‘ The Five Basic Rules for Cooking Meat ‘

You can cook meat a number of different ways, from roasting to pan-searing to barbecuing. However, there are five basic principles that apply to the vast majority of techniques when it comes to meat and poultry. Here’s what we’ve found after years of cooking in our test kitchen:



Browning creates a tremendous amount of flavor and is a key step when cooking meat. This happens through a process called the Maillard reaction, named after the French chemist who first described it in the early 1900s. The Maillard reaction occurs when the amino acids and sugars in the food are subjected to heat, which causes them to combine. In turn, hundreds of different flavor compounds are created. These compounds break down to form yet more new flavor compounds, and so on, and so on. When browning meat, you want a deep brown sear and a discernibly thick crust on all sides—best obtained by quick cooking over high heat.

To ensure that meat browns properly, first make sure the meat is dry before it goes into the pan; pat it thoroughly with paper towels. This is especially important with previously frozen meat, which often releases a great deal of water. Second, make sure the pan is hot by preheating it over high heat until the fat added to the pan is shimmering or almost smoking. Finally, make sure not to overcrowd the pan; there should be at least 1/4 inch of space between the pieces of meat. If there isn’t, the meat is likely to steam instead of brown. If need be, cook the meat in two or three batches.


For large cuts of meat or poultry, we often advocate a low-and-slow cooking method. We find that this approach allows the center to come up to the desired internal temperature with less risk of overcooking the outer layers.

An experiment we recently conducted proves that even cooking isn’t the only benefit of slow roasting: It also helps minimize the loss of flavorful juices (and fat). We took two 6‑pound rib roasts and roasted one at 450 degrees and the other at 250 degrees until each was medium-rare. We then weighed the cooked roasts. The slow-cooked roast had lost about 9.25 percent of its starting weight, while the high-temperature roast had lost nearly 25 percent of its original weight. Why the difference? Proteins shrink less and express less moisture and fat when cooked at moderate temperatures than when roasted at high heat.



Tough cuts, which generally come from the heavily exercised parts of the animal, such as the shoulder or rump, respond best to slow-cooking methods, such as pot roasting, stewing, or barbecuing. The primary goal of slow cooking is to melt collagen in the connective tissue, thereby transforming a tough piece of meat into a tender one. These cuts are always served well done.

Tender cuts with little connective tissue generally come from parts of the animal that receive little exercise (like the loin, the area along the back of the cow or pig). These cuts respond best to quicker, dry-heat cooking methods, such as grilling or roasting. These cuts are cooked to a specific doneness. Prolonged cooking increases moisture loss and can turn these tender cuts tough.


Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the oven, grill, or pan when it’s 5 to 10 degrees below the desired serving temperature. Carryover cooking doesn’t apply to poultry and fish (they don’t retain heat as well as the dense muscle structure in meat). The following temperatures should be used to determine when to stop the cooking process.

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*These doneness temperatures represent the test kitchen’s assessment of palatability weighed against safety. The basics from the USDA differ somewhat: Cook whole cuts of meat, including pork, to an internal temperature of at least 145 degrees and let rest for at least 3 minutes. Cook all ground meats to an internal temperature of at least 160 degrees. Cook all poultry, including ground poultry, to an internal temperature of at least 165 degrees. You may read more information on food safety from the USDA.


The purpose of resting meat is to allow the juices, which are driven to the center during cooking, to redistribute themselves throughout the meat. As a result, meat that has rested will shed much less juice than meat sliced straight after cooking. To test this theory, we grilled four steaks and let two rest while slicing into the other two immediately. The steaks that had rested for 10 minutes shed 40 percent less juice than the steaks sliced right after cooking. The meat on the unrested steaks also looked grayer and was not as tender. A thin steak or chop should rest for 5 to 10 minutes, a thicker roast for 15 to 20 minutes. And when cooking a large roast like a turkey, the meat should rest for about 40 minutes before it is carved.


Now that you know the basic principles, try applying them to one of our recipes, likePepper-Crusted Beef Tenderloin Roast. It’s easy to make—just oven-roast it until it’s done—and, as the absolute most tender cut of beef, it’s luxurious to eat. We boosted the flavor with a crunchy peppercorn crust.

ilo_pork_primalcutsOn cimeatbook.com, find meat recipes, meat video tips, and all meaty matters regarding The Cook’s Illustrated Meat Book.


‘ Classic British Mid-Week Supper Dish Boiled Beef and Carrots with Parsley Dumplings ‘

Gordon Ramsay revives a British stalwart, boiled beef and dumplings, with a few modern twists’

Gordon Ramsay revives a British stalwart, boiled beef and dumplings, with a few modern twists

Gordon Ramsay revives a British stalwart, boiled beef and dumplings, with a few modern twists


  • 1-1¼kg joint silverside beef
  • 2l good quality stock (chicken, beef or vegetable)

Vegetables for the stock

  • 2 carrots
  • 1 leek
  • 1 onion
  • 2-3 turnip
  • ½ small celeriac
  • few sprigs of fresh thyme and 2-3 bay leaves

For the spice bag

  • 4-5 star anise
  • 4-5 cardamom pods
  • 4-5 cloves
  • 1 tsp coriander seed
  • ½ tsp peppercorns

For the baby vegetables

  • ½ small celeriac
  • 12 baby turnips
  • 18 baby carrots
  • 12 baby leeks

For the dumplings

  • 250g self-raising flour
  • 125g shredded suet
  • 1 tsp sea salt
  • 3 rounded tbsp finely chopped fresh parsley
  • 2 tbsp olive oil
  • 4-5 star anise, peppercorns and thyme sprigs
  • Method

    1. Cut the beef into three or four chunky pieces, put in a large pan and just cover with cold water. Bring it quickly to the boil, then reduce to a simmer and, using a ladle, skim off any scum on the top. As you are doing this, you will also be removing some of the water. Pour in the stock, return it to the boil, then turn to a simmer.
    2. Meanwhile, roughly chop the vegetables and add them to the pan with the sprigs of thyme and bay leaves. Season lightly.
    3. Take a large square of muslin (or use a clean J-cloth), lay the spices in the middle and then tie up with kitchen string, like a money bag. Drop the bag into the pan and tie the bag to the handle. Simmer the beef (don’t let it boil) for about 2 hrs, until the meat feels tender when pierced with a sharp knife. If the stock reduces down too much, top it up with more water so the meat remains submerged.
    4. While the beef is cooking, peel celeriac and cut into small sticks about 1cm thick. Halve turnips. Trim tops off the other vegetables, but don’t peel – there’s no need. Bring a pan of lightly salted water to the boil and blanch vegetables for about 3 mins. Have ready a large bowl of ice-cold water and when the vegetables are just tender, drain them and tip immediately into the water. Leave for 2-3 mins, drain again and set aside. Also, while the beef is cooking, mix together the flour, suet, salt, a grinding of pepper and the parsley for the dumplings.
    5. When the beef is cooked, remove the pan from the heat, then strain off and reserve the stock for cooking the dumplings and reheating the baby vegetables (you won’t use it all). Discard the vegetables and tip the beef into a baking dish. Cover loosely with foil to keep warm.
    6. Mix just enough cold water (about 200ml) into the flour and suet mix to make a soft dough. If the dough is too wet, it will be difficult to shape. Roll gently into 10-12 balls. Bring a shallow pan of water to the boil and add a couple of ladles of the stock plus the olive oil, the star anise, peppercorns and thyme sprigs. Using a slotted spoon, lower in the dumplings. Cover and simmer for about 12-15 mins, until risen and fluffy. Remove the dumplings with a slotted spoon.
    7. Spoon about three ladles of stock into another pan, bring to a simmer and reheat the veg briefly. Remove with a slotted spoon. Strain the stock from the veg for serving.
    8. Cut each beef chunk into slices and season lightly. Arrange in warmed serving dishes with the baby vegetables, celeriac and dumplings. Pour some stock over and serve.


This is the first of my hand picked ‘ Healthy Recipe of the Day ‘ ideas and this one comes from George Matalan but be aware it is a copyrighted article so do not change anything. Also cannot be re-blogged

If you don’t know what to serve for dinner tonight …

While seaweed, or sea vegetables, is becoming more familiar to us in the west, many people still want to know how to incorporate it into their meals. This recipe is a great way to enjoy more of these nutrient-rich foods.

Seaweed Rice

Seaweed RicePrep and Cook Time: 35 minutes


  • 2 medium pieces wakame, (2 TBS soaked and chopped)*
  • 2 TBS chopped dulse seaweed
  • 2-1/4 cups warm water
  • 1/2 medium onion, minced
  • 2 large cloves garlic, chopped
  • 1 cup long grain brown rice
  • salt and white pepper to taste
  • *For more on Sea vegetables.


  1. Chop garlic and mince onion and let them sit for 5-10 minutes to enhance their health-promoting benefits.
  2. Rinse wakame, and soak in the warm water. After 5 minutes, squeeze out the water from the wakame and chop it. Save water.
  3. While wakame is soaking, chop the dulse.
  4. Heat 1 TBS of seaweed soaking water in a medium saucepan. Healthy Sauté chopped onion over medium heat for 2 minutes, stirring frequently. Stir in garlic, rice, chopped wakame, dulse, and the water in which the wakame was soaked.
  5. Bring water to a boil on high heat. As soon as it begins to boil, reduce heat to low and cover. Cook for about 35 minutes. Season with salt and white pepper to taste.

Serves 4 as side dish

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In-Depth Nutritional Profile for Seaweed Rice

Healthy Food Tip

I was wondering on what you thought when it comes the high fat content of tofu. plant protein.

The fat content of tofu is primarily healthy polyunsaturated and monounsaturated fats with very little saturated fat. Tofu is a rich source of the essential omega-6 and omega-3 fats that are required daily by the body for many physiological functions. Importantly, the fat profile of tofu is much healthier than most types of meat.

As background, fats are probably the most complex of the macromolecules in foods because there are so many different types of fats. Unfortunately, fats have been given a bad reputation, in part because fat is the way we store excess calories, and in part because saturated fats, trans-fatty acids, and cholesterol have been asociated with health conditions like cardiovascular disease and obesity. The facts are, however, that not only are all fats not bad, but some fats have been shown to be health-promoting, and some fats are absolutely essential for your health. So, when you think about fats, the quality of the fat, and therefore the quality of the food from which you are getting the fat, really matters. We would encourage you to read more about the essential role of fats in the body via this article on our website: A New Way of Looking at Fats

Printer Friendly Version of I was wondering on what you thought when it comes the high fat content of tofu. plant protein.

If you have any questions about today’s Healthy Food Tip Ask George Your Question

New way of cooking … thanks: I first started visiting the web site then I ordered the book for my daughter. My steamer pan was handy once in a while … now it is essential. The mix of vegtables and grains and cooking tecneques has taken vegetables from side dish to main dish. It is great and fun. – GA

Visit our homepage at http://whfoods.org

Copyright © 2014 The George Mateljan Foundation, All Rights Reserved

‘ Rhode Island Oysters Back on the Menu Thanks to Local’s ‘

#AceFoodNews – RHODE ISLAND – September 25 – Rhode Island oysters are considered a delicacy, and not too long ago, they were nearly overfished to the point of extinction.


‘ Jules Opton-Himmel Local Operator ‘

Opton-Himmel’s farm is one of a growing  number of local operations that are ensuring the oyster population remains healthy and intact.

Check out the full map.

Click to check out the full map.

Why we chose these oysters:

Before founding Walrus and Carpenter, Opton-Himmel worked on a number of shellfish restoration projects as a field biologist.

He knows as well as anyone that oysters are a naturally sustainable source of protein, because they filter seawater and replenish their habitats without requiring any external source of food.

At Walrus and Carpenter, all harvesting is done by hand, and Opton-Himmel only sells his oysters in state and in New York City around the winter holidays.

He refuses to ship overseas or across the country.

Opton-Himmel has partnered with local chefs to host summertime dinners by the farm. “When people come down for the dinner, they learn about how aquaculture works,” he says. “We’re actually stewards of the environment.”



MOSCOW: ‘ Russia Plans to Ban Fruit Imports from Ukraine ‘

#AceFoodNews – MOSCOW – September 19 – Russia may ban imports of fruits from Ukraine by late September, Russia’s agricultural watchdog Rosselkhoznadzor said Friday RIA Novisti reported.  

' Russia may ban imports of fruits from Ukraine by late September. '

‘ Russia may ban imports of fruits from Ukraine by late September. ‘

Alexei Alekseyenko, an aide to Rosselkhoznadzorchief, said pests were discovered in Ukrainian-grown fruits. Russian customs services have also detected attempts to import banned Moldovan fruits under the guise of Ukrainian products.

“So, we may soon impose restrictions on imports of fruits from Ukraine,” he said. “We may make the decision to impose the restrictions by the end of the month.”

On September 5, Russia’s consumer watchdog, Rospotrebnadzor, decided to ban the import of Ukrainian candy and confectionaries.

Earlier in August, Moscow suspended imports of Ukrainian alcoholic beverages to Russia, citing violations of consumer rights. The ban concerns alcohol produced by three companies: Obolon, SUN InBev Ukraine and Global Spirits.

In mid-July, Russia imposed a complete ban on dairy product imports from Ukraine, citing violations of Russian veterinary and sanitary requirements.

Ukrainian authorities responded restricting the import of a number of Russian products, such as confectionery products and pork.



` Europe and the Introduction of the New Frozen Dunkaccino Fudgaccino and Mocha Crunch Donut Range '

#AceGuestNews – CANTON – MASSACHUSETTS – May 04 /PRNewswire/ — Dunkin’ Donuts, one of the world’s leading coffee and baked good chains, is celebrating the Dunkaccino at participating restaurants across Europe with the introduction of the new Frozen Dunkaccino Fudgaccino and Mocha Crunch Donut.

With the addition of the Frozen Dunkaccino Fudgaccino, guests can now enjoy the delicious flavour of Dunkin’ Donuts’ signature Dunkaccino both hot and frozen. The Mocha Crunch Donut also gives guests the chance to enjoy Dunkaccino-inspired flavours in a new bakery offering, available a limited time.

The signature Hot Dunkaccino features the brand’s smooth espresso derived from high-quality coffee beans, steamed milk and rich chocolate flavour, topped with a mocha drizzle. The beverage can be enjoyed on its own, or with the added indulgence of sweet whipped cream.

The Frozen Dunkaccino Fudgaccino combines the rich flavours of espresso and hot fudge, blended well with ice and topped with whipped cream and a chocolate drizzle to create the perfect drink for cooling off. The Mocha Crunch Donut is a round yeast shell donut with white frosting and chocolate covered crunchies sprinkled across the top. Guests can now indulge in their favorite Hot or Frozen Dunkaccino creation and pair it with a delectable Mocha Crunch Donut.

“We’re so excited to be celebrating our delicious Dunkaccino lineup at our restaurants across Europe this spring,” said Jeff Miller, Executive Chef and Vice President of Culinary Innovation at Dunkin’ Brands. “Now, guests can choose from our signature Hot Dunkaccino, Frozen Dunkaccino Fudgaccino and Mocha Crunch Donut as the weather begins to warm up for the spring. We hope our guests enjoy these sweet treats, in addition to our wide range of other delicious menu items, including beverages, sandwiches and baked goods.”

The Hot Dunkaccino, Frozen Dunkaccino Fudgaccino and Mocha Crunch Donut are available at participating Dunkin’ Donuts restaurants throughout the United Kingdom, Germany, Bulgaria and Russia, as well as participating Dunkin’ Coffee locations in Spain. In addition to the new Dunkaccino beverages and donut, guests can enjoy Dunkin’ Donuts’ wide range of high-quality hot and iced beverages, donuts, muffins and sandwiches, all served fast and in friendly environments.

Dunkin’ Donuts currently has more than 120 restaurants across Europe, in countries such as Bulgaria, Germany, Spain, Russia, and the United Kingdom.

About Dunkin’ Donuts

Founded in 1950, Dunkin’ Donuts is America’s favourite all-day, everyday stop for coffee and baked goods. Dunkin’ Donuts is a market leader in the hot regular/decaf/flavoured coffee, iced coffee, donut, bagel and muffin categories. Dunkin’ Donuts has earned the No. 1 ranking for customer loyalty in the coffee category by Brand Keys for eight years running.

The company has nearly 11,000 restaurants in 33 countries worldwide. Based in Canton, Mass., Dunkin’ Donuts is part of the Dunkin’ Brands Group, Inc. (Nasdaq: DNKN) family of companies.

For more information, visit http://www.DunkinDonuts.com.

Justin Drake
Tel.: +1-781-737-3315


` France is to Ban Imports of Pork Products to Prevent Porcine Epidemic Diarrhea Virus Identified in US Year Ago ‘

#AceFoodNews – FRANCE – May 02 – France is to ban imports of pork based products, live pigs and pig sperm from the United States, Canada, Mexico and Japan because of a virus that has killed millions of piglets in North America and Asia, a ministry official said, Reuters reports.

The Porcine Epidemic Diarrhea Virus (PEDv) has killed around 7 million piglets since it was first identified in the US about a year ago.

The virus has killed millions of pigs in the U.S. over the past year, driving up pork and bacon prices. It causes severe diarrhea in newborn piglets, which then die from dehydration.

The French ministry says the ban will enter into effect Saturday pending a larger Europe-wide decision on pig imports.

Reuters – AP


` Planet Earth 2050 If We Do Not Change Our Way's '

#AceFoodNews 2013年6月19日に発表された新報告書は、今後数十年間で起こる気温上昇が、食糧­不足や貧困のさらなる蔓延につながると警告しています。しかし、温暖化を止めるために­、今できることがあります。

インフォグラフィック http://ow.ly/nu9Zt

プレスリリース 「地球温暖化が数百万人の貧困からの脱却を妨げている-世銀最新報告書」 http://ow.ly/nua0j

キム世銀総裁オピニオン「貧困の撲滅に気候変動対策は不可欠」 http://ow.ly/nua14

気候変動への取り組み(英語) http://www.worldbank.org/climatechange


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