Maximising Meat
Source of Recipe
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List of Ingredients
First, slow roasting or cooking meats means less shrinkage
and
yeilds a lot more meat.
Slow cook at 250 degrees F and turn up last 3-5 miutes at
500
degrees F to brown.
I have personally rendered the cheapest beef cuts very
tender
this way, they taste like the spendy. I learned this from
Cooks
Illustrated years ago.
Their method calls for putting red meat on a wire rack, when
you buy it, and letting it set there to age for several
days in
the fridge uncovered,..it turns a darker color..then you
cook or
freeze it.
When ready to cook, you slow roast it. It is so very tender
and yields so much more meat. I often have skip the aging
due to lack of space and /or time.
Deglaze the drippings and make into gravy, sauces or save
for
soups, stocks etc. Yorkshire pudding from the beef.
If you have a beef processed or deer etc.
Have them save all the fats to make soaps and lard.
If you do not make soap yourself find some one who does and
offer to trade the fat for some finshed soap.
Have the butcher save all the bones and simmer with onion
only to make stocks.
Make sure the hides are removed in such a way as to be
abel to be tanned.
Trade this service if you like.
If the animal has horns use them to make clever racks to
hang
things from or deco pieces.
Do not waste any part of the animal.
When cooking sasuages , save the water and grease to flavor
soups,casseroles, beans, etc.
I had bought lingusta sasuage for a dollor off the sale
price;
so it came to under a dollar a pound ,[ which is an
excellent
price in our area ].
There was 6 big links as it was just under 1 3/4 pounds.
The went into the freezer a few months ago.
They were taken out and defrosted a few days ago and I
had wanted some prepared, and ready to go for pizza
topping.
These are butcher shop made and utterly delcious.
I put them in my heavy duty cast aluminum stick free
skillet, and
let them lighly brown on both side and then covered with
water brought to a boil and then reduced heat and simmered
until
throughly cooked.
Mean while I took a jar of small white beans , put them in
a
large pot and covered with water. This was brought to a
boil , in a covered pan, and boiled for 2 minutes. The heat
was immediately turned off and the covered pot remained on
stove for 2 hours.
Next, the water was drained off into a large bowl.This water
was
let to cool and used on my plants.
You cannot use this water for food as it is filled with an
enzyme that causes gas in humans.
Next cover the beans with water and put in a chopped onion
and
some cumin, and garlic.
This was brought to a boil ,in the large covered pot and
then
reduced to low heat and simmered until beans were
tender but firm.
Mushy overcooked beans are
horrible.
Once done added were ; rice , [29 cents a pound] bell
peppers
[20 for a dollar], corn [ 40 cents a pound], 3 pounds of
frozen
tomatoes[ 30 cents a pound] two of the chopped up ligusta
sasuages , a bit of medium salsa to taste. The water from
cooking
the sasuages along with the little bit of red colored fatty
oil
,about 2-3 teaspoons [ all there was] was added to the pot
and
covered with water....I divided this among two 5 quart dutch
ovens and filled with water; brought to a boil and then
reduced to a simmer until rice is cooked.
It is out of this world good.
Not too spicy just enough to be intersting and a very
colorful
soup.
The beans and rice make a complete protein and this is a
very, very low fat high fiber tasty meal.
Here is the tally on this soup..sasuage two links... 58
cents, rice 20 cents, beans 30 cents, tomatoes, 90 cents,
bell
pepper 5 cents, onion 10 cents, salsa about 10 cents, corn
40
cents cumin under 1 cent.
This soup made 10 hearty quarts for about $2.64 or 26.4
cents a
quart ,6.6 cents a 8 ounce cup.
Will be eaten with ,at different meals,homemade corn bread,
native indian fry bread and home made tortillas, to vary the
eating
experience
All ages will love this.
It meets all the requirements for
an excellent dish.
I. tasty and flavorful no extreme
taste.
2.appeals to all ages.
3. very frugal
4.complete protein
5. grain
6.veggie
7.low fat
8. high fiber
9. filling
10 product maximized.
The rest of the sasuages were
thinly sliced or chopped and
frozen for pizza toppings and
other dishes.
Recipe
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