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Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352142
Category : Cooking
Languages : en
Pages : 2487
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Book Description
Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352142
Category : Cooking
Languages : en
Pages : 2487
Get Book Here
Book Description
Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
Author:
Publisher:
ISBN:
Category : Mines and mineral resources
Languages : en
Pages : 674
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Book Description
Author: Melody Dodds
Publisher: Enslow Publishing, LLC
ISBN: 1538385163
Category : Young Adult Fiction
Languages : en
Pages : 202
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Book Description
Heather Wright is always all right. That's what people say. But if she's always all right, then why is life so hard? Heather starts cutting as a way to deal with the difficult emotions she locks inside. But what starts out as casual cutting turns into a dangerous addiction. When Heather goes away to summer theater camp, she meets Josie. Josie is a tough, sassy diva who is more than just a cutter, but a cutting advocate online. Heather looks up to Josie until the darkness of Josie's inner world threatens to spill out over the side and drown both of them. Until Josie does the unthinkable.
Author: United States. Bureau of Mines
Publisher:
ISBN:
Category :
Languages : en
Pages : 1002
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Book Description
Author: Eugene Delos Gardner
Publisher:
ISBN:
Category : Blasting
Languages : en
Pages : 178
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Book Description
Author: Clifford Cook Furnas
Publisher:
ISBN:
Category : Gas flow
Languages : en
Pages : 676
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Book Description
Author: Kari Underly
Publisher: John Wiley & Sons
ISBN: 1118029577
Category : Cooking
Languages : en
Pages : 244
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Book Description
The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
Author: Christen Brown
Publisher: C&T Publishing Inc
ISBN: 1607054132
Category : Crafts & Hobbies
Languages : en
Pages : 164
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Book Description
With just seven basic knots and stitches, you can add lovingly handmade details to everything you sew—from quilts to craft projects to fashion accessories. Learn to make 122 exquisite floral elements with ribbon, using just seven basic knots and stitches. Create a stunning fabric landscape and fill it with beautiful ribbon blooms like sweet cottage daffodils, bold and bright dahlias, or perfect little sweet peas. Suitable for every skill level, this indispensable guide shows you all the flower-making basics with plenty of how-to photos. It’s a complete compendium—with ribbon styles, selection and care, cutting charts, troubleshooting tips, and a gallery of inspirational ideas for using the floral vignettes you design.
Author: NAMP North American Meat Processors Association
Publisher: John Wiley & Sons
ISBN: 0470076577
Category : Cooking
Languages : en
Pages : 339
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Book Description
For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email
[email protected].
Author:
Publisher:
ISBN:
Category : Building
Languages : en
Pages : 1386
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Book Description
