Techniques in Meat Tenderizing Flashcards
2 types of heat tenderizer:
Dry heat
Wet heat
Methods of Cooking Meat: (14)
Dry-heat cooking
Browning
Sauteing & Pan-frying
Roasting & Baking
Broiling & Grilling
Deep-frying
Moist-heat Cooking
Blanching
Boiling
Braising
Poaching
Simmering
Steaming
Stewing
Where heat is transferred to food via air, fat, metal or radiation. Involves high temperatures, about 300F or hotter
Dry-heat Cooking
Produces aroma flavors that cannot be achieved through moist-heat cooking techniques
Browning
Means jump in French
Saute
The pan must be very hot before adding the meat to achieve the desired browning
Sauteing & Pan-Frying
Uses a little more fat and somewhat lower temperature than sauteing
Pan-frying
Method of cooking food by enveloping it in hot, dry air, commonly inside an oven.
Roasting & Baking
It is recommended to marinate meats that will be broiled or grilled
Broiling & Grilling
Involves heating the food from below
Grilling
Requires heating the food from above
Broiling
Requires keeping the oil at temperatures between 325F and 400F
Deep-frying
Cooking method that uses liquid or steam
Moist-heat Cooking
Involves soaking meat in boiling water for a short time, then soaking it immediately in ice water
Blanching
Cooking food in boiling water or other water-based liquids
Boiling
Boiling large cuts of meat in small quantity of liquid in a covered dish
Braising
Partly or fully submerging food into water or other liquid that has reached 160-180F
Poaching
More temperate cooking technique than boiling and is often used for long and slow cooking procedures
Simmering
The most tender and moist-heat cooking technique, as this prevents the food from seeping in hot water
Steaming
Similar to simmering as the liquid is heated until it forms mild, yet quickly moving bubbles
Stewing
How long should you marinate lean meats?
30 min to 4 hours
How long should you marinate toucher cuts?
4 to 12 hours
7 marinades:
Pineapple marinade
Pork chop marinade
Jamaican Jerk marinade
Pork Rib marinade
Teriyaki marinade
Pork Chop and Tenderloin marinade
Mustard-Vinegar marinade
This sweet, fruity marinade works great on any cut of pork or chicken
Pineapple marinade
This marinade is a great Asian style marinade that works well on all cuts of pork
Pork Chop Marinade
This marinade is spicy, hot, and at the same time sweet
Jamaican Jerk Marinade
This marinade uses a delicious pork rub combined with corn syrup and vinegar
Pork Rib Marinade
is both sweet and slightly spicy, perfect for marinating chicken, pork, shrimp, or fish
Teriyaki Marinade
This marinade will make any pork chops or steak extra juicy as well as infusing it with great savory flavor
Pork Chop and Tenderloin Marinade
This marinade is simple and easy to prepare.
Mustard-Vinegar Marinade
