Meat Cookery
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Demonstrates how to cook a variety of beef cuts according to tenderness and fat content, illustrating both moist and dry heat methods. Uses a time-lapse sequence to show how a roast changes as it cooks. Tells how to season, carve, tenderize, check for doneness, and use a meat thermometer., Demonstrators cook various cuts of beef according to tenderness and fat content illustrating both moist and dry heat cooking techniques. Demonstrates also grilling and pan broiling steaks, pan frying breaded round steak, deep fat frying beef and liver cubes, braising a pot roast, and preparing stew in liquid.
Complete catalog record
Demonstrates how to cook a variety of beef cuts according to tenderness and fat content, illustrating both moist and dry heat methods. Uses a time-lapse sequence to show how a roast changes as it cooks. Tells how to season, carve, tenderize, check for doneness, and use a meat thermometer., Demonstrates the proper techniques for cooking various cuts of beef through both moist and dry heat methods. Includes grilling, roasting, pan broiling, deep-fat frying, braising, and boiling.NOTE: Two (or more) records have been merged together to create this data.
More in Cooking and Baking Skills Series
- Meal Planning And Preparation
- Meat Cookery 1981
- Vegetables: From Garden to Table 1981
Related films
Sources
- 16mm Filmography (legacy record) — title, year, creator, length, format, color, sound, genre, description, catalog record
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