One question many cooks ask, is "How can I cook different kinds of meat properly?"This cookbook tackles that question clearly, by helping you to master beginner-friendly recipes. You can pick the ingredients up fairly easily, and you'll be able to cook a variety of meats with new confidence. How many ways can you cook meat? Does that seem like an unusual question?There are TWO ways to cook meat - any meat. You'll either be cooking low and slowly or hot and speedily. You don't want to have anything in between these two, or the meat will end up being tough.So, whether you happen to be frying, boiling, barbecuing, grilling, steaming, roasting or stewing, the slow or fast rule still applies. Meats have muscle within them, and connective fibers. The fibers consist largely of a tough type of tissue. It will begin slowly breaking down at about 120 F. Any hotter than that and the muscles begin breaking down, as well. The juice will run out and the meat will become tough. When you cook slowly, at low temperatures, it will soften meat and give it a succulent texture often seen with braised meats and stew. You can be sure that the recipes in this cookbook will show you just the way to cook many types of meat. You'll be self-confident in no time. Read on and learn what meat can teach you...
One question many cooks ask, is "How can I cook different kinds of meat properly?"This cookbook tackles that question clearly, by helping you to master beginner-friendly recipes. You can pick the ingredients up fairly easily, and you'll be able to cook a variety of meats with new confidence. How many ways can you cook meat? Does that seem like an unusual question?There are TWO ways to cook meat - any meat. You'll either be cooking low and slowly or hot and speedily. You don't want to have anything in between these two, or the meat will end up being tough.So, whether you happen to be frying, boiling, barbecuing, grilling, steaming, roasting or stewing, the slow or fast rule still applies. Meats have muscle within them, and connective fibers. The fibers consist largely of a tough type of tissue. It will begin slowly breaking down at about 120 F. Any hotter than that and the muscles begin breaking down, as well. The juice will run out and the meat will become tough. When you cook slowly, at low temperatures, it will soften meat and give it a succulent texture often seen with braised meats and stew. You can be sure that the recipes in this cookbook will show you just the way to cook many types of meat. You'll be self-confident in no time. Read on and learn what meat can teach you...
