By Adrian Richardson
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Extra resources for Meat: How to Choose, Cook & Eat It
Its head is held firm and the ‘knocker’ holds a bolt gun to the forehead, which stuns and kills the animal instantaneously. It then drops through a trapdoor to the floor below where it is hung upside down by one of the hind legs onto the processing line. Next comes the most dangerous, and perhaps the most confronting stage of the process: the main arteries in the animal’s throat are cut and in some slaughterhouses an electrical current is applied which forces the muscles to pump and hasten exsanguination.
The only exception is oregano, which I dry myself – something I learned from my nonno. Aromatics These are what I think of as the foundations of many cooked meat dishes, and include garlic, ginger, fresh chilli, onions, celery, leeks and carrots. These last four vegetables are often diced together to form a mirepoix, which is used to enhance the flavour of stocks, stews, soups and sauces. Fat Strangely enough, one of the best flavour enhancers is actually part of the meat itself. Yes, it’s the fat that marbles the flesh or covers the surface of a piece of meat.
If the temperature is too low, then the enzymes won’t activate; if it is too high, there’s a risk of harmful bacteria spoiling the meat. If the humidity is too dry, then the meat will lose too much moisture; if the air is too damp, then the meat risks becoming mouldy. WAYS TO COOK MEAT Season Salt Pepper Spices Herbs Aromatics Fat Sear Cook Roasting Grilling and barbecuing Frying Braising, pot-roasting and stewing Rest Carve Equipment Secret men’s business – the barbeque 2 Ways to cook meat In some countries they like to eat raw meat – think of French steak tartare, or its Middle Eastern equivalent, kibbeh nayee.