Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat
I think I noticed this book in a review in FineCooking. I have it from the library. I have a small number of " Butcher" books myself
including the Granddaddy of them all : Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry well worth it used.
SotB is an outstanding book. Ill offer some snaps for review purposes only. They may be hard to read , as the light in the Kitchen is not the best
there are drawings in the book , no pictures. but very nice drawings. each animal type is covered , including game and offal. Ill concentrate on Beef. but what you
see is similar for other animals.
several interesting pages on breeds.
feed and cuts
and what breed might do for your standing rib roast
a huge amount of very interesting stuff , such as above
pepper types , and a similar exposition on salt ( not pictured )
each cooking type and style is covered in detail. I became a bit concerned that SV might not have been included , but
near the end there are some Rx's. almost all of them ' Classics ' Beef stew , Standing Rib Roast , Beef Bourguignon ( recommending Burgandy Wine ! ) and one of my absolute favorites :
Blanquette of Veal. I used to make this using Julia Child's Rx in Mastering the Art often.. This dish seems a bit old fashioned these days ... there are some interesting
" up-dates ' to the Rx in this book.
Veal is out of favor in my area, and I learned some interesting things about today's veal from this book. Ill use that info when I try to find some veal for BoV
I liked this book a lot , and have learned a lot so far. the breed info is frustrating as Im not going to find any of them @ Stop & Shop
but it did remind me of the Belted Galloway breed. And there is a Family Farm with many of them near by. most of the meat goes to high-end restaurants
but they recently opened a FarmStand w some of their beef Fz. Ill be taking a closer look at their offerings to be sure
this book is so outstanding I ordered a personal copy for myself from Amazon. and I do my very best not to buy books these days.
well worth it I feel
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sartoric posted a post in a topic,
I cut small potatoes into roughly 1.5 cm cubes, mustard seeds, dried chilli, asafoetida, turmeric, chopped garlic, chopped green chilli, and chopped dill.
Heat some oil, splutter the seeds and dried chilli, chuck in the garlic and green chilli, stir quickly then pile in the potatoes and powders, plus a little salt. Make sure it’s well mixed, lower the heat and pop on a lid. Stir occasionally.
When the potatoes are nearly done, add the dill and mix well.
This is not a saucy dish, so I serve it with one that is. Seen below with fenugreek chicken from the other night, green beans poriyal, chana dal and steamed rice, plus a paratha and a blob of mango pickle.
The stadium/set, lighting, music and sound effects are over the top but at least the gimmicks stop there and no one has to cook an entrée from Cheetos outside during a windstorm with only a cigarette lighter and one hand tied behind their backs.
The talent is pretty amazing - multiple Michelin stars amongst the contestants alone and while there is relatively little interaction shown between them, the contestants all seem to respect each other, as do the expert judges.
The international mix of contestants, judges and cuisines is interesting. My favorite bit is during that second phase of each episode when the 3 bottom teams cook for the expert judge and he/she visits each team while they're cooking.
Anyone else watching?
- 17 replies
CantCookStillTry posted a post in a topic,
At the front we have Snowdonia Black Bomber. A proper punch you in the tongue sharp Cheddar that I cannot live without.
9 O'clock is Fromage d'Affinois sort of a quick Brie, only about 30 days old, super soft and one of my favs - husband hates it.
12 o'clock is an American (by way of the Netherlands) Midnight Moon goats cheese, its tied as my fav semi hard goats at the moment.
5 past 12 sees an Australian King Island double Brie.. a bit of a 'Meh'.
Jambon Serrano for me, biscuits and hurt your eyes spicy sausage for the husband.
Unpictured, grapes, lots and lots of liquid grapes.
( I'm a cheese lover not a connoisseur - so forgive my rubbish descriptions)
David Ross posted a post in a topic,
This was the moment of truth. I really had no experience with unmolding such a precious dish of gel. Limited experience in cutting Jell-O shots does not serve as the proving ground for unmolding foie gras in ice wine jelly.
I let the cold mold sit in a shallow bath of hot water for about 30 seconds. I knew from the test with the lime Jell-O that hot water did the trick in unmolding gelatine. But this gelatine was different--it was made of wine encapsulating a heavy interior mousse. I feared that the soft walls of gel would collapse without the support of the metal sides of the mold.
A plate was placed on top of the mold, the whole contraption inverted so the plate was on the counter and the mold on top. And then this gentle beauty slid out from its cover-
You can see a hint of something curious encased in the cocoon of ice wine jelly. And now the garnishes. First, a sprig of bay gently tucked underneath-
A few spoonfuls of warm, not hot, wild huckleberry compote-
And the bread-
A touch of fresh thyme-
robirdstx posted a post in a topic,
chefmd posted a post in a topic,
blue_dolphin posted a post in a topic,
In the oven:
And out....nice chewy interior:
I was kinda amazed that the pitas actually puffed up like they are supposed to and it's encouraged me to try these again and improve my dough handling. I liked that he says to slap the dough down on the hot stone (or steel) like you're giving it a high five but I was a little afraid I might actually smack it and burn my hand to I was a bit too tentative.
&roid posted a post in a topic,
And the thing which has made the most difference to the feel of the place is that the decorator has done a first coat of paint to all the walls and the ceiling. It’s transformed a building site into something which is starting to feel like the space it will become.
Second fix electrics start on Tuesday so we may even have some light at night time soon!
The blue protective film on the window stops the camera getting a decent read on the wall colour but we’ve gone for Hague Blue by farrow and ball. It’s a very deep colour but there’s so much glass in the room that it can probably take it.
I thought I'd start by showing my collection of past issues of Bon Appetit that my parents collected over the years. I bring them out every season to go through the recipes that I've tagged with bits of paper and stickers. Some of the covers are tattered and torn, taped back on, and over the years I've cut out some of the recipes. While I've read these every year, some dating back to the 1970's, I always seem to find a new recipe to find. What are you planning to make for the Holidays this year? Are you introducing some new dishes, staying with the classics or updating them with some new tastes and textures?
- 247 replies
shain posted a post in a topic,
Flavored with rose water, lime zest and an Amarena cherry.
Rose water and lime is an amazing flavor combo.
kayb posted a post in a topic,
Apple cranberry walnut crisp -- This is a recipe I saw somewhere over the weekend. Roughly chop a cup of fresh cranberries. Add in a cup of chopped walnuts. Peel and slice four or five apples. Add a cup of sugar and a tablespoon of lemon juice, stir it all up and let it sit a bit. The recipe called for a double crust, but as Child B has celiac disease, I just put it straight into a deep dish pie pan and covered it with a GF crisp topping of butter, brown sugar, oats and Bob's Red Mill GF pancake mix.
Curry spread is Da Bomb for leftover turkey sandwiches! My recipe came from the grandmother of one of my friends. Here 'tis, and sorry it's hard to read.
And I saw a recipe last week for mimosas with apple juice. Just know I'm trying that! See you Friday!
huiray posted a post in a topic,
Claus' German Sausage & Meats:
Top to bottom, L to R: Bratwurst, bulk Sauerkraut; coarse Braunschweiger, pork Schnecken; Kalbsleberwurst, Zungenwurst; pressed tongue, Westphalian ham.
Oh, plus fresh calf's liver slices (not shown).
Goose the Market:
Toulouse sausages (this one, from Smoking Goose), Salame Cotto (house - i.e. Smoking Goose).
Cheeses on right: top to bottom: Vacherin Fribourgeois Alpage, Cabot Clothbound Cheddar (Jasper Hills), Pecorino Ginepro.
Plus a dozen enormous deep brown farm eggs.
Francese loaf, browned butter chocolate chip cookie, Kouign Amann.
Hotel Tango Distillery:
Lima Charlie Limoncello – Batch #15, Bottle #4.
Golf Gin – Batch #57, Bottle #55.
Nicole-Taylor's Pasta Market:
Fresh mozzarella, fresh spaghettini nests, bag of fresh fusilli.
The Fresh Market:
De Cecco fedelini, Sesmark brown rice thins, La Panzanella mini-croccantini, SMT whole peeled tomaoes (San Merican™ Tomatoes), lemons, parsley.
"What about vegetables", you ask? Well, I still have stuff from both the (Western) supermarkets and from the Chinese grocery...and I've also been making soups and preps and dishes featuring dried vegetables and other dried things, stuff which are ingredients in their own right with their own taste.
David Ross posted a post in a topic,
Kerry Beal posted a post in a topic,
She does lovely panned products and one of her signatures is very thin dried orange slices. She sells little jars of them - hard to see in these pictures.
Here are slices incorporated into a bar.
These are the speakers on the wall.
And of course I had to sneak out back a capture a picture of her EZtemper in situ.
HungryChris posted a post in a topic,
has anyone made their own condiments before?
care to share experiences?
- 180 replies
Dejah posted a post in a topic,
I used a 3 lb tenderloin, middle section.
I left the tenderloin in the fridge uncovered for 2 days, then wrapped it tightly in Saran for another day to make the nice form.
Early this afternoon, I seasoned it then roasted it in the 400F oven for 15 minutes. Cooled in the fridge for an hour or so while I prepared the mushroom duxelles. 2 hours before serving, I covered the tenderloin with the duxelles ( no bacon or prosciutto as we don't care for the flavour on the beef) and the puff pastry. Put it back into the fridge. 45 minutes before eating, I baked the Wellington in a 400F oven for 25 minutes. Rested for 10 minutes, then sliced.
Eaten with roasted baby taters, steamed green beans and carrots, and green peppercorn gravy.
Son and family came up to help eat the supper. Had to laugh at our 6-year-old granddaughter who said, "Gramma! The bread just breaks into little crispy bits in my mouth!"