Portions: 16 Portion size: 6-7 oz (175-200g)
U.S. Metric Ingredients
3 lb as needed
1.4 kg as needed
Beef fat or vegetable oil
3. Season the flour with salt and pepper. Dredge the meat in the flour. Shake off the excess flour.
4. Brown the meat well in a sauté pan. Do a little at a time to avoid overcrowding the pan. As each batch is browned, add it to the pot with the onions.
212 pt 1.25 L Dark beer
212 pt 1.25 L Brown stock
2 2 Bay leaves
1 tsp 5 mL Dried thyme
8 8 Parsley stems
8 8 Peppercorns
1 tbsp 15 mL Sugar
5. Deglaze the sauté pan with the beer and add it to the pot. Add the stock, sachet, and sugar.
6. Bring to a boil, cover, and transfer to the oven, Cook at 325°F (160°C) until very tender, about 2-3 hours.
7. Degrease. Adjust the consistency of the sauce. If it is too thin, reduce over moderately high heat. If it is too thick, dilute with brown stock.
8. Taste and adjust the seasonings. Serve with plain boiled potatoes.
■ TERMS FOR REVIEW
deglaze pot roast fricassée stewing Swiss steak blanquette
■ QUESTIONS FOR DISCUSSION
1. List four advantages of roasting at a low temperature.
2. When might you use high temperatures for roasting?
3. What is the purpose of basting?
4. In the recipe for Home-Style Meatloaf (p. 303),why are the sautéed vegetables cooled after cooking in step 1?
5. Which steaks require the highest broiler heat, thick ones or thin ones? steaks to be cooked rare or steaks to be cooked well done?
6. Why is it important not to overload the pan when sauteing meats?
7. Why is the menu term boiled beef inaccurate?
he versatility, the popularity, and the relatively low cost of poultry items make them ideal for all kinds of food service operations, from elegant restaurants to cafeterias and fast-food restaurants. Also, chicken and turkey are popular among diet-conscious people because they are lower in fat and cholesterol than other meats.
Game birds, such as pheasant, are also increasing in popularity and availability because they are now raised domestically by many producers. Farm-raised game birds are similar, in many ways, to chicken, so learning techniques for cooking and handling chicken teaches you a great deal about handling these other birds as well.
Learning about poultry is, in some ways, easier than learning about meats like beef and lamb. Because chickens, turkeys, and other poultry are much smaller, they are not cut up in such detail.
However, poultry has its own cooking problems, so it is important to observe both the similarities and the differences between meat and poultry.
After reading this chapter, you should be able to
1. Explain the differences between light meat and dark meat, and describe how these differences affect cooking.
2. Describe four techniques that help keep chicken or turkey breast moist while roasting.
3. Define the following terms used to classify poultry: kind, class, and style.
4. Identify popular types of farmraised game birds and the cooking methods appropriate to their preparation.
5. Store poultry items.
6. Determine doneness in cooked poultry, both large roasted birds and smaller birds.
7. Truss poultry for cooking.
8. Cut up chicken into parts.
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