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Meats Cooking:     more books (100)

The Borough Market Cookbook: Meat & Fish by Sarah Freeman, Sarah Leahey-Benjamin, 2007-11-01 The Great American MeatBook (Knopf Cooks American Series) by Merle Ellis, 1996-08-27 North American Meat Processors Pork Foodservice Poster, Revised by NAMP North American Meat Processors Asso, 2006-05-26 Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat by Bruce Aidells, 2004-11-01 Back to Protein: The Low Carb/No Carb Meat Cookbook by Barbara Doyen, 2000-07-25 Creative Meat Cooking by Mary Norwak, 1979-03 Quality Attributes and Their Measurement in Meat, Poultry and Fish Products (Advances in Meat Research) by A.M. Pearson, T.R. Dutson, 1995-12-31 Wooden Spoon Meat & Potatoes by Marilyn M. Moore, 1995-11 Mr. Food Meat Around the Table by Art Ginsburg, 1996-06 Leith's Meat Bible by Max Clark, Susan Spaull, 2010-07-05 Cooking Chinese Style (100 Recipes) - With an Active Table of Contents ATOC by China, 2008-05-11 Hawaii Cooks with Spam: Local Recipes Featuring Our Favorite Canned Meat by Muriel Miura, 2008-02-16 Canning of Fish and Meat by R.J. Footitt, A.S. Lewis, 1994-04-30 Over a Red Hot Stove: Essays in Early Cooking Technology (Food and Society) (Leeds Symposium on Food History 'food and Society' Series) by Ivan Day, 2009-08-21

lists with details

81. Information About Meat And Cooking Times
    Provides information about meat, including the nutritional value of meat, handling and storing meat, and cooking meat.  
    http://www.cooking-and-food.com/cooking/meat-cooking-times.php
    
    Extractions: Many don't realize that, besides being delicious, meat has a very high nutritional value, forming a vital part of any balanced and nutritious diet. No other food group is as good a source of high biological value protein, which is essential for the growth, repair and maintenance of body cells. Meat also contains valuable quantities of the B vitamins. Thiamine (B1), riboflavin (B2), and nicotinic acid (niacin) are all needed by the body for the release of energy from food and are therefore necessary for our everyday activities and for growth. Meat is a particularly important source of vitamin B12 (cyanocobalamin) because B12 is not found in plant foods. It is needed for the formation of red blood cells and the normal functioning of the nervous system. As you can see, meat is more than just the best source of protein! Looking at beef, lamb and pork, nutritional values differ only slightly among them. All three meats contain high biological value protein, but pork is richer in thiamine (B1) and beef and lamb contain more iron. Internal organs, such as liver and kidney, are richer in iron and vitamin B12 than beef, lamb or pork. Liver is the richest source of vitamins A and D. Vegetarian meals can be good for you and even quite tasty, but if you have ever seen a veggie friend looking pale, listless or unwell, you can guess what is missing in his or her diet.

82. Cooking Meat Safely
    Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing,  
    http://hgic.clemson.edu/factsheets/HGIC3580.htm
    
    Extractions: HGIC 3580 http://hgic.clemson.edu Cooking Meat Safely One of the critical factors in controlling bacteria in food is controlling temperature. Pathogenic microorganisms grow very slowly at low temperatures multiply rapidly in mid-range temperatures, and are killed at high temperatures. For safety, food must be cooked thoroughly. It is essential to use a thermometer when cooking meat to take the guesswork out of cooking and to assure that a safe temperature has been reached to destroy harmful bacteria such as salmonella and E. coli Using a thermometer is the only reliable way to ensure safety and to determine the "doneness" of most foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Recent research has shown that color and texture changes are not reliable indicators to ensure that all bacteria have been destroyed. For example, ground beef may turn brown before it has reached a temperature at which bacteria are destroyed. A consumer preparing hamburger patties and depending on visual signs to determine safety by using the brown color as an indicator is taking a chance that pathogenic microorganisms may survive. A hamburger cooked to 160 °F, regardless of color, is safe. The temperature at which different pathogenic bacteria are destroyed varies, as does the "doneness" temperature for different meat and poultry products. A roast or steak that has never been pierced in any way during slaughter, processing or preparation and has reached an internal temperature of 145 °F is safe to eat. A consumer looking for a visual sign of doneness might continue cooking it until it was overcooked and dry. A consumer using a thermometer can feel reassured the food has reached a safe temperature.

83. All About Meat And Meat Cooking
    Do you have a knowlege of meat and also various ways to cook meat?  
    http://coco.essortment.com/aboutmeatinfor_rnps.htm
    
    Extractions: All about meat and meat cooking Do you have a knowlege of meat and also various ways to cook meat? Color is given to meat as blood clings to blood vessels after animals are well bled after slaughter. Muscle pigments are present that are the same composition as blood pigments. The hemoglobin of the blood appears purplish-red in color when meat is first cut. After exposure to air, the hemoglobin combines with oxygen of the air to form oxyhemoglobin that is bright red in color. The color can vary from grayish-pink, pale or pinkish-red, or a deeper red color in some meats. This variation in color is due to the species of the animals, age and the amount of exercise of the muscles. Minerals in meat will be in lean cuts. Internal organs that are used as foods are richer in some ash constituents than in muscle tissue. Meat is the highest in B complex as a vitamin source. Variable amounts of A are found in fat, especially fat surrounding glandular organs. Liver will carry a storage of A depending on the diet of the animal. There will be a variation to some extent in composition of fat from different species and from different parts of the same animal. The flavor as well as texture will depend on the composition of the fat. The hard fats of beef and mutton will contain higher percentages of fats that are hard solids at room temperature. Meat fats are not pure fat, but contain some connective tissue and water. They will liquefy with heat but are not soluble in water. Some hard fats such as beef suet have visible sheets of connective tissue separating layers or masses of fatty tissue. In the network of connective tissue fat globules will be embedded. Fatty tissues are distributed as inter and intra muscular, under the skin, around glandular organs, and as a thin layer covering the interior of the ribs. Fat cells, blood vessels, and nerves may be found within the meshes of the connective tissue. Each fiber is made up of an outer wall and the cell contents. Lean meat is made of microscopic fibers that are tube like and tapering at the ends varying in size. Connective tissues hold the fibers together. Compact bony tissue composes long shafts of bone and has a yellow marrow in the center canal. Some bones may contain red marrow while others may be spongy in character. Cartilage masses are in joints and a sheath of connective tissue forms an outer covering on bone.

84. Meat Recipes And Cooking Instruction
    Meat recipes and cooking instruction articles. Home cooking Articles by Topic Articles by date. Meat Recipes and cooking Instruction  
    http://homecooking.about.com/library/weekly/topicsubmeat.htm
    
    Extractions: zJs=10 zJs=11 zJs=12 zJs=13 zc(5,'jsc',zJs,9999999,'') About Home Cooking Find Recipes Advanced Browse Main Home Cooking ... Help w(' ');zau(256,140,140,'el','http://z.about.com/0/ip/417/C.htm','');w(xb+xb+' ');zau(256,140,140,'von','http://z.about.com/0/ip/496/7.htm','');w(xb+xb); Sign Up Now for the Home Cooking newsletter!

85. Beef Cooking Times Chart
    Beef cooking times, cooking methods and temperature.  
    http://www.askthemeatman.com/beef_cooking_times.htm

86. Pressure Cooking Time Chart For Meat
    META name= description content= Pressure cooking Time Chart for Meat,  
    http://missvickie.com/howto/times/howtomeat.html
    
    Extractions: The Pressure Cooker Timing Charts Vegetable Cooking Time Charts Fruit Cooking Time Charts Meat and Poultry Cooking Time Charts Fish and Seafood ... Temperature Charts Many factors influence cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality, size and/or quantity of the food. All times given are for the standard 15psi, using fresh or thawed meat. Do not fill unit over 2/3 full. Consider using a flavor enhancing liquid instead of plain water, and do add some herbs marinades or seasonings. Use the natural release method unless noted. See additional information for cooking frozen meat

87. Cooking Recipes For Goat Meat
    2 1/2 pounds deboned stew meat; 2 tablespoons cooking oil; Achiote (annatto seeds), Continue cooking 1 or 2 more hours until meat is tender.  
    http://www.jackmauldin.com/goat_recipes.htm
    
    Extractions: From Terry Hankins - Goat Rancher Editor Gourmet Cabrito Put goat meat into roasting pot with water. Sprinkle well with salt, pepper and Worcestershire sauce. Add chopped onion and garlic. Put on lowest heat on stove. Cook for 5 hours. Add potatoes 1/2 hour before serving. S immer butter, lemon juice, wine, pepper, salt, onion and garlic in a sauce pan for about 15 minutes, until the flavors have blend well. Wash the goat with cold water and pat dry with paper towels. Place goat meat in a large pan and baste with 1/2 to 3/4 of the sauce. Cover and cook at 250 F for about four hours, until almost done. Then place goat on coals of a mesquite fire. Baste with the butter sauce and let it smoke until tender and done. Creamy Cabrito Soup Bill's Goat Meat 2 c. chopped leftover cabrito meat

88. Cooking With Bison Meat, NF98-360
    This NebFact provides information about bison as an alternate meat source.  
    http://ianrpubs.unl.edu/foods/nf360.htm
    
    Extractions: Linda Boeckner, Extension Nutrition Specialist Previous Category Catalog Order Info According to the U.S. Department of Agriculture Nutrient Database, bison meat is a lean choice. Roasted bison game meat has 2.4 grams of fat and 143 kilocalories per 100 grams (approximately 3 1/2 ounces). When grown under similar conditions and to a similar age of maturity, bison has more trimmed boneless product and less fat trim as a percentage of side weight than beef cattle in all cuts of meat except for a higher fat trim in the rib cut. Table I compares the total fat, cholesterol and caloric value of selected cuts or types of meat that are known for their leanness. Research at the University of Nebraska indicated bison meat could be considered a rich or good source of vitamin B12, selenium and vitamin B6. However, a portion serving (approximately 3 1/2 ounces) of bison composite cuts did not provide nutritionally important amounts of thiamin, vitamin C, vitamin A and tocopherols (vitamin E). As for other vitamins, bison fares better than other cuts of meat in some cases, worse in others. Table I. Calories, fat and cholesterol per 100 grams (3 1/2 ounces) of cooked lean meat

89. Cooking Thermometer, Meat Thermometer - Using A Cooking Thermometer
    How to use a cooking thermometer, meat thermometer cooking tool and cooking utensil.  
    http://whatscookingamerica.net/MeatThermometer.htm
    
    Extractions: Have you ever cut into a roast or a turkey to see if it has finished cooking? Have you ever paid what seemed like a fortune for a beautiful steak and have it come off the grill overcooked and dry? You definitely need to use a cooking or meat thermometer! Cooking thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly. A cooking or meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes. If you don't regularly use a thermometer, you should get into the habit of using one. A thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli O 157:H7 have been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness

90. Meat And Seafood Internal Temperature Cooking Chart
    Properly cook meat and seafood using an internal meat and seafood thermometer.  
    http://whatscookingamerica.net/Information/MeatTemperatureChart.htm
    
    Extractions: Use a meat thermometer and take the guesswork out of cooking meat and seafood Home Site Map Diet Recipes Dinner Party Menus Food Facts Peggy's Bakin g Corner Food Facts - culinary dictionary history of foods newspapers hints and tips Read how to use an internal thermometer HERE To learn how internal thermometers are rated and which to purchase, read HERE IMPORTANT After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute

91. Fumes From Meat Cooking And Lung Cancer Risk In Chinese Women -- Seow Et Al. 9 (
    Fumes from Meat cooking and Lung Cancer Risk in Chinese Women1. Adeline Seow2 , WeeTeng Poh , Ming Teh , Philip Eng , Yee-Tang Wang , Wan-Cheng Tan  
    http://cebp.aacrjournals.org/cgi/content/abstract/9/11/1215
    
    Extractions: HOME HELP FEEDBACK SUBSCRIPTIONS ... Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager ... Cited by other online articles PubMed PubMed Citation Articles by Seow, A. Articles by Lee, H.-P. Vol. 9, 1215-1221, November 2000 American Association for Cancer Research Adeline Seow Wee-Teng Poh Ming Teh Philip Eng Yee-Tang Wang Wan-Cheng Tan Mimi C. Yu and Hin-Peng Lee Departments of Community, Occupational and Family Medicine [A. S. H-P. L.], Pathology [M. T.], and Medicine [W-C. T.], National University of Singapore, Singapore 117597; Departments of Pathology [W-T. P.] and Respiratory and Critical Care Medicine [P. E.], Singapore General Hospital, Singapore 169608; Department of Respiratory Medicine, Tan Tock Seng Hospital, Singapore 308433 [Y-T. W.]; and University of Southern California/Norris Comprehensive Cancer Center, Los Angeles, California 90033 [M. C. Y.] Chinese women are recognized to have a high incidence of lung cancer despite a low smoking prevalence. Several studies have

92. Cooking For Engineers
    Purchase your cooking needs (or gifts) from the fine retailers below Even then, the chicken meat itself can be quite flavorless.  
    http://www.cookingforengineers.com/
    
    Extractions: Send a gift instead Currently, I prefer to keep the knives that I use in a knife block, but for knives that I don't use too often or don't fit in the block, I store them in a tray placed in a drawer. I like to protect the blades with knife covers. My two favorites? Forschner's Edge-Mag and LamsonSharp's Knife Safe. Read complete article... posted by Michael Chu @ Read Comments These days we get recipes from all over the world through the internet, satellite television, pen pals, family, and other global sources of culinary goodness. Unfortunately, we're not all using the same system to depict oven temperatures. Here are cheat sheets to help decipher your recipes into your units of preference.

93. Cooking For Engineers - Recipe File: Meat Lasagna
    Provides step by step instructions with photos and reader comments.  
    http://www.cookingforengineers.com/article.php?id=36

94. Wegmans: Grilling Meat, Wegmans Style
    Refer to meat cooking guide. Finish Transfer meat to clean platter. Let rest 510 min. Most meat requires LOW cooking temperature.  
    http://www.wegmans.com/greatMeals/cookingTechniques/grillingMeat.asp

95. Cooking Methods
    There are three main methods of cooking meat dry heat, moist heat, Braising and pot roasting are both moist heat cooking methods where meat is cooked  
    http://ag.ansc.purdue.edu/meat_quality/cooking_methods.html
    
    Extractions: all comminuted meats. Broiling should only be used for more tender chops and steaks since no additional tenderization will result. High surface temperatures result in extensive browning which give the meat a unique flavor. Charcoal broiling is a popular method suitable for cooking chops, steaks, chicken, ribs, kabobs, sausage, and sometimes roasts. Temperatures used in this method of cooking are usually lower than oven broiling. Charcoal broiling imparts a unique smoked flavor to food due to the combustion of charcoal and melted fat drippings. Evidence suggest that this type of cooking may increase the risk of some types of cancer so be sure to follow a few simple guidelines to minimize your risk.

96. Cooking Of Less Tender Meat At LoveToKnow Recipes
    Our cooking Of Less Tender Meat tastes great and is easy to prepare.  
    http://www.freerecipe.org/Old_Fashioned_Advice/About_Meat/CookingOfL_bcdjh.htm
    
    Extractions: Old Fashioned Advice About Meat google_ad_client = "pub-7766051296408314"; google_ad_width = "336"; google_ad_height = "280"; google_ad_format = "336x280_as"; google_ad_channel = "8541255904"; google_color_border = "E38C40"; google_color_background = "FFFFFF"; google_color_link = "E38C40"; google_color_url = "ECB17D"; google_color_text = "000000"; Cooking Of Less Tender Meat ingredients instructions Without a thermometer, the proper temperature is assured, if the liquid "bubble" occasionally on one side of the kettle. A furious bubbling of the liquid hardens albuminous juices in solution; and in the cooking of meats, cut in small pieces, as joints of a fowl or pieces of round steak, cooked en casserole, or for beefsteak pie, the albuminous juices are hardened throughout. Broiling Cooked Meats Cooking Tender Meat

97. Making The Most Of Meat - New Zealand Beef&Lamb
    Generally, cooking losses range from 1/4 to 1/3 of the raw meat weight. Remember, cooking losses in small roasts and portion cuts tend to be greater than in  
    http://www.nzbeeflamb.co.nz/cookingTips/makingMost.html
    
    Extractions: Print Add to favorites Home Making the Most of Meat Meat Cuts Meat Cookery Cooking Methods ... Tips from the Chef buttonDown('beefNav1'); Meat may often be the most expensive ingredient on the centre of the plate. It is sensible therefore to cook it in a way that maximises the yield of each portion, and minimises cooking losses. An average cooked serving of meat weighs 140 - 160g. The amount of raw meat required for that serving depends on how much the meat shrinks during cooking as well as the particular cut, its size, fat and bone content and the degree of doneness. Generally, cooking losses range from 1/4 to 1/3 of the raw meat weight. Remember, cooking losses in small roasts and portion cuts tend to be greater than in larger cuts. There are two kinds of cooking losses. Yields may be reduced by cooking/shrinkage losses and by wastage in carving and serving. The cooking or shrinkage loss is the actual weight difference between the uncooked cut and the cooked meat before it is carved. Slicing and serving losses are due to fat trim, poor carving, or smaller portions that are not suitable for serving. Shrinkage occurs when water evaporates from the surface of the meat and when fat, water and juices drip from the meat. Shrinkage is affected by cooking method, duration and temperatures, and degree of doneness. Shrinkage during cooking is inevitable and it occurs with every cooking method. It can be as low as 10%, as high as 50%, but average shrinkage loss is between 15% and 30%.

98. Meat Cookery - New Zealand Beef&Lamb
    Prolonged cooking, or overcooking, results in meat that has lost so much When cooking meat, sear it to a good brown colour to improve appearance and  
    http://www.nzbeeflamb.co.nz/cookingTips/meatCookery.html
    
    Extractions: Print Add to favorites Home Making the Most of Meat Meat Cuts Meat Cookery Cooking Methods ... Tips from the Chef buttonDown('beefNav1'); In the process of cooking many chemical changes occur, affecting the appearance, taste and texture of meat. Muscle proteins shrink and moisture is lost - As meat is heated, muscle proteins coagulate and shrink, squeezing out water. The longer you cook meat, the more water is forced out. Prolonged cooking, or overcooking, results in meat that has lost so much moisture that it becomes dry and tough to eat. Heat affects the pigments and changes the colour of meat. The red colour of uncooked beef changes to light pink, and finally to a brown/grey shade as the "degree of doneness" increases. During long, slow cooking, some of the connective tissue softens, and gelatinises.

99. Cooking And Nutritional Information On Deer And Elk Venison Meat
    Deerfarmer.com venison culinary centre cooking tips, recipes, places to buy and other information about deer and elk meat.  
    http://www.venison-meat.com/html/cooking.html
    
    Extractions: Venison Culinary Centre: Cooking S ince venison is low in fat, over-cooking will cause toughness. Preheat the oven, grill or pan before cooking. Do not add salt to venison because it will draw out the meat juices, preventing browning, and resulting in dry meat. Brush the venison with oil to seal in the meat flavour and to prevent the meat from drying out. Spices and herbs can be used as well as marinades and wines. Venison is very lean and therefore shrinkage is minimal. Less venison is needed because the meat is very dense. Portion sizes can be smaller than for other meats. Some people add beef suet or pork lard to ground venison to add moisture. This will change the taste and add unnecessary fat to the meat. Instead, consider adding quick oatmeal, rice cripsy cereal or steel-cut barley or oats - this will retain the favour and moisture, but will not change the quality or taste of the product. If you got your venison from the wild and it has a strong “gamey” taste to it, try the following: Soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh. Age the meat under refrigeration for 3 to 7 days to enhance tenderness.

100. Recipes India,World,Statewise,Party Planner,Low-Carb,veg,non-veg
     Instead, salt meat halfway through cooking, then taste when the meat is done Allow meat to stand at room temperature 1 hour before cooking It will cook  
     http://www.ndtvcooks.com/tips/auto.asp

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