Meat | Selecting Cooking Medium For Meat

Meat is composed of water, protein, fat and minerals in which 73% water , 21 % protein , 5% fat and 1% Minerals.

If the cut of meat is tender use dry heat medium or moist including poaching . Meat of younger bird is tender.

Cook longer and slower with lower temperature using braising , stewing if the meat is tough. Generally meat of older bird is  tough..

Boiling, Stewing and Braising is suitable for tougher meat . Poaching, steaming, grilling, shallow frying , Roasting are suitable for tender cut of meat .

Usually age , size and type also determine tough or tender meat

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