Robin Robertson's 1,000 Vegan Recipes PDF

By Robin Robertson

ISBN-10: 0470085029

ISBN-13: 9780470085028

From snacks to major dishes to truffles, an unlimited selection of vegan recipes incorporates a "FAST" icon that highlights recipes that take half-hour or much less and contains crucial cooking information for amateur or pro cooks.

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43 THE CUT Although it is known in every country club and steak house as “prime rib,” we call this cut a rib roast because the “prime” in its more familiar name actu­ ally refers to the USDA grade. Every cow has 13 ribs: Ribs 1 through 6 are in the arm and shoulder area, and ribs 6 through 12 are in the upper breast. ) A rib roast con­ sists of all or some portion of ribs 6 through 12. This is an expensive cut of meat, so we recommend getting it from a butcher shop rather than a supermarket. Grill-Roasted Rib Roast (Prime Rib) with Potato-Garlic Hobo Pack, Sour Cream, and Bacon Bits S E RVE S 6 TO 8 This is the Big Daddy of roast beef, the most expensive and the most well marbled cut of them all.

As moisture evaporates and cer­ tain enzymes go to work on the meat’s protein, the meat becomes more tender and gains a deeper, more concentrated flavor. It is theoretically possible to age meat at home in your refrigerator, but it’s not such a great idea. Too many things can go wrong along the way, and you are likely to end up with meat that is spoiled rather than properly aged. In our opinion, the eating of aged beef is an experience best reserved for restaurant dining. Since this is a book about home cook­ ing, that’s really all we have to say about it.

Fortunately, there are plenty of ways to enjoy it. The huge variety of choices and the high quality that is routinely available make beef a very good place to start experimenting with all kinds of cuts. ABOUT CUTS OF BEEF Tough but Flavorful Section Big Money Section Steak Section Roast Section Because a steer is so much larger than a lamb or a pig, its muscles are separated into many more individual cuts. That translates into a whole lot of options at the meat counter; you could cook beef every night of the week for months without repeating your­ self.

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1,000 Vegan Recipes by Robin Robertson


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