Meat cooking Flashcards
What cuts are good for stewing?
Tougher cuts, generally on more “worked” parts of the animal such as legs, leaner with more connective tissue
Neck, chuck, topside/silverside, brisket, thick flank, shin, thin flank
What does connective tissue break down into?
Gelatine
Why do we brown meat?
Colour and flavour
What are the classic accompaniments for roast beef?
Yorkshire pudding, horseradish cream, thin gravy
What are the classic accompaniments for roast pork?
Apple sauce, stuffing, crackling, thick gravy
What are the classic accompaniments for roast chicken?
Bread sauce, chipolatas, bacon, thin gravy
What are the classic accompaniments for roast lamb?
Mint sauce, gravy made with redcurrant jelly, fruit jelly
How long to roast beef for?
Brown on hob or 20 mins at 220C.
Roast for 35 min/kg at 170 for rare, 45 min/kg for medium
How long to roast chicken for?
45 mins/kg at 200C
How long to roast pork for?
Brown in oven for 20 minutes at 220C.
Roast for 55 min/kg at 190C
How long to roast lamb for?
Brown in oven for 20 mins at 220C.
Roast for 45 min/kg at 190C
How long to roast veal for?
Brown in oven for 20 mins at 220C.
Roast for 45 min/kg at 180C
How to know chicken is cooked?
Juices run clear, fibres set. Skewer test piping hot.
What to look for in fresh meat?
Creamy fat, deep red colour, some marbling, not slimy, doesn’t smell
What cuts are best for quick cooking?
Tender, less worked cuts, little to no connective tissue
Rump, sirloin, forerib/wingrib, fillet
