basic preparation of meat

• washing: the only occasion where you will have to wash meat is when it comes to contact with blood during preparation. dry the food thoroughly with absorbent kitchen paper
• skinning: most of the meat you dealt with has already been skinned by the supplier
• skinning: most of the meat you dealt with has already been skinned by the supplier
• dicing: meat are diced when it is cut into cubes for various types of casseroles, stems, curries and dishes such as steak, kidney pie, and pudding
• trimming:

  • this improves the appearance of the cut joint
  • leave as much meat intact as possible
  • leave an even thickness of fat
  • remove as much gristles and sinews as possible
• slicing: it is cutting the meat by determining the direction of the grain (the muscle fibers)
• seasoning: use white pepper or cayenne pepper on food which you want to keep the color
• seasoning: add salt to roast and grill after the meat has browned . adding salt before cooking will extract the juices of the meat to the surface
• the two basics of coatng are flour and bread crumbs
• bread crumbs: coat the meat in flour, then egg wash (egg wash is lightly beaten whole egg with a little water/milk) and then finally the bread crumbs
• flour: coat the meat before cooking, otherwise the flour becomes sticky and unpleasant