ALL ABOUT FOOD
Home
Home
Recipes 1
All About Meat
Cooking Basics
Monday, January 20, 2014
BEEF PRIMAL CUTS AND LAMB PRIMAL CUTS
11:52 AM
No comments
This is Beef Primal Cuts
This is Lamb Primal Cuts
Email This
BlogThis!
Share to X
Share to Facebook
Newer Post
Older Post
Home
0 komentar :
Post a Comment
Subscribe to:
Post Comments ( Atom )
Popular
Tags
Blog Archives
Follow Us on Twitter~
Follow us on Facebook
WHAT IS A PROFESSIONAL COOK
WHAT IS A PROFESSIONAL COOK? The professional cook is a person who is trained and skilled in the culinary techniques of the kitchen and...
VENISON AND LARGE, FURRED GAME
Fallow deer (a farm-raised deer) produces a lean, tasty meat with less fat and cholesterol than beef. The loin and the rib are quite te...
POULTRY AND GAME BIRDS
As better rearing methods have been perfected chicken, once reserved for special occasions, and other poultry have become commonplace in re...
SELECTING MEAT SUPPLIERS
Meat vendors supply meat. It is advisable to have at least two or three supplier to mantain: a. Quality Packaging Name of the product ...
VACUUM PACKAGING
What is vacuum packaging - Hygienically prepared beef and lamb cuts are placed in special plastic bags and then the air is removed and t...
FISH BASIC PREPARATION,CUTS AND PORTION
Basic Preparations Scalin Removing the scales from whole fish. It's very difficult to scale fish once filleted. Some fish such...
CRUSTACEANS
Lobsters You can't beat the wow factor when serving a whole cooked lobster to the customer's table. Native Lobsters are from coast...
HOW TO COOK A STEAK
Before Cooking - Only buy Steaks of even thickness. Not 'Wedge Shaped' - Steak should be at least 20mm thick - Always d...
ALL ABOUT HERBS
Today we are witnessing a revival of interest in the use of herbs for cooking and in natural medicines. Herbs are especially full of natura...
CEPHALOPODS
Squid The best loved cephalopod; Squid has a firm texture, and strong flavour. Also known as Calamari,Squid range in size from 100g to 1k...
Powered by
Blogger
.
CULINARY IS MY EVERYTHING :)
Blog Archive
▼
2014
( 24 )
►
February
( 2 )
▼
January
( 22 )
ALL ABOUT HERBS
MARINATING
INTRODUCTION TO EQUIPMENT
COOKING BASICS
WHAT IS A PROFESSIONAL COOK
FISH BASIC PREPARATION,CUTS AND PORTION
MOLLUSCS
CEPHALOPODS
CRUSTACEANS
COOKING FISH AND SEAFOOD
VENISON AND LARGE, FURRED GAME
RABBIT
POULTRY AND GAME BIRDS
PORTION SIZE OF MEAT CUTS
FISH AND SHELLFISH
SELECTING MEAT SUPPLIERS
PURCHASING AND STORING MEAT
IDENTIFYING STANDART MEAT CUTS
BEEF PRIMAL CUTS AND LAMB PRIMAL CUTS
VACUUM PACKAGING
MEAT QUALITY
HOW TO COOK A STEAK
0 komentar :
Post a Comment