T.L.E.

• Meat


  Flesh of cattle (beef and veal), sheep (lamb) and pigs (pork)
• Protein


  20% of muscle tissue. Coagulates when heated, becomes firmer and loses moisture
• Tenderness


  Marbling separates muscle fibers, making meat easier to chew
• Flavor


  Fat is the main source of flavor in meat
• Carbohydrates


  Plays a necessary part in the maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing. Without carbohydrates, the desirable flavor-appearance of browned meats would not be achieved
• Connective tissue


  • Network of proteins that bind the muscle fibers together
  • Connective tissue is tough
  • Meats are high in connective tissue if the muscles are more exercised like meat from legs and the meat comes from older animals
• Collagen


  White connective tissue that dissolves or breaks down by long, slow cooking with liquid. Moist-heat cooking methods at low temperature are not effective for turning a meat high in connective tissue into a tender, juicy finished product. Acid helps dissolve collagen
• Elastin


  Yellow connective tissue and is not broken down in cooking
• Tenderizing


  Removing the elastin, by pounding and by slicing and grinding
• Washing meat


  Generally, the only occasion in which you will have to wash meat is when it comes into contact with blood during preparation. After washing, dry the food thoroughly with absorbent kitchen paper
• Skinning meat


  Most of the meat you dealt with has been already skinned by the supplier
• Dicing meat


  Cutting into cubes for various types of casseroles, stews, curries, and dishes such as steak, kidney pie and pudding
• Trimming meat


  1. Improve the appearance of the cut or joint

  2. Leave as much of the meat intact as possible

  3. Leave an even thickness of fat (where fat is to be left)

  4. Remove as much gristles and sinews as possible
• Slicing meat


  Cutting across the grain (the muscle fibers) to make it more tender
• Seasoning meat


  1. Addition of salt and white or black pepper to improve the flavor of food

  2. Use white pepper or cayenne pepper on food which you want to keep attractive with white color

  3. 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, and slows down the browning reactions
• Coating meat


  1. Flour-coat the meat before cooking, otherwise the flour becomes sticky and unpleasant

  2. Bread crumbs coat the meat in flour, then egg wash (egg wash is made of lightly beaten whole egg with a little water/milk) and finally with the bread crumbs
• Pork


  Meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts
• Beef


  Meat from cattle over one year old
• Lamb


  Meats of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered
• Carabeef


  Meat from carabao
• Chevon


  Meat from deer/goat
• Veal


  Flesh of a young calf, 4-5 months old. Because of sage is considered by some to be the finest meat
• Doneness in meat

  • Rare
  • Medium Rare
  • Medium
  • Well Done
• Rare


  When pressed with a finger, the meat is very soft with jelly like texture
• Medium Rare


  When pressed with a finger, meat feels springy and resistant
• Medium


  When pressed with a finger, meat feels firm and there is a definite resistance
• Well Done


  When pressed with a finger the meat feels hard and rough
• Protein


  High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams of protein per ounce
• Fat


  Content can vary widely, according to the grade of meat and to cut
• Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter
• Vitamins in meat


  • Thiamin (B1)
  • Riboflavin (B2)
  • Pyridoxine (B6)
  • Vitamin B12
  • Niacin
• Minerals in meat


  • Iron
  • Zinc
  • Copper
  • Phosphorous
• Market forms of meat


  • Fresh meat
  • Chilled meat
  • Cured meat
  • Processed meat
• Marinade


  A good marinade will add flavor to your favorite meat and make it more tender and juicy. It consists of an acid, oil, and herbs/spices
• Meat and poultry are generally marinated for 2 hours up to 2 days. Seafood and fish should be marinated for no longer than one hour
• Use a non-reactive container, steer clear of aluminum, copper, or cast iron
• Wait for your marinade to cool down before pouring over the meat of your choice
• Always refrigerate your meat while it's marinating
• Never reuse marinades
• French Knife 


  for general purposes