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Cook'n with Betty Crocker 
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_Choosing Meat |
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Print this Recipe Meat from an older animal or an exercised muscle group is more flavorful, darker, and tougher, so when looking at the lean part of a meat, check out the color. The paler it is, the milder and more tender the meat will be. Next, look at the texture. Large, tough muscle fibers make the surface of a piece of meat look rough. Small, undeveloped fibers are barely visible, giving tender meat a sleek, silken appearance. The thickness of the connective tissue surrounding the fibers, which also affects tenderness, magnifies these textural differences. Fat is, by far, the most controversial element in meat. Cursed with a reputation for causing obesity and heart disease, fat is the skeleton in every meat producer's closet. But while they scramble to rid their product of the unmentionable, meat marketers fail to realize, and do nothing to help consumers understand, that fat is the principal element that makes meat taste good. But it's important to note where the fat is. A thick layer of fat framing the exterior of a piece of meat doesn't do anybody any good. But marbling--the barely visible veins of fat webbed throughout the lean--makes meat more tender, more flavorful, and perceptibly moister. As a piece of meat cooks, the marbling melts into the fibers, spreading its flavor impact into every bite. In addition to being flavorful itself, fat is essential for the perception of all aromatic flavors, so marbling helps carry the impact of sauces and seasoning on the meat to the palate. It is not necessary to have visible globs of fat striated through the lean, but neither should you seek out fat-free specimens. If fat is a dietary concern, limit the quantity of meat, but don't sacrifice the quality and succulence of the small amount that your diet allows. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02-What's Your Hurry? 03-The Ingredients 04-Organic and All-Natural Ingredients 05-Setting Up A Pantry 06-Using the Recipes _What Makes An Onion Sweet? _Flavored Oils _Chiles-Too Hot To Handle _Instant Polenta _What Is Bruschetta? _Ponzu _Refried Beans _Puff Pastry _Canned Pumpkin Is Better Than Fresh _The Allure Of Pouched Fish _Melting Cheese _Defining Fruit _V8: A Garden In A Jar _Making Substitutions For Cream _Ready-To-Serve Precooked Bacon _Endives _Precut Produce _Salting To Cook, Not Just For Flavor _Sprouts: An Instant Salad _Cooking Without Heat _Choosing Meat _Hanger Steak _Mesquite Sauces _Chimichurri _Frozen Dough _Restaurant-Style Stock And Sauce Concentrates _Preservatives In Jarred Garlic _Tough Cuts Of Meat _Pots And Pans _Food In A Tube _Refrigerated Guacamole _The Joy Of Soy _Making Substitutions: Salsa And Dressing _Mole Paste _Leftovers: Turkey Salad Reinvented _Keep Your Skin On _Fishing For Broth _Lean Fish / Fat Fish _How Do You Know When The Fish Is Done? _Judging Freshness _Fish On The Bone _Dry-Pack, Day-Boat, Unsoaked Scallops _Don't Overlook (Seafood) _Tofu _Quorn _Asian Quick-Soak Noodles _Seitan _Meatless Protein _Flavored Salsa _The Two Faces Of Veggie Burgers _Frozen Potatoes _Techniques For Cooking Vegetables _Speed-Baking Potatoes _Edamame _Cook Your Vegetables By Color _Buying Leafy Vegetables _Vegetables That Are Fruit _Shopping For Root Vegetables _Fennel, Celery, And Other Stem Vegetables _Quick-Cooking Whole-Grain Rice _Risotto _Instant And Precooked Polenta _Buckwheat _You Say Tabbouleh, I Say Tabouli _Quinoa _Lemon Zest _Canned Tomatoes _Tomatoes And Cream _Dried Wild Mushrooms _Cooking With Salad Dressing _Resting Lasagna (Or Any Casserole) _Couscous _White Beans _Curry Paste _Microwave Steaming _How Does A Slow-Cooker Work? _The Theory Behind Slow-Roasting _Perfect Cheesecake _Prepared Pie Crust _Chai Concentrate _Buying And Storing Honey _The Sweet Side Of Pepper Spread _Cornbread Mixes _Canned Dairy _Baby Carrots _Quick Tomato Sauces |
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