Page 1
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
On CookingA Textbook of
Culinary FundamentalsFourth Edition
Chapter 13
Principles of Meat Cookery
Sarah R. Labenskyand
Alan M. Hause
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.1 Muscle tissue.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.2 Crosscut of a bundle of muscle fibers.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.3 USDA inspection stamp for whole carcasses.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.4 USDA inspection stamp for fabricated or processed meats.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.5 Quality grade stamp for USDA prime.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.6 Quality grades of beef—no roll (top), Choice and Prime (bottom).
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.7 USDA yield grade stamp.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Aging MeatsWet-Aged New York Strip
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Aging MeatsDry-Aged Beef Short Loin
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
The Radula Symbol
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.8 Meat damaged by freezer burn - freezer-burned Bottom Sirloin Butt Tri Tip.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.8 (continued) Meat damaged by freezer burn - fresh Bottom Sirloin Butt Tri Tip.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Preparing MeatsLoin of veal tied for roasting.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Preparing MeatsBarding a Pheasant.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Preparing MeatsLarding Meat.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.9 Degrees of doneness: Meat cooked rare, medium rare, medium, and medium well.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.1Procedure for Broiling or Grilling Meats
1 Brushing the lamb chops with oil.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.1Procedure for Broiling or Grilling Meats
2 Placing the lamb chops on the grill.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.1Procedure for Broiling or Grilling Meats
3 Rotating the lamb chops 90 degrees to create crosshatch marks.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.1Procedure for Broiling or Grilling Meats
4 Turning the chops over to finish them on the other side.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 13.10 Proper placement of an instant-read thermometer.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.2Procedure for Roasting Meats
1 Draining off the excess fat.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.2Procedure for Roasting Meats
2 Caramelizing the mirepoix.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.2Procedure for Roasting Meats
3 Deglazing the pan with brown stock.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.2Procedure for Roasting Meats
4 Simmering the jus, reducing it slightly and allowing the mirepoix to release its flavors.
Page 27
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.2Procedure for Roasting Meats
5 Straining the jus through a china cap and cheesecloth.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Carving RoastsCarving pork tenderloin against the grain.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving Prime Rib1 Remove the netting, cap fat and chine bones.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving Prime Rib2 Trimming the excess fat from the eye muscle.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving Prime Rib3 Slicing the rib in long, smooth strikes, the first cut (end cut) without a rib bone, the
second cut with a rib bone, the third without, and so on.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving Prime Rib on the Slicer1 When producing large quantities of prime rib, it is often more practical to slice it on a slicing machine. Following the steps illustrated above, remove the netting, cap fat and chine bone; trim excess fat from the eye muscle. Then use a long slicer and completely remove the rib eye from the rib bones, being careful to stay as close as possible to the
bones to avoid wasting any meat.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving Prime Rib on the Slicer2 After placing the rib on the slicing machine, set the machine to the desired thickness.
The blade will have to be adjusted often because a roast’s thickness fluctuates.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving a Steamship Round of Beef1 After setting the roast on the cutting board with the exposed femur bone (large end of the roast) down and the tibia (shank bone) or “handle” up, trim the excess interior fat to
expose the lean meat.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving a Steamship Round of Beef2 Begin cutting with a horizontal cut toward the shank bone, then make vertical cuts to
release the slices of beef.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving a Steamship Round of Beef3 Keeping the exposed surface as level as possible, continue carving, turning the roast as
necessary to access all sides.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving a Leg of Lamb1 Holding the shank bone firmly, cut toward the bone.
Page 38
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving a Leg of Lamb2 Cutting parallel to the shank bone to remove the slices.
Page 39
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Carving a Leg of Lamb3 Rotating the leg as needed to access the meat on all sides.
Page 40
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.3Procedure for Preparing a Sauce in the Sauté Pan
1 Adding the veal scallops to the pan. Note the relationship of scallops to pan size.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.3Procedure for Preparing a Sauce in the Sauté Pan
2 Adding the chopped shallots to the pan and sautéing them.
Page 42
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.3Procedure for Preparing a Sauce in the Sauté Pan3 Deglazing the pan with white wine and lemon juice.
Page 43
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.3Procedure for Preparing a Sauce in the Sauté Pan
4 Adding the brown veal stock and reducing by half.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.3Procedure for Preparing a Sauce in the Sauté Pan5 Swirling in the butter and adjusting the seasonings.
Page 45
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.4Procedure for Pan-Frying Meats
1 Adding the breaded cutlets to the hot pan. Note the amount of oil in the pan.
Page 46
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.4Procedure for Pan-Frying Meats
2 Turning the cutlets to brown on the second side.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.4Procedure for Pan-Frying Meats
3 Melting the butter in a separate pan until it foams.
Page 48
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.4Procedure for Pan-Frying Meats4 Pouring the butter over the cutlet.
Page 49
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.5Procedure for Simmering Meats
1 Placing the corned beef and sachet in an appropriate pot and covering with stock.
Page 50
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.5Procedure for Simmering Meats
2 Presenting the carved beef with vegetable garnish.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.6Procedure for Braising Meats
1 Browning the brisket.
Page 52
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.6Procedure for Braising Meats2 Sautéing the onions and garlic
Page 53
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.6Procedure for Braising Meats
3 Basting the brisket. Note the proper amount of cooking liquid.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.7Procedure for Stewing Meats—Brown Stews
1 Browning the beef.
Page 55
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.7Procedure for Stewing Meats—Brown Stews
2 Sautéing the garlic and onions until slightly browned.
Page 56
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.7Procedure for Stewing Meats—Brown Stews
3 Adding flour and making roux.
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.7Procedure for Stewing Meats—Brown Stews
4 Adding the red wine and beef stock.
Page 58
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.7Procedure for Stewing Meats—Brown Stews
5 Adding the tomato purée and sachet.
Page 59
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 13.7Procedure for Stewing Meats—Brown Stews
6 Degreasing the stew.