Slow Cooked Meat Flashcards
1
Q
Why do we brown meat?
A
For colour and for flavour which will enhance the finished dish.
2
Q
Write 6 rules for browning meat
A
- Wide uncovered pan
- Small amount of oil
- Even size pieces of meat and not too small
- Season as goes into pan
- Sizzle as the meat goes in
- Dry meat
- Brown in batches and allow the meat to self release.
- Deglaze between batches, having removed the oil first.
- Always taste the deglazage before using
3
Q
Where and at what temperature should meat be slowed cook at?
A
150 either in oven or hob
4
Q
How do you test the slow cooked meat to see if it is sufficiently cooked.
A
The meat should be tender and pull apart easily with a fork
5
Q
What has happened if the meat is dry and tough?
A
It has overcooked and become tough again
6
Q
Suitable cuts of meat for slow cooking for Beef?
A
Neck, Chuck, Middlerib, Silverside, Brisket, Shin
7
Q
Suitable cuts of meat for slow cooking for Lamb?
A
Scrag and middle neck, shoulder, leg, knuckle
8
Q
Suitable cuts of meat for slow cooking for Pork?
A
Trotter, Leg, Belly, Hand and Spring
