Meat, meat, meat, meat!
October 28, 2014 by SusieIs cooking meat the first great
hurdle of any omnivorous cook? I think it’s between that and
baking. I think my progression was pretty typical: first
boneless chicken breast, then ground beef, then pork chops, then
whole chickens and chicken parts, then ground pork, then the rest.
I didn’t get round to beef cuts until a few years in.
(And I’m still not great at game, organ meats, and off
cuts.)
This month it seems that
America’s Test Kitchen (Cook’s Illustrated Meat Book), DK Publishing
(The
Meat Cookbook), and Atria Books (Meat: Everything You Need to Know) are all
angling for readers at just that culinary developmental stage –
let’s call it the Borderline Beef stage. Because they all
feature BEEF on their covers: I see what looks like an eye round
roast, a grilled skirt steak (yum!), and a porterhouse steak. All
are heavy reference tomes in the 3-4-pound range (about the weight
of a center-cut rib roast. Coincidence? I think
not.)
It’s a little strange given that
the price of beef is at historic highs thanks to climate change.
We can speculate on the reasons – the ascension of the Paleo
diet? the ostracization of carbs? But when it comes right
down to it, I suspect that what these books are all banking on is
that moment of insecurity when you first face the high heat with a
joint of red, red meat, which, in itself, cost as much as all the
breakfasts you were going to eat all week.
How did you first learn to cook meat? and would you have wanted to have one of these Big Books by your side? Would you want one now?
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