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Beef carving cook book, Beef Complete Guide cook book, Beef & Veal Cook Book bible

Beef & Veal - The Good Cook

Beef & Veal is one of The Good Cook book series, you will learn all about beef and veal. Inside the book you will see chapter like below.

INTRODUCTION 
Rich meats from a land of plenty /Choosing the right wine I A guide to beef cuts I A guide to veal cuts I Calf's foot: A rich source of gelatin I Beef bones: A dividend of marrow I Signs of
quality in retail meat IT a king full advantage of large cuts I Refrigerating and freezing meat I Making and storing a basic veal stock

ROASTING
Choosing the right temperature I High heat to sear tender meat I Carving at the table I Advantages of slow roasting I Matching time and temperature I Adding fat to lean beef cuts I How to keep veal from drying out 

BROILING AND GRILLING 
Methods that call for tender cuts I Judging when a steak is ready I Criteria for timing I A handy test for doneness I Choose: Oven, barbecue or pan I Carving-not just cutting-a steak I Kebabs: The virtues of trimming and marinating /Two classic accompaniments 

FRYING 
A variety of attractive options I A bonus of sauces from steaks I How to chop meat by hand-and why I Assessing the fattiness of ground beef I Dressing up the plain hamburger /Veal scallops with a butter sauce I Cutlets with a cheese-and-crumb crust 

BRAISING 
Using moisture to meld flavors /The fundamental steps I Pan residues that enrich the braise I Osso buco: Meat and marrow /Three ways to baste lean meat from within I Beef a Ia mode I Meat slices, stuffed and rolled IT wo ways to prepare a large cut of veal I Loving care for a neglected cut 

POACHING 
Gentle simmering for tougher cuts I A soup as well as a main course I From poaching liquid to velvety sauce I Stuffing a breast of veal I Corned beef-a lasting favorite I A briny bath for brisket I Making light dumplings 

A MEDLEY OF METHODS 
Making pastry with suet /Quick and easy meat pies I Beef at its natural best I A hot onion sauce for cold meats I Adding vegetables to stretch leftovers I Meat loaf: Imagination as the key ingredient I Improvisations with meatballs I A pudding of veal and vegetables 

ANTHOLOGY OF RECIPES 
Beef 90 /Veal 146 I Standard preparations 167 

DOWNLOAD COOKING EBOOK BEEF & VEAL - THE GOOD COOK SERIES | 234 | Pages 180 | PDF | English

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