| مشرفة عيون الضحك والخنبقة
الحاله: الحمدلله على كل حال ............
|  اجزاء لحم العجل ومسمياته..........
اليك هذا الموضوع عن اجزاء لحم العجل وطريقه تقطيعه:
 Cuts
Round
Steaks - Round, Top Round, Tip
Roasts - Top & Bottom, Rump Eye, Tip
Sirloin
Steaks - Flat Bone, Round Bone, Top
Short Loin
Steaks - T-Bone, Top Loin, Porterhouse, New York Strip, Tenderloin
Roasts - Tenderloin
Rib
Steaks - Rib, Rib Eye
Roasts - Rib - Large End, Small End
Chuck
Steaks - Top Blade Steak, Medallions
Roasts - Eye, Shoulder, Blade, 7-Bone
Flank & Short Plate
Steaks - Flank, Steak Rolls, Skirt
Fore Shank & Brisket
Shank, Brisket (point/flat half, whole)
Other Cuts
Ground Bison, Cubed Steak, Stew Meat, Cubes for Kabobs
Cooking Methods
 Broiling - Best for steaks cut from the Round, Short Loin, Sirloin and Rib
Start with a hot grill, cook hot and fast.
Braising - Best for roasts cut from the Round, Fore shank, Chuck and Flank
Moist heated cooking, browning meat in oil, then adding small amount of water.
Roasting - Best for roasts cut from the round, Short Loin, Rib and Chuck
Moist heated cooking, using larger amounts of liquid and low heat.
Pan-frying - Best for cubed or marinated steaks
Marinating - Best for steaks or roasts that are not from the Sirloin
Cooking in Liquid - Best for cuts from the Fore Shank, Brisket, Chuck and Rib, especially for cuts with little meat and a lot of bone (Back Ribs, Short Ribs)
Cooking Tips Bison meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although bison tends to have a fuller, richer (sweeter) flavor. It is not "gamy" or wild tasting. Bison is low in fat and cholesterol, and is high in protein, vitamins and minerals. Fresh cut bison meat tends to be darker red and richer in color than many of the other red meats. The lack of fat insures that bison meat will cook faster. Fat acts as an insulator - heat must first penetrate this insulation before the cooking process begins. Marbling (fat within the muscle) aids in slowing down the cooking process. Since bison meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to insure that you do not overcook bison. Bison may be used with any of your favorite beef recipes if you remember a few basic tips: When oven broiling bison, move your broiler rack away from the heat about a notch lower from where you normally broil your beef steaks. Check your steaks a few minutes sooner than you normally would. If you normally cook your roast beef at 325ºF, turn your temperature down to around 275ºF for bison. Plan on the roast being done in about the same amount of time as with a comparable size beef roast. To insure the temperature you prefer, we recommend using a meat thermometer indicating the internal temperature. Ground bison or bison burger is also leaner (most ranging about 88-92% lean). It will also cook faster so precautions must be taken to not dry out the meat. There is very little (if any) shrinkage with bison burger - what you put in the pan raw will be close to the same amount after you cook it. Pre-formed patties tend to dry out faster when grilling. (Hint: the thicker the patty, the juicier the burger). Although ground bison is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart. All meat, no matter the leanness, has enough available to cook properly. The great thing about ground bison, you don't need to drain off any grease from the pan.
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من مواضيع غادةالكاميل :
التعديل الأخير تم بواسطة غادةالكاميل ; 03-10-2009 الساعة 01:07 AM.
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