Cook Meat Cuts

• Entree - pronounced "ON-TRAY" is another word for main course
• Rare - when presed with a finger, the meat i very soft with jelly like texture
• Medium Rare - when prseed with a finger, meat feels sprngy 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
• Rare - cool red center
• Medium rare - warm red center
• Medium - warm pink center, touch of red
• Medium Well - warm brown, pink center
• Well Done - hot brown center, no pink
• Protein, fat, carbohydrates, & vitamins - nutrient content of meat.
• Marinades - a savory acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it.
• Acid - it breaks down the meat and tenderize it like lemon juice, vinegar, yogurt or wine.
• Herb or spice - gives a marinade its unique flavor and zest.
• Meat and poultry - generally marinated for 2 hours up to 2 days
• seafood and fish - marinated for no longer than one hour.
• Pineapple marinade - this sweet, fruity marinade works great on any cut of pork or chicken.
• Jamaican Jerk Marinade - that gets that jerk flavor deep into the meat.
• Pork Rib Marinade - it uses a pork rub forthe seasoning with vinegar and water to turn it into a marinade.
• Teriyaki Marinade - This marinade will surely add teriyaki flavor to whatever you're grilling.
• Pork Chop and Tenderloin Marinade - doug freeman sent in this marinade recipe for grilled pork. you may leave out the liquid smoke if you are so inclined.
• Bourbon Marinade - a great, sweet bourbon marinade that works perfectly on any food. this is a mild marinade so you will want several hours marinating time with it before you grill.
• Mustard-Vinegar Marinade - tenderizes amd adds flavor. it works well on pork or poultry.
• Pork chop marinade - this is a great asian style marinade that works well on all cuts of pork