The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
America's Test Kitchen, Oct 1, 2014 - Cooking - 504 pages
Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat.
Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store.
The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).
Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t.
425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more.
The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
What people are saying - Write a review
We haven't found any reviews in the usual places.
Welcome to Americas Test Kitchen
Lamb and Veal
Other editions - View all
½ cup ½ teaspoon ¼ cup Alternate Name aluminum foil Barbecued beef tenderloin Best Cooking Methods blade steak bone boneless bowl braising brisket broth burgers burners to high butter CHARCOAL GRILL chicken chiles chimney starter chuck chuck-eye roast cooking grate cornstarch crust dish Dutch oven evenly flank steak flavor follows the recipe fresh garlic cloves GAS GRILL grill until hot ground beef heat grill ingredients juices juicy kosher salt liquid marinade meat meatballs meatloaf minced mixture moisture mushrooms onion oregano pan sauce paper towels paprika pieces Pork Chops potatoes pounds Recommended Recipes refrigerated rimmed baking sheet salt and pepper searing season with salt SERVES shallot short ribs side of grill sidebar that follows simmer sirloin steak sirloin steak tips skillet sliced stew StirFried stirring strip steak sugar tablespoons teaspoon teaspoon salt temperature tender tenderloin texture tomato paste Transfer trimmed vegetable oil vinegar wine wood chips