|
Chinese Eight Treasure Rice Pudding
The eight-treasure rice pudding is a well known traditional Chinese dessert, cooked with sticky rice and 8 different freshly dried fruits (typically called dates here in general) and nuts. This food has been through several thousand years and...
Chocolate: A Delicious History
The history of chocolate is an interesting one. It's hard for us to imagine a world without chocolate, but most of the world didn't know it existed until Columbus went to the Americas and brought the cacao bean back with him to Spain. However, it...
Family Life or Wine for Christmas Dy
For your family and guests,Christmas is a day to spend time together, You expend so much energy planning for the big event that you may forget about the days before and after, when houseguests will still need to eat.
If you know what varieties...
Seafood and Corn Beach Barbecue
(NC)—Seafood and seasonal vegetables steam to perfection on the grill in foil pouches lined with fresh corn husks. The husks prevent the contents from burning and add flavour to the steamy juices. This recipe makes one individual package that...
Variety the spice of life & your key to a healthy diet!
It has been said that variety is the spice of life, and that is certainly true when trying to eat a healthy diet. No one likes to eat the same thing day after day, and boredom is the enemy of a healthy diet.
Fortunately for those trying to follow...
|
|
| |
|
|
|
|
|
Choosing mail order gourmet meat cuts
Buying meat is one of the finest delicacies left in gourmet
food. There are so many cuts, tastes, and styles of preparation,
filets, and seasoning to delight and tingle all senses. Saving
money on gourmet meat can be easy, just follow the few basic
rules that follow. When selecting a meat cut remember that the
more taken to prepare this cut will mean that it is more
expensive and this doesn't necessarily mean it will taste better
though. Choosing to have the meat with a bone in or filleted is
up the person's preference. The bone in is cheaper than filleted
as this cut has taken less time to prepare. Meat with bone in
will also cook faster as the bone acts as a heat conductor and
cooks it faster. Filleted meats also may have less flavor than a
cut with bone in.
Selecting meat can be time consuming and expensive if you are
not sure what you want. Be prepared with a list of the cuts and
styles you want before you leave home so you have an easy,
convenience meat shopping expedition. Meat cuts are not all
created equal. The more expensive cut is usually from a
particular part of meat that is more tender and not a working
muscle. The more expensive cuts usually come from the ribs, rump
and loin of the animal. The working muscle usually refers to the
shoulders and flank. Cooking these cuts also needs to be taken
into consideration. To get the best taste out of your meat cook
your more expensive meats for a short period of time with a high
heat. The cooking time for working muscle cuts should be longer
and cooked over a low heat. If meat is labelled as top sirloin,
stewing, bottom round, marinating and top round then this mean
will take longer to cook. Luxury and more expensive meats that
use words such as tenderloin, T-bone, grilling and porterhouse,
on the
label need to be cooked faster on high heat.
Save money when buying your meat by selecting cuts that have
taken less time to be serviced. This refers to the preparation
of the meat and this includes slicing up, tying the meat
together, and removing skins or bones. Marbling is a term used
with meat and this means the fat strips that are visible along
the sides of the meat. This fat is not necessarily bad for you.
Most people think that removing this fat will be healthier for
them. When the fat is removed flavor is lost. Choose meat that
has flecks of fat rather than strips on your meat cuts, this
will obtain the flavor and be healthy too.
If the meat at the butcher looks or smells funny I suggest you
go to another butcher. These are prime tell tales that the meat
is not up to grade. Meat should smell fresh and the meat should
be firm rather than tough or too soft. If the meat looks or
feels funny it may have been sitting out for too long. The
colors of the meat can also tall the buyer if it is a good cut
or not. The meat should be a dark red color as this means the
meat has been prepared and cut recently. The best before date on
labels should have the date and time it was prepared and packed.
The amount of meat that a person should eat at a mealtime is
equivalent to a deck of cards or a clenched fist. Have plenty of
vegetables with your meal as well as grains to keep your meal
balanced. Meat is usually graded on a meat grading system that
determines the quality of the meat. This USDA system will grade
the meat from good to bad. There are also grading systems for
commercial, standard meat and poultry.
http://www.gourmet-meats.com
About the author:
Mary is a gourmet chef specialising in the areas of meats and
desserts
|
|
|
|
|
