The Best Type of Meat Recipes

All meat recipes are known as being universal as no day is complete without having eaten a little bit of meat in all parts of the world. Meat includes fish, chicken, beef, turkey, pork, duck and lamb. Some people refuse to eat a meal unless there is some type of meat on the table as we simply enjoy the way it tastes.
Meat is good for your body as long as it is eaten to a certain extent. It is important to stay physically active after consuming meat as it is proven to be quite heavy which will only result in a gain of weight. Meat contains a lot of protein, vitamin B, fiber and essential amino acids that are required for the human diet. Some types of meat contain those essential nutrients that are needed for healthy growth and development in children. Meat can also help those who wish to lose weight as it is high in protein and helps develop muscles. Thus, the more muscles you develop the better your body will prove to be in burning fat.
Recipes of meat can easily be taken from websites and recipe books. Be it chicken recipes, meat recipes or pork recipes; they all prove to be a scrumptious meal that everyone can enjoy. At the same time, some people prefer not to cook meat as it is time consuming as compared to vegetables. However, meat recipes for slow cookers can surely turn that problem around.
Choosing the right type of meat is crucial as every type of meat has its own properties and calories. Turkey proves to be the healthiest type of meat as it contains brain boosting nutrients.
Meat is something man can not live without, but knows that it has its disadvantages as well. However, picking the right type of meat and eating the right quantity can prove to be healthy.

Recipesexpert brings you new tested food recipes from Pakistani Indian and International cuisines. We also invite you to submit your own homemade food recipes and earn online.

Article Source: http://EzineArticles.com/?expert=Sadia_Hafeez

Article Source: http://EzineArticles.com/5125080

Strange Types Of Meat

Nowadays, people are more and more preoccupied in living longer and healthier. They have discovered that meat is an important factor for our body to function well and especially the one that comes from grass fed animals. Now, it has become very difficult to find and also buy a quality meat, as the majority of farmers or meat providers choose to feed their animals with grains.
However, as people started getting tired of the common types of meat, such as beef, pork, chicken and fish, some saw in wild animals' meat a way to increase their income and also a way to improve our health condition. Because these animals food comes also from nature, then we are guaranteed a quality meat with no growth hormone or other chemicals injected. Certainly, this kind of meat is more expensive than the usual one, but their properties are definitely worth every cent.
Almost every meat that comes from wild animals can be eaten if you are an open-minded person who sees the benefits it can provide. For example, the venison is a much healthier meat than beef and it is known to contain no fats or cholesterol, but lots of minerals and vitamins. Other meat rich in proteins and iron are the reindeer, the caribou and also the elk meat.
The fact that people have become more and more interested in the eating habits of other culture, rats, crocodiles and snakes are no longer a repulsive dish. Besides being low in fats and calories, they have medicinal values and also aphrodisiac properties. Green iguanas, moles, tarantulas, hippos, elephants and rhinos are some of the most exquisite delicacies one could ever taste. The consumption of some of these meats can help in treating certain diseases, such as cancer, Alzheimer or Parkinson.
However, not only the muscle meat from these animals can satisfy our culinary tastes, but also their organs meat. There's no wonder why predators eat first the organ meats, as they are rich in nutrients, minerals and vitamins. Among the most used organ meats we mention the brains, the liver, heart, tongue, intestines, kidneys and stomach. If you have the power of not thinking where these food items came from, you can realize that they are really tasty and good for our health. The liver is an excellent iron provider and the heart a very important source of co-enzyme Q10, necessary for a healthy and good looking skin.

The meat delivery offers only fresh British meat is 100% traceable and has a batch code which we can track back if you so wish, for complete peace of mind.

Article Source: http://EzineArticles.com/?expert=Jack_Wogan

Article Source: http://EzineArticles.com/6019663

How to Braise Meat

"To Braise" means browning in fat and cooking covered in a small amount of liquid. It's a method used to tenderize and intensify flavors in meat or vegetables. Usually inexpensive cuts of meat are best suited for this style of cooking, so it's an affordable gourmet meal with little fuss.
Listed below are the 4 basic steps to braising meat, and an example chart for different meats and their cooking times, followed by a recipe for: Braised Ginger Beef with Pomegranate Sauce.
1st Start by choosing a cut of meat. Lamb or beef shank, pork or beef shoulder roast, top blade steak, brisket, chuck roast, and short or back ribs are the most common beef, lamb and pork braising choices. Most are tougher cuts of meat with high levels of protein known as collagen. Collagen cooked at low temperatures for long period's converts to gelatin in the braising process which in turn tenderizes the meat and creates a rich thick sauce. So don't think you need to buy a tender cut of meat to end up with a good meal. In the end tougher cuts of meat are better for creating the richest flavor and thicker sauce. The secret is in the gentle slow cooking. Chicken and fish are also great choices, however, chicken should not be skinless and bone in is best, preferably legs and thighs, and for fish, shark and swordfish cuts will hold up better than others.
2nd Then brown in fat. Depending on your recipe, most meats are browned first in a small amount of fat for color and flavor enhancing. Using a Dutch Oven or large heavy pot with a tight fitting lid, add your fat, heat to a hot temperature, add the meat and brown on all sides. Usually browning takes 10-20 minutes and is a process that does not cook the meat all the way through, it's a surface cooking called browning or searing to lock in flavor. Most commonly meat is left whole for braising, but if meats are cut, remember same size portions are the best for even cooking.
Tips: For successful browning, foods must be dry and free of moisture or steaming not browning will result. Also not crowding your pan will allow moisture to escape during the browning process and give you a properly browned item.
3rd Then add your liquid. Liquids can include, wine, apple juice, water, broth or etc. Liquids, however, should not cover the meat. Usually no more than a ¼ - 1 cup is needed and sometimes no liquid is added depending on the recipe. Also at this point other items can be added, onions, garlic, spices, vegetables and etc.
4th Cover and cook on a very low heat, over a stove top, in a slow cooker or in the oven usually for 1 to 4 or more hours, depending on the recipe. Oven cooking is most effective, due to even heat from all sides which offers the best flavor and tenderizing results, along with a less fussy project. ( braising temperatures are 145-300 degrees, inexperienced cooks, however, should not cook below 185-200 without proper equipment for temperature control, meat can spoil if improperly cooked on to low a heat, if there is a simmer (small bubbling) going on in the pot you know your temp is not to low)
Example Cooking Times:
Lamb Shank, four to six shanks each one pound, 2 ½ hours
Shoulder roast 3-4 pound, 3½ - 4 hours
Top blade steaks, 2 ½ to 3 pound, 1 ½ inch thick, 1 ½ to 2 hours
Brisket, 3½ to 5 pound, 1 ½ inch thick, 3-4 hours
Back ribs, 3-4 pounds, 2x2x4 inches, 1 ½ to 2 ½ hours
Short ribs, 3-5 pounds, 2 ½ to 4 hours
Boneless chuck roast, 2½ -3 pounds, 2½ hours
Chicken, bone in, 1 hour
Swordfish, 2-4 pounds, 1 inch thick, ½ to 1 hour
Ginger Beef with Pomegranate Sauce
3 - 4 pound Brisket or Shoulder Roast
2 tablespoons olive oil
1 large onion, chopped
3 inches of fresh ginger, sliced ¼ inch thick
15 large garlic cloves, pealed and left whole
1/3 cup soy sauce
1/3 cup pomegranate syrup (most stores carry this)
1/3 cup brown sugar
Wash the brisket and dry excess moisture from the surface of the meat.
In a heavy pot with tight fitting lid or Dutch oven, heat the oil and brown the brisket and onions together for about 7-10 minutes. Turn the brisket to evenly brown on all sides.
Add the remaining ingredients, cook for about 3-5 minutes until sugar is melted and sauce becomes hot, stir well, cover and bake in a 300o oven for about 3-4 hours, stirring once or twice to baste the meat. (a slow cooker can also be used and will require no stirring, however I like to stir and baste once just because I enjoy checking the progress)
For stove top cooking, cover and keep flame low, and sauce at a slow simmer, stirring about every 30-45 minutes. Cook the brisket for about 3-4 hours, or until meat is tender and sauce has thickened.
If sauce has not thickened to desired thickness when the brisket is ready; remove meat and lid, then reduce for a couple minutes.
Slice meat and arrange on a large platter, pour the sauce over the top and garnish with cherry tomatoes and or parsley.

Efrona Mor
efrona@bezeqint.net Chef/Author

Article Source: http://EzineArticles.com/?expert=Efrona_Mor

Article Source: http://EzineArticles.com/526146

How to Marinate a Steak

A steak marinade recipe can make the difference between a tough, plain-tasting steak and a tender, flavorful one. Marinades work by breaking down tough steaks to make them tender and succulent.
They also give the meat plenty of flavor and you can choose from gentle aromatic recipes to rich, full flavored ones featuring strong ingredients like red wine, mustard or vinegar, to make your beef really delicious.

Popular Marinade Ingredients
Worcestershire sauce, lemon juice, garlic, BBQ sauce, onions, fruit juice, brown sugar, and oil are popular ingredients in marinated steak recipes although no two recipes are alike. You can either follow recipes for marinating your meat or create your own marinades.
If you are marinating a good cut of steak to give it flavor, give it a relatively short time because the beef will take on the flavors in as little as twenty or thirty minutes. Leaving a good quality piece of steak such as a rib-eye or New York strip marinating for hours will make the meat mushy.
If you are marinating a tough cut of meat such as skirt or flank steak, you will require a longer time - long enough for the ingredients in the marinade to break down the tough connective fibers in the meat.
Marinades for tough steaks need an acidic ingredient like lemon juice, lime juice, or vinegar, because the acid is responsible for breaking down the connective fibers and softening the steak. You can speed up this process by pounding the beef with the sharp side of a meat mallet before adding the sauce.

More Tips for Delicious Steak
You can marinate your beef in a Ziploc bag or in a glass dish in the refrigerator. Make sure the meat is covered with the sauce. You might need to turn it a few times if not.
Use the leftover liquid to baste the meat while it cooks, if you want to, but do not do this in the final ten minutes of cooking time because there might be bacteria from the raw meat in the marinade and you will not want to brush this over the surface of cooked meat. Another option is to boil the marinade for ten minutes. This will turn it in to a tasty sauce that you can serve with the beef.
Cook your marinated steak recipes on the grill for the very best results. A charcoal grill can give a mouthwatering smoky flavor to steaks but a gas grill is also a good choice. Alternatively, you can broil or fry the steak if the weather is not good for cooking al fresco. Most chefs recommend a maximum doneness of medium rare for steaks, in order to prevent them from drying out.
Some people insist on cooking their steak until it is brown all the way through but this will result in dried out meat. Aim for red or pink in the center, and your marinated steak should be delicious and juicy.

There are hundreds of wonderful marinated steak recipes that you can use to add flavor to your steak and make it succulent and juicy. A steak marinade recipe can transform any steak into a gourmet meal.
Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

Article Source: http://EzineArticles.com/?expert=Christine_Szalay-Kudra

Article Source: http://EzineArticles.com/4335863