Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game CutQuirk Books, 1 de fev. de 2005 - 400 páginas At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat! An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available. This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared. Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner. |
Conteúdo
BEEF | 1 |
Beef Rolls | 7 |
Bones and Marrow | 9 |
Bottom Round | 11 |
Bottom Sirloin Butt | 14 |
Brisket | 16 |
Cheeks | 18 |
Chuck Roasts and Steaks | 20 |
Breast and Barbecue Ribs | 156 |
Chops | 158 |
Ground Lamb | 161 |
163 | 163 |
Loin | 166 |
Neck | 168 |
Rack | 170 |
Shank | 172 |
Coulotte | 24 |
Flank Steak | 26 |
Ground Beef and Cube Steak | 28 |
Hanging Tender | 31 |
Knuckle | 33 |
Oxtail | 35 |
37 | 37 |
Rump | 41 |
Shank | 42 |
Short Ribs | 44 |
Shoulder Center | 47 |
Shoulder Tender | 48 |
Skirt Steak | 50 |
Strip Loin | 52 |
TBone and Porterhouse Steaks | 55 |
Tenderloin | 57 |
Top Blade Steak | 60 |
Top Round | 61 |
Top Sirloin Butt | 64 |
TriTip | 66 |
Variety Meats and | 68 |
VEAL | 76 |
Breast and Ribs | 79 |
Feet | 81 |
Ground Veal | 83 |
85 | 85 |
Loin | 88 |
Marrow and Knuckle Bones | 90 |
93 | 93 |
Shank | 95 |
Shoulder | 97 |
Tenderloin | 99 |
Variety Meats | 101 |
PORK | 108 |
Barbecue Ribs | 111 |
Belly | 115 |
Chops | 116 |
119 | 119 |
Feet | 123 |
Ground Pork | 124 |
Head Jowl Ear and Tail | 126 |
128 | 128 |
Loin | 132 |
Neck Bones | 134 |
Rack | 135 |
Shank and Hock | 137 |
Shoulder | 140 |
Sirloin | 143 |
Suckling | 144 |
Tenderloin | 146 |
Variety Meats | 148 |
LAMB | 153 |
Shoulder | 175 |
Sirloin | 177 |
Suckling Lamb | 179 |
Tenderloin | 181 |
Variety Meats | 183 |
POULTRY AND GAME BIRDS | 188 |
Chicken | 189 |
Duck | 195 |
Foie Gras Duck and Goose | 201 |
Goose | 204 |
Grouse | 207 |
Guinea Fowl | 210 |
Ortolan and Beccafico | 212 |
Ostrich Emu and Rhea | 214 |
Partridge | 217 |
Pheasant | 219 |
Pigeon Dove and Wood Pigeon | 221 |
Quail | 224 |
Turkey | 226 |
Woodcock | 229 |
GAME AND OTHER DOMESTICATED MEATS | 232 |
Alligator | 233 |
Armadillo | 235 |
Bear | 237 |
Beaver | 239 |
Bison and Beefalo | 242 |
Goat and | 245 |
Hare | 247 |
Horse and Donkey | 249 |
Muskrat | 251 |
Opossum | 253 |
Rabbit | 255 |
Raccoon | 257 |
Rattlesnake | 259 |
Squirrel | 260 |
Venison | 262 |
Wild Boar | 265 |
SAUSAGE AND CURED MEATS | 268 |
Cooked Sausages | 269 |
Cured Sausages | 271 |
Fresh Sausages | 276 |
Loafs Cooked and Jellied | 282 |
Bacon | 283 |
Ham Cooked | 284 |
Ham Country Style | 286 |
Ham Uncooked European Style | 287 |
Cured Meats | 290 |
Roasting Chart | 294 |
297 | |
310 | |
Acknowledgments | 311 |
Outras edições - Ver todos
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every ... Aliza Green Visualização parcial - 2015 |
Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every ... Aliza Green Visualização parcial - 2005 |
Termos e frases comuns
Allow Allspice Amount to Buy Animal bacon barbecue Bay leaves beef belly birds black pepper blade bone-in boneless bones bottom round braised breast brisket broil brown butcher Characteristics chicken Choose chuck cooked cumin days refrigerated Description duck farm-raised fatty Flavor Affinities foie gras French garlic goose grill Italian kidney knuckle lamb lean lemons liver loin chop marrow meat medium-rare minutes muscle mustard NAMP neck onions oregano osso buco ounces oven pan-fry pancetta portion pound 450 g Preparation prosciutto rack red wine refrigerated Remove rib chop rib section rib-eye rosemary salami sauce sausage sautéed Season with salt shallots shank shank meat short ribs shoulder simmer sirloin butt sliced smoked sold Spanish spices steak stew Storage strip loin strip steak stuffing temperature tender tenderloin texture thick thin thyme top round top sirloin tough tri-tip trimmed veal vinegar weighs white wine whole wild