title:FW-Great Meat #175 Dtp:225 Page:196 5/13/13 9:35 AM 5/10/13 6:31 PM chapter 6 Duck, Goose & Game Birds Leg Duck Liver With more connective tissue than the breast, duck
Meanwhile, warm an ovenproof plate or dish in the oven. coarsely ground black peppercorns coarsely ground pink peppercorns 1–2 bay leaves 1 sprig rosemary olive oil, to drizzle 3 Cook the steak for 2 minutes on each side, or until just rare. Butcher’s Tips D epending on the size of the butcher’s cuts, you may need to use two or three separate steaks for four servings. Rib eye steaks can also be used, but cook over medium heat to ensure that the disc of fat at the center of the steak starts