To all who reads this. I know that my Capps are on. I am not really yelling .Just the title  is important.Thanks for understanding

The Word for Today is; Doneness of Broiled.

Doneness;                    Color                                         Resistance                                                                                              Temperature

Very Rare (Bleu )        Very red and raw-looking center

the center is cool to the touch)                      Almost no resistance                                    115F-120 F

46c-49c

Rare                           Large red deep center                       Spongy ;very slight resistance                  125F -130F -52c-54c

Med. Rare                   Bright Red Center                            Some resistance                                         130F-140F 54C- 60Cf

Medium                   Rosy pink to red center                       Slightly firm; springy                                    140f-150f 60C-66C

Medium well              Very little pink at the center

almost brown throughout              Firm; springy                                           155F 165f 68c-74c

Well done                    No red                                     Quite firm; springs back

quickly when pressed                             not recommended

Next Time Roasted

Renote

Posted: October 18, 2014 in Uncategorized
Tags: , , ,

Sorry for the bad writing …

Note

Posted: October 18, 2014 in Uncategorized
Tags: , , ,

Hi back it slowed down some.Had some finals and I helped out on and Event that helps Abuse Children charity .Sorry in the future for my other blogs I have to show old pictures .My camera is becoming crap.I also help out at a Senior Center prepping and plating..I will start on Beginnings Baking on Monday to refresh my skills .I will find a way to write. Well you all have a wonderful weekend…

Humor in the Kitchen

Posted: October 18, 2014 in Uncategorized
Tags: , , ,

Save water ……don’t do  dishes!

………………………………………………………..

Sit ..Give Thanks… Eat…..Praise the Cook

……………………………………………………………………….

Sit…Relax ….Gossip !

WORDS ROM THE KITCHEN

Posted: October 5, 2014 in Uncategorized
Tags: , , , ,

The word for Today is..(If I remember,lol!) Temperatures

Your red meat should be cooked at sufficiently High temperatures to caramelize the surface making it more attractive and flavorful .At the same time your broiler or grill cannot be to hot or your meat’s exterior will burn before its interior is cooked. Now because your veal or pork are normally cooked to higher interior temperatures. than your beef or lamb.They should be cooked at slightly lower temperatures so that their interiors are not over-cooked when you cooked their  interiors. The exterior of your white meats should be a deep golden color when finished.

Doneness; The consumers request and expect meats to be properly cooked to the specifics degrees of it being done.It’s your responsibility to understand and know with requests .Your meats can be cooked very rare (or bleu) which I like a lot rare (which I also like) medium rare, medium, medium well or well done.

Your larger cuts of meats as such as your Chateaubriand or even your thick chops are really often started on your broiler or grill to develop  its color and flavor and then you finished it to temperature in your oven to ensure ,complete ,even cooking.

Now Broiling or Grilling your meat to the proper degree of Doneness is an Art.Your larger pieces of meat will take longer to cook that your smaller piece of meat.but also how quickly a piece of meat cooks is determined by many other factors ; Your temperature of your broiler or grill ,the temperature of the piece of your meat when place on the broiler or grill.The type of meat that you have. The thickness of the cut. Because of these variables  , the timing alone is not a useful tool in determining its doneness. Now the most reliable method that you can do of determining if there is doneness .From a small piece  of meat is by your pressing your meat with a finger and gauging the amount of resistance  it will yield.Your Very Rare (Bleu) meat will offer almost  no resistance and it will feel almost like your raw meat (It’s  RAWW!!!! Slammed ) Meat that is cooked rare will feel spongy and offer slight resistance to pressure. Now meat cooked  medium will feel slightly firm and springy to the touch. The meat that is cooked well done will feel quite firm and spring back quickly when you press it.

Accompaniments; Because your broiler or grill cannot b deglazed to form a base for a sauce. Compound  butters sauces and such as your Béarnaise ,Chasseur ,perigueux or brown mushroom sauce also complement many broiled or grilled items .

Next time Ideas for Broiling Grilling Meats ,Doneness ,Safety

Kitchen Humor

Posted: October 5, 2014 in Uncategorized
Tags: , , , ,

Mom’s Kitchen ;Love served  here..

……………………………………………………

My next house will not have a kitchen……Just vending machines

…………………………………………………………………………………………………

No matter where I serve my guests ….they seem to like my kitchen the best….

……………………………………………………………………………………………………………………

Only cowards cook on low.!!1

……………………………………………….

Please don’t bug me….I’m eating..

…………………………………………………………..

Note

Posted: October 5, 2014 in Uncategorized
Tags: , , , , , ,

Hello I am back sorry it took me awhile.Classes have finals (which one is not done yet)and I also help prep and serve senior Center where I live and other things.Sunday is shopping then I go help prep Meat loaf ,mash potatoes ,gravy and a veggie for Monday when we go back. This week I heard from the Chef should be busy.Friday class and an Event not sure how many also on Saturday so nothing on Saturday.. well hope you are all well..

WORDS FROM THE KITCHEN

Posted: September 27, 2014 in Uncategorized
Tags: , , , , , , ,

The word for today;Seasoning

Some on Broiled or Grilled .You meat that has not been marinated should be very well season with salt and pepper just before being placed on your broiler or grill. If your meat is preseasoned and you allow it to rest .Your salt will dissolve and draw out moisture , making it difficult for it to brown your meat properly .Some Chefs feel strongly about this that they season their grilled or broiled meats only after they cook them Your pork and Veal which does have the tendency to dry out when you cooked .Should be basted with seasoned with butter or oil during cooking to help keep them moist .Your meats can be glazed or basted with your choice of barbecue sauce as it cooks.

Now about Temperatures ;Your Red Meats should be cooked at sufficiently high temperatures to caramelize the surface , making them more attractive and flavorful .At the same time your broiler or grill cannot be to hot or your meat’s exterior will burn before the interior is cooked.

Now veal and your pork are normally cooked to higher internal temperatures than your beef or lamb.they should be cooked at slightly lower temperatures so their exteriors are not overcooked when you cook their exteriors are cooked properly..Your meat exterior of white meats should be a deep golden color when it is done.

Next Time more understanding of Doneness

Kitchen Humour

Posted: September 27, 2014 in Uncategorized
Tags: , , , , , ,

Lord ,

Warm all the kitchen with thy love,

and light it with they peace

Forgive me all my worry , and

make my grumbling cease.

………………………………………………………………….

Love bakes            Good cakes

and brews              Good stews

………………………………………………………………….

Make yourself at home ………Clean my Kitchen

………………………………………………………………………

Mealtime ;when the kids sit down to continue eating.

Mom only works in the kitchen on days that end in ‘Y’ .

…………………………………………………………………………………….

Mom’s café…Open 24 hours.

…………………………………………………………………………..

Words are from  unknown

WORDS FROM THE KITCHEN

Posted: September 25, 2014 in Uncategorized
Tags: , , , , , ,

The word for today is…Dry Heating!!!

This type of cooking subject food directly to the heat of a flame .Like broiling grilling hot air -roasting heated  fat -sautéing and also pan frying .This type of cooking firms the proteins without you breaking down the tissue. They are not recommended for your tougher cuts or those high in connective tissue.

Now on your Broiling and Grilling it will process adds Flavor ,your additional Flavors are derived from the seasonings Your broiler or grill should brown the meat , keeping it interior nice and juicy When you grill you should leave appetizing crosshatch marks on the meat’s surface. To serve a good -quality broiled or grilled product you need to have good -quality meat.

Only your most tender cuts should be broiled or grilled because your direct heat does not tenderize . As I have said before your Fat adds flavor and it does as your meat cooks .so your meat should be well marbled Some external  fat is also beneficial. Now to much fat on the other hand can and will cause the broiler or your grill to flare up, burning or discoloring your meat and adding objectionable flavors. Connective tissues toughens when your meat is broiled or grilled so trim as much as possible.

Next time Seasoning and more talk..