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Conquer Florence Italy
Florence Italy accommodation as far as hotel and farmhouse are
concerned, let your imagination go from richly furnished five
star hotels either in the hub of the city or smaller town
accommodations, hidden away in the green hued countryside....
Gyokuro Cheesecake Recipe
This Gyokuro cheesecake makes an elegant dessert. Perfect for any occasion, and pretty easy to make. Gyokuro Cheesecake Ingredients 10 chocolate graham crackers 1/4 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1/4 cup low-fat...
Holiday Leftover Ideas
The holidays are a time for friends and family and good old-fashioned home cooking. Who can resist the tempting smells coming from the kitchen at this most favorite time of year? Holiday dinners were among my favorite, most memorable meals as a...
Is This The Year To Simplify Christmas Dinner?
Are you hosting Christmas dinner this year? What do you think
about making this the year you simplify it?
We know perfectly well that every year there's too much food on
the table. We eat too much, we work too hard, and most years we
get...
What to do Two Weeks before Thanksgiving
14 days is all you have before your family and company all sit
down together to break bread and celebrate your Thanksgiving
holiday. It may seem like a long way away but two weeks can go
by in the blink of an eye.
By beginning your planning...
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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.
About the Author: Mary is a gourmet chef specialising in the areas of meats and desserts.
http://www.gourmet-meats.com
Source: www.isnare.com
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