On Food and Cooking

braised or stewed meat has been heated very gently and gradually is a distinct red color throughout the meat, ...

Brown the meat very quickly in a hot pan so that the inside of the meat warms only slightly. This kil ...

Water Vapor: Steaming Steaming is by far the fastest method for pouring heat into food, thanks to the large a ...

before their outer portions become badly overcooked and dried out. Meats are often wrapped — in an edible ...

gently. Water at a 180ºF/80ºC simmer in a covered pot will keep the pot atmosphere around 180º ...

the pressure to about double the normal air pressure at sea level. This increased pressure increases th ...

Microwave Cooking Microwave cooking is neither dry nor a moist technique, but electromagnetic (p. 786). High- frequenc ...

More reliable results can be obtained in the microwave oven when the meat is immersed in some liquid, ...

becomes firmer and more resistant to deformation, and its water-holding capacity increases. Cooling therefore make ...

Leftovers Warmed-Over Flavor At the same time that cooking develops the characteristic flavors of meat, it also ...

Season the food with herbs and spices that contain antioxidant compounds (chapter 8). Use low-permeability pla ...

safest when refrigerated or frozen within two hours of the end of cooking, and reheated quickly to ...

coordinate the body’s activities. Composition of Organ Meats Organ meats are generally similar to skeletal ...

Meat Protein, % Standard cuts 24–36 Heart 24–30 Tongue 21–26 Gizzard 25–30 Tripe, beef (stomach) 15 Liver 21–31 Sweetbr ...

Liver 5–9 Sweetbreads 3–23 Kidney 3–6 Brain 10–16 Meat Cholesterol, milligrams Standard cuts 70–160 Heart 180–250 Tongue 11 ...

Heart 4–9 Tongue 2–5 Gizzard 4–6 Tripe, beef (stomach) 2 Liver 3–18 Sweetbreads 1–2 Kidney 3–12 Brain 2–3 Meat Folate, mi ...

Brain 4–6 The word meat is used most commonly to mean the limb-moving skeletal muscles of ani ...

and largely sterile skeletal muscles, many organ meats carry extraneous matter. Before cooking, they’re often ...

accordingly there is very little connective tissue between the minute hexagonal columns of cells. It’s a delic ...

fed geese and ducks. It has been made and appreciated since Roman times and probably long before; the force-f ...