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- A Good Ribbing - Rib meat is one of the most delectable cuts, irrespective of the quadruped in question. As usual, there's a myriad of terms and confusion over what's what and how to cook it. Since virtually all the rib meat we consume hails from cows, pigs and lambs, we will confine ourselves to those animals. But before getting into specifics, let's discuss rib meat in general.
(Added: 9-Jan-2008 Hits: 42 Rating: 0 Votes: 0)
- Chuck Wagon - Chuck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because these muscles are regularly used. However, chuck is also very flavorful.
(Added: 9-Nov-2005 Hits: 456 Rating: 0 Votes: 0)
- Crabs Are Delectable Summer Fare - Although crabs are available year round in coastal areas, their consumption is most associated with the summer...
(Added: 11-Aug-2004 Hits: 745 Rating: 0 Votes: 0)
- Mussels - Mussels are a bivalve mollusk found in fresh and salt water throughout the earth. Freshwater mussels are considered unpalatable. Mussels attach to rocks or other underwater structures by means of their byssus, or "beard", a proteinaceous bundle of fibers.
(Added: 23-Jan-2008 Hits: 27 Rating: 0 Votes: 0)
- Pork - Part I - It is universally agreed that the pig is one of the most bountiful animals on the planet; hence the saying that everything but its squeal is useful. While various parts of the animal are employed for a wide range of purposes, its meat, known as pork, is the focus of our concern. Pork is an extremely versatile meat and takes well to multiple cooking and flavoring techniques.
(Added: 1-May-2008 Hits: 0 Rating: 0 Votes: 0)
- Red Meat, White Lies - For those that define "meat" as only red meat, color is only the surface discriminator. The underlying differentiator is usually fat content and cardiovascular health.
(Added: 20-Jul-2005 Hits: 553 Rating: 0 Votes: 0)
- This Little Piggy - Part II - In the previous edition of "Food for Thought" we addressed the unwarranted fears regarding pork and trichinosis and dispelled the myth that pork should be cooked well done. We then discussed the aberration of breeding today's pigs to be leaner and how to brine pork to restore some of the lost succulence. Let us proceed in this final segment to illuminating the various cuts of pork and how they should be cooked.
(Added: 7-May-2008 Hits: 0 Rating: 0 Votes: 0)
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