Meal Selection Affects Cuisine Taste
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When buying beef, what kind of cuisine you can think of? Stews, rendang, or maybe steak? Before cooking you should first determine the appropriate type of meat to be cooked. “Different parts and meat quality, it is also different way of cooking,” said Wanda Gunawan, Executive Sous Chef InterContinental Jakarta MidPlaza to Compass Female, Wagyu Beef in the event Sunday Brunch at Java Restaurant, Hotel InterContinental MidPlaza, Sunday (1/15/2012) last.
According to Chef Wanda, one of the mistakes often made when cooking ground beef is the lack of attention to quality and the beef will be cooked. For example, when you have the kind of high-quality meat, fresh, and the top side or prime cut such as sirloin, tenderloin or rib eye, this meat should be cooked within a short time frame. Meanwhile, if you have any kind of meat quality is not too good, and the secondary cut (back, legs, etc.) then this type of meat should be processed within a period of time.
This type of meat is very influential on the type and duration of cooking meat dishes, because beef every part has different characteristics. The meat is very influential on the texture and tenderness of the meat so indirectly if ripening wrong way will lead to flavor dishes that are less fit and the meat becomes tough.
“This type of prime-cut meat is suitable for cooked by pan-fried, baked, or pan fried,” she added.
Meat the top side or prime cut is usually of good quality and more tender than other parts. Proper food processing in a short time this will make the meat taste better. Meat with this type when cooked too long it will disappear juice and make the meat becomes dry. In addition, cooking prime cut of meat that is too long, for example, to be cooked rendang or stews, this will make the meat becomes too soft, even destroyed.
“Many people who cook meat with a good quality in a long process, so it’s too bad because the processed products to be not optimum,” she said.
The secondary cut of meat is the opposite type of meat. Because the meat is not a primary, then the texture of this meat tends to be more tough and hard. The severity of the meat is due to a set of muscles in this section because during his lifetime, this section is often used for moving, such as the legs. Because the texture of the meat is tough, this is a suitable type of meat cooked with slow cooking methods cooking, or cooked a long time, as in most of Indonesia is rendang dishes or stews. Slow method of cooking which is cooked using a small fire in the time period long enough to make the meat becomes tender and the spices increasingly pervasive. But when cooking meat with the secondary cut short the process of cooking such as baked, or pan-fried, meat produced will have a hard and tough texture.
“First, you decide which dishes will be created, and then select the right type of meat. As this will affect the flavor of cuisine. Tenderness of meat is not merely a sign of cuisine is tasty or not, but also from a sense of his own flesh,” she concluded.