WORD FROM THE KITCHEN

Posted: October 26, 2014 in Uncategorized
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Word for Today is still about Roasts;

Temperatures ;

Your small roasts such as a rack of lamb or maybe a beef tenderloin you should cooked at high temperatures , 374 F 450 F ( 191 C – 238C )so that they develop a nice color during your meats short cooking times.

They say Traditional Your large roasts were started at high temperatures to sear your meat and seal the juices , they were then finished at lower temperatures Some say that you searing does not seal in juices and that roasts cooked at constant low temperatures provide you with a better yield with less shrinkage than roasts that have been seared .I am not here to say on this point you cook your roast  the way you like and what  works best for you. I am ideas here .you are free to agree or disagree .Everyone cooks differently than each other..Give 3 or 4 Chefs one recipe and I bet it all will be different. Anyways Your temperatures 275F and 325 F ( 135 C and 163C) are ideal for your large roasts.These Temperatures will produce a large , evenly cooked oink center.

Knowing Doneness ;

Your doneness of your small roasts such as your rack of lamb is determined in much the same way you broiled or grilled meats. A Chef with experience develops a sense of timing as well as a feel for gauging the amount that they have by resistance which means Chef’s touch their meat. but these techniques are not infallible with large roasts. Your Timing is useful for you and would be a general guide for you to determine the doneness or the best way to determine the doneness of your large roast is to use your tool called instant thermometer to read. You insert into the center or thickest part of your roast and away from any bones

Sorry for making it long and hope you are not bored I am shorting these .Nest Time Carryover and letting it Rest.. Till then!!!

Kitchen Humor

Posted: October 26, 2014 in Uncategorized
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This is a self cleaning kitchen…..Clean up after yourself!

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This is my kitchen and I will do as I darn well please!

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This kitchen is closed due to illness !

I’m sick of cooking

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Thousands of People have eaten in my kitchen and gone on to lead normal lives.

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Two choices for Dinner tonight ….Take it OR leave it..

Authors unknown………………………

WORDS FROM THE KITCHEN

Posted: October 25, 2014 in Uncategorized
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The word for today is Roast;

A properly roasted meat should be tender , juicy and evenly cooked to the appropriate degree of doneness . Should have a pleasant appearance when whole as well as when you sliced and plate it.

Selecting you meat to roast; Because your roast is  a dry heat method and will not tenderize your finished product , meats are to be roasted be tender and well marbled .Usually they are cut from the rib ,loin or leg sections.

Seasonings; are very important with your smaller roasts and also with roasts with little or no fat covering(fat cap).With this type of roasts some of the seasons penetrate your meat while the remainder helps create the highly seasoned crust that associated with a good roast. If you have a large roast with a heavy fat covering (or Fat cap) (idea ;You have a steamship round or a yummy prime rib) does not benefits from you seasoned it on its surface because the seasons will not penetrate the fat layer , which is trimmed away before you service it. When it is practical a roast hat has excess fat should be trimmed , leaving just a thin fat layer so that your roast bastes itself while cooking . If you have a lean roast you can barded or larded before cooking to add a wonderful richness and moisture.A Lamb legs are sometimes studded with some garlic cloves by you piercing your meat with a paring knife and then pressing slivers of raw garlic into holes.

A roast is usually cooked on a bed of a wonderful mirepoix , or you add a mirepoix to your roasting pan as your roast cooks. This mirepoix raises the roast off its bottom of the roasting pan which prevents the bottom from overcooking. Your mirepiox however, does not add any flavor to your roast . Rather , it combines with the drippings to add flavor to the jus or a sauce or even a tasty gravy that is made with them

Next and I hope I do this is Your Cooking Temperature

Kitchen Humor

Posted: October 25, 2014 in Uncategorized
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‘Thank God for dirty dishes ;

They have a tale to tell ;

While others may go hungry.

We’re eating very well

With home and Health and Happiness

I shouldn’t want to fuss

and by the stack of Evidence ,

God’s been very good to us!!!

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This kitchen is the Heart of the Home…

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The Meals Complete …when the kitchen’s is neat!.

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The only self -cleaning thing in this kitchen is the cat!

Note

Posted: October 25, 2014 in Uncategorized
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Hi there another weekend here. Quite a week .Homework, Classes Senior Center work was fun. Love helping them.One small Event .Salad and sandwich with a fresh baked cookie baked by my friend .Had to help clean two kitchens .We clean a lot..Today in my home I am cleaning my home kitchen..well nice to say hello and I wish you all a very nice weekend..Enjoy..

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
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Sorry for the bad writing …

Note

Posted: October 18, 2014 in Uncategorized
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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
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Save water ……don’t do  dishes!

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

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Sit…Relax ….Gossip !

WORDS ROM THE KITCHEN

Posted: October 5, 2014 in Uncategorized
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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