What Are the Sources of the Following Meats: Beef- Veal- Pork- Lamb-

Methods of Cooking Meat

Methods of cooking meat include dry heat (roasting, broiling, pan-broiling, pan- frying, stir-frying and outdoor grilling) or moist heat (braising and cooking in liquid). Methods should be selected based on initial tenderness of the cut, desired quality characteristics of the resulting production, available cooking facilities and equipment, and the amount of time available for training.

Tender cuts of meat, cooked by dry-heat methods, event in tender and juicy products. Less-tender cuts must be cooked for longer periods of time by moist-rut methods, to soften the connective tissue, preclude surface drying and to develop flavor. Some less tender cuts such as beef height circular and chuck arm can exist cooked by a dry heat method if marinated before cooking.

The degree of doneness can easily exist determined by measuring internal temperature, using a standard meat thermometer or a quick recovery/ instant read thermometer. The more tender the cut, the lower the internal temperature needed to produce a satisfactory product.

A meat thermometer is the most accurate guide to the doneness of roasts. The thermometer should be inserted into the roast surface at a slight angle or through the end of the roast so the tip of the thermometer is in the thickest portion of the cutting, but not resting in fat, against the os, or on the rotisserie rod. When using the rotisserie, the thermometer must articulate the cooking unit and baste pan while the meat is turning.

Dry Heat- Dry heat methods of cooking are suitable for tender cuts of meat or less tender cuts which have been marinated. Dry heat methods include roasting, oven broiling, grilling, pan-broiling, panfrying and stir—frying.

Roasting—this method of cooking is recommended for larger cuts of beefiness, veal, pork and lamb. For cuts suitable for roasting and other cooking methods, encounter Chapter 3.

Broiling—Broiling is suitable for tender beef steaks; beef and lamb kabobs;  veal, pork and lamb chops; pork ribs;  sliced ham; salary; butterflied lamb leg  and ground beef, pork and lamb. Steaks and chops should be at least three/4 inch thick and ham should be at least 1/two inch thick for successful broiling.  Less tender cuts such as beef flank steak, beef superlative circular, and veal, pork and lamb shoulder chops may also be baked when marinated. Marinating can increase the tenderness of these cuts simply only to a limited caste.  The aforementioned tender cuts suitable for oven broiling can be pan- or griddle broiled.  This method is especially practiced for meat three/4 inch or less in thickness; very thick cuts of meat may get overcooked on the outside before the middle has reached the desired degree of doneness.

Grilling (Barbecuing)—The technique we call grilling is thought to take originated in the Caribbean, where natives smoke-stale meat over hot coals on wood-frame "grills? Early Spanish explorers called this the "barbacoa" which evolved into the modern-day word "barbecue."

Due to the method of heating, grilling is actually a method of broiling. Meat tin be grilled on a grid or rack over dress-down, heated ceramic briquettes or an open fire. While it is usually done out- doors, grilling can be done in the kitchen with special types of range tops or newer, small-scale appliances.

Standard charcoal briquettes are the most common fuel for grilling.  High-quality briquettes burn down evenly and consistently. Flammable material for quick-start fires may be added. Information technology takes longer for natural lump charcoal to become hot, but it provides heat for a longer menstruation of fourth dimension.

Woods like mesquite, apple, cherry-red and grapevine—in chip or briquette form— gives unique flavors to grilled beefiness and lamb. Hickory by and large is best for smoking beef and pork. Woods chips are first soaked in h2o about 30 minutes, drained, and and so placed on the burning dress-down. (Softwoods and evergreens should not be used; they tin impart a bitter flavor and leave a balance in the grill.)

Grilling is oftentimes used to cook kabobs.  Kabobs are pieces of meat, or a combination of meat and vegetables, or meat and fruit pieces, alternated on a skewer.

Pan-broiling—Pan-broiling is a faster and more convenient method than oven broiling for cooking thinner steaks or chops.

Stir-frying—Stir-frying is similar to panfrying except that the food is stirred almost continuously Cooking is washed with loftier heat, using small or thin pieces of meat.

Deep-fat frying—When meat is cooked immersed in fat, the process is chosen deep-fat frying. This method is only used with very tender meat.  Normally, meat to be deep-fatty fried is coated with egg and crumbs or a batter, or it is dredged in flour or corn meal (breaded). This method of cooking is sometimes used for brains, sweetbreads, liver and croquettes; all the same, a number of other meat products are suitable for deep-fat frying.

Pan-frying—Panfrying differs from pan-broiling in that a small amount of fat is added starting time, or allowed to accumulate during cooking.  Panfrying is a method suitable for ground meat, small or thin cuts of meat, sparse strips, and pounded, scored or other- wise tenderized cuts that practice not require prolonged heating for tenderization.

Moist Heat—Moist-heat methods of cooking are suitable for less tender cuts of meat. Moist-estrus cooking helps to reduce surface drying in those cuts requiring prolonged cooking times.  Unless a pressure cooker is used, cooking temperature is normally low, only estrus penetration is faster than in dry-heat methods because steam and water behave heat apace.

With moist-rut cookery, meat may lose some water—soluble nutrients into the cooking liquid. However, if the cooking liquids are consumed, as in stews or soups, nutrients are transferred and not totally lost.

Braising—in some regions of the country the term "fricassee" is used interchangeably with braising. Pot roast and Swiss steak are popular examples of braised—meat dishes. Meat can be braised in cooking bags designed specifically for utilize in the oven. Use of oven—cooking bags tin can reduce cooking fourth dimension for larger cuts of meat. No additional water is needed, as wet is fatigued out of the meat due to the atmosphere created by the cooking handbag.

Cooking in Liquid—less tender cuts of meat can be covered with liquid and gently simmered until tender. Care should be taken not to permit the temperature of the liquid exceed 195°F, because boiling (212°F) toughens meat poly peptide.  When the liquid is used equally a base for soup it is called meat stock (as well called broth or bouillon). Meat that is partially cooked in liquid before cooking by another method is chosen "parboiled."

The iii ways to melt in liquid are simmering, stewing and poaching. Simmering and stewing are used for less tender cuts of meat while poaching is used for tender cuts. Also, poaching is but appropriate for beefiness while any type of meat (beef, veal, pork or lamb) tin can be simmered. The deviation betwixt simmering and stewing is that simmering is used with whole cuts of meat while stewing is used with small pieces of meat.

Poaching has been a traditional way of cooking poultry and fish. Nevertheless, beef roasts tin also be successfully poached if they come up from tender cuts. Advisable roasts for poaching are beefiness heart round, rib heart and tenderloin.

Afterward an initial browning period, the  poaching liquid is added and the roast  is and then gently simmered until information technology reaches 130°F. A combination of beefiness broth or consommé, red vino and herbs makes a  flavorful poaching liquid. After cooking, the liquid can be used to make a elementary sauce for the roast or it can be strained and frozen for later utilise every bit a soup base or stewing liquid.

Poaching takes one third less time than roasting. (A beef roast volition poach to rare in nearly xx to 30 minutes).  In addition to cooking more rapidly, poaching helps to go along shrinkage of the meat to a minimum. A poached beef roast is also just as tender, juicy and flavorful as one which has been conventionally prepared.

Ways to cook meat

There are various dissimilar means to cook meat, it is best to tailor the cooking to meet the needs of the meat. Broiling is a method that uses a direct oestrus to brownish the outside without overcooking the inside. Roasting uses the air in the oven or other cooking device to oestrus the meat. Braising uses the steam trapped in the container and is often used for less tender cuts of meat like a roast. Information technology is all-time to select the cooking method that all-time fits the cut of meat you are preparing.

Storing and reheating leftovers

Once meat has been cooked it is important that it is cared for properly to forbid growth of leaner. Foods should be refrigerated or cooled to 40°F within 2 hours of cooking. Leftovers that are placed in shallower containers cool more speedily. When reheating items they should reach a temperature of 140°F.

Methods of Heating

At that place are three basic mechanisms of heating: conduction, convection and radiation. Usually, more than one of the mechanisms is involved in normal food preparation processes and all three can occur simultaneously.

Conduction—In conduction, kinetic energy is transmitted from molecule to molecule without displacement of the molecules. Muscle tissues are heated primarily by conduction when there is directly contact with a heat source, such as the heated surfaces of electric range burners or the flame of gas burners.

Convection—In convection cooking, the heated air moves in currents around the slice of meat and the surrounding medium. Convection currents may occur naturally considering of elementary changes that occur when a gas or liquid is heated, thus becoming less dense and rising.  Convection currents are mechanically stimulated past a blower in a convection oven making cooking more economical considering it results in time and power savings. Since convection ovens cook 20 pct to 40 percent faster than conventional ovens, cooking times must be adjusted to avoid overcooked and dry meat.

When meat is cooked in a conventional  oven, electromagnetic waves of radiant  free energy pass from the rut source to the  pan in which the meat rests and and then  into the meat. Shiny surfaces tend to reflect heat, while slow or dark surfaces absorb information technology.

Radiation—Two types of radiation are used in meat cookery: infrared and microwave. Infrared radiations is the transfer of heat energy by long electro- magnetic waves which laissez passer from a high-temperature surface to a low- temperature surface. The class of heat transfer is particularly important at loftier temperatures. Radiant energy may come up from broiler units in conventional ovens or from glowing dress-down. This manner of heat transfer occurs through air media, and is slowed within a solid piece of meat.

 In microwave radiation, energy is supplied by brusque electromagnetic waves. These microwaves penetrate food, causing polar molecules (east.m., h2o) within the food to motility speedily and to vibrate. As the molecules rub confronting one another, the resulting friction creates heat, which is known as thermal motility.

Microwaves denature proteins within meat, just only penetrate to a depth of near one/2 inches. When cooked in a microwave oven, the inner portion of thick cuts of meat is heated primarily through conduction. Since bone reflects microwaves, the meat nearest to the bone does not heat well. Surface evaporative cooling has been observed in microwave—cooked roasts. This may explain some of the uneven cooking that has been reported in meat prepared in a microwave oven. Because surface temperature is low and moisture is deposited on the surface of the meat, a cooked crust may not grade on meat.  Browning meat in a microwave oven depends upon a time/temperature relationship. For case, browning normally does not occur in pocket-size pieces of meat because they have a short cooking time. However, a three-pound roast microwaved at xxx percent will brown considering of its longer cooking fourth dimension.

Microwave Ovens

Use of microwave ovens has become wide spread, and they are at present constitute in 75% of U.S. Kitchens. In early on studies, meat cooked on high power was often overdone at certain spots and underdone at others considering the heat was not dissipated fast plenty to reach the interior of the meat. Today'south microwave ovens with variable power controls allow meat to be cooked more than evenly at lower power settings.

If a crusty exterior is preferred, as for roast beef, employ of the microwave oven may be less desirable than would be the conventional oven.  The microwave oven will brown roasts, but not as readily every bit the conventional oven. A pocket-sized per centum of ovens accept browning devices built into them, or sauces tin can be put on the meat to add together color. Meat volition brownish naturally if cooked at a low temperature for a longer period of time.

As early on as the mid-196Os. Experts observed that heat distribution patterns varied amongst microwave ovens. These early investigations led to questions of whether Trichinella spiralis, if present in pork, might survive when pork was cooked past this method.  To address this trouble, a new process  for cooking pork in the microwave oven was  developed. The meat is placed in a closed container, such equally a loosely sealed, oven-cooking pocketbook or a covered microwave safe container, and microwaved at a reduced power setting.  This procedure produces a vaporous temper and reduces temperature variations, thereby producing a consistently, properly washed pork cut.

The microwave oven successfully reheats previously cooked foods, including meat. Microwave reheated meat retains smell and flavor, and has higher acceptability than meat reheated in a conventional oven. Microwaving reduces cooking time past about fifty percent and uses correspondingly less energy. Refer to the manufacturer's guidelines for your unit for listings of specific microwave cooking times.

Thawing meat before cooking

It is important to retrieve prophylactic and proper techniques when thawing out meat and poultry. Post-obit suggested guidelines is essential to food safety. There are three safety ways to thaw meat: in the microwave, in the refrigerator, in common cold water (make sure to place in an air-tight, water-tight bag). Click hither for more tips.

Sources -

• http://www.foodsafety.gov/proceed/types/meat/
• http://www.fsis.usda.gov/wps/portal/fsis/topics/food-condom-teaching/become-answers/food-rubber-fact-sheets/rubber-nutrient-handling/danger-zone-40-f-140-f/CT_Index
• http://world wide web.iv-h.purdue.edu/foods/cooking%20meat%20and%20poultry.htm

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Source: https://meatscience.org/TheMeatWeEat/topics/meat-safety/meat-cookery