Principles of Cooking Meats, Poultry and Fish

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Principlesof Cooking Meats, Poultry and Fish

Principles of Cooking Meats, Poultry, and Fish

There aredifferent cooking principles that should be adhered to attain therequired flavor. The colour, taste and texture of the cooked meatsare significant factors to consider. The basic principles that shouldbe considered include cooking temperature, cooking time, and presenceor absence of bone. Most low-fat poultry can easily become overcookedand, therefore, should be cooked at the recommended temperature andtime. Absence or presence of bone affects availability of moistureduring cooking. Bones help in retaining enough moisture.

The principles are set to ensure that the cooked meat retainsoptimum nutrients that are necessary and beneficial to the consumer.The most recommended cooking methods include roasting and bakingbroiling and grilling searing frying simmering and poaching andbraising. Cooking for a longer period with reduced temperature canachieve the moist recommended final product, but it may not have thebrowning colour on the surface especially when roasting. Therefore,fast cooking at medium to high temperature for a short time isrecommended for maintenance of optimum moisture in the final product.

Cooking at hightemperatures causes good browning of the skin. This Browning isbecause, the high temperature makes the skin fats to render and meltout creating a crispy and brown flavored skin that seals in juices.Recommended temperature for roasting chicken is between 191°C and204°C. Frying poultry requires that you preheat the grill. Brush thepoultry with oil and place it in a heated pan. At the midway, turn at90 degrees to create the grill marks. To help keep the meat moist,brush it with oil periodically. Using tongs, turn it over until itsinternal temperature is more than 74°C at least for more than 15seconds.

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