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Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
Primal cut. A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Multi-colored flint corn. New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French ...
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.. The art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th century Jamaican Maroons who intermingled with them.
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...
A selection of uncooked red meat, pork and poultry, including beef, chicken, bacon and pork chops. Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and ...