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

COOKING MEAT COOKING TIMES SPICY FOODS FOOD STORAGE FOOD PRESENTATION SLOW COOKER ... HOME COOKING INTERNATIONAL AMERICAN FOOD COOKING RECIPES MEAT COOKING TIMES, OVEN ... SAUSAGE CONNOISSEUR? Information About Meat and Cooking Times Nutritional Value of Meat 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

HGIC 3580 http://hgic.clemson.edu Cooking Meat Safely USE A MEAT THERMOMETER 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

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

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); FREE Newsletter Sign Up Now for the Home Cooking newsletter! See Online Courses Search Home Cooking Articles by Topic Articles by date Meat Recipes and Cooking Instruction Bacon Bacon is in such demand in spite of health-conscious diets that prices are skyrocketing. Find out all about bacon and why it's such a hot item and try one of the many recipes. Brisket and Corned Beef With a little time and slow braising, you can turn a tough brisket into tender roast. Corned beef recipes also included. Filet Mignon / Beef Tenderloin This beef cut can be quite expensive when dining out, but much more reasonable to make at home. Find out how to get the best price and how to prepare it. Ground Beef Ground beef has long been considered a meat-stretcher, easier on the wallet than full beef cuts. Perhaps for this reason, there are a lot of inventive ways to use ground beef. However, you may be wasting money on lean and extra-lean mixtures. Ham It Up!

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

Ask The Meatman THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It! We Are Not JUST A Home Butcher Store! We've Been Processing Meat Since 1949! Site Map Our Articles Beef ... Meat Processing Video's And NOW DVD's! Forschner-Victorinox 5 Inch Boning Knife And Forschner-Victorinox ... About Us The Ask The Meatman™ Website is Owned and Operated By: Jackson Frozen Food Locker 400 South High, Jackson, MO Craig Meyer/Owner is the MEATMAN! Contact Us APPROXIMATE BEEF COOKING TIMES (°F) TYPE OF BEEF SIZE COOKING METHOD COOKING TIME INTERNAL TEMPERATURE Rib Roast, bone in 4 to 6 lbs. Roast 325° 23-25 min./lb. 27-30 min./lb. 32-34 min./lb. Medium rare 145° Medium 160° Well done 170° Rib Roast, boneless rolled 4 to 6 lbs. Roast 325° Add 5-8 min./lb. to times above Same as above Chuck Roast, Brisket 3 to 4 lbs. *Braise 325° 2 to 3 hours Medium 160° Round or Rump Roast 2½ to 4 lbs. Roast 325° 30-35 min./lb. 35-40 min./lb. Medium rare 145° Medium 160° Tenderloin, whole half See How to Save on Buying Filet Mignon 4 to 6 lbs. 2 to 3 lbs.

86. Pressure Cooking Time Chart For Meat META name= description content= Pressure cooking Time Chart for Meat, http://missvickie.com/howto/times/howtomeat.html

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

Goat Recipes Home Contact Information Our Farm Our Breeding Bucks ... Web Development If you have a recipe to share, let us know. Email to jack@jackmauldin.com Terry's Too-Easy Pot Roast From Terry Hankins - Goat Rancher Editor Gourmet Cabrito 5 pound goat shoulder 2 cups water 1 large onion 2 cloves garlic Worcestershire sauce Salt Pepper 5 medium potatoes 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. 1 whole cabrito 1 lb. real butter 1 cup green onion chopped 2 T black pepper 1 tsp. white pepper 1 T salt 1 cup white cooking wine (dry) 3 T lemon juice 4 cloves fresh baked garlic 1 mesquite fire 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

Nebraska Cooperative Extension NF98-360 Cooking with Bison Meat Berdine Maginnis, Extension Educator Linda Boeckner, Extension Nutrition Specialist Previous Category Catalog Order Info Nutrition 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

Using A Cooking or Meat Thermometer Take the Guesswork Out Of Cooking! 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 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

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 Beef Rare 120° to 125°F center is bright red, pinkish toward the exterior portion Medium Rare 130° to 135°F center is very pink, slightly brown toward the exterior portion Medium 140° to 145°F center is light pink, outer portiion is brown

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

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 Fumes from Meat Cooking and Lung Cancer Risk in Chinese Women 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/

@import url("http://www.blogger.com/css/blog_controls.css"); @import url("http://www.blogger.com/dyn-css/authorization.css?blogID=7820747"); Cooking For Engineers Have an analytical mind? Like to cook? This is the site to read! Table of Contents Community Forums Quick Links Table of Contents ... The Classic Tiramisu (original recipe?) Contact: cooking@cookingforengineers.com Syndicate Support Cooking For Engineers Purchase your cooking needs (or gifts) from the fine retailers below Send a gift instead Friday, September 16, 2005 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 Monday, September 12, 2005 Kitchen Notes: Oven Temperatures 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. Fahrenheit to Celcius and Gas Mark Gas Mark Read complete article...

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

Entire Site Recipes Only Grilling Meat, Wegmans Style For perfect grilling results, let Wegmans lend a hand. Our step-by-step instructions are chef-tested and guaranteed to make great meals easy. Great meals start with proper planning. Chefs call it "mise en place" (MEEZ ahn plahs), a French term for "everything in its place." This means organizing yourself, your meal ingredients, and accompaniments. Getting Organized: Read and reread each step of the technique and recipe/technique before starting! Assemble the ingredients. Visualize the dining experience. In other words, "get your act together" before proceeding with the cooking experience. Plan General Ingredients for grilling: Utensils: Meat Salt and pepper Vegetable oil Wegmans Basting Oil Basting brush Cutting board Digital thermometer Hot pads Kitchen fork Knife Long barbecue fork and tongs Metal grill brush Nonstick grill foil (per recipe) Prep and serving platters Slotted spatula Soft cloth for oiling grill grates Grilling step-by-step: Mise en place Preheat grill on HIGH 10 min (if using charcoal grill, HIGH is barely gray coals with ash).

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

Find It! Home Site Map Glossary Search Links For ... Consumers Producers Processors Extension Educators ... 4H/FFA Participants Contact Dr. John Forrest Web Master Methods of Cooking There are three main methods of cooking meat: dry heat, moist heat, and microwaving. Dry Heat Methods such as broiling and roasting which surround the meat with hot dry air are considered to be dry heat cooking methods. Dry heat is suitable for cooking all seafood all young poultry cuts all cuts of pork except thin shoulder cuts and hocks all cuts of lamb except breast and shank cuts all veal roasts all beef steaks from youthful animals rib roasts short loins sirloins selected areas of rounds 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

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 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

Print Add to favorites Home Making the Most of Meat Meat Cuts Meat Cookery Cooking Methods ... Tips from the Chef buttonDown('beefNav1'); Making the most of meat 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. How much do you need? 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. Cooking losses 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

Print Add to favorites Home Making the Most of Meat Meat Cuts Meat Cookery Cooking Methods ... Tips from the Chef buttonDown('beefNav1'); Meat Cookery The Aims of Cooking Meat Develop or improve flavour, colour, aroma Make it delicious/appetising to eat Make it more tender Make it easier to digest Make it safe to eat - kill any harmful bacteria it may have picked up during handling In the process of cooking many chemical changes occur, affecting the appearance, taste and texture of meat. How Meat Changes During Cooking 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. Colour changes 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. Connective tissue softens 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

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

Search Advanced Search HOME Recipe of the Day ... Desserts MEAT COOKING CHICKEN OR MEAT When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender. FREEZE FISH If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh. Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed. Meat that is partially frozen is much easier to cut or slice. HAMBURGERS IN A HURRY Cooking of hamburgers may take hell of a long time. To cook them a little faster, you could poke a hole in the middle of the hamburger patties while shaping them. This helps them cook faster and the holes disappear once the burgers are done. EVEN WITH MEAT Allow meat to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried. MOIST CHICKEN To help keep meats moist during a long grill or barbecue, add a pan of water close to the fire, but away from the meat.

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