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Autor(en): 
  • America's Test Kitchen
  • Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds 
     

    (Buch)
    Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!


    Übersicht

    Auf mobile öffnen
     
    Lieferstatus:   Auf Bestellung
    Veröffentlichung:  November 2020  
    Genre:  Ratgeber 
    ISBN:  9781948703321 
    EAN-Code: 
    9781948703321 
    Verlag:  Random House N.Y. 
    Einband:  Gebunden  
    Sprache:  English  
    Dimensionen:  H 271 mm / B 231 mm / D 31 mm 
    Gewicht:  1658 gr 
    Seiten:  432 
    Bewertung: Titel bewerten / Meinung schreiben
    Inhalt:
    Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with 391 kitchen-tested recipes.

    Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine.

    Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba.

    Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

      



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