Kitchen Utensil Part 3

Can Opener

Egg Slicer

Funnel

Garlic Press

Ladel

Measuring Small

Measuring Cup

Meat Tenderizer

Pizza Slicer

Rolling Pin

Kitchen Scale

Scissors

Shallow Pan

Spaghetti Server

Wok Frying Pan

Kitchen Utensil Part 2

Wooden Spoon

Baloon Wisk

Veegie Peeler

Turner

Tong

Thermometer

Stainer

Spatula

Slotted Spoons

Sauce Pan

Scraper

Pot Fork

Mixing Bowl

Mixer

Frying Pan

Grater

Cutting Board

Colander

Kitchen Utensil

Fish Preparation Guide

Thawing Fish

Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If the fish is going to be breaded, stuffed, broiled, fried or cooked in the microwave, it should be thawed completely first. There are several methods that can be used for thawing fresh frozen fish. Fish should never be thawed out at room temperature because the warm temperatures would allow bacteria to grow. Use one of the methods described below.

Refrigerator

Thawing Time: 6 to 24 hours, depending on quantity. Generally, 6 to 8 hours per pound.

(Recommended Method) Thawing fish in the refrigerator is the slowest but safest method you can use. The temperature of the refrigerator should be maintained at 35°F to 40°F to discourage growth of harmful organisms as the fish thaws.

Thaw Fish Not Frozen in Ice: Leave the fish wrapped and place on a platter or a tray to catch the drippings as it thaws. Place in the refrigerator to thaw.

Thaw Fish Frozen in Block of Ice: Remove the fish from the wrapper and place under cold running water to remove the ice surrounding the fish. Once the fish is free of ice, separate the pieces and place on a platter or in pan lined with paper towels. Cover tightly with plastic wrap and allow it to finish thawing in the refrigerator.

Cold Water

Thawing Time: 1 to 2 hour per pound

Thawing the fish in cold water is a faster method than thawing in the refrigerator, but the proper precautions must be taken when using this thawing method. Fill the sink or a large bowl with enough cold tap water to cover the fish. Place the fish in a sealable bag and place the bag in the cold water. The water should be changed every 30 minutes. Do not use warm water, even though it will thaw the fish faster, it will also cause the growth of bacteria. Once the fish is thawed, it should be cooked immediately.

If using the sink, do not use it for other purposes during thawing period and be sure the thawing water does not splash onto other preparation surfaces or food. Once the fish is thawed, remove it from the sink and clean all utensils and surfaces affected during the thawing period with hot water and soap.

Microwave

See manual for defrosting times

Thawing fish in a microwave is a quick method but is not recommended because of the difficulty in getting the different thicknesses to defrost evenly. Defrosting times vary according to different microwaves and according to the form of fish (whole or pieces) you are thawing. Use the steps below for thawing in the microwave:

1. Place the fish on a microwave rack in a microwave safe pan. Place foil just on the tips of the pieces to protect from cooking.
2. Microwave for 1/2 the defrosting time. See time chart below. Then turn the pieces over. Place on the rack so the thinnest sections are towards the middle and are overlapping each other. Remove foil from tips.
3. Finish microwaving. Pieces should still be pliable and still cool to the touch. They may be slightly icy but they will finish thawing while they stand for 5 minutes.

Note - Microwaving with Aluminum Foil: Before using foil in the microwave oven, refer to the user manual for that oven to see what is recommended. Some models are manufactured so that the magnetron tube is protected, which allows small amounts of metal, such as aluminum foil and metal skewers to be used. Do not use foil if the manufacturer does not recommend use.

Care must be taken when using foil in the microwave. Use only thin strips or small pieces that are just large enough to cover the areas that need protection from overcooking. The foil pieces must be kept at 1 inch from the oven walls and 1 inch from each other.

Note: If the individual fish pieces are frozen together, defrost in microwave just long enough to be able to separate the pieces and then follow directions above.

Other Thawing Guidelines

• Never thaw fish at room temperature.
• Thawed fish should be cooked as soon as possible. If not using immediately, store in the refrigerator and use within 24 hours of thawing.
• Do not refreeze thawed fish.
• It is safe to refreeze fish once it has been cooked but some of its quality will be lost.

Grinding Beef

When purchasing ground beef, it is not always possible to know which beef cuts were used to produce the ground beef unless it is labeled "ground round" or "ground chuck". It is often preferable to purchase the beef cut of your choice and grind it at home, however the beef should not be ground until you are ready to use it because ground meat deteriorates in quality rather quickly. Before the meat is ground, the gristle and tendons should be removed. Several methods for producing ground beef at home are described below.

Meat Grinder

A manual grinder can be used to grind meat as coarse or fine as you require. This method produces the most evenly ground meat. Some electric mixers also have attachments for grinding meat.

Food Processor

A food processor is a convenient tool for chopping or grinding beef.

The beef should be cut into cubes before it is placed into the food processor.

The food processor should be pulsed on and off rather than allowing it to operate continuously. This prevents the beef cubes from becoming over-processed.

The meat should be stirred after several pulses to provide an even grind.

The food processor will grind the beef quickly so it can be easy to over-process the meat, resulting in ground beef that has a pasty texture. The best results occur when the meat is ground just until the larger chucks are broken down into pieces that are no smaller than ¼ inch.

Hand Chopping

With the use of a sharp knife, beef can be cut into cubes. It can then be cut into smaller pieces until the meat is the consistency that is desired. Hand chopping will provide firmer ground meat than any of the machine methods.

Tying Beef

Tying various cuts of beef is a good way to hold the shape of a roast, to keep the cut of beef in a compact form, and to make sure that the meat will be cooked evenly. Beef roasts or steaks that have been boned are often rolled and tied before roasting. The tying allows the roast to be stuffed and makes for a more attractive presentation when serving.

It is important to use a natural string of cotton or linen which will not burn during the cooking process or ruin the flavor of the beef. Butcher's string is the best to use because it is a bit heavier than other types of common kitchen string, which makes it easier to handle. When tying a cut of beef, it is important that the string is tight enough so that the desired shape is held in place, but that the string is not so tight that the natural juices will be squeezed from the meat during the cooking process.

Tying a Rib Roast

Standing Rib Roast

It is usually a good idea to tie a standing beef rib roast (a rib roast in which the bones have not been removed) so that the outer layers of meat do not pull away from the rib-eye during the roasting process. Using a simple knot, tie pieces of string around the roast so that the string runs between the spaces of each of the rib bones.
Tying the standing rib roast will make for a more attractive presentation when the roast is served because when the string is removed after cooking, the roast will hold its shape.

Boneless Rib Roast

It is much easier to carve a boneless rib roast when it is ready to serve than one that still includes the bones; however, it is beneficial to cook the bones with the boneless meat in order to provide the rib roast with additional flavor and moistness. To this end, if you have previously removed the bones from the roast, it will be necessary to tie the bones to the meat prior to cooking.

Tie the bone section (chine bones and rib bones that have been removed in one piece) to the boneless meat using butcher's string. Wrap the string between the rib bones and around the meat on each end of the roast. Make sure the chine bones are secure as well. In addition, tie string around the meat and bones in the center of the roast.

Tying a Beef Tenderloin

In order for the tenderloin to cook properly, the narrow end is usually tucked under so that the entire tenderloin appears to have a consistent diameter across the length of the roast. The tenderloin is then tied with pieces of string at 1½ to 2 inch intervals.

Tying a Top Blade Chuck Roast

Tying a top blade chuck roast provides better results for pot-roasting. The first step is to wrap a piece of string, which is at least 6 feet in length, around the short circumference near the end of the roast and tie a double knot.

Pull the remaining string down from the knot, approximately 1 to 2 inches (depending on the size of the roast), and hold it in place with your thumb. Loop the remaining string around the short circumference of the roast and back to the string under your thumb.

Run the string under the string beneath your thumb to create a loop and pull the remaining string down from the loop.

Once again, place your thumb on the string at a 1 to 2 inch distance from the previous loop and run the string around the roast back to the position of the string beneath your thumb to make another loop. Repeat the process until the entire length of the roast has been tied.

Roll the roast over and run the string over and around each of the loops on the underside.

Wrap the remaining string around the end of the roast and then flip the roast over again to tie the end of the string to the original knot.

Aging Beef

Beef can be aged so that the flavor and tenderness are enhanced. As the beef ages, enzymes in the meat are released which help to soften the tough, connective tissues. The aging process must be performed under carefully monitored conditions by a professional and should not be tried at home. Aged beef should not be confused with old beef, which refers to beef that has come to the end of its shelf life.

• Dry Aging: Beef that is dry-aged is allowed to hang unwrapped for a period of time under controlled humidity, temperature, and airflow in a professional grade refrigerator. The meat loses a large quantity of moisture, which concentrates the flavor, reduces the original weight by nearly a fifth, and tenderizes the meat. Only the best cuts of beef graded Prime or Choice are aged in this manner, so the cost can be quite high.

• Wet Aging: Wet aging is similar to dry aging except that the beef is wrapped while it ages in order to prevent the loss of moisture. It is aged in controlled conditions in a professional refrigerator. Because there is no loss of moisture, the flavor does not become as concentrated as with dry aging.

Tenderizing Beef

Tenderizing makes it possible to purchase less costly beef cuts and still enjoy the tenderness that is usually found only in the more expensive cuts. Tenderizing methods allow some of the tougher cuts of beef to be cooked with high heat methods such as grilling and broiling, which are usually reserved for tender cuts. Described below are some of the most commonly used methods for tenderizing beef.

Pounding

Tougher cuts of beef can be tenderized by pounding thin slices into even thinner slices, using a meat mallet. The pounding action flattens the meat and breaks up some of the fibers and connective tissues, making the beef a bit more tender.

Cooking the tenderized beef rapidly with high heat cooking methods is an important factor in keeping the meat tender. The flattened beef slices may be broiled, grilled, or sautéed, which provide excellent results.

Commercial Powders

A powdered meat tenderizer can be purchased and sprinkled on tougher cuts of beef. The tenderizing powders contain enzymes that help break down the tougher fibers of the meat. The enzymes are often produced from pineapple and papaya extracts.

Marinating

Another option for tenderizing beef is with the use of a marinade. Soaking various cuts of beef in a marinade is a good method for adding flavor as well as to help tenderize the meat.

A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.

Fresh pineapple juice is an excellent ingredient for a marinade because it contains one of the most powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing meat, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)



There are several important points to remember when using a marinade:

• Quantity: The marinade should totally cover the meat in order for it to work effectively.

• Soaking Time: When using tender cuts of beef, a soaking time of 2 hours or less is all that is required because the marinade is used basically to flavor the meat. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it.

• Refrigeration: Always marinate beef in the refrigerator.

• Proper Containers: Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.

• Reuse: The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly to be used as a basting liquid or as part of a sauce for the meat.

Rubs

An additional option for tenderizing beef, as well as adding flavor to it, is with the use of a rub. A dry mix of herbs and spices are applied to the raw beef and are allowed to permeate and flavor the meat over a period of time, usually overnight in the refrigerator. An endless variety of rubs can be prepared for beef depending on the types of flavors that you want to add to the meat.

• Application: A rub mixture can be rubbed onto the meat, but the moisture from the meat can cause the dry ingredients to stick to your hands. The best results often occur when the ingredients are sprinkled evenly on all sides.

• Ingredients: Some of the ingredients that may be used for a dry rub include black pepper, cumin, chili powder, crushed red pepper, celery seed, garlic powder or fresh crushed or minced garlic, salt, and brown sugar.

• Paste Rub: A small amount of liquid may be added to the mixture in order to create a dry paste, which may be preferred in some cases. Some of the liquids that are often used are vinegar, cider vinegar, wine, or fruit juice.

• Sugar Usage: Use sugar sparingly because it will melt and burn during the cooking process, especially if the beef is grilled or broiled. Too much of the burnt sugar will provide unpleasant results. Only a small amount of sugar is necessary to provide adequate flavor.

• Results: Both the dry rub and the paste will form a flavorful crust when the beef is cooked. Rubs are most often used with beef ribs that will be grilled or barbecued, but they can be used with almost any cut of beef.

Barding

Barding consists of wrapping thin layers of beef fat or bacon around cuts of beef. Some of the fat melts during the roasting process, which adds moisture and flavor to the meat and serves as a natural tenderizer. The remaining fat can be removed after the meat is cooked.

If you plan to roast a lean, tough cut of beef rather than braise it, then barding may be beneficial. Lean cuts of beef, such as cuts from the round, which are among the muscles responsible for locomotion, are usually tough because often used muscles are less
tender than seldom used muscles. Muscles that are constantly worked also lack internal fat, known as marbling.

Suspension muscles from the center of the animal, located in the rib and loin area, are very tender because they do not move as much as muscles in the front or rear portions of the animal. As a result, beef cuts from the loin and rib never require barding.

Triming, Cutting, And Boning Beff

Many cuts of beef purchased at a food store or specialty meat market are ready to cook, but some cuts may need additional trimming or boning before they can be cooked. If extra calories and saturated fat are an issue, then it is best to remove as much external fat as possible. However, removing the external fat before cooking can result in beef that is a bit tough because the fat acts as a natural tenderizer during the cooking process and seals in some of the juices.

Rib Roasts


* Boning: It may be beneficial to remove the backbone (also known as the chine bone) from very large rib roasts. This will make the rib roast easier to carve after it is cooked. A meat saw or sharp knife will work well for removing the chine bone. The boneless rib roast can then be rolled and tied before it is roasted. A rib roast with the rib bones intact is called a standing rib roast because the roast stands on the rib side of the meat as it roasts. It is more popular than the boneless roast.

* Frenching: A form of trimming called frenching refers to the process of scraping the fat and gristle from the ends of rib bones using a sharp knife. When preparing beef cuts such as a standing rib roast, the process makes the beef more decorative when it is served. The bone ends should be wrapped with foil or decorative foil coverings, known as frills, in order to prevent the bone ends from burning during the roasting process.

Trimming a Tenderloin

If you plan on roasting a beef tenderloin, you can save money by purchasing an untrimmed tenderloin and performing the trimming at home. A tenderloin that is not trimmed of the outer fat layers may weigh as much as 9 pounds. It may weigh as much as 5 pounds when it is trimmed.

Using a sharp knife, remove the layers of outer fat from the tenderloin. The layers should pull away easily after a knife has been inserted between the fat and the meat. The silverskin, which is a tough, silver colored membrane should also be completely removed. If it is not removed, it tends to shrink during cooking, which causes uneven roasting.

Preparing Steaks for Grilling or Broiling

If a steak has a thick layer of fat on the outside edges, it can be trimmed off so that only about 1/8" of fat remains. A little bit of fat around the edges helps to seal in the juices and keeps the edges from drying out when the meat is grilled or broiled.

This thin layer of remaining fat should be vertically slashed at about 1" intervals all the way around the steak so that the meat will not curl up while it is cooking.

Cut and Trim Beef Yourself

You can save money by purchasing larger portions of beef and then cutting them into smaller cuts at home. Larger cuts of beef often cost less per pound because less preparation is required from the butcher. Steaks can be obtained from roasts, beef strips can be trimmed from larger pieces for stir-fry recipes, and chunks of beef can be cut and used as kabobs or stew meat. The pieces are easier to cut if the beef is placed in the freezer for a few minutes to firm it up.

Thawing Beef

Refrigerator Method

(Recommended)

Frozen beef should not be defrosted at room temperature. Harmful bacteria may grow rapidly under such conditions. The best method for thawing beef (or any other type of meat) is to place it in the refrigerator where it will defrost slowly and safely. A large cut of beef may require 2 days to defrost in the refrigerator. The meat should be placed on a plate or dish (to catch any juices that may drip from the thawing meat) and stored on the lowest shelf of the refrigerator.

Microwave Method

(Not Recommended)

If it is not practical to wait for beef to thaw in the refrigerator, it is possible to defrost the meat in a microwave oven using the proper defrost setting, but it is not recommended. Some microwave ovens may not defrost the meat evenly, which may allow some portions to become fully thawed while other areas may still be frozen. While waiting for the frozen areas to defrost, harmful bacteria may grow rapidly in the thawed areas of the meat. It is best to use small market cuts or small slices of beef, which are safer to defrost with this method than large cuts. Never use a normal cooking setting to defrost the meat. Beef cuts should be cooked promptly (within a few minutes) after defrosting in the microwave and ground beef must be cooked immediately after thawing. Microwave defrosting should be used only if necessary and should not be the thawing method of choice.

Defrosting Time
Approximate Defrosting Times (Refrigerator Method)


Steak
(one inch thick)

Defrost in the refrigerator for:
12 hours

Steak
(thicker than one inch)

Defrost in the refrigerator for:
Up to 24 hours

Pot Roast

(thin)

Defrost in the refrigerator for:
3 to 5 hours per pound

Pot Roast

(thick)

Defrost in the refrigerator for:
4 to 7 hours per pound

Oven Roast
(small)

Defrost in the refrigerator for:
Up to 5 hours per pound

Oven Roast
(large)

Defrost in the refrigerator for:
Up to 7 hours per pound

Ground Beef
(half inch thick patties)

Defrost in the refrigerator for:
12 hours

Ground Beef
(one pound bulk)

Defrost in the refrigerator for:
24 hours

Additional Thawing and Defrosting Tips:

• Beef that is not fully defrosted should not be cooked because the exterior of the beef may become overdone before the interior has had a chance to cook to the proper temperature.
• When thawing beef, it is easier to cut it into pieces for stew meat or kabobs before it is fully defrosted. After cutting, the beef can then be refrigerated until it has fully thawed.
• Fresh raw beef, which has not been frozen, can be cut easily if it is placed in the freezer for a few minutes to firm it up.

Beef Preparation Guide

Beef Preparation Guide include:

• Thawing Beef
• Trimming, Cutting, and Boning Beef
• Tenderizing Beef
• Aging Beef
• Tying Beef
• Grinding Beef

Beef Preparation Guide Will Be Explain One By One
Start From Thawing Beef Until Grinding Beef

8. Butterflying Chicken

If broiling or grilling a whole chicken, it should be butterflied for more even cooking. The following instructions are a guide to butterflying a whole chicken.

To butterfly, place the chicken breast side down on a cutting board and cut along each side of the backbone using a poultry scissors or a sharp knife. Remove the backbone and discard.



Turn the chicken breast side up and pull out each side where the backbone was removed. Using the heel of your hand to press down on the breast, break the breastbone to flatten the chicken.


Use skewers to help the bird lay flat by threading one skewer through a wing, through the breast, and out the other wing. Thread a second skewer into a thigh, catching a piece of the leg, then through the bottom part of the breast, and out through the other leg and thigh. The skewers will help hold the chicken flat while it cooks.

7. Boning a Chicken Breast

Chicken breast can be purchased with the bone in or boneless and they are available as a whole breast or half breasts. If desired, bone-in chicken breast can have the bone removed before cooking. The following instructions are a guide to removing the bones from the breast.


If desired, remove the skin from the breast. Remove by getting a firm hold at the thickest part of the breast, grasping the skin, and then pulling the skin away from the meat until all the skin has been removed. The chicken breast will be slippery, so to get a firm hold, use a paper towel when gripping the breast.

Begin removing the bones by placing the breast on the cutting board with the bone side up. Start by cutting through the V of the wishbone.
Cut through the cartilage around the top of the keel bone (the bone separating the two halves).

Cut along both sides of the breastbone and then bend each side of the breast backwards until it cracks and reveals the keel bone.


Get a firm hold on the keel bone and peel it, with the cartilage and the breastbone, away from the meat. Cut off any cartilage that did not come off with the keel bone.


If you are working with a chicken breast that has been cut in half with the breastbone in it, you will have to cut the breastbone out. When cutting the breastbone out, be sure to use a sharp knife and cut close to the bone. Follow the contour of the bone as you cut. Use short swiping cuts to help avoid cutting to far into the flesh of the breast.

Remove the remaining bones. Using a sharp knife, hold it close to the rib bones. Following along the ribs, start cutting them away from the meat with short swiping cuts. Pull the bones away from the meat as you cut. Cut out all bones staying as close to the bones as possible. Remove the wishbone by trimming it away from the flesh.



Leave the breast whole or cut it into halves. Find the white tendon on the underside of the breast by lifting the flap (tenderloins) at the wide end of the breast half. The tendon is tough, so it best to remove it. Grasp one end of the tendon and pull it away from the meat while scraping it off with a knife.

6. Cutting Up Chicken

Cutting Method Type 1: 10 Pieces | Cutting Method Type 2: 10 or 12 Pieces

A whole chicken can be cooked whole but if you want to fry it or use it for a recipe calling for pieces, the whole chicken will have to be cut up first. You will need to make sure you have a sharp knife to work with and a work surface that is washable. A poultry shears or kitchen shears will also be very beneficial when cutting some of the sections where you have to cut through the bones. Cutting up a whole chicken can be difficult if you do not have the proper tools and do not use proper methods.

Experience using different techniques will help you determine which methods work best for you and will eventually make this task easier. There are several methods that can be used and different methods can produce different number of pieces when completed. Cutting method #1 shown below can be used to produce 10 pieces and cutting method #2 can be used to produce 10 or 12 pieces.

Cutting Method Type1 : 10 Pieces

Removing Leg-Thigh Portion

With breast side up, place the chicken on the cutting board. Pull the leg away from the body and cut through the skin connecting the body and leg. Then cut down between the body and the thigh to the thigh joint.

Bend the leg-thigh portion back until the thighbone pops from the joint. Use the tip of the knife to cut through the joint area and then cut close to the backbone to detach the leg-thigh portion from the body. Repeat the same steps on the opposite side to detach the other thigh-leg portion.

Separate the leg and thigh by place the leg-thigh portion skin side down on the cutting board. Following the yellow line of fat, locate the joint connecting the two and use a sharp knife to cut completely through the joint to separating the leg from the thigh. Repeat this process to separate the other leg-thigh portion.

Removing the Wings

Place the chicken on the cutting board breast side down. Pull the wing portion out away from the body and cut the joint between the wing and the breast to detach it from the body. A little of the breast meat can be cut off with the wing to produce a meatier wing, if desired. Repeat this process on the opposite side.

Removing the Backbone

Starting at the tail end, cut along one side of the backbone and continue cutting to the neck. Then cut along the other side of the backbone.


Cut through the collarbone to remove the backbone.
A poultry shears or kitchen shears may be helpful in making the cuts to remove the backbone.
Discard the backbone or save to make stock.

Cutting Breast in Half

Before cutting breasts in half remove the excess piece that is locate on each side of the lower breast. Cut along the side of the breast, starting at the bottom and cut up along the bottom of the rib cage, leaving the ribs attached.


Begin by making a half inch slit at the top center of the keel bone (the bone separating the two halves).

Hold the breast in both hands, skin side down with the top of the breast towards you. Bend both sides back until the keel bone pops out where the incision was made. Bend the sides back to expose as much of the keel as possible.

Place the breast back on the cutting board and loosen the keel bone by running a thumb or finger along each side of the bone.



Take hold of the top of the keel bone and pull it off the breast.

Using a sharp knife or kitchen shears, cut down through the center of the breast to produce two halves.

Cut the halves into quarters by cutting across the breast halves at an angle just below the rib bones.

Cutting up a whole chicken following the instructions shown above will produce the ten pieces shown here.



Cutting Method Type 2 : 10 or 12 Pieces

Removing the Backbone

Using a sharp knife or poultry shears start at the tail end of the chicken and cut along one side of the backbone. Repeat the procedure on the other side and remove the backbone.

Note: This task is accomplished with less effort when using a poultry shears.

Cut Chicken in Half

Place the chicken breast side down on the cutting board. Cut the chicken in half with a cleaver or sharp knife by cutting through the center of the keel bone on the inside of the breast.

After this cut is made you should have two equal halves.

Separating the Breast Quarter from the Leg Quarter

Place the chicken on the cutting board cut side down. Cut the breast portion from the leg portion along the natural dividing line. The separation should be visible but it may also be beneficial to feel the natural separation between the two with your fingers before you begin cutting.

Once the cut is made you will have a breast quarter and a leg quarter from each half of the chicken.

Separating the Leg Quarter

Place the leg quarter on the cutting board skin side down. Cut the drumstick from the thigh by cutting through the joint connecting the two.


Using a knife or a poultry shears, cut the thigh from the back section of the leg quarter to produce two pieces.

Cutting Breast Quarter - 10 Pieces

Using a cleaver or a poultry shears, cut the breast quarter crosswise in half to produce two equal sections.


Cutting the breast quarter in half will produce 10 pieces of chicken

when both halves have been cut.

Cutting Breast Quarter - 12 Pieces

Using a cleaver or a poultry shears, cut the breast quarter crosswise in three equal sections.


Cutting the breast quarter in three equal sections will produce 12 pieces of chicken when both halves have been cut.


Whether the breast quarter is cut in half or in three equal sections will be your own personal preference. Factors that may affect your decision are the size of the chicken and the number of servings you would like to produce. If the chicken is smaller, cutting the breast quarter in thirds may make the pieces too small. If the chicken is larger, cutting the breast quarter in half may make the servings too large, especially if serving children. Before cutting, consider number of servings needed, appetites of those being served, and the amount of other food being served with the chicken.

5. Trussing Chicken

For a roasted chicken to hold its shape it needs to be trussed (tied) before cooking. A smaller chicken may only require that the legs are tied together but a larger bird will require that it be tied around the legs and around the wings to hold its shape. Before trussing, the wishbone can be cut out to make it easier to carve the breast portion of the chicken but it is not necessary that it be removed. The chicken should be cleaned and if stuffing is desired, it should be inserted before the bird is trussed.


There are different methods of trussing but all are basically trying to achieve the same results. Instructions for a basic method of trussing are shown here:

Tuck the wings underneath the chicken to secure them.


For trussing, use a string that is approximately 4 to 5 times the length of the chicken. With the bird on its back (tail away from you), place the middle of the string under the tail, bring both sides up and cross over the top of the tail. Wrap each the strings around the end of each drumstick and pull to draw the legs together, crossing strings over each other again.




Flip the bird over so the backside is up, with neck away from you. Pull strings up over the thighs and wrapping around the upper wings, catching the tips of the wings in the loop. The string is wrapped around the wing, close to the body and then both ends are brought to the upper side. If there is a flap of skin at the neck, it is folded up and the two strings are tied over it.


A chicken does not have to be trussed before it is roasted. When a chicken is trussed you may encounter a problem with the white and dark meat obtaining the proper doneness. It takes longer for the dark meat in the inner thigh area to reach its proper doneness when it is trussed, which should be 175°F to 180°F. When the dark meat is cooked until it reaches the appropriate temperature, the white meat will many times be too dry. If it is important that the bird keeps its shape while roasting, it is best to truss it. If it isn't important that it to keeps its shape, it is generally better not to truss the chicken, because the white and dark meat will cook more evenly.

4. Stuffing Chicken

Stuffing can be made from many different ingredients, such as simple herbs, vegetables and fruit, but can also be made from more complex bread based or grain based (grains, such as rice, barley and kasha that are cooked until tender) recipes. Simple ingredients, such as onions, garlic, lemon, herbs, and spices, can be inserted into the cavity of the chicken or under the skin to add flavor to the meat. Bread or grain based stuffing may include sausage, chopped or ground giblet pieces, vegetables, herbs, and spices. It is common to use eggs for binding and stock or broth to moisten the stuffing.

Before inserting the stuffing, wash the chicken inside and out and then pat dry with a paper towel. Be sure any stuffing that has been cooked, or ingredient that is cooked, is cooled completely before inserting into the cavity of the chicken. The chicken should not be stuffed until just before it is to be cooked, so that the risk of bacterial growth is reduced. Insert the stuffing through the neck, into the body cavities, but be sure that you do not overstuff because the stuffing will expand during cooking due to the absorption of the juices from the chicken.

When cooking the stuffed chicken, the internal temperature of the stuffing should reach 165°F. Cooking the stuffing to this temperature can result in the meat becoming overcooked. Many cooks prefer to cook the stuffing separately from the chicken. The stuffing is placed in a buttered baking dish and cooked during the last 45 minutes to an hour of the roasting time. Stuffing that is cooked outside of the chicken as a separate dish is referred to as "dressing."

The following guidelines should be followed in regard to stuffing:

* Thoroughly rinse the chicken inside and outside before stuffing.
* Be sure the stuffing is completely cooled before inserting into the cavity of the chicken.
* Do not overstuff, the stuffing will expand during cooking.
* Stuffing should reach an internal temperature of 165°F.
* Once the chicken and stuffing are done, remove the stuffing immediately.
* Always thoroughly sanitize any utensils and areas exposed to the raw chicken or juices.


Note: NEVER stuff the chicken in advance. Stuffing it in advance will increase the risk of bacteria growth. Stuffing can be made in advance and refrigerated separately from the chicken, inserting into the chicken just before cooking.

Chicken pieces can also be stuffed with ingredients such as herbs, spices, onions, garlic, vegetables, fruit, mushrooms, and cheese. The stuffing can be added in several manners, such as under the skin, in a pocket cut in the meat, or rolled up inside a flattened boneless piece. When stuffing the chicken pieces, the same guidelines for proper handling and safety precautions for stuffing a whole chicken should be followed.

3. Brinning Chicken

A chicken does not have to be brined but brining will provide juicier and more flavorful meat. Brining solutions vary in the amount of salt that is used according to a person's preference in saltiness. They can vary from 1/4 to 1/2 cup of kosher salt used per quart of water. The more salt that is used the quicker the brining time, but it will also result in the outside layers of meat being very salty. Using a less salty solution and longer brining time will result in a more even seasoning through all layers to the bone. The brining mixture and the chicken are placed in a large pot and stored in the refrigerator during the brining process. When using 1/4 cup of salt per quart of water, the chicken is left to soak for approximately one hour per pound. Before brining, be sure that the chicken was not already brined when it was purchased.

It is also common for sugar to be added in amounts equal to the salt, so when 1/4 cup salt is added per quart, then 1/4 cup of sugar is also added. Sugar, in the brining solution, will add flavor to the chicken and will improve the natural caramelized flavor that occurs when the meat is grilled or fried. When roasting, if the pan drippings are going to be used for making gravy, adding sugar to the brining solution may result in gravy that is too sweet.

2. Cleaning Chicken

If the chicken was frozen, be sure it is completely thawed.
Remove the fresh or thawed chicken from its package.

Generally, a whole chicken will contain a giblet package
that needs to be removed from its cavity,
unless it was previously removed during thawing.
If the giblets are to be used,
rinse with cold water and pat dry with a paper towel.

Check the cavity of the chicken at the tail end
to see if the kidneys have been removed.
The kidneys are the dark reddish colored
objects located on the back side of the cavity near the tail.
If they have not been removed, use your thumbs or fingers to force them out.

The chicken should then be rinsed thoroughly inside and out with cold water.

Check neck and tail area for excess fat. Trim the excess away and discard.

Pat the chicken dry using a paper towel.
It is now ready to be stuffed,
easoned or prepared in some manner for cooking.

When finished, be sure all utensils and work areas are cleaned and sanitized properly.

1. Thawing Chicken

There are several methods that can be used for thawing fresh frozen chicken. Chicken should never be thawed out on the kitchen counter. Use one of the methods described below.

Refrigerator
Thawing Time: 5 hours per pound

(Recommended Method) Thawing chicken in the refrigerator is the slowest but safest method you can use. The temperature of the refrigerator should be maintained at 35°F to 40°F to discourage growth of harmful organisms as the chicken thaws. Leave the chicken wrapped and place on a platter or a tray to catch the drippings as it thaws.

Cold Water
Thawing Time: 1 hour per pound

Thawing the chicken in cold water is a faster method than thawing in the refrigerator, but the proper precautions must be taken when using this thawing method. Fill the sink with enough cold tap water to cover the chicken and place the wrapped chicken in the water. The water should be changed every 30 minutes. Do not use warm water, even though it will thaw the chicken faster, it will also cause the growth of bacteria. Do not use this sink for other purposes during thawing period and be sure the thawing water does not splash onto other preparation surfaces or food. Once the chicken is thawed, remove it from the sink and clean all utensils and surfaces affected during the thawing period with hot water and soap.

Microwave
See manual for defrosting times

Thawing chicken in a microwave is a quick method but is not recommended because of the difficulty in determining the proper defrosting time. Defrosting times vary according to different microwaves and according to the form of chicken (whole or pieces) you are thawing. Chicken should be loosely wrapped during microwaving. Generally it is best to start out by microwaving at a defrost or medium-low setting for 2 minutes and then letting the chicken stand for 2 minutes before checking progress. Turn the chicken and repeat this procedure if needed, being carefully that the meat does not start to cook. Thawing large items in the microwave does not work well and should be avoided, if possible.

Other Thawing Guidelines

• Be sure the chicken, particularly a large whole bird, is defrosted thoroughly to ensure proper cooking. Place a hand inside the cavity of the chicken to check for ice crystals. If there are any present, more thawing time is needed.
• Thawed chicken should be cooked as soon as possible. If not using immediately, store in the refrigerator and use within 24 hours of thawing.
• Remove the giblets from the cavity of a whole chicken as thawing allows.
• It is safe to refreeze chicken once it has been cooked but some of its quality will be lost.
• While thawing, be sure that drippings do not contaminate other food or preparation surfaces.

Chicken Preparation Guide

Chicken Preparation Guide Include:

1. Thawing Chicken
2. Cleaning Chicken
3. Brining Chicken
4. Stuffing Chicken
5. Trussing Chicken
6. Cutting Up Chicken
7. Boning a Chicken Breast
8. Butterflying Chicken

Chicken Preparation Guide Will Explain One By One
Start From Thawing Until Butterflying Chicken

Methods of Cooking

Methods of Cooking

There are three main methods of cooking meat: dry heat, moist heat, and microwaving.

Dry Heat

Methods such as broiling and roasting which surround the meat with hot dry air are considered to be dry heat cooking methods. Dry heat is suitable for cooking

• all seafood
• all young poultry cuts
• all cuts of pork except thin shoulder cuts and hocks
• all cuts of lamb except breast and shank cuts
• all veal roasts
• all beef steaks from youthful animals
• rib roasts
• short loins
• sirloins
• selected areas of rounds
• all comminuted meats.

Broiling should only be used for more tender chops and steaks since no additional tenderization will result. High surface temperatures result in extensive browning which give the meat a unique flavor.

Charcoal broiling is a popular method suitable for cooking chops, steaks, chicken, ribs, kabobs, sausage, and sometimes roasts. Temperatures used in this method of cooking are usually lower than oven broiling. Charcoal broiling imparts a unique smoked flavor to food due to the combustion of charcoal and melted fat drippings. Evidence suggest that this type of cooking may increase the risk of some types of cancer so be sure to follow a few simple guidelines to minimize your risk.

Roasting is appropriate for tender roasts. Oven temperatures are usually kept between 300 and 350 degrees Fahrenheit. Meat should be protected during roasting by an external layer of fat or by aluminum foil to prevent excessive moisture loss which results in a dry finished product. Large cuts such as intact rounds, hams, and turkeys, may be cooked at reduced temperatures (250 degrees Fahrenheit) for extended periods of time.

Moist Heat

For cuts of meat which are lower grade or tend to be tougher due to the cut, moist heat is the preferred method of cooking. Cooking by this method requires lower temperatures (just above 200 degrees Fahrenheit) and much longer cooking times. Braising and pot roasting are both moist heat cooking methods where meat is cooked in closed containers with added water. Seasoning, sauces, and flour may be added during cooking to enhance the flavor or texture of the final product. Moist heat cooking methods are recommended for:

• some seafood
• stewing poultry
• pork thin shoulder cuts and hocks
• lamb breast and shank cuts
• veal chops, cutlets, steaks, shoulder and round roasts, shank and breast cuts
• beef chuck, round, fore shank, brisket, short plate, flank and tip cuts

Microwaving

Microwaving is an extremely rapid method of cooking meat. The use of lower power (30% power) is recommended for more uniform cooking especially for larger meat cuts. Microwave cooking is not recommended for cuts which are less tender as microwave cooking does not tenderize meats as slower cooking methods do. Meats which are suitable for microwave cooking include:

• processed meats such as hotdogs, bacon, and meat loaves
• precooked items
• some boneless fresh meat cuts