Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Modern culinary recipes normally consist of several components
* The name (and often the locale or provenance) of the dish, * How much time it will take to prepare the dish * The required ingredients along with their quantity * Equipment and environment needed to prepare the dish * An ordered list of detailed preparation procedures (called Method). * The number of servings that the dish will give. * A rough estimate of the number of calories or joules contained per serving. * A note on how long the dish will keep and its suitability for freezing. In the early history of recipes, many of these components were omitted or reduced to a note that required oral instruction, some of which may only have the name and the ingredients of a dish. ------------------------------------------------ Beef Jerky This jerky is not heavily brined and flavored as commercial jerky is. It is suitable for meals, not just snacks. Great for camping, road trips, etc. Other meats may be substituted for beef. Ingredients * 3/4 tsp. Salt * 1/4 tsp. Pepper * 1 tbl. Brown sugar * 1/4 tsp. Garlic * 2 tbl. Worchestershire or teriyaki sauce * 1/4 tsp. Liquid smoke * 1 Lb. (500g) Beef (Flank or Skirt steak is ideal) Procedure 1. Mince or press garlic. 2. Mix all ingredients except beef to make brine. 3. Slice into 1/4" thick strips. Small chunks (about 3/4") of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily. 4. Dunk slices in brine. Meat may be left overnight on a glass plate in the refrigerator to marinate if desired. 5. Place meat on racks and dry in a food dehydrator at 145° for 6 - 8 hours. May be dried in a 150° oven with foil-covered racks. In oven, turn meat over 3 - 4 hours into drying time and reduce temperature to 130°. 6. Meat should bend but not break when properly dried. http://cookrecipesksmh.blogspot.com/ |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Modern food | General Cooking | |||
school for culinary arts, culinary arts usa, culinary arts schools,culinary arts recipe | General Cooking | |||
Your culinary Leading Resource For culinary Information | General Cooking | |||
Your culinary Leading Resource For culinary Information | General Cooking | |||
Culinary recipes | General Cooking |