La Kusina » Tips in Cooking

Ready-to-cook Poultry Meat Parts

LaKusina — Tue, 11 Oct 2011 02:38:03 +0000

There are poultry parts packed that are frozen or chilled that are available in Supermarkets.

These includes: wings, leg (drumstick), thigh, breast, halves, quarter and even the internal organs like livers, heart and gizzards.

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Easy ways in deboning a Chicken

LaKusina — Mon, 10 Oct 2011 03:47:58 +0000

How to debone the chicken:

1. Place the chicken on the chopping board and make an incision in the entire length of the spine, through skin and meat. Push the skin and flesh back as you cut.

2. Pull the skin off the neck down so you can get the neck bone to extend way beyond it.

3. Start with the ball and socket joint of the shoulder, cutting it free and boning the shoulder blade. Pull the wing bone through from the inside, bringing the skin with it.

4. Strike for the ball and socket joint of the leg and pull the bone through.

5. Continue to work the meat free from one side of the body, then from the other, until the center front of the breast bone is reached. Get the whole skeleton out with its contents all in one piece.

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Poultry and Its Classification

LaKusina — Mon, 10 Oct 2011 02:19:55 +0000

Poultry consists of domesticated birds kept by humans for the purpose of collecting their eggs, or bred for the table, includes chicken, turkey, pigeon, goose and duck.

It is a very good source of vitamins, niacin, thiamine and riboflavin, it is also contains amino acids.

Duck, goose, turkey and squab has a high fat content than the chicken.

Poultry classification

1. CHICKEN

a. Pullet – “baby chicken”, its weight is at most 1lb; good for grilling and roasting.

b. Broiler –weighing 2lbs and about 6-10 weeks old.

c. Fryer – 6 weeks old, its weight is about 2- ½ lbs.

d. Roaster – 8 weeks old, it is about 3.4lbs and its size is good for a family

e. Broiler fowl – old bird that lay hen. 6lbs and about 8 months old. Good for stews or casseroles.

f. Capon – surgically unsexed male chicken with smooth-textured skin and tendered meat.

g. Stag – a male chicken with coarse skin, with dark and tough meat.

h. Cock / roaster – a mature male chicken coarse skin, with dark and tough meat.

2. DUCK

a. Broiler duckling or fryer duckling – it is a young duck, about below 8-week-old with soft bill and windpipe and its meat is tender.

b. Roaster duckling – also a young duck below 16-week-old, with tender meat.

c. Mature duck or old duck – it is about 6-month-old, tough meat, has hard bill and windpipe.

3. TURKEY

a. Fryer-roaster – a young immature turkey; its weight is about 4-5lbs, with tender meat.

b. Young hen – it is a female turkey, weighs 8lbs and has tender meat.

c. Young tom – it is a young male turkey, weighs 12lbs+ and also has a tender meat.

d. Yearling hen – it is fully matured female turkey.

e. Yearling tom – it is fully matured male turkey.

f. Old turkey – it is mature male / female turkey, its skin is tough and coarse.

4. PIGEONS

a. Squab – it is a young immature pigeon with extra tender meat.

b. Pigeon – it is a mature pigeon, has rough flesh and coarse skin.

5. GOOSE

a. Gosling – it is a young goose, 6month old and below.

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Tips in Cooking

LaKusina — Sat, 31 Jan 2009 06:32:50 +0000

Deep Frying

Use a deep heavy saucepan.

Oil should be enough to cover the food to be fried and to allow it to move freely in the pan but should never exceed half the depth of the pan. To prevent spilling over of hot oil when it bubbles up on addition of cold food.

Use wire basket in frying small foods such as fish/meat balls, french fries, etc.

Be sure oil is preheated to the recommended temperature before the food is added so that the heat, not the oil, penetrates the food…

Frying, Sautéing

Always get your pan hot first before adding the oil or butter so food won’t stick to the pan.

In sautéing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor of ingredients.

Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.

When frying several pieces of food at a time, don’t let the pieces touches others as they cook or they will stew instead of sauté.

Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.

Boiling, Steaming, Simmering

Steam potatoes to conserve nutrients. If you have to boil them, add 1 tsp. vinegar or lemon juice to the water to make potatoes snowy white. Add a little milk to the water in which cauliflower is cooked to retain whiteness.

Grate a quarter of a small onion and add it and a dash of sugar and salt to the water in which you boil frozen or canned vegetables to improve the flavor. Or add a dash of MSG, garlic powder, pepper and onion flakes or powder to the salted boiling water before adding the vegetables for a richer flavor.

To cook eggs in the shell: Boil water, lower eggs into the boiling water in a metal spoon so the metal absorbs the heat and the eggs won’t crack from the sudden change in temperature. Lower heat to simmer and cook eggs to desired doneness.

A teaspoon of salt added to water brings it to boil faster.

Broiling, Grilling, Roasting

Broiling steaks or chops, put one cup water in the bottom of the broiler pan to prevent grease burning on the pan, it eliminates smoke, and it makes pan easy to wash.

Pork should be thinly sliced so it is thoroughly cooked. Pork and chicken barbeques should be 2 Ibs. To cook fast and meats are tender and juicy… Beef steak should not be less than an inch thick or it will dry out; 1-1/2" thick is best.

In roasting or broiling, put foil in line roaster pans to facilitate cleaning. Cover the rack to allow the fat to drip into the pan.

Baking

To make pastry for pie crust, add a pinch of baking powder to the dry ingredients before adding the water; makes the pastry flakier.

When adding water to pastry, use only ice cold water and never pour it all in one spot on the flour and shortening mixture. Shake or sprinkle the water over the mixture while stirring with a fork. Dough mixes easier this way and the pastry is flakier.

After removing a cake from the oven, place the pan on a damp cloth for a few minutes to easily loose the cake from the pan.

When butter is very hard to cream, shred it into a warmed bowl to cream faster.

Prevent nuts and fruits to sink to the bottom of cake batter by coating them with flour.

When beating eggs separately, beat whites first; then the yolks may be beaten without washing the beaters.

In making good meringue, always let the egg whites warm up to room temperature before beating them. You may add 1 tsp. of water for each egg white. It will increase the volume and make the meringue tenderer.

Pie crust brown beautifully with a sheen when brushed with milk or beaten egg yolk before baking.

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