Culinary Test 4
Terms
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- 2 Methods of Cooking Meat
- Extraction (draws juices out) Concentration (forms flavorful crust)
- Concentration Examples
- Sautéing Searing Poêlé Roasting Grilling
- Extraction Examples
- Poaching Boiling Braising
- Moulard
- Mullard Very large crossbreed between male Muscovy and female Pekin.
- Suprême
- Boneless breast of bird with the exception of Moulards
- Magret
- Boneless breast of Moulard
- Sauce Suprême
- Velouté + Cream (white sauce)
- Velouté
- Stock + Roux
- Faisander
- Carcass of meat hing for a week to improve tenderness
- Aiguillettes
- Strips of meat cut from the breast of a fowl, sliced lengthwise
- Trussing Purpose
- 1. Keeps plump shape 2. Easier to manipulate 3. Improves appearance 4. Holds in stuffing
- Rice Pilaf
- Butter + Onion Ciceler + Thyme + Bay Leaf + Rice + Stock (Rice:Water = 1:1.5)
- Poaching
- Extraction Method: Put meat in cold water bring to a simmer and cook at 180Ëš
- Requirements for Grilling
- Grill that is: Clean Well Oiled Hot
- Egrainer
- Drop whole butter into rice and use forks (meat forks) to fluff up the grains.
- Trichinosis
- Parasitic disease cause by roundworm, contracted by eating raw or inadequately cooked meat (especially pork).
- Breading Purpose
- Seals in ⬢Moisture ⬢Texture ⬢Flavor
- Panner à l'Anglaise
- Flour Egg + Oil + Salt Bread Crumbs
- Sauce Choron
- Béarnaise + Tomato Fundue
- Beef Categories/Classification
- refers to tenderness of cut 1st: Roast, Grill, Sauté 2nd: Poach or Braise 3rd: Braise
- Yield Grades
- Classified by amount of exterior and interior fat around a piece of meat Least=1 Most =5
- Sauté
- Cook in oil starting over high flame to color, and then lower flame to cook through. Butter can be added over love flame
- Grand-Mère Garnish
- Pommes Rissolée Pearl Onions, Glacer à Brun Lardons Mushrooms
- Quadrillage
- crisscross grill marks at 30Ëš angle
- Red Meat Temperatures
- Bleu/Blue Black and Blue Pittsburgh Saignant/ Rare Meduim-rare à Point/ Medium Medium-well Bien Cuit/ Well-done
- Bleu
- Blue Meat barely cooked over warm heat just to gray the exterior and leave the interior raw
- Black and Blue
- Meat is charred on the outside over extremely high heat, but is still raw on the interior
- Pittsburgh
- meat has a char, but is still very rare
- Rare
- Meat is rare and the center is cool (ideally room temperature)
- Medium-rare
- Meat is still red, but the center is slightly warm
- Medium
- Meat cooked to a pink and warm center
- Medium-well
- The center of meat is losing its color, perhaps with a bit of pink
- Well-done
- Meat has no color
- Gastrique
- Caramel + Vinegar Cooked together Add just enough water to sugar in a pot to get a wet sand consistency. Use a wet pastry brush to wipe down sides of pot to prevent crystallization. When color starts to appear swirl sugar in pot to mix sugar for even coloring. Once caramelized, add vinegar and heat together to mix.
- Meat Water content
- 70%
- Fragmentation
- Break-up of protein strands in meat (accounts for increase in tenderness) Peak = 11 days (in ribs & loins) Loses up to 20% of weight in the evaporation of water Trimming away resulting crust can result in another 25% loss in weight
- Sautéing Breaded Meats
- ⬢Slice meat as evenly as possible ⬢flatten gently with mallet ⬢Never use thick cut of meat ⬢Panner à l'Anglaise ⬢Cook over moderate heat until just cooked through and exterior is golden brown
- Beurre Composée
- Compound Butters Beurre en pommade + raw or cooked flavoring ingredients formed into log or piped into decorative shape with star tip and chilled.
- Beurres composées
- Beurre en pommade + Lemon Juice + Parsley = Maître d'Hotel Horseradish = Raifort Shallots = Beurre d'echalote Garlic & Shallots = Beurre Escargots Anchovy = Beurre d'Anchois Tarragon Leaves = Beurre d'Estragon White Mustard = Beurre Moutard Shallots + W. Wine + Marrow + Parsley = Beurre Bercy Lemon Juice + Parsley + Duxelles = Beurre Hotelier Lemon Juice + Parsley + Shallots + Red Wine + Meat Glaze = Beurre Marchande de Vin Lobster Shells = Beurre d'Homard Various Crustacean Shells = Beurre Rouge Crayfish Shells = Beurre d'Ecrévisses
- Reinforced Stock
- Browned Bones + Mirepoix + Stock + Bouquet Garni
- Fondue de Tomates
- Tomatoes, Concassé & Mondé Oil Shallots/Onions Garlic Clove Bouquet Garni S&P Water (optional) Tomato Paste (optional) Sugar (optional) Parchment Paper lid with Cheminer
- Recipes Using Concentration Method
- Poulet Sauté Chasseur (Sautéed Chicken, Hunter Style) Canard Rôti à l'Orange (Roast Duck with Orange Sauce) Carré de Porc Poêlé... (Roast Pork with flemish-Style Braised red cabbage Poulet Rôti Grand-Mère (Roast Chicken, Grandmother Style)
- Recipes Using Extraction method
- Blanquette de Veau à l'Ancienne Poule au pot