본문바로가기 및 링크
본문 바로가기
주메뉴 바로가기

BOOKS > Meathead

Meathead
Cooking Library > Techniques > Smoking • Grilling
Meathead
저자/역자text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D
출판사Houghton Mifflin Harcourt
연도2016
#플로리다 #릴링_고기요리 #스테이크 #요리기술 #그릴_요리
Cooking Library 2F
서가위치

현대카드 코멘트

불, 열, 연기가 음식과 상호작용할 때 어떻게 되는지 바비큐와 그릴 요리의 과학을 탐구한 책이다. 습식보다 건식 브라이닝(brining)이 나은 이유, 시어링만으로 육즙을 고기 안에 가둬두지 못하는 이유와 어떤 불로 구워야 하는지 등 그릴 요리에 관한 정보를 정리했다. 텍사스 브리스킷, 잘게 찢은 포크 요리, 탕수육, 스테이크, 버거, 브라질식 쇼트 립, 훌리훌리 치킨, 플로리다식 훈제 숭어, 바하 피시 타코, 그릴드 랍스터 등 생선과 육류 요리에 향과 풍미를 더하는 각 지역 바비큐 소스나 러빙(rubbing)등 절대 실패할 수 없는 레시피 100여 개를 소개한다.

목차

Foreword by J. Kenji López-Alt

Welcome

Stay in Touch

1. THE SCIENCE OF HEAT

The Magic of Infrared (IR)

How Heat Moves Within Meat

MYTH: Plan on a 5 to 10℉ carryover

How Boiling Temperatues Impact Cooking

MYTH: Meat needs to rest after cooking

The Two-Zone Setup and Indirect Cooking

When to Put a Lid on It

2. SMOKE

How Smoke Flavors Meat

MYTH: Creosote in smoke must be avoided at all costs

Smoke and Food

The Smoke Ring

MYTH: The more smoke you see, the better

Buying Wood

MYTH: After an hour or two, meats stop taking on smoke

MYTH: A smoke ring is caused by billowing smoke

Which Wood?

The Quest for Blue Smoke

MYTH: It's important to match the wood th the meat

MYTH: Soak wood chips and chunks for the most smoke

Smoke Bombs

Troubleshooting Chips and Chunks

Smoking with Herbs

3. SOFTWARE

The Makeup of Meat

Slow-Twitch vs Fast-Twitch Muscles

MYTH: The red juice is blood

Buying Meat

Tenderness of Meat

MYTH: Let meat come to room temperature before cooking

Juiciness of Meat

MYTH: Searing meat seals in the juices

What You Need to Know About Salt

Measuring Different Salts

Brining

MYTH: Osmosis is how salt gets into meat during brining

Briners, Beware: Double-Salt Jeopardy!

Rubs and Spice Blends

MYTH: Massaging in the rub pierces the surface and makes the juices run out

Injecting: No Wait, No Waste, More Flavor

MYTH: Apply the rub, then wrap the meat in plastic wrap and let it rest overnight for maximum penetration

The Secrets and Myths of Marinades

MYTH: Marinades penetrate deep into meat

Why We Love Bark, Crust, Caramelization, and the Maillard Reaction

The Fat Cap: To Trim or Not to Trim

MYTH: The fat cap will melt and make the meat juicier

When to Cook Hot and Fast, When to Cook Low and Slow, and When to Do Both

Master These Two Temperatures

What Factors Influence Cooking Time?

A Faux Cambro Gives You Breathing Room

Food Temperature Guide

MYTH: Pink pork puts you at risk for trichinosis

MYTH: Cook chicken until the juices run clear

How to Get the Perfect Maillard Sear

MYTH: Meat is safe when it is no longer pink

How Bones Affect the Cooking

MYTH: Grill marks are the sign of a great steak

What Is That Stuff Oozing Out of My Salmon and Burgers?

The Dreaded Stall

MYTH: Flip your meat as little as possible

Basting and Spritzing

MYTH: Lookin' ain't cookin'

Strategies for Using Barbecue Sauces

Cooking More Than One Large Hunk of Meat

Cook Today, Serve Tomorrow

A Challenge to Gas Grill Manufacturers

Freezing and Reheating Leftovers

Cooking Vegetables and Fruits

Competition Barbecue Cooking

4. HARDWARE

Charcoal vs Gas Grill Throwdown

What to Look for in a Grill

How to Get a 50 Percent Discount

About That So-Called Grill ”Thermometer”

Buying a Gas Grill

What Are Propane and Natural Gas?

What About Electric Grills?

MYTH: The higher the BTU rating, the hotter the grill

Buying a Charcoal Grill

Buying a Log-Burning Grill

Buying a Portable Grill

Buying a Smoker

What to Look for in a Smoker

Not All Stainless Steel Is Created Equal

Large-Capacity, Commercial, and Trailer-Mounted Rigs for Restaurants, Caterers, and Competitors

Think Carefully Before Buying Built-In Grills or Smokers

Extension Cords for Pellet Smokers, Electric Smokers, and Electric Grills

The Most Important Tool You Can Buy: A Thermometer

MYTH: You can tell the temperature of your grill by holding your hand over it

MYTH: You can tell the doneness of meat by poking it and comparing the bounciness of the meat to the flesh between your thumb and forefinger

MYTH: You can tell doneness by cutting into meat to check the color

The Best Grill Grates

Grill Toppers

Keeping Food from Sticking

MYTH: Oil the grill grates to keep food from sticking

Cleaning Your Grill Grates

The Fish Problem

Other Accessories You Really Need

Beware Rib Holders

User's Guide

Calibrating Your Grill or Smoker with Dry Runs

Using Your Gas Grill

Where to Stick It

Rotisserie and Spit Grilling

Troubleshooting and Cleaning Your Gas Grill

How to Tell When the Gas Tank Is Low

MYTH: The best way to clean the grates on a gas grill is to cover them with foil, turn up the heat, and close the lid. This will carbonize the grease and make it easier to remove

Be Careful of Extremes

Using Your Charcoal Grill

Check the Weather

MYTH: Lump charcoal burns hotter than briquets

Setting Up a Charcoal Grill

MYTH: Caveman steaks are the best

Smoking

MYTH: The parabolic shape of the Weber Kettle acts like a heat reflector

Don't Worry If Your Wood Bursts into Flame

Temperature Gradients in a Weber Smokey Mountain

Add a Water Pan or Two

Cleaning the Exterior of Your Grill or Smoker

Cleaning the Interior of the Cooking Chamber

Fighting Mold

MYTH: A thick black seasoning is needed inside a smoker or grill

Grilling with Wood

MYTH: The best tinder is dry leaves or newspaper

Smoking with Wood Only

Burn Boxes

Roasting Whole Animals

Griddling and Pan Roasting with Steel, Wood, and Salt Blocks

Tips for Griddling Success

Griddle Surfaces

Cowboy and Chuck-Wagon Cooking

5. BRINES, RUBS, AND SAUCES

About My Recipes

About My Ingredients

About My Methods

Mise en Place

Brines, Marinades, Rubs, Spice Blends, Pastes, and Injections

The Simple Blonder Wet Brine (6.3% Salinity)

Basic Brinerade

How Long to Brine?

Brines for Injection

Lubing Turkey Breasts

Rubs and Blends of Herbs and Spices

No Salt in Rubs

Dalmatian Rub

Big Bad Beef Rub

Mrs.O'Leary's Cow Crust

Meathead's Memphis Dust

Simon & Garfunkel Rub

Dolly's Lamb Rub

Marietta's Fish Rub

Cajun Seasoning

Citrus Salt and Pepper

Cowboy Java Rub

Smoked Garlic Powder or Onion Powder

Butcher Block Seasoning

Saucing Strategies

Barbecue Sauces

KC Classic

How Long Can You Keep a Barbecue Sauce?

Columbia Gold: A South Carolina Mustard Sauce

East Carolina Mop Sauce

Lexington Dip: The West Carolina Barbecue Sauce

Texas Mop Sauce

Alabama White Sauce

Sunlite Kentucky Black Sauce for Lamb and Mutton

Hawaiian Huli-Huli Teriyaki Sauce and Marinade

Tartar Sauce

Chocolate Chile Barbecue Sauce

Grand Marnier Glaze

Cascabel Mole, Inspired by Chef Rick Bayless

Burger Glop

Board Sauces

Chimichurri Sauce

Pesto

Roasted Red Pepper and Garlic Coulis

Japanese Happy Mouth Yakitori Sauce

Greek Ladolemono for Seafood

Grilled Marinara Sauce

Bacon and Onion Jam

D.C. Mumbo Sauce

6. PORK

Perfect Pulled Pork

Butt Basics

Leftover Pulled Pork

Really Loaded Potato Canoes

Pork Ribs: The Holy Grail

The Different Cuts of Ribs

Last-Meal Ribs

60-Minute Ribs Dreamland Style

How to Skin and Trim Ribs

Happy Mouth Yakitori Ribs

Kermit's Second-Favorite Pork Chops

Don't Stuff the Chop

Pork Tenderloin with Cowboy Java Rub

Sweet and Sour Pork Tenderloin

Types of Pork Chops

Pesto-Crusted Pork Loin Roast

Stuffed Pork Loin Roast

Wet-Cured Ham

Grand Marnier-Glazed Ham Steaks

Smoked Bone Broth

Momofuku-Inspired Ramen Bowl

Whole Hog Pig Pickin'

Ordering the Hog

Approximate Timetable for Cooking a 75-Pounder

The Pit

Suckling Pig: Small Enough for Your Grill

Suckling Porchetta

Waste Nothing

7. BEEF

Steaks

Big, Thick Steakhouse Steaks

Skinny Steaks

Prime Rib and Beef Roast Revolution

The Afterburner Method for Skinny Steaks

Prime Rib

For Those Who Don't Want Medium-Rare

Santa Maria Tri-Tip: Poor Man's Prime Rib

Ban the V-Shaped Rack

Chateaubriand with Compound Butter

Beef Butter

Beef Ribs: The Long and the Short of Them

Short Ribs, Texas Style

Short Ribs, Brazilian Steakhouse Style

Brisket Basics

Texas Beef Brisket

Slicing Brisket

Close to Katz's Pastrami

Steaming Pastrami

8. GROUND MEATS: BURGERS, HOT DOGS, AND SAUSAGES

Burger Basics

Flavoring the Burger

The Great American Steakhouse Steakburger

Diner Burgers

The Zen of Cheeseburgers

Hot Dogs

Regional Dogs

A Better Italian Sausage Sandwich

Cooking Sausages

Touchdown Tailgate Brat Tub

Does the Beer Penetrate?

9. LAMB

Wood-Grilled Rack of Lamb

Herbed Lamb Lollipops

Marinated Lamb Loin Chops

Leg o' Lamb

Choosing a Leg o' Lamb

Binghamton Spiedie Sandwiches

Sunlite Kentucky Mutton or Lamb

10, CHICKEN AND TURKEY

Tips on Cooking Poultry

MYTH: Beer can chicken is the best way to cook a bird

Simon & Garfunkel Chicken

Cornell Chicken

Hawaiian Huli-Huli Teriyaki Chicken

Sweet Georgia Brown Smoked Yard Bird

Pulled Chicken

Big Bob Gibson's Chicken in 'Bama White Sauce

Piri Piri Chicken

Blasphemy Buffalo Chicken Wings

Anatomy of a Chicken Wing

Rotisserie Chicken Provençal

The Color of the Pan Matters

Marinated Cornish Game Hens

The Ultimate Smoked Turkey

Choosing Your Turkey

Cooking the Perfect Turkey

How to Carve a Turkey

Turkey Breast Teriyaki

MYTH: If you cook a turkey breast side down, the juices will flow into the breast meat and make it moister

Grilled Duck Breasts in Cherry-Port Sauce

Tips for Cooking Duck

11. SEAFOOD

Buying Fish

Cooking Fish

To Fillet a Whole Fish

Chef Bonner's Fish Fillets with Brioni Broth

Fish Oils Permeate Everything

Smoked Trout, Florida Mullet Style

Schmancy Hot-Smoked Salmon

About Other Recipes

Smoked Salmon Mousse Canapés

Smoked Salmon Quiche

Smoked Halibut Salad

Butter-Poached Fillots

Baja Fish Tacos

Grilled Calamari Ladolemono

Clams, Oysters, and Mussels

Choosing and Cleaning Squid

Quick-Smoked Clams, Mussels, or Oysters

MYTH: You can Purge Bivalves with cornmeal and water

Clambake with Grilled Crostini

Grilled Oysters with White Wine Sauce

Smoked Oysters

Shrimp

Joe's Fireproof Grilled Shrimp

Championship Bacon-Wrapped Stuffed Shrimp

Lobster

Greg's Grilled Lobster

12. SIDES

Simple Grilled Crostini

Grilled Asparagus

About Balsamic

Grilled Cauliflower

The Ultimate Grilled Corn on the Cob

Chipotle-Lime Corn on the Cob

Grilled Romaine Salad

Fire-Roasted Eggplant Baba Ghanoush

Smoked Potato Salad

Baked Potatoes Are Best on the Grill

How to Gussy Up the Humble Spud

Twice-Baked Potatoes

Grilled Polenta

Boston Barbecue Beans

Sweet-Sour Slaw

Prepping Cabbage for Slaw

Classic Deli Slaw with Sour Cream and Mayo

Special Thanks

Index

한줄리뷰 0

근거없는 비방 및 욕설이 포함된 욕설은 임의로 삭제 처리 됩니다.

이 책과 유사한 도서

카테고리 인기 도서

Recent View

(0)

확인
취소