jimtrue.com : school : CUL104 : Week6: Cookies, Brownies and Meat Cookery, Beef & Poultry

Posted by Jim True on December 7, 2009 3:22 PM. Last Updated December 7, 2009 3:22 PM

Disclaimer for all material noted here is at the bottom of this web page.

Week6: Cookies, Brownies and Meat Cookery, Beef & Poultry

Cookies

• Most common method of making cookies is the creaming method; less liquid than the batters for the quick-breads, they don't have to cream as much. Over-creaming causes too much spread during the baking process
• Use Salted butter and they will burn on the bottom; always use Unsalted Butter

Brownies

• Don't grease sides of pan for brownies; as the batter has to climb up the sides of the pan
• Use cake circles in bottom of cake pans for cake rounds

• Anglaise - French for "in the English Style" of cooking; boiling in seasoned water

Principles of Meat Cookery (p.293)

• Muscle composition: (talking about meat); we eat the muscle. Beef Muscle is composed of 75% water, 20% protein, 5% fat
• Low slow heat for meat cookery; tough meats add moisture
• Large cuts are called Primals (p.325). Primal cuts of beef, 8 primal cuts to each side of beef (p.325)
• Primal cuts are broken down into sub-primals. then cut into individual steaks, becomes fabricated cuts
• ie, Chuck Primal, cut into subprimals: roast, butt steak
• Shrinkage has to do with water loss
• Butcher's Yield: the loss we have when we're butchering the meat and then additional loss or shrinkage from how we cook it
• Marbling of the meat is what gives the meat the flavor; made up of collagen
• We have to worry about Elastin/Silverskin, doesn't melt, can't cut through it
• If meat crosses state line, has to be inspected by the Federal Government.
• Inspection is MANDATORY; Grading is VOLUNTARY
• Yield grade refers to the amount of usable product from the meat
• pg. 332 for Primals to Subprimal/fabricated cuts
• IMPS (Institutional Meat Purchase Specification - designate what you're getting, 100 for Beef, 200 for Pork, etc.; 4 numbers for fabricated cuts

Braising

• Needed for tougher cuts of meat
• Long, slow, moist cooking

Poultry

• Must be inspected by Federal or State Department of Agriculture
• Government definition of "Free-Range": at some point in it's life it had access to the outside
• Grading chickens is Voluntary but virtually universal
• Quality Grades have no bearing on the tenderness or flavor; tenderness is usually based on the age
• Tenderness is indicated by its Class:
• Potentially Hazardous Food; salmonella
• Dark Meat takes longer to cook than the white meat

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.