101. BBQ Cooking Techniques Basting will also rejuvenate dried meat during the cooking process. If you desire to use the marinade for a sauce after the meat cooking process, http://www.customcatering.net/Rec_Tips/bbqcookT.html

Aurora Catering's BBQ Cooking Techniques When roasting or grilling with a BBQ pit closed, open a can of beer and place the beer over the hottest part of the fire. The beer will boil and super saturate the air inside the pit with water vapor, beer flavors and alcohol. This will help in keeping the roasting meats moist, while adding flavor to the meat. When grilling meat to a medium or greater doneness, use the lid to assist in cooking. This will decrease the cooking time by applying heat to all sides of the meat at once. The lid will also inhibit the flare-up of an open flame by starving the coals for oxygen. Basting renews flavors to grilling or roasting meat. Basting will also rejuvenate dried meat during the cooking process. A roast or turkey will become dry if it is not basted several times during the cooking process. Be careful when basting meat over very hot coals. The oils in a marinade will drip on to the coals and create a flash fire. Cooked meat should never be returned to a cold marinade. If you desire to use the marinade for a sauce after the meat cooking process, then heat the marinade in the microwave or in a sauce pan on top of the grill. A used marinade has uncooked blood in it from the saturated meat. These juices harbor bacteria and microbes, do not reuse a marinade you can die! Most grilling is done over the hottest of fires. This will seal in the juices, reduce cooking time, use less coals, and produce the most desirable of flavors.

102. Carcinogenesis -- Sign In Page To more specifically test these hypotheses, we developed a meatcooking module and Meat-cooking module All participants completed an FFQ containing http://carcin.oxfordjournals.org/cgi/content/full/26/3/637

@import "/resource/css/hw.css"; @import "/resource/css/carcin.css"; Skip Navigation Oxford Journals Contact Us My Basket ... Volume 26, Number 3 Pp. 637-642 This item requires a subscription* to Carcinogenesis Online. * Please note that articles prior to 1996 are not normally available via a current subscription. In order to view content before this time, access to the Oxford Journals digital archive is required. Alternatively, you may purchase short-term access on a Pay per Article basis. Please see below for more details. Full Text Meat intake, cooking-related mutagens and risk of colorectal adenoma in a sigmoidoscopy-based... Gunter et al. Carcinogenesis. This Article Abstract Full Text (PDF) Alert me when this article is cited ... Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in ISI Web of Science Similar articles in PubMed ... Request Permissions PubMed PubMed Citation Articles by Gunter, M. J. Articles by Sinha, R. To view this item, select one of the options below: Sign In User Name Sign in without cookies.

103. Cooking Meat - Answerbag FAQ Selecting, preparing, and cooking beef, chicken, pork, and seafood. http://www.answerbag.com/c_view.php/1073

Cooking meat Selecting, preparing, and cooking beef, chicken, pork, and seafood Home Index Cooking Meat Questions What cut of beef is best for barbeque? Is there a way to tell if chicken is cooked completely without cutting it open? How long do you cook a turkey? Is it safe to eat cooked chicken meat that is still pink? ... What cut of beef is best for barbeque? A- (100%, 3 ratings) submitted by Pongky A , 95%, 37 ratings), Jul 16, 03 If you go for the $2.99/lb beef, usually the stew, chuck or other similarly priced items, you will end up with harder to chew and tough meat at your table. Though, since most bbq-ed things taste great with the heat, smoke and the sauce on it, usually people overlook this. This answer is ( useful somewhat useful incorrect offensive/spam User comments kaliganges: round my parts barbeque is chopped pork Add new answer Add new question Email me when a new answer is posted Top (0 ratings) submitted by (83%, 3 ratings), Aug 8, 05 I think it largely depends on what cut you prefer, I would avoid overly thick cuts, and cuts which tend to be tough. Most commonly grilled are Rib Eye, New York, T- Bone or Porterhouse, and Tri-Tip. This answer is ( useful somewhat useful incorrect offensive/spam ... Top (0 ratings) submitted by Morgan Sziraki (0%, ratings), Feb 16, 05

104. Cooking Safely In The Microwave Oven Fact Sheet but special care must be taken when cooking or reheating meat, poultry, fish, When partially cooking food in the microwave oven to finish cooking on http://www.fsis.usda.gov/Fact_Sheets/Cooking_Safely_in_the_Microwave/index.asp

All FSIS Dockets Docket Comments Export Information Training All USDA Information For... Constituent Groups FSIS Employees You are here: Home Fact Sheets / Cooking Safely in the Microwave Cooking Safely in the Microwave Oven Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent foodborne illness. Microwave Oven Cooking Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking. Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas. Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.

105. FOOD SAFETY FACTS Smoking Meat And Poultry cooking time depends on many factors the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, http://www.fsis.usda.gov/oa/pubs/facts_smoking.htm

106. The Physician And Sportsmedicine: Healthy Cooking Try cooking in quantity. Double the recipe so there ll be planned overs Because they use moist heat, they are especially good for leanmeat cooking. http://www.physsportsmed.com/issues/1996/02_96/home.htm

Healthy Cooking: There's No Place Like Home Nancy Clark, MS, RD THE PHYSICIAN AND SPORTSMEDICINE - VOL 24 - NO. 2 - FEBRUARY 96 E ating take-out food on the run has become a standard routine for many of us, especially if we are active. But most of us would actually prefer healthy home-cooked mealsif we just had the time and the know-how. The truth is you can enjoy simple meals at home that are good for you. Smart Shopping The key to healthful cooking starts with healthful shopping. This means don't shop when you are hungry! Otherwise, instead of fresh fruits and vegetables, not-so-healthy treats and goodies may end up in your grocery cart. Post a shopping list in a convenient place in your kitchen so you and other family members can easily add to it before you run out of a food. Also, plan your menus at home and add the ingredients to the list so that you'll be more organized once you are in the store. When shopping, take advantage of foods that make cooking easier: Frozen or precut vegetables (freezing doesn't destroy their nutritional value), prechopped garlic, and dried onions instead of fresh are all good examples. Choose low-fat or nonfat versions of milk, yogurt, cheese, sour cream, and salad dressings. Stick to the leanest cuts of meats and protein-rich foods (flank steak, extra-lean hamburger, and skinless chicken breasts, for example). And remember to stock your pantry with some standard nonperishables such as low-fat broths, tomato sauce, pasta, and canned beans. Smart Cooking

107. Kingfisher Kookers Bar-B-Que Tips Check meat near the end of the smoking/cooking time with a meat thermometer. Meat should be salted to taste after cooking. Slashing the edge of fat around a http://kingfisherkookers.com/tips.htm

BAR-B-QUE TIPS GENERAL BAR-B-QUE TIPS GENERAL BAR-B-QUE SAUCE TIPS GENERAL MEAT TIPS BEEF DONENESS GUIDE ... COOKING TIPS WITH SPICES GENERAL BAR-B-QUE TIPS Rub meat with spices and let rest or sit for about two hours prior to smoking. Always put fat side up when smoking. Back To Top GENERAL BAR-B-QUE SAUCE TIPS When making your own Bar-B-Que sauce be sure to cook the sauce uncovered so it will reduce down to desired consistency. Add salt to taste after sauce has finished cooking. Sauce may be made and stored in refrigerator up to one week or frozen for up to three months. When Bar-B-Que sauce that does not contain sugar is used to marinate meat, application may be made every 45 to 60 minutes. Bar-B-Que sauce containing sugar should be put on only the last 20 to 30 minutes. The sugar may cause the meat to burn. When using a commercial Bar-B-Que sauce that you want to make sweeter, add honey, brown sugar or molasses. When using a commercial Bar-B-Que sauce that you want to make hotter, add Jalapeno pepper juice. This will not change the flavor of the sauce. You may serve the Bar-B-Que sauce with the meat; it will enhance the meat more if the sauce is warmed.

108. Rustico: Recipes Rustico cooking explores the diversity of Italian regional cuisine through As the grapes cook with the sausages, they absorb the flavor of the meat and http://www.rusticocooking.com/recipes.htm

Recipes APPETIZERS FIRST COURSES MAIN COURSES DESSERTS ... STEP-BY-STEP Below is a table listing all the recipes you can find throughout this website... The list is constantly growing, so visit often! Try my new step-by-step recipes for Griddle-Cooked Flatbread Ravioli in Duck Ragu Brown Chicken Stock Ricotta Cannelloni ... Lasagne al Pesto Ligurian-Style , or Braised Cannellini Beans with Onions and Arugula To subscribe to my monthly electronic newsletter email me. (Click on newsletter to view the current issue.) April 31-May 6, 2006: Cooking tour to Tuscany and Umbria August 27-September 2, 2006: Cooking tour to Liguria September 3-9, 2006: Cooking tour to Puglia Step-by-Step Best-Ever Sage Fritters ... Spicy Jumbo Shrimp with Fresh Mint APPETIZERS Baked Rigatoni with Gorgonzola Cream Bucatini in Summery Pork Ragu Sicily Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina ... Friuli-Venezia Giulia FIRST COURSES Bacon-Wrapped Truffled Monkfish Filets The Marches Braised Chicken with Juniper Berries and Potatoes Trentino-Alto Adige ... Chicken with Fennel, Olives, and White Wine

109. Outdoor Cooking At The Campus While meat is cooking, place equal amounts of vegetables on top of each steak 1 c. burgundy wine or red cooking wine. Brown the marinated meat in the http://www.sdgfp.info/Wildlife/Education/OutdoorCampus/kidscan.htm

Home FAQ's Site Index Contact GFP ... Teacher Resources Main Menu GFP main page Wildlife Custer State Park Online Shopping ... Volunteering Search our site Outdoor Cooking Recipes from Outdoor Campus classes NEW! Fish Recipes Dutch Oven Recipes Wild Game Recipes Kids Outdoor Cooking Recipes ... South Dakota State Parks' Outdoor Cooking Page Fish Recipes from our Fish Cooking and Tasting class! Aluminum Foil Trout Fillet 1 teaspoon garlic (chopped) Butter Parsley (chopped) Salt (to taste) Black Pepper (to taste) 1 Lemon Aluminum Foil Serves - 1 Spread out a 12 inch by 12 inch sheet of heavy duty aluminum foil. Onto the foil, place a trout fillet. Sprinkle on top 1 teaspoon chopped garlic, a few pea sized pieces butter, chopped parsley, salt, and black pepper. Cut up a large lemon into wedges and squeeze the juice from one wedge onto the fish. Fold the foil into an envelope– like packet. Be sure all the edges are sealed to keep in the steam as it cooks. Place the packet on the grill or onto a bed of hot coals. Cook about 8 minutes, turning every three minutes. Serve with the remaining lemon wedges.

110. McCormick - Cook's Reference Cooking Terms A good cooking method for less tender cuts of meat. Bread, Coating a food with bread crumbs, This cooking method is ideal for tender cuts of meat. http://www.mccormick.com/content.cfm?ID=10081

111. MASTERFOODS: Interactive CookBook The wrapper is removed towards the end of cooking, to allow the meat to brown. Braise A technique of cooking in which meat or vegetables are first http://www.masterfoods.com.au/cookbook/glossary.asp

A B C D ... Z A A la broche - Cooked over a flame on a skewer. A la carte - A list of food items each priced separately. A la Provencale - A dish prepared with olive oil, garlic and chopped parsley. Acidulate - To give a dish or liquid a slightly acidic, tart or piquant taste by adding lemon juice, vinegar or unripened fruit juice. For example, acidulate fresh cream by adding lemon juice to produce sour cream. Aging - A process for tenderising meats by keeping them at a temperature between 00C and 20C for a period of time. This allows enzymes to break down the tough connective tissues. Aïoli - Garlic mayonnaise originating from the south of France to be eaten with hot and cold boiled vegetables, fish and snails. Al dente - Italian term meaning "to the tooth". Allemande - A white sauce that contains egg yolk. Amandine - Garnished or prepared with almonds. Antipasto - Italian cold appetiser. Au four - In the oven. Au gratin - A way of covering a dish with cheese and breadcrumbs to obtain a brown crust in the oven. Au jus - Served with natural juice.

112. Recipes HEALTHYELKMEAT.COM recipe_box.gif cooking with elk meat is as easy as cooking with any other gourmet Also, visit our section on elk meat cooking tips for information about http://www.healthyelkmeat.com/Recipes.html

Elk meat is much healthier than beef, chicken, turkey, and even fish! T Elk Meat Recipes Cooking with elk meat is as easy as cooking with any other gourmet or exotic meat. Recipes are as varied as the cooks who are preparing them. From simple dishes to gourmet meals, you'll love the rich taste of elk. Try the Elk Roast Recipe for a traditional meal or spice up your dinner with Sour Cream Elk Enchiladas . Also, visit our section on elk meat cooking tips for information about preparation and cooking suggestions. Premium Midwestern Elk products can be a low fat substitute for red meats in almost any recipe. Try some today! Here are some of our favorite elk meat recipes: Barbeque Elk Burger Cheesy Elk Lasagna Elk Burgundy El ... Wild Rice Elk Casserole Please email us and tell us what you think about our elk meat recipes. If you have other favorites, please share your ideas for elk recipes too.

113. The Other White Meat: Recipes, Cooking Pork, Producers, Ham The Other White Meat is an informational site about pork, recipes, and different pork cuts and provides pork information for the media, health professionals http://www.theotherwhitemeat.com/aspx/all_about_pork/PorkDetails.aspx?cid=8

114. Triple U Buffalo Ranch As with every meat, cooking directions vary with the cut. Be aware that the temperature of your meat prior to cooking and grill temperature will alter http://www.tripleuranch.com/htm/recipes_tips.htm

As with every meat, cooking directions vary with the cut. In general, steaks and ground buffalo are very lean, and will cook in about one-half the time it takes to cook a comparable cut of beef. Be aware that the temperature of your meat prior to cooking and grill temperature will alter the cooking times. Grilling: Steaks recommended for grilling and barbecuing include Rib Eyes, T-bones, fillets, New York Strips, and top sirloin. Buffalo, in simple grilled preparations, should be seared, turned quickly, then cooked further at a reduced temperature, and can be served rare to medium temperatures (180 to 200 degrees F). Using a fork to turn steaks tends to puncture the meat, so use tongs for turning and keep those wonderful juices in the steak. Grill buffalo over a low charcoal heat, not in the flames. When preferred, broil buffalo a few inches further away from the heat. Roasting: Turn the meat a little sooner than you would with beef, and use a sauce, marinade or baste to keep it moist. When roasting buffalo meat or substituting it in a beef recipe, set your oven to 275 degrees or 50 degrees less than the beef recipe called for. Your roasting time should be about the same. In addition: Use the same "

115. You Call This Cooking? - The Boston Globe - Boston.com - Food - A&E Other products are aimed at people who don t mind cooking their own meat but are at a loss for a recipe and all the little ingredients that go into it. http://www.boston.com/ae/food/articles/2005/06/08/you_call_this_cooking/

Movies Restaurants Food Calendar ... Food You call this cooking? For the time-pressed and hungry, pre-prepared ingredients mean dinner's in the bag June 8, 2005 This is Lindsay Bryant's recipe for teriyaki stir-fry: Heat pan. Open package. Transfer vegetables to pan. Pour in sauce. Saute until tender. Gone are the days when Bryant, 28, would have poked through supermarket produce, found what looked freshest, and carried it all back to her Back Bay apartment to start washing and cutting. That was before she discovered that Trader Joe's had done it for her, with a container of pre-washed, pre-cut vegetables dubbed Asian Stir-Fry Mix. Add bottled teriyaki sauce and you practically have a meal. Bryant, a Montessori teacher, arrives home late and cooks for one, since her husband eats dinner at work. ''I'm at school all day, then to an exercise class until 7:30, and then I don't get home till 8, and I'm exhausted, and I want to be in bed by 10," she said. ''I don't have an hour to cut up stuff." With almost one-third of US shoppers eating at least one dinner a week at home that they did not prepare, shortcut products are occupying a constantly expanding section of market shelves. And it's not just in the produce aisles, where bagged salad mixes, already rinsed and torn, now dwarf the space devoted to whole heads of lettuce and greens. Meat departments include ever-larger selections of marinated, pounded, rolled, and cubed cuts; delis that once concentrated on cold cuts and cheeses have become ready-to-eat emporiums; and all kinds of new items promise to help home cooks jump-start their cooking or avoid it altogether. For many busy consumers, cooking from scratch has gone the way of vinyl records.

116. Kyoko's Kitchen - Sliced And Diced Meat In Japanese Cooking Sliced and diced meat in Japanese cooking. Japanese cooking tends to use thinly sliced meat which we can find in packs in supermarkets in Japan. http://www.kyokoskitchen.com/essays/meat-in-japanese-cooking.php?lang=en

117. Food For Thought: Carcinogens In The Diet, Science News Online, Feb. 19, 2005 Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference. International Journal of Cancer 71(March 28)1419. http://www.sciencenews.org/articles/20050219/food.asp

Science News Books. Subscribe to Science News ... Science News for Kids Math Trek Super Bowl Crashes Food for Thought Carcinogens in the Diet Science Safari Multiple Sclerosis TimeLine 70 Years Ago in Science News Science News e-LETTER. ... Week of Feb. 19, 2005; Vol. 167, No. 8 Carcinogens in the Diet Janet Raloff It's official. The federal government now has added agents commonly found in overcooked meat to the list of potential cancer causers. On Jan. 31, the National Toxicology Program (NTP), part of the National Institutes of Health, published its latest update of materials known to cause cancer in people and others that are "reasonably anticipated" to do so. Among the 246 agents on the lists are the heterocyclic amines that develop in meats when they're cooked too long at high temperature. Depending on how it's grilled, meat can develop potent carcinogens. Artville These aren't the first listed items to be encountered primarily in the food people eat. Consider acrylamide. In 1991, NTP originally listed this common industrial chemical that's used in the making of products from paper to permanent press fabrics. Yet acrylamide only became famous 3 years ago, when food chemists found that it can also form during the high-temperature cooking of foods, especially potatoes (see Most of the NTP lists are made up of industrial pollutants that contaminate air, water, and soil. Still, the primary route into people for some of these chemicals is through food. Included in this category of pollutants are the 1981 list entrants and now-banned compounds dioxin (2,3,7,8-tetrachlorodibenzo-

118. Meat Tips Turn meat half way through cooking time (for bacon, turn occasionally.) If meat browns too quickly, reduce heat slightly. http://www.chefrick.com/html/meat.html

Find It Fast Here Select a link Home What's New! Town Square -Bookstore Emeril Lagasse Cookbooks Heritage Cookbooks Low Country Books Mountain Cookbooks N.C. Cookbooks Soul Food Books Southern Cookbooks Healthy Southern Cooking -Cooking Links Best of What's Cooking Recipes -Appetizers -Soups -Breakfast -Main Dishes -Side Dishes -Sweets -Breads -Drinks Tips Wines The Low Country -Cajun Recipes Editors Current Food News On-line Chat Chef Rick's Message Board Guest Book Cooking and Kitchen Tips Food Trivia and Fun Stuff Heritage Recipes Content Purchasers -Sample Columns -Editors Broiling Score the edges of steaks, chops, and ham slices so they won't cup or cook in a broiler basket to keep them flat. Trim off the outer edge of fat from steaks, chops, and ham slices so drippings won't blaze up and become a problem. When coals are completely hot, tap off the gray ash with fire tongs. Heat the grill top heat and grease it. When small bubbles appear on the top surface of meat, it is ready to turn. Heat forces the juices to the uncooked surface. Flip steaks with tongs and turner, once during cooking time. Piercing with a fork wastes precious juices as does "smashing" the meat down.

119. Goat Meat Cut meat into desired sizes (small cubes if cooking in oven, larger pieces if grilling on Continue cooking 1 or 2 more hours until meat is tender. http://www.ansci.cornell.edu/extension/meatgoat1.html

EMPIRE STATE MEAT GOAT PRODUCERS ASSOCIATION Goat Meat General information Meat Cut Specifications Directory of slaughter goats for sale USDA inspected meat for sale ... Recipes General information Web articles on goat meat consumption - Dr. Addrizzo's article on health benefits of goat meat Article on consumer demand for goat meat Lamb and goat meat market research in Brooklyn, NYC [general info] ... [recipes] Goat Meat Specifications There are numerous ways to process goats. Some ethnic groups prefer the whole carcass to be cut into two inch chunks of meat and bone for currying and stewing while others prefer to have the carcass cut into specific roasts, chops, etc. More information on these conventional cuts is available on the web at Chevon Meat Cuts . If you are selling goat meat through a federal prison contract, it is important to be familiar with the institutional meat purchase specifications for fresh goat . These specifications are available in PDF format on the web ( click here ). As well as providing specifications on allowable trim etc. for specific cuts, this document also provides brief style and cutting instructions, and charts of the main muscle systems and bones in the goat. Many Muslims consume only meat that has been slaughtered following Halal criteria. For more information on Halal meat, you can access the following Cornell Univ.papers ( please note that some of these have been written by students Halal Meat Trade in the USA Interpretation of Halal and Haran Foods Requirements for Kosher Meats [general info] ... Directory of farms with slaughter goats for sale in the NE US ESMGPA members with USDA meat for sale

120. COOKING IN COMMON / KEBABS / Sizzling Skewers / Biting Into The Worldwide Appeal cooking IN COMMON BR KEBABS BR Sizzling skewers BR Biting into the worldwide meat, but one theme connects them all ease in cooking and eating. http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/07/27/FDGQDDRCHM1.DTL

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