Friday, September 22, 2017 | INDONESIAN CULINARY |

Meat: A Kitchen Education


Amazon.com Review

Fall into Cooking Featured Recipe from James Peterson’s Meat: Roast Rack of LambMeat is based on the seemingly paradoxical philosophy that we should eat less meat than the 8 ounces per person per day Americans put away now. Instead of so much meat, we should eat better meat. Insisting on better quality and approaching meat with a degree of understanding will lead butchers and ultimately the meat industry to raise animals in a humane and sustainable way.

I give a recipe for rack of lamb because it’s one of those cuts that intimidates but that is really very simple. The whole trick is cooking it to the right degree of doneness. This is very easy to determine by pressing against the two ends of the rack and taking it out of the oven as soon as the two ends feel firm and bounce back to the touch. —James Peterson

Makes 4 main-course servings

Ingredients

1 American rack of lamb (8 chops) or 2 New Zealand racks of lamb (16 chops total), about 1 1/2 pounds, ribs frenched
Salt
Pepper
1 pound lamb stew meat or trimmings, cut into 1/2-inch strips
1/2 onion, coarsely chopped
2 cups chicken broth

Let the rack(s) come to room temperature and season all over with salt and pepper. Preheat the oven to 450°F.

Spread the stew meat and onion on the bottom of a roasting pan just large enough to hold the rack(s). Place the rack(s) on top. Slide the pan into the oven and roast for about 25 minutes, or until an instant-read thermometer inserted into the center of the roast without touching bone reads 125°F to 130°F or until the meat feels firm when you press both ends of the rack(s).

Transfer the rack(s) to a platter or cutting board, tent loosely with aluminum foil, and let rest for 15 minutes before carving.

While the rack(s) are resting, make the jus. Put the roasting pan on the stove top over high heat and stir around the pieces of meat until the meat is browned and any juices have caramelized on the bottom of the pan. Discard the fat and return the pan to high heat. Deglaze the pan with 1/2 cup of the broth, scraping up any brown bits on the bottom of the pan with a wooden spoon. Boil down the broth until it caramelizes into a crusty brown layer with a layer of clear fat on top. Pour off the fat, return the pan to high heat, and deglaze the pan with a second 1/2 cup broth, again boiling it down. Deglaze the pan with the remaining 1 cup broth, stirring until the crust has dissolved into the liquid, and then strain the liquid through a fine-mesh strainer into a warmed sauceboat.

Carve the rack(s), cutting between the ribs. Pass the jus at the table.


BUY NOW!!! Meat: A Kitchen Education

Review

“Peterson not only knows how to cook, but knows how to explain it clearly to just about anyone.”
—Cooking with Amy, 11/11/10

“A great kitchen reference book.”
—Milwaukee Journal-Sentinel, 11/3/10

“James Peterson, the writer of several excellent single-topic cookbooks, has lately turned his meticulous eye to meat cookery. He opens Meat: A Kitchen Education (Ten Speed Press, $35), which will hit bookstores this fall, by telling us that we should cook and eat less meat, for our health and that of the planet, but that he wants us to enjoy it more. For Peterson, that means achieving exquisite meat dishes by means of classical techniques. Aided by an abundance of photographs, all of which he took himself, the acclaimed cooking instructor does a thorough job of passing along those techniques to home cooks.”
—Saveur, May 2010

“When I read the introduction to Meat: A Kitchen Education, I wanted to stand up and cheer. James Peterson and I share a deep passion for great meat, and a respect for all animals whose lives are taken for our food. If you subscribe, as I do, to the philosophy of “eat less meat, eat better meat, and enjoy it more,” then this book will guide you on that journey. Whichever recipe you choose, Meat will help you make something sensible and delicious.”
—Bill Niman, rancher and founder, Niman Ranch

“James Peterson’s body of work is already substantial. To it, he adds this thorough, informative, compelling, and impressively illustrated book about meat. What I admire about Peterson’s work is the way he makes the chef’s knowledge so clear and accessible to the home cook.”
—Michael Ruhlman, author of The Elements of Cooking and Ratio

“Well explained, factual, useful—the home cook as well as the professional will learn from Meat: A Kitchen Education.”
—Jacques Pépin, cooking instructor, author, and host of Fast Food My Way

Meat: A Kitchen Education delivers what the title promises. It is packed full of expert advice on cooking all types of meats, poultry, and game. But better than using only words to describe important methods and techniques, Peterson uses detailed photographs to give the reader visual instruction. His simple recipes rely on classic ingredients and techniques, and will make any beginner adept at cooking meat. More advanced cooks will appreciate his chapters on sausage and pâté making, as well as his step-by-step photos for preparing foie gras.”
—Bruce Aidells, author of Bruce Aidells’s Complete Book of Pork and coauthor of The Complete Meat Cookbook

BUY NOW!!! Meat: A Kitchen Education

Product Description

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.

Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.

Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.

Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with:

Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.

No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.

BUY NOW!!! Meat: A Kitchen Education

About the Author

James Peterson is a food writer, cooking instructor, and photographer who began his culinary career as a restaurant cook in Paris in the 1970s. Returning to the United States in the 1980s, he honed his French cooking techniques during his tenure as chef-partner at Le Petit Robert in New York. A highly regarded cooking instructor for more than two decades, Peterson teaches at the Institute of Culinary Education (formerly Peter Kump’s New York Cooking School). His first book, Sauces, won two 1992 James Beard Awards; Vegetables,Glorious French FoodCooking, and Baking have earned him four more James Beard Awards. Peterson cooks, writes, and photographs from Brooklyn, New York.

Excerpt. © Reprinted by permission. All rights reserved.

BUY NOW!!! Meat: A Kitchen Education

Introduction

Almost thirty years ago, when I owned a restaurant, I was confronted with a strange offer from a regular client. He worked at a laboratory where rabbits were raised for scientific experiments. The trials always included a control group made up of animals to which nothing was done, yet when these rabbits got old, they were “discarded.” He asked me if I would like some of these control-group subjects. I was grateful to get my hands on older rabbits—they’re perfect for thorough larding and slow braising—so I said yes. I was also eager to save them from a meaningless death.

The following Monday, a large cardboard box arrived. As I lifted the box, I knew from its motion that the rabbits were alive. Given the weight of the box, I expected to encounter about a dozen, so I was shocked to find only two giant rabbits that reminded me of a Monty Python skit. The task was left to me to do them in, which I did with a quick snap of the neck and a slit of the throat. On one hand, the killing wasn’t as bad as I had anticipated. But the whole process upset me, especially the sad resignation the rabbits displayed as they seemed to know they were about to die. Never again have I looked at meat in the same way. The experience drove home the fact that an animal has to give its life in order for us to eat meat. I was left convinced that people who consume meat should have to kill for their supper at least once in their lives.

The average American eats more than eight ounces of meat a day, far more than needed for healthy nutrition. Asians eat small amounts of meat with hefty portions of carbohydrates, such as rice or noodles, and have lower rates of heart disease and stroke than Americans. It may seem perplexing to read in a book about meat that we should eat less of it, but this is, indeed, my position. We should eat less and eat better. In France, a good chicken costs twenty dollars or more. But what a chicken it is. Organic and truly free range, it is slaughtered at an older age than American chickens and as a result has a lot more flavor, if a bit more texture. Grass-fed steers in Italy and France develop a better flavor than some of the grass-fed beef in America, again, in part, because they are butchered at an older age. Beef in Japan is a rare luxury, but genuine Kobe beef is considered among the best in the world.

Americans are also enthusiastic consumers of steaks and chops. In other words, we eat high on the hog—literally. Most, though not all, of the tender meat on an animal is found along the back. Meat from the leg and shoulder, despite being the most flavorful, is often neglected. In Meat, I have included recipes and techniques that allow the reader to explore some of these underexploited cuts, with braising often taking center stage as the best method for cooking them. Offal, known euphemistically in the United States as variety meats, is also overlooked. How many Americans know the joys of properly cooked kidneys or sweetbreads or even a slice of liver? To the uninitiated, these typically inexpensive cuts are often a delicious revelation.

***

I have divided the chapters in Meat according to the type of animal, with the recipes in each chapter organized by either cooking technique alone or by cut and its appropriate cooking techniques. The emphasis on techniques, all of which are described beginning on page 5, is important because once you learn how to make one recipe, you can apply the same technique to a wide range of possibilities. Many of the recipes are extremely simple, sometimes involving only grilling or sautéing without a sauce or garnish. But what may seem overly simplistic is actually how most of us cook and eat.

You’ll find that each chapter is rich in photographs, most of them devoted to either cutting meat into pieces suitable for cooking or to techniques such as larding. These tasks may seem the work of a butcher rather than a cook, but butchers are disappearing, and many of those who remain are reluctant to carry out some of the more labor-intensive techniques. Plus, by doing the work yourself, you’ll gain both valuable practice with a knife and beneficial insight into how animals are put together. You’ll also save money by buying large cuts and breaking them down into steaks or chops or into pieces suitable for braising. You may even discover that you enjoy cutting up meat, finding it to be surprisingly soothing once you get the knack of it.

Pork, beef, lamb, and veal charts showing where various cuts are located on each animal will further your understanding of how to cut and cook meat. People are anatomically similar to the animals they eat, so it’s a good idea to check your own body to locate the various cuts. Once you know the source of each cut, you will recognize which parts are tougher—the more activity the muscle gets, the tougher the meat—and require longer cooking and which can be tossed onto a grill or into a sauté pan for a relatively short time.

Although techniques are at the heart of this book, putting together flavor combinations that both pair well with the meat at hand and share a geographical and seasonal affinity is also important. To help you achieve these successful pairings, I have included several flavor profiles inspired by traditional cuisines (see page 25). For example, if you are thinking Moroccan, you’ll find a list that includes olives, preserved lemons, almonds, and saffron, to name only a few of the possibilities. Or, if you prefer Indian flavors, coriander, cumin, fenugreek, cashews, and coconut milk are among the options.

***

The controversy over how animals are raised and slaughtered for meat has been explored by a number of thoughtful writers, which prompts me to keep my advice on the subject brief: follow your conscience. Needless suffering is inherent in how many animals are raised and slaughtered, and we shoppers must use our wallets (nothing else is as convincing) to let sellers know that we want to buy meat from animals that have been treated humanely. Always ask the butcher the source of the meat he or she sells. A butcher who can provide a specific answer usually has greater concern for the well-being of animals. Plus, the easier it is to learn about the origin of the meat, the more likely it is that the animals have been humanely raised and slaughtered. By insisting on being better informed, we can transform an industry that is opaque and secretive into one that is transparent and, as a consequence, humane.

Even though most of us shop at a supermarket—and, admittedly, nowadays supermarkets are far more interesting than in the past—I recommend finding a high-quality butcher to patronize as often as possible. Not only will you learn from a butcher, but he or she will recognize your genuine concern for the quality and provenance of what is sold. The meat at a butcher shop is often more expensive than at supermarket, but it is also usually of higher quality, and because your butcher will teach you about lesser-known—and often less costly—cuts rarely found at supermarkets, you may actually end up saving money.

Simply put, much of what I’m encouraging is the simple act of tasting, of training your palate to recognize meat of better quality. As you learn to appreciate the flavor of fine meat (and to understand the flavor of what’s not so fine), you’ll find yourself satisfied with eating less meat. You’ll also find more joy in the kitchen as your cooking improves.

BUY NOW!!! Meat: A Kitchen Education

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