Essay Writing Help on Processing and Cooking Meat to High Tenderness and Flavor

Processing and Cooking Meat to High Tenderness and Flavor

Beef chunk consists of muscle. It is tough in texture and challenges arise in how to properly cook it in such a way that it becomes tender in texture and with intense flavor. However, it contains collagen which is a connective tissue that if slowly cooked and some moisture added changes to gelatin. The gelatin is usually smooth and full of flavor. Braising in long cooking methods with moisture is the best for beef chuck (Kerry 18).

The salmon fish is usually fatty and because of this, it is tricky to process and cook. To prepare tender and delicious salmon, first trim away the fat present with the use of a knife. Place it on a rack to allow the hidden fat drain off  as the meat gets cooked. Roasting makes it perfect. Pork ribs are best cooked on the grill. Grilling helps to cook them at very low temperatures for a long time. The spare ribs should be prepared by rubbing them and refrigerating them for around eight hours before cooking. Peel off the membrane and remove excess fat then  preserve it. Add the reserved fat to the spare ribs as you grill them. The outcome will be tender meat tasty meat(Kerry 22).

Lamb racks are best when roasted at high temperatures. They are first seared before roasting. Lean surfaces are brushed with oil to avoid drying out while roasting. Pre-searing before roasting improves both color and flavor. Duck legs taste best and are tender when roasted. Prior to roasting, the fat should be dripping off with slow heating. After all fat has dripped, it is left to dry. Once dry, it is roasted until it gets a crackly crisp. This gets the duck leg to its best taste and tender state. Duck breasts are also prepared in a similar way except for the fact that they are left to dry for at least three days before cooking to improve its taste (Aidelles 24).

References

Aidells, B., & Kelly, D. (1998).The complete meat cookbook. New York: Houghton Mifflin.

Kerry, J. (2009). Improving the sensory and nutritional quality of fresh meat. Cambridge: Woodhead Pub.