Secrets of the Butcher by Jean Grosson -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Table of Contents Introduction THE ANIMALS

BEEF

The best beef cattle breeds Wagyu A brief history of beef The cow family Nutrition and meat quality Beef cuts Choice beef cuts Rib roast: extraordinary or average? T-bone and porterhouse, two steaks in one Rib roast versus rib-eye steak Ground or diced? The marrowbone, in slices or lengthwise? Beef ham and dried beef

VEAL

The best calves A brief history of veal Which veal to choose? The color of veal Veal cuts Choice veal cuts

PORK

The best pig breeds The Mangalitsa A brief history of pork The pig family Nutrition and meat quality Pork cuts Choice pork cuts Pork chops or purebred pork chops? Cured ham and cooked ham The best cured hams Pata negra or Bellota 100% Ibérico? Bring home the bacon! Extraordinary lard! The world of blood sausage

LAMB

The best lamb and sheep breeds Which lamb to choose? A brief history of lamb and mutton The sheep family Nutrition and meat quality Lamb cuts Choice lamb cuts

POULTRY

The best chicken breeds A brief history of chicken Other poultry birds The chicken family Nutrition and meat quality The anatomy of the chicken Preparing a chicken Goose foie gras or duck foie gras? Choice poultry cuts Offal and giblets

GAME

The game that roams our lands

SECRETS OF THE BUTCHER

THE EQUIPMENT

The anatomy of a knife Chef’s knife vs. bread knife Good equipment for a good cut Which cookware for my beautiful piece of meat? The size of the cookware Temperatures and cooking thermometers

THE INGREDIENTS

How to season your meat with salt The different salts to use How to season your meat with pepper The different peppers to use Which butter for cooking? Which oil for cooking?

THE PREPARATION

Meat maturation Maturation: a user’s manual The importance of correctly cutting the meat Adapting the size of the meat to the cooking method Brining and salting Marinades Tips for successful marinades

THE COOKING

Cooking on the grill Sautéing Roasting Low-temperature cooking Sous vide cooking Boiling Boiling: a user’s manual Braising Ragout The cooking of a steak seen from the inside Should you flip meat during the cooking process? Basting meat Resting meat Making meat juicier How to create more juices

A LITTLE BIT EXTRA

All about thermal shock Dry heat and humid heat Tell me where you cook and I’ll tell you how to do it Bones or no bones in a stock? Maillard reactions Fat isn’t just fat! What is collagen? Tender meat, tough meat–-what’s the difference? A matter of taste Let’s talk meat

THE RECIPES

Beef Stew Rib roast for 4 friends Beef bourguignon Pastrami Breaded cutlet with a rocket, tomato, lemon, and Parmesan salad Simply browned veal chop Blanquette of veal Milanese osso buco and gremolata Porchetta Pulled pork Sublime pork chop Slowly braised pork cheek Herby rack of lamb en croûte 5-hour lamb shoulder Rolled leg of lamb Navarin of lamb Roast chicken with the crispiest skin in the world Duck breasts Fried chicken for little rascals Stuffed goose Beef stock Veal stock Pork stock Lamb stock Poultry stock

THE APPENDICES

Acknowledgments Scientific bibliography

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