I claim my steak!

Unit 17: Meat packs a lot of material into one unit but no graded assignments. I found this odd; however it does not diminish the amount of information I benefited from. Useful info on the basics of coagulation and how it affects the texture and juiciness of protein, the different cuts of meat, prepping the meat, and finally cooking it are discussed at length. A few things that I took away from this unit that I thought were worth emphasizing include… More…

An obvious cry for attention!

An obvious cry for attention!

Unit 17: Meat packs a lot of material into one unit but no graded assignments. I found this odd; however it does not diminish the amount of information I benefited from. Useful info on the basics of coagulation and how it affects the texture and juiciness of protein, the different cuts of meat, prepping the meat, and finally cooking it are discussed at length.

A few things that I took away from this unit that I thought were worth emphasizing include…

  • bringing the meat to room temp or close to it before cooking. This allows for a shorter cooking time and thus moister final product.
  • the temperature increase in a resting roast that has been roasted at a high temperature will be far more than if the roast was cooked at a low temperature.
  • to avoid the steak sticking in a pan, heat the pan, add the oil, and then add the steak.
  • marbling is good.

The practice recipes that I have tried so far all worked out well and help me understand the material better. I especially liked the beef tenderloin with peppercorn sauce and the adobo marinated flank steak. Unfortunately, I did not take any pictures of the meat. I did however realize that Rouxbe is taking over my life and that my cat is adept at communicating without saying a word.

An obvious cry for attention!

An obvious cry for attention!