Poultry Cuts

-

Poultry Cuts
Whether the bird in questions is a chicken, a turkey, a duck or a goose, the same terminology applies.
Description: http://www.jameswhelanbutchers.com/info/wp-content/uploads/2009/10/ch-drum.jpgDrumstick
The drumstick is a firm favourite for barbecuing or frying, either in batter or rolled in bread crumbs. Drumsticks are very good value too.
Description: http://www.jameswhelanbutchers.com/info/wp-content/uploads/2009/10/ch-wings.jpgWing
Wings do not supply very much meat, but are ideal and very popular party or finger food. They can be fried, roast or barbecued, with or without a marinade or glaze.
Description: http://www.jameswhelanbutchers.com/info/wp-content/uploads/2009/10/ch-thighs.jpgThigh
The thigh is suitable for casseroling and other slow-cooking methods. Thigh meat has a lot of flavour, and is often the cut recommended for curry or oriental dishes.
Description: http://www.jameswhelanbutchers.com/info/wp-content/uploads/2009/10/ch-leg.jpgLeg
This comprises of the drumstick and thigh. Large pieces with bones, such as this, are suitable for slow-cooking, such as casseroling or poaching. They can also be roast, and some people use the roast legs to make home made soup or stock.
Description: http://www.jameswhelanbutchers.com/info/wp-content/uploads/2009/10/ch-breast.jpgBreast or Fillet
The tender white meat of the breast is the most popular part of the chicken. It is available either on the bone, or as a fillet. Chicken breast can be simply cooked in butter or can be stuffed, coated or wrapped for extra flavour. It is an extremely versatile cut.


Comments

Post a Comment

Popular posts from this blog

PRODUCTION/ KITCHEN MANAGEMENT

-
Image
  Organization is a managerial function that involves bringing together the physical, financial and human resources to achieve the goals of a large organization. To organize a kitchen in simple terms will mean providing the kitchen with personnel, equipments and tools for working and raw materials for the preparation. The first step towards organizing is to list the activities that will be performed on a daily basis in the kitchen. ​ The following are a list of work or activities carried out in the kitchen: Procuring, receiving, storing and issuing raw materials Preparing of meats, fish and vegetables as per the menu and meal service. Cooking and service of various courses. Cooking of specialty dishes. Cooking food for banquets Doing ancillary works such as maintenance and cleaning of all equipments and kitchens Preparing food for  staff   These tasks may then be classified into subgroups so that they can be performed efficiently. For example kitchens are divided as ...
Read more

Introduction to Indian food

-
Introduction to Indian food Think of India and one of the first things that comes to mind is its diversity. A large country, its population is second only to China, its languages are numerous and every state (of which there are 28 and seven Union territories) is unique in its traditions and very importantly, its food. In fact, food from one region may actually be totally alien to a person from another region! The common thread that runs through most Indian food though, is the use of numerous spices to create flavor and aroma. Indians take their food very seriously. Cooking is considered an art and mothers usually begin to teach their daughters and pass down family recipes by show-and-tell, fairly young in life. Mealtimes are important occasions for family to get together. Most meals comprise of several dishes ranging from staples like rice and breads to meat and vegetables and rounded off with a dessert. In a lot of Indian homes, foods are made from scratch with fresh ingredients. For ...
Read more

SANDWICHES

-
  SANDWICHES A sandwich may be many different things to different people – it can be a delicious bit of nonsense, that makes you ask for more! It can be prim and proper and just a bit stodgy – or staunch and hearty – or it might just be an empty promise!!!! It is difficult to actually pin point when the sandwich actually appeared as a form of food presentation. We do know that the concept of wrapping bread around a filling for portability is ancient. It parallels the invention of bread. The sandwich involves bread in one way or the other. There is a universal chain of food items worldwide which all have a connection of a filling enclosed in a starchy casing. In China there is the Spring roll or the Egg roll; in Italy there is the Calzone; in Mexico, the Burrito; in Spain, the Empanada, Greece has the Pita and we have the Vada Pao! Field workers in France have long had the custom of eating meat enclosed in two slices of bread. In southern France, it is customary to provide thos...
Read more