Unit 2 MEAT COOKERY

 

 Composite Structure of Meat:

1. Muscle Tissue:

– Primary Component: Meat is primarily composed of muscle tissue. This tissue is made up of muscle fibers, connective tissues, and fat.

– Muscle Fibers: Long, cylindrical cells that contract to generate movement.

– Connective Tissues: Includes collagen, which provides structure and support to muscles.

2. Connective Tissues:

– Collagen: It’s a key connective tissue that surrounds and supports muscle fibers. Collagen contributes to the tenderness and structure of meat.

– Elastin: Another connective tissue that provides elasticity to muscles.

3. Fat Content:

– Intramuscular Fat (Marbling): Fat distributed within the muscle fibers. Marbling enhances flavor, juiciness, and tenderness.

– Subcutaneous Fat: Fat located under the skin. It affects the overall flavor and moisture content.

4. Water Content:

– Moisture: The amount of water in meat affects its texture and juiciness. Moisture loss can occur during cooking.

 Basic Quality Factors of Meat:

1. Color:

– Freshness Indicator: Bright red color in beef indicates freshness. Pork is usually pink, while lamb can vary from light to dark red.

– Color Changes:Meat undergoes color changes during storage and exposure to oxygen.

2. Texture and Tenderness:

– Tenderness:  Refers to the ease with which meat can be chewed. Influenced by factors like age, cut, and cooking method.

– Texture: Describes the feel of the meat in the mouth.

3. Flavor:

 

4. Odor:

 

5. Juiciness:

 

6. Nutritional Composition:

– Protein Content: Essential for muscle growth and repair.

– Fat Content:Provides energy and contributes to flavor and texture.

7. Shelf Life:

– Storage Conditions:Proper refrigeration is crucial to maintaining meat quality.

Fig.-Cuts of Mutton,Pork and Beef

  Cuts of beef and use.

1. Chuck:

– Cuts: Chuck roast, chuck steak, flat iron steak.

2. Rib:

– Cuts: Ribeye steak, rib roast, back ribs.

3. Short Loin:

– Cuts: T-bone steak, porterhouse steak, strip steak.

4. Sirloin:

– Cuts: Top sirloin, sirloin steak, tri-tip.

5. Round:

– Cuts:Top round, bottom round, eye of round.

6. Brisket:

-Cuts: Brisket (often used for smoking and barbecuing).

7. Plate:

– Cuts: Short ribs, skirt steak.

8. Flank:

– Cuts: Flank steak.

Cuts of pork and uses

1. Shoulder (or Pork Butt):

– Located on the upper part of the front leg.

– Commonly used for pulled pork and stews.

2. Picnic Shoulder:

– Lower part of the front leg.

– Often used for roasts and is slightly less tender than the pork butt.

3. Loin:

– Runs along the back of the pig.

– Contains tender cuts like pork chops and tenderloin.

4. Pork Chops:

– Cut from the loin and can be bone-in or boneless.

– Various types include rib chops, loin chops, and sirloin chops.

5. Tenderloin:

– The leanest and most tender part of the pig.

– Often used for dishes requiring quick cooking.

6. Spareribs:

– Cut from the belly, below the ribcage.

– Contain more fat and connective tissue than back ribs.

7. Back Ribs:

– Located on the back of the pig.

– Typically meatier and leaner than spareribs.

8. Belly (Pork Belly):

– Used for bacon and pancetta.

– Can also be roasted or braised.

9. Ham:

– Hind leg of the pig.

– Can be fresh, cured, or smoked.

10. Hock:

– The joint where the foot was attached.

– Often used in soups and stews.

Cuts of poultry

1.Whole Chicken:

Includes the entire bird, typically sold with or without giblets.

2.Chicken Breast:

Boneless, skinless breast is a popular lean cut.

Bone-in, skin-on breast is also common for those who prefer more flavor.

3.Chicken Thigh:

Includes both boneless, skinless thighs and bone-in, skin-on thighs.

Thigh meat is darker and often juicier than breast meat.

4.Chicken Leg:

Comprises the thigh and drumstick, either attached or separated.

5.Chicken Drumstick:

The lower part of the leg, often sold separately or as part of the leg.

6.Chicken Wing:

Divided into three sections: drumette, wingette (or flat), and tip.

Popular for appetizers and snacks.

7.Chicken Tenders:

Boneless, tender strips of meat taken from the breast.

 

8.Chicken Giblets:

Often sold separately, includes the heart, liver, gizzard, and neck.

9.Ground Chicken:

Minced chicken meat, often used in burgers, meatballs, or as a substitute for ground beef.

VARIETY MEATS/OFFALS

Variety meats, also known as offal, refer to the internal organs and other parts of an animal that are not part of the skeletal muscle. Here are some variety meats from beef, pork, and chicken, along with their common uses in dishes:

Beef Offal:

  1. Liver:

– Uses: Often used in dishes like liver and onions, liver pâté, and liverwurst. It is rich in nutrients like iron.

  1. Heart:

– Uses: Can be grilled, braised, or used in stews.

  1. Kidneys:

– Uses: Commonly used in traditional dishes like steak and kidney pie or kidney stew.

  1. Tongue:

– Uses: Often slow-cooked or braised and sliced for sandwiches.

 Pork Offal:

  1. Liver:

– Uses: Similar to beef liver, used in dishes like liver and onions, liver pâté, or as a main ingredient in some sausages.

  1. Heart:

– Uses: Can be grilled, roasted, or used in stews.

  1. Kidneys:

– Uses: Used in various cuisines for dishes such as pork kidney pie or stir-fries.

  1. Tripe:

– Uses: The lining of the stomach, often used in soups, stews, or as an ingredient in some traditional dishes.

 Chicken Offal:

  1. Liver:

– Uses: Commonly used in dishes like chicken liver pâté, fried chicken livers, or incorporated into stuffing.

  1. Heart:

– Uses: Often used in kebabs, grilled dishes, or added to stews. It has a mild, tender flavor.

  1. Gizzard:

– Uses: Frequently used in stews, curries, or marinated and grilled. It has a chewy texture.

  1. Neck:

– Uses: Used to make flavorful stocks and broths. It adds richness and depth to soups.

RICE, CEREALS AND PULSES

RICE:

Introduction:

Rice is a staple food for a significant portion of the world’s population, particularly in Asia. It is a cereal grain and a primary source of carbohydrates. There are numerous varieties of rice, each with its own texture, flavor, and preferred culinary uses. Rice is a versatile ingredient that can be the main dish, a side dish, or used in various culinary preparations

PULSES:

Introduction:

Pulses are a category of crops harvested for their dry seeds, commonly known as legumes. These include a variety of beans, lentils, chickpeas, and peas. Pulses are rich in protein, fiber, and essential nutrients, making them a valuable part of a balanced diet. They are a significant source of plant-based protein and are widely used in vegetarian and vegan diets.

CEREALS:

Introduction:

Cereals are grasses cultivated for their edible grains or seeds. They are a major source of carbohydrates and provide essential nutrients like fiber, vitamins, and minerals. Common cereals include wheat, barley, oats, maize (corn), and rice. Cereals are foundational to the human diet and serve as the basis for a wide range of food products.

CLASSIFYING AND IDENTIFICATION OF RICE:

  1. Grain Length:

– Long-Grain Rice:

– Medium-Grain Rice:

– Short-Grain Rice: Examples include sushi rice and glutinous rice.

  1. Aroma:

– Basmati Rice: Known for its distinctive aroma, Basmati rice is long-grain rice with a nutty fragrance.

– Jasmine Rice: A fragrant rice with a subtle floral aroma, commonly used in Southeast Asian cuisine.

  1. Color:

– White Rice: The outer husk, bran, and germ are removed from white rice, leaving a polished, white grain.

– Brown Rice: Brown rice retains the bran layer and germ, making it more nutritious and giving it a chewier texture and nutty flavor.

  1. Texture:

– Sticky or Glutinous Rice: This type of rice is high in starch and becomes sticky when cooked. It’s commonly used in Asian cuisine, especially for sushi and desserts.

– Parboiled Rice: Rice that has been partially boiled in the husk, which helps retain more nutrients. It has a firmer texture than regular white rice.

  1. Culinary Use:

– Arborio Rice: Used in Italian dishes like risotto due to its high starch content, which creates a creamy texture.

– Wild Rice: Not a true rice but often used similarly. It has a distinct appearance and is often mixed with other rices for a unique texture and flavor.

  1. Cultivation:

– Organic Rice: Grown without synthetic pesticides or fertilizers.

– Conventional Rice: Grown using conventional farming methods, which may include synthetic pesticides and fertilizers.

These classifications can help you choose the right type of rice for different culinary applications based on your preferences and the requirements of specific recipes.

 CLASSIFY CEREALS

Cereals can be classified based on various criteria, including their ingredients, nutritional content, and processing methods.:

  1. INGREDIENTS:

– Whole Grain Cereals: These cereals contain the entire grain kernel, including the bran, germ, and endosperm. Examples include whole wheat, oats, and brown rice.

– Refined Cereals: These cereals have had the germ and bran removed, leaving mostly the starchy endosperm. Examples include white rice and refined wheat products.

  1. NUTRITIONAL CONTENT:

– High-Fiber Cereals: These cereals contain a significant amount of dietary fiber, which is beneficial for digestive health. Bran cereals and whole grain cereals are often high in fiber.

– Fortified Cereals: Some cereals are fortified with additional vitamins and minerals to enhance their nutritional value. Common fortifications include added vitamins, iron, and calcium.

  1. PROCESSING METHODS:

– Hot Cereals: These cereals are typically cooked or heated before consumption and include oatmeal, cream of wheat, and grits.

– Cold Cereals: These are ready-to-eat cereals that are usually consumed with milk. They can be further classified into various types, such as flakes, puffs, granola, and extruded cereals.

  •  SPECIALTY CEREALS:

– Gluten-Free Cereals: Designed for individuals with gluten sensitivity or celiac disease, these cereals are made from gluten-free grains like rice, corn, or quinoa.

– Organic Cereals: Produced without synthetic pesticides or fertilizers, organic cereals adhere to organic farming standards.

  1. SWEETNESS LEVEL:

– Sweetened Cereals: These cereals contain added sugars for a sweeter taste. Examples include many children’s cereals and some flavored granolas.

– Unsweetened Cereals: These cereals have little to no added sugars, making them a healthier option for those looking to reduce sugar intake.

  1. CULTURAL VARIETIES:

– Traditional Cereals: Reflecting regional or cultural preferences, these cereals can vary widely. Examples include rice porridge in Asia or maize-based cereals in Latin America.

  1. FUNCTIONAL CEREALS:

– High-Protein Cereals: Formulated to be rich in protein, these cereals are designed to meet the nutritional needs of individuals seeking additional protein in their diet.

CLASSIFICATION OF PULSES

Pulses are a type of leguminous crops that belong to the family Fabaceae. Leguminous crops are characterized by their ability to fix nitrogen in the soil through a symbiotic relationship with nitrogen-fixing bacteria. Pulses, specifically, are the edible seeds of certain leguminous crops. Here are some common examples of pulses classified based on the leguminous crops they come from:

  1. Chickpeas (Cicer arietinum): Chickpeas are one of the oldest cultivated crops and are widely used in various cuisines. There are two main types: the larger-seeded kabuli and the smaller-seeded desi.
  2. Lentils (Lens culinaris): Lentils are lens-shaped seeds and come in various colors, including brown, green, and red. They are a good source of protein, fiber, and essential nutrients.
  3. Peas (Pisum sativum): Peas are commonly consumed as a vegetable, but they also fall under the category of pulses. There are various types of peas, including garden peas, snow peas, and snap peas.
  4. Beans (Phaseolus spp.): This category includes various types of beans such as kidney beans, black beans, pinto beans, navy beans, and others. They are rich in protein and are a staple in many diets around the world.
  5. Lupins (Lupinus spp.): Lupins are grown for their seeds, which are high in protein and have various culinary uses. They are commonly used in Mediterranean and Latin American cuisines.
  6. Fava Beans (Vicia faba): Fava beans, also known as broad beans, are large, flat, and green. They are often used in Mediterranean and Middle Eastern cuisines.
  7. Mung Beans (Vigna radiata): Mung beans are small, green beans commonly used in Asian cuisine. They are often sprouted and used in salads or stir-fries.
  8. Black-eyed Peas (Vigna unguiculata): Also known as cowpeas, black-eyed peas are a type of legume with a distinctive black spot on their pale background. They are commonly used in Southern U.S. cuisine.

GENERAL GUIDELINES FOR COOKING EACH OF THESE

COOKING RICE:

1.Rinse the Rice: Rinse rice under cold water to remove excess starch. This helps prevent the rice from becoming too sticky.

2.Soak (Optional): Some types of rice benefit from soaking for 30 minutes to an hour before cooking. This can reduce the cooking time.

3.Water Ratio: Use the right water-to-rice ratio. Typically, it’s 1 part rice to 2 parts water, but this can vary depending on the type of rice.

4.Bring to a Boil: Bring the water and rice to a boil in a pot with a tight-fitting lid.

5.Simmer: Once it boils, reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed.

6.Fluff with a Fork: After cooking, let it sit covered for a few minutes, then fluff the rice with a fork to separate the grains.

COOKING CEREALS (E.G., QUINOA, MILLET):

1.Rinse (Optional): Rinse cereals like quinoa to remove any bitter outer coating.

2.Water Ratio: Use the appropriate water-to-cereal ratio. It’s usually around 1 part cereal to 2 parts water.

3.Boil and Simmer: Bring the water and cereal to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed.

4.Rest: Allow it to rest, covered, for a few minutes after cooking.

COOKING PULSES (E.G., LENTILS, CHICKPEAS):

1.Soak (Optional): Some pulses benefit from soaking overnight, which can reduce cooking time.

2.Rinse: Rinse pulses under cold water.

3.Water Ratio: Use the right water-to-pulse ratio. It’s typically around 3 parts water to 1 part pulses for lentils.

4.Bring to a Boil: Bring the water and pulses to a boil.

5.Simmer: Reduce the heat to low, cover, and simmer until the pulses are tender. The cooking time varies for different pulses.

  1. Seasoning: Add salt and other seasonings toward the end of cooking.

TIPS FOR ALL:

  1. Use a Lid: Keep the pot covered to ensure proper absorption and even cooking.
  2. Doneness Check: Taste the grains or pulses to ensure they are cooked to your liking.
  3. Resting Time: Allow the cooked rice, cereals, or pulses to rest for a few minutes after turning off the heat. This helps in finishing the cooking process and makes them fluffier.
  4. Flavoring: Consider adding aromatics like garlic, onions, or herbs for added flavor.