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MARINATING – submerging meat in acidic liquid to break down meats to be tender (BLADE Cut)

MARINATING – submerging meat in acidic liquid to break down meats to be tender (BLADE Cut) MECHANICAL TENDERIZING – physically breaking down elastin to make more tender Pounding – chicken cordon bleu Cutting across the grain

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MARINATING – submerging meat in acidic liquid to break down meats to be tender (BLADE Cut)

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  1. MARINATING – submerging meat in acidic liquid to break down meats to be tender (BLADE Cut) • MECHANICAL TENDERIZING – physically breaking down elastin to make more tender • Pounding – chicken cordon bleu • Cutting across the grain • SCORING – little cuts to shorten muscle fibers, stops edges from curling when cooking (easier to digest and eat) • Cubing • Grinding

  2. MOIST HEAT • SIMMERING – 84-95Cfoods cooked in hot liquids just below boil, more tender for meats – POT ROASTING • STEW – cook under a boil or simmer in liquid for a long period of time • BRAISING – moist heat (Begins with dry heat – sear- then cook in liquid) • POACH 70-81C • STEAM • BOIL 100C DRY HEAT • BROIL- Top heat grilling • SAUTE • PANFRY • DEEP FRY • GRILL • BBQ • SEARING – dry cooking method to sear side of meat which traps juices inside • ROASTING – oven (heat from below) STEAK VIDEO BBQ VIDEO

  3. GRILL/broil/fry • Rib Grilling Steak • Rib Eye Grilling Steak • T-Bone Grilling Steak • Strip Loin Grilling Steak • Top Sirloin Grilling Steak • Tenderloin Grilling Steak

  4. Marinated • Inside Round • Outside Round • Eye of Round • Sirloin Tip • Flank

  5. How to Cook • BLUE - Marinating/Oven Roast (Some Connective Tissue) • YELLOW – Grilling/Premium Oven Roast (least connective tissue) • RED – Simmering/Pot Roast (Most Connective Tissue)

  6. Cooking! • Meat is cooked = • Change in colour • Easier to digest • Flavor is enhanced • Bacteria killed • Muscle fibres shorten • Water released • Fat melts….. Mmm • Collagen softens Over Cooking • Dry Heat = dries out and flavour decreases • More flexibility with moist cooking

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