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Chef Rudo Kandiero
Butcher’s meat today is a product of selective breeding and feeding techniques.
Meat comprises fibres bound by connective tissue, which is yellow (elastin) and white (collagen). Small fibres are present in tender cuts and younger animals, while coarser fibres are found in tougher cuts and older animals.
Fat assists in providing flavour and moistens meat during roasting and grilling.
Tenderness, flavour and moistness increase if meat is hung after slaughter and before use. Prime cuts, the most tender and leanest, come from the hindquarters, while coarse cuts, tougher and often more flavourful, are from the forequarter. Coarse cuts are ideal for stewing.
As we prepare for the festive season, this week we are making stock, the foundation of many kitchen preparations, including meat sauces, stews, gravies, purees, soups and casseroles. This is the flavour of meat extracted through long, gentle simmering. Here is a recipe that makes 10 litres of flavourful white stock.
Ingredients
Two kilogrammes raw meaty bones;
10 litres water;
300g onion;
300g carrot;
200g celery;
300g leeks;
One-and-a-half bouquet garni (bundle of parsley stalks, thyme, bay leaf tied in pieces of celery and leek);
16 peppercorns
Method
- Remove any fat or marrow from bones. Place bones in a large pot, cover with cold water and bring to boil.
- Wash bones with cold water and clean the pot. Return bones to the cleaned pot, add water and reboil.
- Skim as and when required, wipe round the pot and simmer gently for two hours.
- Add washed whole vegetables, bouquet garni and peppercorns. Simmer for at least two hours, strain into a clean container.
- Cool quickly in ice bath and freeze.
For brown stock, roast bones and vegetables and deglaze the pan with water. Follow the same simmering procedure as for white stock.
Power foods
Celery: Lowers blood pressure, supports bone and blood health, improves skin hydration and is high in fibre
Leeks: Improve digestion and protect against certain cancers
Carrots: High in fibre, promote healthy vision, benefit skin health and support bone health
Food safety guidelines
E-coli is a food-borne illness from intestines and excreta of cattle and humans, untreated water and sewage, untreated milk, raw meat and undercooked mince, unwashed salad items and dirty vegetables.
Symptoms include abdominal pain, diarrhoea, fever, chills, headache, blood in faeces, nausea, dehydration and prostration.
Control measures
Heat and chill food products rapidly; practise personal hygiene; control flies; avoid bare-hand contact with ready-to-eat foods; prevent cross- contamination; pasteurise/treat juice and prepare foods in a sanitary manner.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on: 0772748509.
Online Reporter