BEEF 'N A LITTLE TRIVIA

Generally, the term “meat” refers to the flesh of mammals such as beef, pork, and lamb. But it also refers to poultry, fish, wild game, and even insects. For this section, our attention will be focused on mammals that are domestically raised for food purposes.

Many chefs include most of the non-muscle organs of these animals as meat also. Examples of such are kidneys, liver, tongue, heart, and brain. USDA has quality grades for beef, veal, lamb, yearling mutton, and mutton. It also has yield grades for beef, pork, and lamb. Although there are USDA quality grades for pork, these do not carry through to the retail level as do the grades for other kinds of meat.

Since many cuts of meat such as steaks, chops, and roasts are labeled with a USDA grade, you do not have to be a meat expert to identify the quality you want. Just look in the meat counter or case until you find the cut you want. Then, look for the USDA quality shield on the package to make sure you are getting the quality you want.

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Burgers International
Burgers come in many different tastes depending on the country you are in. Here are some exciting taste delights for you to discover and enjoy.

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A little trivia to entertain us while we indulge in our burgers:

There is some contention as to who invented the hamburger. In 1885, Charlie “Hamburger” Nagreen made claim to serving the first hamburger sandwich at the Outagamie County fair in Seymour, WI. The hamburger was described as a “flattened meatball” and “butter fried ground beef”.

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Argentina
Place a “boiled” burger on a piece of pumpernickel bread and top with an egg.

Germany
In a bowl mix the following: ground beef, wet bread, onions, mustard—and never forget an egg.

Switzerland
The Swiss enjoy their burgers the good old American way, except they add a bit of class by eating them with a knife and fork.

Korea
Spice it up with kimchi, which is a mix of pickled cabbage and some very hot peppers, and you have a Korean burger.

Sweden
Called a pannbiff, the Swedes mix their ground beef in a brown sauce with fried onions and a special ingredient, Lingonberry preserves. Mmmmm, Good!

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Ever have your meat turn grey while cooking? To eliminate the problem just cook a smaller amount in the same size pan.

Seems overcrowding causes excess steam and that is the culprit. Want to save money when buying meats? Check the cost per pound and you may find that some boneless cuts cost less per serving.

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ALERT: some turkey bacon may contain as much fat as regular bacon! Read the labels.

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...And finally a little hamburger humor (very little):

Q: How do you make a meat loaf?
A: Send it on a vacation!

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The following video, Vintage Welch`s grape juice TV commercial, courtesy of You Tube.

Chef’s Secret's

As in every trade, the master tradesman has his or her secrets that set them apart from everyone else. Learning the basics will get the job done, but learning the secrets of the trade gets the job done effortlessly and often times better. Seldom can we pry these secrets from the masters. They are usually passed down to a favorite apprentice upon retirement, or subliminally slipped to them, kind of like the coming-of-age thing.

But as with all good secrets, some just leak out and the wary ear takes note. This knowledge is a wonderful tool. It allows us to expand our horizons, broaden our own expectations, and many times dazzles our counterparts and peers. It is the feeling of pride you get lifting the holiday meal from the oven, the aroma drifting from room to room, and the contented faces of your guests at meal’s end.

Knowledge is the weapon that turns so many ingredients into that succulent meal or dessert. Adding a dash of this and a dash of that at just the right time, at just the right temperature, can make the difference and turn that same old turkey dinner into a holiday feast. It is that one secret ingredient you added to your dessert that made it not just good, but outstanding.

Wandering down this path of taste-tempting delights, keep a wary ear to the ground. There is no telling what secrets will slip. It is no matter what culinary path you choose to follow—baking or BBQing, burgers or soufflés—there are always secrets ‘round the corner. You may even develop a few of your own to pass along. Grandmothers are a tremendous source of culinary secrets that have teased the palates of families for generations.

Some Chef’s Quick Tips:

• Easily peel tomatoes by first putting them in boiling water then removing them again immediately. Let stand for 1 minute, then quickly put them in cold water.

• "The Royal French Fry" Want great gourmet French fries? Here is the secret. Allow crinkle-cut potatoes to stand in ice cold water, in the refrigerator for 1 hour before frying. This hardens the fries so they do not absorb as much fat during frying. Dry thoroughly before frying. Then fry them two times. Fry them for only a few minutes the first time. Then dry them well, dust them with a small amount of flour and fry them until they are a luscious golden brown.

• Tired of waiting for that baked potato? Potatoes bake faster and the skins do not crack if you oil or rub the skin with butter rather than wrapping in tin foil. You can also insert an aluminum nail in them, which will also speed the cooking time by 15 minutes. For one of the fastest ways, just boil them for 10 minutes and then place them into the oven.

• Both onions and potatoes have a tendency to give off natural gases. That is why you should never store them together. The potatoes become soft and rot.

• Want some sexy potatoes? Potatoes loved to be stored in pantyhose. All you do is cut a leg off a pair of pantyhose, drop the spud in, then hang it up in a cool, dry place.

• Here is a way to add a little zest to your stir-fried vegetables or salads. Just add some radish leaves; they are not as spicy as the radish itself.

• Beat egg whites in a way to always trap the most amount of air. Do not over-beat or they become dry and can cause a collapse.

• Want easy to peel hard-boiled eggs? Just add salt to water when boiling.

• Create great deviled eggs. Keep the yolks centered by stirring the water while cooking the eggs.

• Did you know that you can use cottage cheese in place of sour cream for making dips? Just blend it in the blender until it is creamed.

• Cottage cheese lasts longer when stored upside down. When you open cottage cheese, spores enter from the air and live on the oxygen layer in the container. Turning it upside down allows it to fall to the top, eliminating a percentage of the oxygen layer. Spores do not grow as fast, and the cottage cheese can last 7-10 days longer.

• Add sour cream to hot recipes just before serving. If you need to reheat a dish containing sour cream, reheat it slowly so the sour cream does not separate.

• The best way to cut cheese is with a dull knife, especially if you warm the blade first.

• After flouring a chicken, chill it for 1 hour so the coating will adhere better during frying.

• All poultry should be cooked to a center temperature of 185 degrees F.

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The following video, Chef To Chef, courtesy of You Tube.

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Slow Food Is Good Food

It seems all we do today is run, and nothing will trim your kitchen hours like a few exciting recipes you can put together in just minutes with a crock-pot. Whether it is for last minute guests, to culminate a hectic day, or something quick before the PTA meeting, you will find a crock-pot to be your new best friend.

Other great healthy meals prepared with a crock-pot can save hours slaving over a hot stove. A quick blend of assorted ingredients, a flick of the switch as you leave for work, and— “voila”—a meal fit for a king is waiting as you enter the door. It is almost as good as having your own personal chef. The crock-pot is great for stews with all the week’s leftovers, too!


Two Quick Crock-Pot Recipes:


Sweet and sour Chicken
8 boneless, skinless chicken breasts
1-8 oz. bottle Catalina salad dressing
1 envelope dry mix onion soup
10 oz jar apricot preserves

Place chicken breasts in your slow cooker. Pour remaining ingredients on top of chicken. No need to mix. Cover and cook for 6 to 8 hours on low.
Makes 6 to 8 servings.

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Beef and Gravy
2 pounds stew beef
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 teaspoon paprika
1 teaspoon onion powder
4 tablespoons oil
1 can cream of celery soup
1 can cream of mushroom soup
2 cups water
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce

Cut stew beef into cubes. Combine flour, salt, pepper, paprika, & onion powder. Coat beef cubes with flour mixture. Brown beef in 4 tablespoons oil & place in crock-pot. Pour the remaining ingredients over beef in crock-pot. Stir. Cook on low for 8 to 10 hours.

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The following video, Crock Pot slow Cooker TV ad, courtesy of You Tube.

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Order 7001 Fogotten Secrets of the Ages Today in Time For The Holidays! 7001 Forgotten Secret's of the Ages is a marvelous potpourri of history, facts, secrets and trivia all about food. Beginning with the history of food, this is one book that will keep all trivia buffs and information seekers busy for years to come!

Loaded with information 'from soup to nuts', secrets known throughout the ages are rediscovered to preserve for generations to come. Here you will discover all cooking and baking secrets; unusual food facts you will use everyday to save yourself time, money and aggravation; current nutrition facts and health tips; how to make children interested in eating healthy Plus important food safety information that restaurants and grocery stores are not telling you.

Also included are recipes for the most casual barbeque to the most formal dinner parties; theme party ideas, and even what was served in the Victorian days! Easy and fun to read format with an index, 7001 Forgotten Secret's of the Ages is a true treasure! It also makes a great gift for anyone on any occasion.

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