Auf Lager:
1
Buch (Hardcover): Ratgeber
Meat Illustrated
A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
Produkt bewerten
Verlag:
Penguin Random House Unsere-Artikel-Nr.: KP52Z7Y
EAN: 9781948703321
Auf Lager:
1
Zustellung: Morgen
Versand: Kostenlos
-11.7 %
CHF 51.50
CHF 45.50
Beschreibung
Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with 391 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
Spezifikationen
Sprache
- Englisch
Autor
- America's Test Kitchen
Thema
- Kochen: Allgemein
Erscheinungsjahr
- 2020
Format
- Buch (Hardcover)
Anzahl Seiten
- 432