Meat and Poultry

Street FoodsChapter 2: Meat and PoultryLearning ObjectivesDiscuss the history of meat preparation and consumption around the globe.Discuss familiar techniques of meat cookery and cooking methods.Define and describe the techniques involved in meat cookery including grilling, sautéing, barbeque, braising, stewing, poaching, and moist-heat cooking. Explain which cuts of meat are suitable for different cooking methods.Discuss the logistics of meat cookery in street food settings.History of Meat Preparation and Consumption A successful hunt in pre-agricultural societies resulted in great feasts.Preservation of meat was relatively uncommon during that period, since the almost immediate consumption of the whole animal by the group made it unnecessary.Over time, domestic societies developed a desire for a steady protein supply.This inspired preserving meats by salting, drying, curing, and smoking.Meat Cookery and Cooking Methods The method relies on an intense heat fueled by gas, wood, charcoal, and in rare occasions, electricity.The characteristic exterior browning and rich flavor is a result of the Maillard reaction, which proper seasoning will enhance.Marinating is a popular way to add interesting flavors and enhance the appearance of grilled food.Acids actually have the opposite effect on tenderizing. Good candidates for the grill are portion-sized legs and breasts from young poultry, as well as steaks from the loin, tenderloin, and certain parts of the shoulder.GrillingMeat Cookery and Cooking Methods Types of fried foods can be found in almost any cuisine. Fried foods cook partially or completely submerged in hot oil. Pan-fried items, on the other hand, are cooked in significantly less fat.Naturally tender cuts of meat, seafood, and certain vegetables are well-suited for frying.For most dishes, the oil is kept between 350ºF/175ºC and 375ºF/190ºC to achieve the ideal texture and color.Types of frying oil are important; advertise specialty frying oils.FryingMeat Cookery and Cooking Methods Cooks naturally tender cuts of meat, fish, or seafood rapidly in a small amount of fat in a hot skilletTraditionally, the pan drippings are deglazed with a flavorful liquid for an accompanying sauce.Searing does not seal in the meat’s juices. The objective of searing is to achieve an attractive exterior color and texture with the resulting strong flavor, as well as to generate the pan drippings as a base for the sauce.In mobile food service situations, limited space often dictates the replacement of skillets and woks with a stationary flat top griddleSautéing, Stir-FryingMeat Cookery and Cooking Methods Roasting is likely one of the oldest cooking methods.Roasting most meat occurs over low heat.Roasting vegetables, on the other hand, is accomplished by cutting the produce into bite-sized pieces before roasting them at a very high heat.Rotisserie, or spit-roasting, is a popular variation. Steadily rotating above or beside the heat, the meat cooks very evenly with an appealing color and juicy interior.Roasting, Slow-Roasting, BBQ Meat Cookery and Cooking Methods These dishes are gaining popularity among street food vendors.The well exercised muscles used in this method are rich in proteins and connective tissue, helping to generate the coveted savor and texture of the meat and the sauce.Fish, with its inherent natural tenderness, is rarely braised.The main item is oftentimes seared or sweated before it is slowly simmered in a flavorful liquid until it is very tender.The ability to hold braised or stewed food hot for a long time without significant loss of quality makes it especially fitting for a mobile vending environment.Braising, Stewing Meat Cookery and Cooking Methods Gently poached or steamed fish, boiled dinners, and similar dishes have only recently become more prominent on the street food scene.Moist-heat cooking requires skillful execution and impeccable quality ingredients.Poaching in a flavorful liquid between 145ºF/62ºC and 185ºF/85ºC, depends strongly on temperature control.Steamed foods need to be seasoned directly.Recent advances in technology and the desire to reinterpret classical cooking methods have introduced new tools to the culinary world such as immersion thermo-circulators.Poaching, Simmering, Boiling, Steaming