Horyu meat can be combined with various foods, so a wide variety of dishes can be prepared from it.
When preparing meat dishes, all types of heat treatment are used: boiling, poaching, frying, stewing and baking.
Cooking and poaching.
Beef, veal, lamb, rabbits and pork for second courses, cook in a small amount of water (1-1.5 liters per 1 kg of meat). Meat, onions, parsley, carrots and celery prepared for cooking (15 g of vegetables per 1 kg of meat) are placed in hot water and heated to a boil, after which cooking is continued at a temperature of 90-95° until the meat is cooked. As a result of this cooking method, the extraction of soluble substances from it is reduced. Towards the end of cooking add salt. The broth after cooking meat products is used to prepare sauces or soups.
The duration of cooking meat varies and depends mainly on the type of animal, their age and fatness. The cooking time for different types of meat also varies (from 40 minutes to 3 hours) depending on the part of the carcass and the size of the pieces taken for cooking.
To determine readiness, take into account the cooking time of the meat, and also pierce the thickest part of the piece with a chef's needle. If the needle enters with some effort and reddish juice appears at the puncture site, coagulating in boiling water, then the meat has not yet been cooked.
Pieces of cooked meat are placed in a bowl in one row, a little broth is added, covered with a lid and stored at a temperature of 60-65° until serving. The ribs of veal and lamb briskets are removed immediately after cooking.
Piglet(only suckling pigs are suitable for cooking) after initial processing, pour in cold water, close the boiler with a lid and cook over low heat. When the water boils, reduce the heat and continue cooking without boiling at a temperature of 85-90°. To determine the readiness of the pig, the thick part between the shoulder blades is pierced from the inside with a chef's needle. The cooked piglet is cooled together with the broth, salt is added and stored without removing it from the broth in a cold room.
Veal legs, prepared as indicated above, pour cold water (2 liters per 1 kg) and cook for 3-3.5 hours at low boil; salt is added at the end of cooking. Boiled legs are suitable for preparing boiled and fried dishes. Store the cooked legs chilled in broth or in cold boiled salted water (10 g of salt per 1 liter of water).
Veal's head pulp together with the cheek and a well-washed tongue, pour cold water (2 liters per 1 kg), add roots (15 g), and add salt at the end of cooking. The flesh of the veal's head is stored in the same way as veal legs.
Brain, cleared of films, placed in one row and filled with cold water (1-1.5 liters of water per 1 kg of brains), add peppercorns (0.5 g per 1 liter of water), bay leaf (1 g), salt (10 d) and 3% vinegar (30 g). Water needs to be acidified with vinegar only if you want to obtain boiled brains with a denser consistency. You can cook brains without vinegar. When the water boils, cover the dish with a lid and continue cooking for 25-30 minutes over low heat without boiling. Boiled brains are cooled along with the broth; store in a cool place.
beef kidneys, cleaned of films, soak for 2-3 hours in cold water to remove the specific odor. The soaked kidneys are immersed in cold water (3 liters of water per 1 kg of kidneys) and boiled for 1-1.5 hours at low boil. Then the kidneys are washed with cold water. Store the kidneys in a cool place.
Scarring, arriving in peeled form, washed and soaked in cold water for 2-3 hours, then washed again, put in cold water (3 liters of water per 1 kg of scars), add roots (15 g), salt, bay leaf (1 d) and peppercorns (1 g). Cook at low boil for 4-5 hours until soft. Ready scars are stored chilled, removing them from the broth.
Lung When cooking, it floats to the surface and therefore, to ensure uniform cooking, the dishes are covered with a lid. Cooking time is 1 - 1% hour, depending on the age of the animal.
Corned beef soak as described above, add fresh cold water and cook in large or small pieces at low boil.
Raw salted or smoked ham or roll pour cold water and keep the ham in it for 5-6 hours, and the roll for 3-4 hours. Then the water is drained and filled with fresh cold water. To prevent the thin part of the ham from being overcooked, it must be immersed in water to cook them completely, but only up to the kneecap. To do this, tie the end of the tibia of the ham with a rope, tying the ends with a loop, thread a stick into the loop, which is placed on the sides of the boiler.
When the water reaches a boil, the heat should be reduced slightly and the ham should be cooked without boiling, at a temperature of 80-85°. The duration of cooking depends on the weight of the pieces: a medium-sized ham is cooked for 3-4 hours, a roll - 2.5-3 hours. The readiness of the ham is determined in the same way as the readiness of the beef, i.e., with a chef's needle and the fact that the ilium (pelvic) bone is separated from the finished ham without much effort.
If the ham needs to be stored after cooking, then it should be removed from the hot broth, immersed in cold water for 15-20 minutes, and then hung in a cold room. Heavily dried ham is placed in cold water for 3-5 hours before cooking.
Frying large pieces.
Beef(tenderloin, dorsal and lumbar parts). The meat is sprinkled with salt and pepper, placed on baking sheets with hot fat (layer of fat 1 - 1.5 cm) and fried over high heat until a crust forms. The meat is placed at intervals between pieces of at least 0.5 cm, so as not to cool the fat too much. When pieces of meat are placed closely, the temperature of the fat drops significantly, a crust does not form for a long time, juice is released abundantly and the meat turns out sandy and tough.
After frying on the stove, the meat is finished in the oven. During frying, the meat is poured with juice and fat every 10-15 minutes.
If it is possible to heat the cabinet to 300-350° at the beginning of frying, then the baking sheet with meat can be placed in it immediately, without first frying the pieces of meat on the stove. In this case, the crust on the meat forms much faster and more evenly than when frying on the stove.
The duration of frying depends on the size of the pieces.
Veal, lamb, pork. For frying large pieces of veal, lamb, and pork, use hams, shoulders, loins, and briskets. In addition, the kidney part of veal, as well as lamb, is fried in large pieces.
Pieces of lamb can be stuffed with garlic before frying; garlic can be crushed with salt and pepper and rubbed onto pieces of lamb 2-3 hours before frying the meat.
The pieces prepared for frying are sprinkled with salt and pepper and placed at intervals on baking sheets with the outer side up. Place pieces of uniform weight and shape on each baking sheet. The surface of the pieces is poured with fat (fatty pork is poured with water). Kursk meat is fried in an oven until completely cooked. When frying meat, there should be little liquid on the baking sheet, since excess of it prevents the formation of a crust on the pieces of meat being fried. You should add water or broth to the meat while frying in small portions. During frying, pieces of meat are poured with fat every 10-15 minutes, in which they are fried.
When frying pork with skin, the ham is first scalded, and the skin is cut so as to form squares or diamonds.
To determine readiness, the pieces are pierced with a chef's needle. If the meat is ready, the needle enters easily and evenly, and the flowing juice is clear.
As a result of temperature control during frying, an even crispy crust is formed on the pieces. If ovens do not have a special temperature regulator, then if the temperature rises excessively, the cabinet doors should be opened slightly and the product being fried should be covered with damp paper.
Frying portions and smaller pieces.
Portions and smaller pieces are most often fried with a small amount of fat and less often in a large amount of fat (deep frying). The first method is to fry natural and breaded pieces of raw meat, and the second is to fry only breaded pieces. Roasting on a spit or grill is used much less frequently.
To fry thin portioned pieces of meat - langet, entrecote - use iron or cast iron frying pans. It is recommended to fry natural pork and veal cutlets, fillets, and steaks in small saucepans, on thick-bottomed tinned baking sheets or in a cast iron frying pan. Portioned breaded pieces are fried in iron frying pans or baking sheets. Immediately before frying, sprinkle the meat with salt and pepper.
For frying, the pieces are placed in a container with fat, preheated to a temperature of 130-140°.
After a crust has formed on one side, the meat is turned over. During the frying process, the temperature should not decrease; Only thick pieces of meat (fillet and steaks) are cooked at a lower temperature.
Portioned natural pieces are fried until fully cooked. Breaded pieces, if they are not fried during the formation of the crust, are brought to readiness in the oven.
The readiness of meat is determined by the absence of bloody juice when pierced with a needle or by the degree of elasticity of the pieces when pressed. The ability to determine the readiness of meat by elasticity is acquired through practical skill.
For deep frying, boiled or fried foods are breaded in flour, egg and breadcrumbs. Breaded pieces are placed in fat heated to 160-170°. The amount of fat for frying should be in a fat to product ratio of 4:1. After the crust has formed, the products are removed and, if required, fried in the oven for 3-10 minutes, depending on the thickness of the pieces.
Meat is fried in its natural form over coals on a grate or without it in a kebab oven; the duration of frying ranges from 8 to 20 minutes.
Stewing large pieces.
The meat is stewed in pieces weighing no more than 1.5 kg.
Before stewing, the meat is fried until a crust forms and then simmered (stewed) with a small amount of liquid in a closed container, spices and seasonings are added, and sometimes ready-made sauce. For extinguishing, they mainly use the side and outer parts of the hind leg and parts of the shoulder blade.
The taste and aroma of meat and sauce are complemented by seasonings, aromatic vegetables and spices. Aromatic vegetables (onions, carrots, celery and parsley) are added at the rate of 100 g of vegetables per 1 kg of meat.
Seasonings and spices for stewing meat are added in the following quantities: pepper, bay leaf - 0.5 g each, parsley - 5 g, dill - 3 g. This set can be replenished with cinnamon, cloves, nutmeg, which are added in 0 .5 g per 1 kg of meat.
To add spice to the meat, you can add white or red grape wine, kvass, vinegar, as well as pickled berries and fruits along with juice (100-150 g per 1 kg of meat). When introducing these products, reduce the amount of tomato puree.
The finished meat is stored in a sealed container at a temperature of 50-60° and, as needed, cut into 2-3 pieces per serving. If the meat is supposed to be served no earlier than 3 hours after production, it is cooled and, when leaving, the cut pieces are heated in the sauce.
Stewing portions and smaller pieces.
To stew meat in portions and small pieces, use the flesh of the hind and front legs and trimmings of beef carcasses, brisket and shoulder of lamb, and veal.
Portion pieces are lightly beaten and then their tendons are cut. The meat is cut into small pieces into cubes weighing 25-40 g. When stewing, the above-mentioned seasonings, as well as spices, are placed in the bowl with the meat.
Pieces of meat sprinkled with salt and pepper are fried on a baking sheet or frying pan until a crust forms, and then stewed for 40-50 minutes in the same way as large pieces (see above).
Baking.
Before baking, meat products are simmered or fried until fully cooked. Bake the meat in an oven at high temperature (300-350°). Products are considered ready when they are heated to 80-85°, and a crust forms on their surface. Ready-made meals should not be stored, as their appearance and taste quickly deteriorate.Another text written some time ago, quite long. and no pictures at all.
In general, I have been convinced many times and continue to be convinced that understanding the basic processes that occur during the preparation of meat improves the taste of meat dishes incomparably better than any, even the best recipe.
I. What does meat consist of?
For starters, what does meat consist of? The main components that interest us primarily are:
1. Muscle fibers, which consist of thin cells, as thick as a human hair. cells in turn consist of protein and water.
2. Connective tissue, which consists primarily of collagen and binds individual muscle fibers together, forming bundles of fibers, which in turn form muscles. Connective tissue also “attaches” muscles to bones and performs a whole series of functions that are not yet interesting to us.
3. Fat. I think we can do without explanations here.
4. Meat juice. That is, a liquid that is predominantly water-bound protein myoglobin. It is this liquid that is often mistakenly called “blood.” It’s probably not worth repeating that there is no and cannot be blood in the meat of a normally slaughtered animal.
II. Heating the meat.
Now let's see what, in general terms, happens to a piece of meat when heated. For simplicity, let's imagine that we heat animal meat (for example, beef) in a way that ensures a uniform increase in temperature throughout its entire volume.
So, we take the chilled meat out of the refrigerator. The meat is heated to plus five degrees and falls into the so-called “danger zone” - a temperature range from +5 to +60, in which bacteria feel most comfortable and quickly increase in number.
It is worth noting here that it is the surface of the meat that poses the greatest danger, since during the process of cutting the carcass, transportation, storage and deboning, the largest number of bacteria appear on the surface of individual pieces and penetrate deep into the meat to a depth, as a rule, not exceeding a few millimeters.
What if we make minced meat? In this case, bacteria from the surface will be distributed throughout the entire volume of the minced meat and, once in an environment favorable for reproduction, will make the entire minced meat as unsafe as the surface was. That is why the temperatures to which minced meat products (hamburgers) should be heated are much higher than the temperatures to which whole pieces of meat (steaks) can be heated.
We continue to heat. The next temperature that interests us is 30-45 degrees. Around this range, fats become soft and begin to melt. It is worth noting that the melting point of fat depends very much on the type of meat, the age of the animal and the cut. This range is also optimal for many bacteria, which begin to grow rapidly and double in number in just 20 minutes.
Next, 54-57 degrees. Despite the fact that these temperatures are within the “danger zone”, at them the growth of bacteria stops and the bacteria begin to die, but extremely slowly. For example, beef must spend at least an hour and a half at 55 degrees to become safe to eat.
Next stop - 60 degrees. This is a very important temperature because when it is reached, a number of processes begin:
1. The protein myoglobin, breaking down, gives the meat a grayish tint. It is worth noting that the color of meat depends not only on temperature, but also on the time that the meat spent at a particular temperature. But in general, we can assume that the color begins to change significantly at a temperature of 60 degrees and by 74 degrees the meat becomes almost completely gray.
2. Meat juice also loses its pink color and begins to become transparent.
3. Collagen contracts and squeezes fluid out of cells. The meat begins to intensively lose juices.
4. Fats begin to become liquid.
5. The growth of bacteria is almost completely suppressed, the bacteria begin to die faster.
We continue to heat. 72-74 degrees. At this temperature, bacteria die almost instantly. It is to these temperatures that any minced meat product must be heated. Any poultry dish should be heated to at least 74 degrees inside.
Let me also remind you that when temperatures reach 72-74 degrees, the meat quickly acquires a gray color.
The next very important temperature range is 72-82 degrees. Collagen heated to this temperature begins to break down and forms gelatin. This is a very long process - it takes up to several hours for the connective tissue to become gelatin.
Next stop is 100 degrees, the boiling point of water. With some exceptions, the temperature is practically unsuitable for cooking meat, since at one hundred degrees collagen intensively disintegrates, the water inside the meat boils and expands, breaking the bonds between the fibers. The meat begins to easily disintegrate into fibers, but at the same time it becomes completely dry in taste.
155-160 degrees - the beginning of the Maillard reaction, during which the protein quickly breaks down into numerous amino acids, resulting in a beautiful brown crust appearing on the surface of the meat.
By the way, the most common myth in cooking is that the crust prevents the loss of meat juice. They say that the meat is “sealed” and the juices remain inside. This is absolutely not true.
III. Cooking temperatures.
Now that we imagine what happens to meat when heated, a reasonable question arises. To what temperature should you heat the meat to get the most delicious results?
I must say that there is no answer to this question. Each person has an individual taste, and lovers of mild roasting are unlikely to find a common language with lovers of well-done. But what is certain is one thing. When it comes to temperature processing of meat, we must never forget that temperature is directly related to safety. So don't listen to anyone. Don't listen to the trendy chefs who talk about medium rare. Don't believe famous TV chefs talking about supposedly safe temperatures. Don't trust anyone. Don't believe me either.
Just do it very simply - take the table of safe internal temperatures, which is compiled by the US Department of Agriculture Food Safety Inspectorate. And be guided by it. Believe me, these people have been conducting very serious research in the field of food safety for a very long time, the result of which is this table.
But here the next question arises - how to understand that the temperature inside the meat has reached the minimum safe temperature? There is exactly one answer to this question - buy a thermometer after all. Better electronic. And under no circumstances trust any old-fashioned methods - by hand, by a loose bone, etc. Only a thermometer allows you to accurately determine the temperature.
Well, now that we have a general idea of the processes occurring during heating, we can move on to the most interesting part and consider several practical issues.
IV. Q&A.
Why is there no universal way to cook meat?
It's all about the connective tissue, which after 60 degrees begins to shrink and squeeze out juices, and after 72-74 begins to turn into gelatin. If you take tough beef, which has a lot of connective tissue, it needs to be heated to temperatures of about 80 degrees and kept at these temperatures for a long time. Otherwise, the meat will not be chewable. If you take good, soft beef with a low content of connective tissue, the same heating to 80 degrees will make it gray, dry and quite tasteless.
What is meat juiciness and where does it come from?
Obviously, juiciness is determined by the presence of liquid inside the meat, or rather a combination of certain liquids. Accordingly, juiciness is taken from the following sources:
1. Juiciness of meat juice. For example, steak. To achieve this juiciness, you need to cook in the range of 60-70 degrees and be sure of the quality of the meat.
2. The juiciness of gelatin, or rather the juiciness of collagen that has become gelatin. For example, Irish stew. In order to get maximum juiciness from collagen, you need to cook the meat for a very long time at a temperature of about 80 degrees.
3. Juiciness of fats. If we have a non-fatty piece of meat, which for safety reasons must be cooked to a minimum internal temperature of 72-74 degrees or even higher (pork, game), then you can make it juicy very simply - stuff it with fat (lard), if it is minced meat - add a fair amount of lard, if it is a shish kebab - alternate pieces of meat with pieces of lard. Melted fat will give the meat juiciness. Examples are sausages for frying, roasts, hamburgers, the already mentioned kebab from not very fatty pork.
4. The juiciness of the environment in which the meat was cooked. If meat is cooked in liquid for a long enough time at a high temperature, the bonds between the fibers weaken and the meat begins to absorb the liquid in which it is cooked. An example is meat in pilaf, which is cooked for a long time in a zirvak.
There are several other sources of juiciness, such as industrial water pumping, brining, and so on... And there are several illusions of juiciness - but more about them later.
But what about medium rare of our favorite steaks? They are juicy, almost red inside - this means that the meat was not heated to 60 degrees?
Absolutely right. But let's look at medium-rare steaks in a little more detail. Firstly, as already mentioned, the vast majority of bacteria are on the surface of pieces of meat. As the steak is seared, its surface is heated to temperatures that are guaranteed to kill surface bacteria. Secondly, statistically, beef is a relatively safe meat. And thirdly... I think now you understand well why steaks cannot be prepared from any kind of meat, and especially not eaten in places where they do not pay due attention to the proper handling of meat in general and sanitation issues in particular.
The main processes of primary meat processing are receiving, quality control, weighing, defrosting frozen meat, cleaning contaminated areas, removing the brand, washing with warm water and cooling with cold water, drying, cutting the carcass, dividing into cuts, deboning - separating the pulp from the bone, trimming and stripping from tendons, excess fat, coarse films, cutting small-piece portioned semi-finished products and making semi-finished products from minced meat.
Defrosting (defrosting) meat. Frozen meat arrives at a temperature of -18 to -8°C, it is defrosted in air, it cannot be defrosted in water, on a hot plate or cut into smaller pieces to speed up thawing, as this is prohibited by sanitary standards and leads to loss of nutrients , deterioration of taste. Defrosting is fast and slow; in the slow mode, the meat is suspended in special defroster chambers, where the air temperature increases gradually from 0 to +6 ° C until the temperature in the meat reaches -1 ° C, the process lasts 3-5 days. During rapid defrosting, air is supplied to the defrosting chambers at a temperature of 20-25 ° C with a humidity of 85-95%, under these conditions the meat is defrosted in 12-24 hours, while the loss of meat juice reaches 10%. It is possible to defrost meat directly in the workshop at no. , but at the same time, the loss of juice increases to 15% since the meat juice formed during the melting of ice crystals does not have time to be absorbed into the muscle fibers and will leak out when cutting semi-finished products. Using meat juice for food is strictly prohibited. With proper defrosting, juice loss is no more than 0.5% of the meat weight.
Washing and drying. Before cutting, the meat is washed with clean running warm water at a temperature of 20-30 ° C using a brush-shower in a suspended state or in a bath to reduce the contamination of microorganisms, then dried with a cotton cloth and air. After drying, the marks are cut off from the meat, blood clots and impurities are removed.
Culinary cutting of carcasses– division into parts for different culinary purposes. During culinary cutting beef its carcasses are divided into 13 parts, first into half carcasses - front and back, then each part into quarters, separating the tenderloin. The front part consists of the shoulder blade, neck, dorso-thoracic part (thick edge, edge and brisket), the back part consists of the tenderloin, edge, flank, thin edge, hind leg.
When cutting lamb carcasses highlight shoulder, neck, loin, brisket, hind leg
During culinary cutting pork the carcass is divided into ham, loin, brisket and shoulder; the fatty pork fat is removed in layers, then the half carcass along with the rib bones is cut lengthwise into loin and brisket. After cutting, they begin boning - removing bones, trimming - removing veins, stripping - removing tendons, coarse film, cartilage, and excess fat. Culinary use of meat parts.
Table 1. Culinary use of parts of meat for cooking.
|
Name semi-finished product |
Use of semi-finished product |
|||
|
Lumpy |
portioned |
small-piece |
||
|
Beef |
||||
|
beefsteak, langet |
beef stroganoff, shish kebab |
|||
|
Thick and thin edge |
entrecote, rump steak |
beef stroganoff, fried |
||
|
Top and inner part of the hind leg |
stuffed meat stewed meat |
rump steak, zrazy, chops |
beef stroganoff, frying |
|
|
Lateral and external parts of the hind leg |
stuffed meat, stewed, boiled |
braised beef |
goulash, azu |
|
|
stewed meat, boiled meat |
braised beef |
goulash, azu |
||
|
Brisket, trim |
boiled meat | |||
|
Mutton |
||||
|
lamb side |
natural cutlets chops, schnitzel | |||
|
Hind leg |
fried lamb |
schnitzel, chops | ||
|
braised lamb |
pilaf, stew |
|||
|
Brisket |
Stuffed |
brisket fries |
pilaf, stew |
|
|
Pork |
||||
|
Carbonate |
natural cutlets escalope, schnitzel |
shish kebab, roasting |
||
|
Buzhenina |
schnitzel, chop |
shish kebab, roasting |
||
|
Brisket, shoulder |
fried, stewed, stuffed |
braised pork |
stew, roast, goulash |
|
Preparation of semi-finished products. When preparing semi-finished products, cutting, beating, breading, and chopping are used.
Slicing: the meat is cut across the grain so that the product is less deformed during heat treatment. Losses during slicing should not exceed 0.5% of the weight of semi-finished products. Batting : portioned pieces of meat are beaten with a slightly moistened flat surface of a meat hammer, which helps to loosen connective tissues, equalize the thickness of the pieces, smooth the surface, obtain the desired shape, and more uniform heat treatment.
Breading used to reduce loss of juice and evaporation of moisture, which contributes to the formation of a fried crust; before breading, pieces of meat are salted and sprinkled with pepper. There are several methods of breading: in flour, in ground wheat breadcrumbs, in ground wheat breadcrumbs after wetting in laison - a mixture of raw eggs with milk or water, double breading - preliminary wetting in laison and secondary breading in white breading. Semi-finished fish products are traditionally breaded in flour, and meat products are breaded in breadcrumbs.
Cutting: used for mechanical destruction of the structure of connective tissue, reducing its resistance to heat treatment. Chopped products are prepared from meat minced in a meat grinder without bread - natural or with bread - cutlet mass. Bread imparts looseness to products and retains moisture released by meat during cooking. Semi-finished cutlet mass products are breaded.
Processing and use of bones. The mass of bones in relation to the mass of meat of the carcass depends on the type and fatness of the meat and ranges from 14 to 31%. Bones obtained from deboning meat are used to prepare bone broth for first courses and for making sauces. For better digestion of the bones, they are chopped into pieces 5-7 cm long. The tubular bones are not crushed, but are cut off on both sides of the thickening, and the tube is left intact. Losses when sawing bones are 1%.
Offal processing. By-products belong to the group of perishable products, so it is necessary to carefully check their quality.
Brain soak for 1-2 hours in cold water to remove blood and swell the film. After this, without removing them from the water, carefully separate the film and large blood vessels. The prepared brains are lightly washed in cold water.
Liver washed, cut out the bile ducts and large blood vessels, make an incision and remove the film, and wash well again. When processing frozen beef liver, waste amounts to 17%, pork liver - 12%.
Kidneys. In beef kidneys, the fat is separated along with the film; in lamb and pork kidneys, leaving a layer of fat no more than 0.5 cm, the excess is cut off. To eliminate the specific odor, the buds are cut in half (lengthwise), filled with cold water and soaked for 3-4 hours. During the soaking process, the water is changed 3-4 times, after the last change the water is brought to a boil, the broth is drained and the kidneys are washed again with cold water.
Languages. After separating the neck, the tongues are washed in cold water, dirt is removed from the upper part, then boiled, the boiled tongues are dipped in cold water and freed from the film.
Heart cut lengthwise, remove blood clots, then wash in cold water.
Heads Cattle, if they come with skin, are first singed, then washed and cleaned. After this, the lips and tongue are separated, the upper cranial bone is cut off and the brains are removed. Veal and pork heads are scalded, cleaned and washed.
Legs most often they arrive cleaned, the hooves are knocked off, they are thoroughly washed and cut into two parts crosswise, the cut legs are soaked in cold water for 2-3 hours, if the legs arrive with wool, they are singed. Veal and pork legs are scalded, cleaned, the hooves are knocked down, rubbed with flour and singed, the meat is cut on both sides along the bone, and cuts are made in the joints and the meat and skin are removed from the bone.
Processing of wild animal carcasses. The meat of wild animals (deer, elk, wild goat, wild boar, bear and hare) contains a lot of coarse connective tissue, so the meat must be marinated, after which it is used to prepare fried and stewed dishes. To remove a specific odor, meat can be soaked in a 0.5-1% vinegar solution, then rinsed thoroughly. To remove bitterness and bleeding, soak in water at a temperature of 10°C for 3-5 hours, then marinate in a non-oxidizing container at a temperature of 3-6°C. The meat of deer, wild boar, bear and elk is marinated for up to 4 days; during the marinating process, pieces of meat are turned over and the spices are evenly distributed over the surface of the pieces; hares are marinated for 6-12 hours - young and 24 hours old. To prepare the marinade, chop 50 g of onions, 25 g of carrots, 25 g of parsley, 25 g of celery, put in 1 liter of 2% vinegar solution, add 10 g of sugar, 20 g of salt, 2 g of bay leaf and boil for 10-20 minutes. Instead of vinegar You can use red table wine. To add juiciness, the meat is stuffed with frozen pieces of pork fat after marinating.
LESSON OBJECTIVES 1. Talk about the types of heat treatment of meat, the rules for cooking meat. Introduce the technology of preparing the first course using meat broth. Learn how to prepare a meat dish. 2. Develop logical thinking and performance skills. 3. Cultivate aesthetic taste, instill skills of work culture and accuracy.
Meat is a combination of different types of tissue: muscle, connective, fat, bone. Proteins 14-20% Fats 2-37% Water 47-75% Minerals (salts of phosphorus, calcium, sodium, magnesium, iron) Vitamins A, D, PP, B. Fat Connective Muscle Bone
Heat treatment of meat The main purpose of heat treatment is to soften products to improve their absorption by the body. As a result of chemical changes that occur when heated, animal and plant proteins lose their original properties and become more susceptible to the effects of digestive enzymes. During heat treatment, new flavoring and aromatic substances are formed, which stimulate appetite and promote better absorption of food.
Heat treatment of meat Heat treatment neutralizes food from most microorganisms and the toxins they produce, from pathogens of helminthic infestations, corrects substandard raw materials and allows them to be used for food, and allows you to prepare different dishes from the same products. Cooking rules when cooking meat: do not overcook or overcook food, do not overcook or overcook food, fry and cook first over high heat, and bring to readiness on low. fry and cook first over high heat, and bring to readiness on low. weak. When overheated, vitamins and aromatic substances are destroyed, the color of products changes, and increased loss of nutrients occurs.
1. Cooking (main method, steam, in a water bath, passing) 1. Cooking (main method, steaming, in a water bath, passing) Dishes prepared from boiled meat are less caloric and are widely used in dietary nutrition. The prepared meat is placed in a saucepan and, poured with cold water, brought to a boil. Reduce heat, skim off foam and cook until tender. Cooking time is: beef 22 hours 45 minutes, lamb 1.52 hours 10 minutes, pork 1 hour 45 minutes 2 hours, veal 1 hour 20 minutes 1 hour 45 minutes. The weight loss of meat products during cooking averages 40%. When cooked, up to 25% of the fat passes from the meat into the water. Cooked meat does not release juice when pierced. The boiled meat is left in the broth and taken out when it has cooled and cut across the grain.
Boiled meat Boiled meat is prepared as follows: Water is taken at the rate of 1.5 liters per 1 kg of meat, so that it only covers the meat. The meat is cut into pieces weighing no more than 2 kg, placed in boiling water and, when it boils again, continue to cook at a very low boil or without boiling at a temperature of 8090 ° C. Roots (onions, parsley, carrots) are added 30 minutes before cooking, and spices and salt 15 minutes before readiness. Vegetables and other additives are added according to the recipe at the rate of 15 g of vegetables, 0.1 g of bay leaf, 10 g of salt per 1 kg of meat. In order for the meat to be juicy and tasty, it must be cooked without boiling, since boiling makes the meat tough. When cooking without boiling, the loss of extractive substances is reduced by 20-25%. By-products are cooked in any way.
2. Frying 2. Frying To fry, the meat is cleaned, cut into a thickness of no more than 2 cm across the grain, placed in a frying pan with heated fat and fried on both sides until golden brown. It is advisable to chop and plan the meat. During the frying process, the loss of meat weight is about 26% (with pre-breading, the loss is less). tenderizer
3. Poaching 3. Poaching is cooking meat in a small amount of water. Place the products (poultry fillets, chopped products) in one layer in an oiled saucepan or low pan, add salt and spices, add a little water or broth so that they cover the products by about 1/3 of their height. The product is brought to readiness under the influence of steam generated from the moisture of the product itself. With this method of heat treatment, nutrient losses are reduced.
4. Stewing 4. Stewing A combined type of heat treatment, in which the product is first fried and then cooked with seasonings and sauces. Simmer the meat over low heat, with the lid closed. The most rational way to prepare main courses for children.
5. Baking 5. Baking Before baking, the meat is boiled, poached, fried or stewed. The product is sprinkled with breadcrumbs and greased. Baking is carried out in ovens, ovens, at a temperature of ° in metal forms, frying pans or dishes. The product is considered ready when a golden brown crust forms on its surface. Bake the meat immediately before serving. You can bake meat products with vegetables and sauce. Finished baked products should not be stored, as their appearance and taste quickly deteriorate.
6. Brewing 6. Brewing A method of heat treatment when the product is first simmered in a small amount of broth and fat, and then fried in the oven (glazed). A combined method of heat treatment is also used, when the product is first boiled and then fried. This method is advisable to use for preparing products with a delicate texture, such as brains, or, conversely, products containing a lot of connective tissue that cannot be softened during frying.
7. Smoking Processing of salted and cured meat products with smoke generated during the slow combustion of firewood and sawdust of certain tree species with a lack of oxygen. The preservative effect of smoking is determined by the partial dehydration of the product and the bactericidal effect of smoke smoke. During the smoking process, meat products acquire a unique aroma, exquisite taste, delicate texture, golden or brown color and, most importantly, the ability to be stored for a long time. Smoked products retain up to 90% of their beneficial properties, a lot of protein, vitamins A, B and C. They reduce cholesterol in the blood, so smoking meat is very beneficial for health!
Main courses of meat Dishes of boiled and fried meat. Natural large-piece semi-finished products, Natural portioned semi-finished products, Small-piece natural semi-finished products, Shashlik, Poultry (goose, duck, chickens) Stewed meat dishes. Meat, stewed in large pieces, Brass meat, Goulash, Stew, Pilaf, Azu. Roasted meat dishes. Potato casserole with meat, Vegetables stuffed with meat, Pasta with meat. Dishes made from minced meat. Rump steak, Beef steak, Zrazy.
Portioned semi-finished products Beefsteak - Beefsteak - a piece of irregularly rounded flesh 2...3 cm thick Entrecote - Entrecote - a piece of oval-oblong shaped flesh 1.5...2 cm thick Chops - Cutlets chops - a piece of oval-flat shaped pulp with a bone, breaded in breadcrumbs
Products made from minced meat Cutlets - oval-shaped flat cakes Meatballs - meat balls, the minced meat must include rice Lula kebab - an oriental dish in the form of an oblong cutlet fried on a skewer Meatballs - meat balls boiled in broth Meatballs - round cutlets Meatloaf - minced meat product baked in a mold
Classification of semi-finished products! SGT! SGT Attention! When preparing food from meat, use tools and equipment that are properly marked. Semi-finished products Characteristics Heat treatment Shish kebab Meat cubes weighing 30...40 g Beef Stroganoff Meat cubes 3...4 cm long weighing 5...7 g Goulash Meat cubes weighing 20...30 g Beefsteak A piece of irregularly rounded flesh 2...3 cm thick Entrecote A piece of oval-oblong flesh 1.5...2 cm thick Cutlets Chops A piece of oval-flat flesh with a bone Chopped mass Chopped meat in a meat grinder Cutlets Oval-flattened products with one pointed end 1.5...2 cm thick, 9...10 cm long
From the history of Beef Stroganoff Beef Stroganoff translated from French means “beef Stroganoff style.” Stroganov is the name of the Russian count who is credited with inventing this dish. According to one version, it happened like this. Once again, the count threw a big ball with abundant refreshments, and now, when the ball was already coming to an end, the royal envoy arrived to the count. The kitchen immediately received an order to fry and serve the meat. The cook had run out of all his supplies, so he resorted to a trick: he collected the remains of the tenderloin, finely chopped it, fried it and covered it with sour cream. The distinguished guest liked the dish, the count, without being confused, gave it his name, and the name of the cook sank into oblivion.
Pozharsky cutlets Pozharsky cutlets To prepare the cutlets, skinless chicken meat is passed through a meat grinder twice, stale bread soaked in milk or cream is added, salted and mixed thoroughly. The minced meat is crushed again, softened butter is added and cutlets are formed. Before frying, they are brushed with egg and milk and rolled in stale white bread, cut into small cubes. This is one of the few products of culinary art, the author of which is known - the owner of a tavern in Torzhok, where A.S. Pushkin stayed more than once: At your leisure, dine at Pozharsky's in Torzhok, try the fried cutlets and go easy.
Glossary of terms Flashing Flashing is the frying of products previously simmered in broth in an oven. Sauteing Sauteing is a type of processing of a product in a small amount of fat. Poaching Poaching is cooking meat in a small amount of water. Deboning Deboning is the process of separating the flesh from the bones. Beefsteak Beefsteak is a product of round-flat shape, unbreaded. Rump steak Rump steak is an oval-shaped breaded product. Deep frying Deep frying is frying in a large amount of fat.
Practical work “COOKING STEWED POTATOES” Equipment and utensils: Equipment and utensils: cutting board, knife, spoon, fork, plate, pan. Ingredients:Ingredients: Potatoes - 10 pcs.; Stew - 1 can; Onions - 1 pc.; Dill greens - a bunch; Garlic - 2 cloves; Ground black pepper - to taste; Salt - 1 teaspoon; Carrots - 2 pcs.
Cooking technology Peel the potatoes and cut into cubes. Peel the carrots and cut into cubes or chop onto a coarse grater. Chop the onion into crumbs. Place potatoes, carrots, and onions in a saucepan with water (so that the water almost covers the contents). Place a jar of stewed meat in a deep plate and mash it with a fork. Place the stew into the pan.
Add salt and ground black pepper, mix everything. Stir, reduce heat, cover and simmer until the potatoes are cooked (about 30 minutes). At the very end, add the herbs and chopped garlic, mix everything and remove from the stove. Place the finished dish on a plate. Serve hot with black bread, pickles or fresh vegetable salad. Bon appetit!
Reflection "Restaurant" Are you full? I would eat more of this: _________________________________________________ What I liked most about the lesson was _________________________________________________________ _________________________________________________________ _________________________________________________________ I almost digested the information about: ____________________________________________________________ ________________________________________________________ ___________________________________________ This restaurant _________________________________________________________ _________________________________________________________ _________________________________________________________ I overate _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________ Please add _________________________________________________________ _________________________________________________________
Homework § 3 pages Ingredients for making lazy dumplings Flour – 4 cups; Cottage cheese – 400 gr.; Sugar – 3 tbsp. spoons; Chicken egg – 4 pieces; Salt – 2 tbsp. spoons; Butter – 25 gr. (1/4 pack). Jam or sour cream, tea, sugar.
Literature Technology. Service work: 7th grade: textbook for students of general education institutions. 3rd ed., revised. / ed. V.D. Simonenko. – M.: Ventana-Graf, Authors: O.A. Kozhina, N.V. Sinitsa, O.V. Taburchak, V.D. Simonenko.
Hot meat dishes and snacks differ in many ways from cold dishes and snacks. Their most important difference is that hot meat dishes are subjected to different heat treatments. This is the peculiarity of preparing hot dishes and snacks. Hot dishes and snacks are included in the menu after cold ones. They are also distinguished by their pungent taste and small volume. For their preparation, meat products (ham, sausages), offal (tongues, kidneys, tripes) are used. Any products used for preparing hot dishes first undergo heat treatment. At the same time, large physical and chemical changes occur in them, contributing to improved taste and better digestibility of food. When cooked, foods are crushed, which makes them easier to chew; a large number of pathogenic microorganisms and some harmful substances are neutralized; New flavoring and aromatic substances are formed, which contribute to the secretion of digestive juices.
At catering establishments, the following main methods of heat treatment of products are used: boiling and frying. Combined and auxiliary heat treatment techniques are also used, which combine several main methods.
Boiling is heating food in liquid. Cooking happens:
In the main way; (in plenty of water).
Allowance; (in a small amount of water under the lid).
Steaming; (in special cabinets or on bars).
Frying is heating a product without liquid in varying amounts of fat.
Roasting happens:
In the main way; (in a small amount of fat).
Deep fried; (in a large amount of fat).
In the oven; (in special cabinets at a temperature of 270).
Grilled (roasting over an open fire).
Combined methods of heat treatment.
Stewing is frying the product until golden brown, and then simmering it with the addition of spices.
Baking - boiled, fried, poached or raw semi-finished products are poured with sauce and baked in an oven.
Brewing is the process of poaching meat in a concentrated broth and then frying it in an oven.
Boiling followed by frying - the product is first rolled and then fried.
Auxiliary methods of heat treatment.
Searing – used for primary processing of poultry, beef, lamb, pork and veal legs (on gas burners).
Blanching is placing food in boiled water for a few minutes.
Sautéing – frying food in a small amount of fat and sautéing.
The technological process of preparing a dish begins not with heat treatment, but with the arrival of the carcasses of slaughtered animals at catering establishments. The meat arrives cooled, chilled and frozen. Cooled meat is that which, after cutting the carcass at the slaughterhouse, has cooled in natural conditions or cooling chambers for at least 6 hours. Meat cooled to a temperature in the thickness of the muscle + 4-0 is called chilled. Meat artificially frozen to a temperature in the thickness of the muscle not higher than – 6 is called ice cream. Depending on fatness, beef and lamb are divided into two categories, and pork into fatty (the thickness of the pork is more than 4 cm) and meat (the thickness of the pork is from 1.5 to 2 cm). Pig meat is divided into two categories. The first category includes suckling piglets weighing from 1.3 to 5 kg, the second includes those weighing from 5 to 12 kg.
The technological process of meat processing in catering establishments consists of the following operations:
Thawing.
Washing and drying.
Butchering carcasses.
Production of semi-finished products.
Frozen meat is thawed entirely by hanging the carcass on hooks, or by placing it in stacks on grates in special chambers called defrosters. Or in chambers at a temperature of +4 +6 for 3 – 5 days. Slow thawing of meat allows you to minimize the loss of meat juice and almost completely preserve the taste of the product. Pre-processing of meat consists, first of all, of thoroughly washing it. The meat should be washed quickly under running water, and the entire piece intended for processing is washed. You cannot wash meat after it has already been cut, as this transfers contamination from the surface into the meat, first with your hands and then with a stream of water. If meat is washed in small pieces, especially after removing the bones, this causes loss of juices, thereby reducing the nutritional value of the meat. For the same reason, meat should not be soaked, since this will transfer water-soluble proteins, minerals and B vitamins into the water. The washed meat should be dried. Dry the meat on wire racks or with linen napkins. The dried meat is cut in several stages. First, the carcass is cut into quarters. Then, each quarter is divided into parts. The front quarter of a beef carcass is divided into the shoulder blade (shoulder and shoulder parts), neck, and dorso-thoracic part. The hind quarter of the carcass, having separated the tenderloin (iliac muscle), is divided into the posterior pelvic and lumbar parts. Pork, veal and lamb carcasses, having previously separated the tenderloin, are cut crosswise into two halves - front and back. The front half is divided into: shoulder, neck, loin, brisket; back - for two hams.