Preparing Meat, Poultry, Fish, and Shellfish

Preparing Meat, Poultry, Fish, and Shellfish FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

Choosing a Cooking Method • Depends on tenderness of cut • Dry-heat for tender cuts of meat • Steaks, chops, rib and loin roasts, ground meat, poultry, fish, and some shellfish • Broiling and roasting – broiling fastest

Moist-heat for less tender cuts • Blade roasts, arm steaks, stewing hens, some shellfish • Need to be tenderized – either during cooking or marinating

Using Moist Heat • Breaks down collagen, making meat tender • Simmering, stewing, braising – long, slow cooking developing meat’s flavor

Marinades • Steeping in liquid • Flavorful liquid turning less expensive cuts into tender, flavorful meals • Contain 3 basic ingredients – acid, oil, and seasonings • Oil – coats and prevents drying out of meat • Acid – tenderizes the meat • Seasoning – add flavor

Marinating time depends on the food • For tender foods – fish - one hour or less • Meat and poultry – 6-8 hours • Be careful to not over marinate - mushy • Drain well before cooking • Throw out marinade

Preparing to Cook • Thaw meat before cooking • If you don’t thaw increase cooking time by about 50%, depending on the size of the food • Before cooking, rinse the cut and pat dry • Trim as much fat as possible

Doneness – cooking a cut long enough to ensure necessary changes have taken place to make cut taste good and safe to eat • With undercooked meat there is a chance of contracting a foodborne illness

To test for doneness, check internal temperature- should reach at least 160o F • Cooking time depends on the cut of meat and the cooking method • Begin checking internal temperature 10 minutes before scheduled end time

When roasting cuts more than 2” thick, test for doneness by inserting a meat thermometer into the thickest part of meat and leave in place entire cooking time • With other cooking methods or thinner cuts of meat, use an instant thermometer; do not use in the oven; for depths no greater than ½” and provides reading within 10 seconds

Testing poultry • Meat dark round the bone • Poultry cubes, pierce with fork; fork should slide to bottom easily

Testing fish • 10 minute rule – 10 minutes for every 1” of thickness, measured at thickest part • EXCEPTIONS – fish baked in sauce, add 5 minutes • Increase cooking time if fish is frozen • Begin checking doneness 2-3 minutes before scheduled end time • Done with flesh turns opaque and flakes easily

Basic Cooking Methods • Roasting or Baking • Large Meat Roasts – roast, fat side up, on rack in pan to hold meat about drippings; insert meat thermometer being sure it does not touch bone, fat, or thick connective tissue

Whole poultry – make bird as compact as possible for even cooking; tie legs together; tuck tips of wings under the back; insert meat thermometer deep into thigh next to body, not touching bone or fat; do not stuff birth – cook in separate pan

Poultry pieces – shallow pan, skin side up

Fish – lightly oiled shallow pan; if baking fillets, place skin side down for testing doneness; to keep fish moist, brush with seasoned melted fat or sauce; can also bread fish – if so, dot fish with 1 t. butter or margarine

Follow recipe directions for turning meat • Generally, large roast, whole poultry, and fish do not need to be turned • Poultry pieces may need turning halfway through cooking time

Broiling • One of quickest methods • Slash fat around edges • For chicken, begin skin side down – halfway through, turn skin side up • Brush fish with butter to keep from charring

Poaching • Cooking liquid – plain water, water with lemon or grapefruit juice, fish or vegetable stock, milk • Seasoned to add more flavor • Try adding sautéed vegetables

Fish fillets – bring cooking liquid to boil; reduce to simmer; fillets single layer in pan; add enough liquid to cover fish by 1”; cover pan and simmer until opaque throughout; do not turn

Whole fish – wrap in cheesecloth; follow directions for fillets

Microwave Cooking – all types of meat can be microwaved; choose evenly sized pieces of meat; thaw frozen ray meat, poultry, fish and shellfish completely; follow instructions on package

Microwaving meat and poultry • Follow direction exactly

Microwaving Pork • Be sure to cook thoroughly • Place meat in covered dish or loosely sealed bag; add small amount of liquid

During standing time, cover roasts loosely with foil to hold in heat • Light-colored cuts may not look appetizing because they are not browned

Microwaving Fish • Allow 3-6 minutes per pound at 100 % power • Thick fillets and whole will take longer • Avoid overcooking • Remove from oven while still slightly underdone and let stand 5 minutes

Shellfish cook quickly • Overcooking makes fish tough and rubbery

Other Cooking Methods • Pan-fry – bread meat or dip in batter; fry • Sauté small pieces • Pan-broiled – cook in skillet without added fat; remove fat that accumulates during cooking • Stewing, braising, stir-frying – several foods together

Preparing Meat, Poultry, Fish, and Shellfish