Chef's Guide to Meat, Poultry & Seafood: A Quickstudy Laminated Reference

By Kathleen Grathwol

Every tip and trick you need in 6 digital pages. Know the cuts of meat, expected taste, and cooking method for the tenderness and flavor you need to bring out the best of your proteins for you, family and friends. How should seafoods or meats look and smell when you are shopping, what contaminants might be present, plus what is the safest and best option for food storage before cooking, and after, ensuring your leftovers are as good as they were the first time? We do not bury the answers you need in a book, we give you charts and bulleted breakdowns for more answers per page than any book or website in a design that helps you find answers fast. Get the most out of your meats, for much less than you paid for just one meal - that's a great investment.
6 page digital guide includes: Proteins & Health Cooking Animal ProteinsRoasting ChartBeef & Veal Shopping, Preparing, Cooking, StoringPork Shopping, Preparing, Cooking, StoringLamb Shopping, Preparing, Cooking, StoringPoultry Shopping, Preparing, Cooking, StoringSeafood Shopping, Preparing, Cooking, StoringWhat's for Dinner? Dinner Meat Pairing ChartExotic Meats Exotic Meat ChartShopping, Preparing, Cooking, StoringTastes that Surprise Kofta MeatballsVietnamese Caramel-Coated FishFish CevicheJamaican Goat CurryChinese Char Siu PorkCuban Ropa ViejaBobotieHungarian Chicken Paprikash

• Format: Misc.
• Language: English
• ISBN: 1423241762
• ISBN13: 9781423241768
• Release Date: May 2019
• Publisher: Quickstudy Reference Guides
• Length: 6 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.1" x 8.3" x 10.9"