Can You Describe the Different Kinds of Game Meats That are Available, and How to Cook Them?

Ne samo da ovaj spriječiti overcooking, ona također čini meso lakše izgrade. Mnogi stručnjaci također vjeruju da stoji dopušta vlage u meso, koje dolazi na površinu tijekom kuhanja, da se vrati u tkivima, čime meso moister.

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A game dishes are becoming more common, not only on the menus of restaurants, but for home cooks as well. Do not be scared away from these unusual dishes - usually are very flavorful and easy to prepare. While some May appear on supermarket meat counter, you might need especially to others in butchery.
Raw meat of wild animals
Instead of beef, try cooking various dishes for the game change.

Buffalo, also referred to as buffalo, and a similar taste of beef. It is high in protein and very low in cholesterol. It also has about half the fat and calories than beef. Buffalo should be cooked slowly at low temperature and should be served rare medium-rare.

Ostrich is tender, lean red meat with a bit delicate flavor, and extremely low in fat and cholesterol. Quick grilling and sautéing are the best methods of cooking.

With virtually no fat and lots of protein, farm raised rabbit has a sweet taste and is an excellent alternative for chicken. Cook the rabbit as you would chicken - grill, braise, roast or braise.

Venison is low in fat, calories and cholesterol. Like Buffalo, it is a healthy alternative to beef. It is a richer flavor than beef and should be cooked over high heat quickly and served rare to medium rare.

I tend to use Italian sausage all the time. What other types of sausage can be used for a change of pace?

A. Sausages are believed to date back over 5,000 years. At one point, they were considered sinful and were eventually banned. Later, for more details go to www.300-chicken-recipe.com have served the American president who is the king and queen of England. Virtually every culture has its own election and all types of sausages has many variations.

We all know about the Italian sausage, Bratwurst, hot dogs, but you might want to try the following varieties:

* Weisswurst: German white sausage made of pork and veal and lightly seasoned.
* chorizo: pork sausage popular in Mexican cooking, and seasoned with garlic and chili powder.
* Linguica: Portuguese pork sausage seasoned with cumin, garlic and cinnamon.
* Mettwurst: cured beef and pork sausage seasoned with ginger, mustard, coriander, allspice i.

How to Carve roast?

A. Before carving a turkey or chicken, let it stand for about 15 minutes. Before carving beef, pork, lamb, or let it stand 10 to 20 minutes.

Unless you plan on carving on the table, put the meat on a large cutting board with a well at one end to hold the juice. (Or place on a cutting board in a shallow baking pan with edges. juice will collect in the baking pan.) Use a long, sharp carving knife to slice meat and long-handled meat fork to steady the meat while carving.

When carving the beef, pork, veal, lamb or, always cut across the grain. It gives you a supplier of meat.

Why do recipes tell you that some roast beef "stand" for a while before carving?

A. The meat temperature will continue to grow for several minutes after the meat is removed from the heat, so in general, you should remove the meat from the oven, when the 5 ° F to 10 ° F from the final cooking temperature. stand for a period of 10 to 20 minutes for large pieces of meat such as roasts, turkeys, for more details visit the www.book a cookies.com and whole chickens, it is recommended to allow the meat to the end of the cooking without drying.

Not only does this prevent overcooking, it also makes the meat easier to carve. Many experts also believe that states allow moisture into the meat, which comes to the surface during cooking, to return to the tissues, allowing the meat moister.