Offal, Meat And Game Flashcards
What are the game seasons?
Generally September/ October to end of Jan for pheasant, partridge, woodcock
August to December for Grouse
All year- pigeon and quail
Why do we hang game meat?
Flavour and tenderise
4 classic accompaniment for game
Bread sauce, game chips, fried crumb, fruit jelly
What does salmis mean?
When part cooked game meat that is re-heated in the sauce and completes the cooking. Very helpful with game due to its lean nature.
What blood is used to thicken judged hare?
Hare’s blood
Ideal hanging conditions for game
Cool, well ventilated and dry
What is barding?
Laying butter and bacon rashers over a bird for roasting
Why is 12rg august an important day in the gaming calendar?
Season for grouse starts
How do you decide how long to hang game? (4)
- age of animal
- feathered required less
- personal preference for how gamey you want the flavour
- weather- the warmer it is the less time hanging
How do you identify young from old birds?
Flexible, pliable feet, great bone and beak hen young. (Roasting)
Harder bones, scalier feet- best for braising.
How is feathered game hung?
By the neck
Guts in
How is furred game hung?
Guts out
By the feet
What is larding?
When fat is threaded through a lean piece of meat to add moisture and flavour
Name some red offal
Heart lungs kidney
Name some white offal
Brain, feet, bone marrow, stomach
What to look for when buying offal
No discolouration
No malodour
No damage
Deep red colour (not brown or grey)
How should offal be stored?
In the coolest part of the fridge well covered
Used within 24-48 hours of purchase
What is offal
Internal parts of the animal which. Are used as food but not skeletal muscle
What would make a chicken liver pate grainy and grey?
Ocver cooked livers
Prepping kidneys/ livers key points
Remove tubules, sinew/ membrane.
Why are kidneys seized?
Browning the kidneys and then placing over a sieve to remove any bitter juices before cooking through
How many minutes do you roast a joint of meat for per pound?
Chicken, veal, lamb 20 minutes
Pork 25 minutes
Beef 10-15 rare, 15-20 medium, 20-25 well
Why do we brown meat?
Colour and flavour
Ox and pig kidneys are lobulated true or false
True
Why does meat on the bone take less time to cook?
Because bones are conductors of heat so will transfer heat into centre of a joint
What is the difference between a pate and a terrine?
Pate is mixed all together, a terrine is layered
What is a parfait?
A flavoured mouse and whipped cream (can be sweet or savoury)
What happens if foil gras is cooked for too long? How can you tell if a foil gras parfait is cooked
- It will melt
- It will have a parfait wobb;e/ geneorus wobble
What to look for when buying chicken livers?
Deep red, no odour, natural shine and moisture, intact
Name the 9 parts of lamb starting with head end.
What makes up a whole leg of lamb?
Scrag end, middle neck, shoulder, best end of neck, flank (top of body), loin (belly), chump, fillet, knuckle
Fillet and knuckle
What is the optimal temperature when cooking red meat in a sous vide?
60-65 c
What is optimal temperature for fish cookery in a sous vide?
50c
What is the optimatel temperature for egg cooking in a sous vide?
63-64
What temperature to cook vegetables in a sous vide?
85c
3 benefits to sous vide cooking? 3 downsides?
Concsutency of cooking and texture
Safety
Maintain nutritional content
De skill chefs
Plastic over use
Not everyone likes the texture
3 health and safety consideration when cooking sous vide
- Food should be cold/ room temperature when sealing
- Water bath preheated before use
Use a reputable source for cooking time and also check internal temp of food before serving
How do you prep veal sweetbreads?
Soak them overnight in water to drain any blood and toxins, poach them in cold water for 2 mins, then refresh in cold water remove membrane and sinew. Weight overnight to firm them before pan frying.
Rules of browning
Pat meat dry, enough heat to sizzle, self release, trim excess fat, deglaze ( and taste), don’t over crowd
What is a beurre Marie?
Butter and flour equal parts to thicken a pan sauce
