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..

Kitchen Humor

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

If you want breakfast in bed ….sleep in the kitchen

……………………………………………………………………………..

Keep the kitchen clean…..Eat out..

………………………………………………………….

Lord …….Bless this kitchen ……and those who labor in it..

WORDS FROM THE KITCHEN

Posted: September 23, 2014 in Uncategorized
Tags: , , ,

Today’s word is!!! Preparing;

Your certain procedures often applied to your meats before you cook to add in flavor and or moisture .These will included your margining and your rubs.

Now about some Tying and Trussing Some of your meats , especially your roasts and whole birds do require tying or trussing before you cook. Tying your larger roasts with some butcher’s twine holds loose pieces of meat together during cooking and ensures your meat retains its shape . Your poultry is often trussed to protect the more delicate white breast meat during cooking.

Barding; Yes we still do this and its nothing to fear of because of the fatback. Now Barding is the process of covering the surface of your meat or poultry with thin slices of pork fatback and you tie them in place with your butcher’s twine. Barded meat or poultry really is roasted. As it cooks , the fatback continuously bastes it .will add  a wonderful flavor and very moist .Like that say Fat is flavor;) But there is a drawback to barding is that your fatback prevents your meat or poultry from developing a crusty exterior associated with roasting. .Can’t win them all;)

Larding; Your Larding is the process of inserting small strips of pork fat into meat with a larding needles .Larded meat is really usually cooked by braising .During your cooking , the added fat contributes the flavor and moisture .Even I do this .From Chefs long ago who did their larding to make great dishes to the ways shall be alive for years to come..

Next More talk of Cooking Method …

Kitchen Humor

Posted: September 23, 2014 in Uncategorized
Tags: , , ,

I only have a kitchen because  it came with the house

………………………………………………………………………………………

If ‘if’ and ‘ands’ were pots and pans ,

this world would be one heck of a kitchen !

……………………………………………………………………………..

If messy kitchens are Happy kitchen….mine is delirious !

……………………………………………………………………………………………

One of my Fav’s ; If you can’t stand the heat get out the of the kitchen!

Authors are all unknown….Thank you

The word for today is Storing;

Did you know (of course) your meat is highly perishable and potentially hazardous foods, so your temperature control is the most important thing for you to remember when you store meats. Fresh meats should be stored at temperatures between 30F and 35F (-1C and 2c)  Your vacuum -packed meats should be left in their packaging until they are needed. Under the proper refrigeration your vacuum-packed meats with unbroken seals do have a self life of three to four weeks , if your seal is broken the shelf life is reduced to only a few days. Your ground meats have a shorter shelf life than whole muscle meats and really should be consumed within one or two of your days. If you don’t wrap your meats in vacuum packed should be then wrapped in tightly in air-permeable paper if can. Don’t wrap your meats in plastic wrap, as this will create a good breeding ground for bacteria and will also significantly shorten your meat ‘s shelf life .Make  sure to store meats on trays and away from other foods to prevent cross -contamination.( This is a different topic and won’t go there).

When you are freezing your meat or meats the faster the better. Slow freezing will produce large ice crystals that tend to rupture the muscle tissues, allowing water and its nutrients to drip out when the meat is thawed .Most commercially packaged meats are frozen by blast freezing , which will quickly cools by blasting -40f ( –40C) air across the meat . Most of your food service facilities , however, use a slower and more conventional method known as ‘still-air freezing’ Still -air freezing is the common practice of placing meat in a standard freezer at about of ( –18c) until your meat is frozen.

Your ideal of temperature for maintaining frozen meat  is  –50F (–45C) Remember your frozen meat must not be maintained at ant temperature warmer than 0F(–18C) Moisture and vaporproof packaging will help prevent ‘freezer burn’ . The length of your frozen storage life varies with your species and type of meat. A General rules , properly handled meats can be frozen for six months. Last but least your frozen meats should be thawed at refrigerator temperatures, not at room temperature or in warm water..

Freezer Burn;; the surface dehydration and discoloration of food that results from moisture loss at below freezing temperatures.

Next Time Preparing;

Kitchen Humor

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

I do my part to keep the planet green,

Just look in my refrigerator .

……………………………………………………………….

I know that birds have little birds

and fish have little fishes

Then why don’t sinks have little sinks,

instead of dirty dishes.

……………………………………………………………..

I like hugs and I like kisses,

But what I’d love—-is help with the dishes.!

The word for today is…IMPS/NAMP

imps -Institutional Meat Purchasing Specifications which products customarily purchased in the Food Service industry You can see this in a Meat Buyer’s Guide for understanding This is published by National Association Of Meat Purveyors (NAMP) I don’t know to much on this but I’ll do my best These IMPS /NAMP system is a widely accepted and useful tool in preventing miscommunications between purchases and purveys. Your meats are indexed by a numerical system . Beef cuts are designated by the 100 series, lamb 200 series, veal 300 series pork is 400 series portion cuts by 1000 series. Your commonly used cuts of beef ,veal, lamb and your pork and their IMPS numbers as well as applicable cooking method and serving suggestions.

Next Storing

Kitchen Humor

Posted: September 16, 2014 in Uncategorized
Tags: , , , ,

A pinch of this…..a dash of that………

………………………………………………….

Fresh Eggs…………………………..Layed daily

………………………………………………………………………

God Bless this Kitchen but he doesn’t clean it !!!!!!!