This chapter’s objectives are to: Discuss the history of meat preparation and consumption around the globe; discuss familiar techniques of meat cookery and cooking methods; define and describe the techniques involved in meat cookery including grilling, sautéing, barbeque, braising, stewing, poaching, and moist-heat cooking;. | Street Foods Chapter 2: Meat and Poultry Learning Objectives Discuss the history of meat preparation and consumption around the globe. Discuss familiar techniques of meat cookery and cooking methods. Define and describe the techniques involved in meat cookery including grilling, sautéing, barbeque, braising, stewing, poaching, and moist-heat cooking. Explain which cuts of meat are suitable for different cooking methods. Discuss the logistics of meat cookery in street food settings. History of Meat Preparation and Consumption A successful hunt in pre-agricultural societies resulted in great feasts. Preservation of meat was relatively uncommon during that period, since the almost immediate consumption of the whole animal by the group made it unnecessary. Over time, domestic societies developed a desire for a steady protein supply. This inspired preserving meats by salting, drying, curing, and smoking. Meat Cookery and Cooking Methods The method relies on an intense heat fueled by gas, . | Street Foods Chapter 2: Meat and Poultry Learning Objectives Discuss the history of meat preparation and consumption around the globe. Discuss familiar techniques of meat cookery and cooking methods. Define and describe the techniques involved in meat cookery including grilling, sautéing, barbeque, braising, stewing, poaching, and moist-heat cooking. Explain which cuts of meat are suitable for different cooking methods. Discuss the logistics of meat cookery in street food settings. History of Meat Preparation and Consumption A successful hunt in pre-agricultural societies resulted in great feasts. Preservation of meat was relatively uncommon during that period, since the almost immediate consumption of the whole animal by the group made it unnecessary. Over time, domestic societies developed a desire for a steady protein supply. This inspired preserving meats by salting, drying, curing, and smoking. Meat Cookery and Cooking Methods The method relies on an intense heat fueled by gas, wood, charcoal, and in rare occasions, electricity. The characteristic exterior browning and rich flavor is a result of the Maillard reaction, which proper seasoning will enhance. Marinating is a popular way to add interesting flavors and enhance the appearance of grilled food. Acids actually have the opposite effect on tenderizing. Good candidates for the grill are portion-sized legs and breasts from young poultry, as well as steaks from the loin, tenderloin, and certain parts of the shoulder. Grilling Meat Cookery and Cooking Methods Types of fried foods can be found in almost any cuisine. Fried foods cook partially or completely submerged in hot oil. Pan-fried items, on the other hand, are cooked in significantly less fat. Naturally tender cuts of meat, seafood, and certain vegetables are well-suited for frying. For most dishes, the oil is kept between 350ºF/175ºC and 375ºF/190ºC to achieve the ideal texture and color. Types of frying oil are important; advertise specialty frying .
