There is so much variety and depth when it comes to cooking, especially our meats! The two types of cooking methods are dry heat cooking methods or moist heat cooking methods. Dry heat cooking method is a cooking technique where heat is transferred to a certain food item, without using any moisture. The dry heat cooking method typically involves high temperatures; some examples of dry-heat cooking method are deep-frying, grilling, broiling, sautéing, a frying, pan searing, and roasting. The second method of cooking is the moist heat cooking method, which is a technique for cooking a food item with any type of liquid. You can use any liquid whether it’s stock, steam, wine or water! With that being said stewing, braising, steaming, poaching, boiling and simmering. Ideally there are so many ways to cook common industry meat cuts; it’s great to have a wonder of varieties because your palate can never get enough! The appropriate techniques used for pre-processing when cooking meats and game are tenderizing by using a liquid (marinade) to further flavour the meat or even using a mallet, grinding, cutting across the grain and lastly fabrication. When preparing my veal I had to pound it using a mallet that is an example of pre-processing and tenderizing my meat.
The type of meat I chose to buy and prepare was veal. The composition of the lamb includes water, protein and fats. The composition of the lamb consists of about 75% water of muscle tissue, which can create shrinkage when cooking the meat. Along with water we have protein that has a percentage of 20 for muscle tissue. Protein coagulates when coming in contact with heat, which makes the meat become firmer, and it looses it moisture. Fat accounts for 5%, and it helps flavour and help make the food item savoury. In addition carbohydrates help further the flavouring process form the mallard reaction, which in basic terms means caramelization.
The use of the federal meat inspection and grading system in selecting and buying meats is to ensure wholesomeness and quality. Law requires the use of the federal meat inspection and it helps ensure freshness and wholesomeness. The use of the grading system is to ensure the quality of the animal. The grading system helps to determine the quality of the animal by using texture, firmness, colour of the meat, age, and marbling, these factors contribute to the grade.
Some examples of game meats are quail, wild turkey, rooster, deer, rabbit, caribou, buffalo and many more! I’ve never tried game meat before, I have yet to try!
Two primary aging methods are dry aging, which creates air circulation and flow but is a loss in yield but because of how long the process takes, raising your selling price is ideal, and usually it is more expensive. The second method of aging meat is wet aging for example vacuum-sealed which will help with less spoilage and moisture.Variety meats include muscles and glands, and as well as offals such as organs. When storing and handling meat it is important to store the meat at the perfect temperature. For example when I stored my veal, my refrigerator temperate was 32 degrees Fahrenheit.
The animal I chose to purchase from the St. Lawrence Market was a veal cutlet. Since it is a cutlet, which indicates it is a sub primal cut that is a part of the round. I decided to prepare veal schnitzel; I used a dry heat cooking method, which was frying the breaded veal in vegetable oil.
Wienerschnitzel
Original recipe makes 4 servingsChange Servings
Directions
The type of meat I chose to buy and prepare was veal. The composition of the lamb includes water, protein and fats. The composition of the lamb consists of about 75% water of muscle tissue, which can create shrinkage when cooking the meat. Along with water we have protein that has a percentage of 20 for muscle tissue. Protein coagulates when coming in contact with heat, which makes the meat become firmer, and it looses it moisture. Fat accounts for 5%, and it helps flavour and help make the food item savoury. In addition carbohydrates help further the flavouring process form the mallard reaction, which in basic terms means caramelization.
The use of the federal meat inspection and grading system in selecting and buying meats is to ensure wholesomeness and quality. Law requires the use of the federal meat inspection and it helps ensure freshness and wholesomeness. The use of the grading system is to ensure the quality of the animal. The grading system helps to determine the quality of the animal by using texture, firmness, colour of the meat, age, and marbling, these factors contribute to the grade.
Some examples of game meats are quail, wild turkey, rooster, deer, rabbit, caribou, buffalo and many more! I’ve never tried game meat before, I have yet to try!
Two primary aging methods are dry aging, which creates air circulation and flow but is a loss in yield but because of how long the process takes, raising your selling price is ideal, and usually it is more expensive. The second method of aging meat is wet aging for example vacuum-sealed which will help with less spoilage and moisture.Variety meats include muscles and glands, and as well as offals such as organs. When storing and handling meat it is important to store the meat at the perfect temperature. For example when I stored my veal, my refrigerator temperate was 32 degrees Fahrenheit.
The animal I chose to purchase from the St. Lawrence Market was a veal cutlet. Since it is a cutlet, which indicates it is a sub primal cut that is a part of the round. I decided to prepare veal schnitzel; I used a dry heat cooking method, which was frying the breaded veal in vegetable oil.
Wienerschnitzel
Original recipe makes 4 servingsChange Servings
- 1 1/2 pounds veal cutlets
- 1/2 cup all-purpose flour
- 3 tablespoons grated Parmesan cheese
- 2 eggs
- 1 teaspoon minced parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch ground nutmeg
- 2 tablespoons milk
- 1 cup dry bread crumbs
- 6 tablespoons butter
- 4 slices lemon
- PREP
15 mins - COOK
15 mins - READY IN
1 hr 30 mins
Directions
- Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
- Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.