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         Meats Cooking:     more books (100)
  1. Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat by Stanley A. Fishman, 2009-07-17
  2. The Meat Club Cookbook: For Gals Who Love Their Meat! by Vanessa Dina, Gemma DePalma, et all 2006-03-16
  3. Sausage: Recipes for Making and Cooking with Homemade Sausage by Victoria Wise, 2010-04-27
  4. Williams-Sonoma The Best of the Kitchen Library: Meats & Poultry by Chuck Williams, 2004-04-01
  5. The River Cottage Meat Book by Hugh Fearnley-Whittingstall, 2007-05-01
  6. Great Sausage Recipes and Meat Curing by Rytek Kutas, 2007-04
  7. The World Encyclopedia of Meat and Poultry by Lucy Knox, 2000-10-25
  8. Meat: Cook's kitchen Reference by Lucy Knox, 2006-05-25
  9. HACCP in Meat, Poultry and Fish Processing (ADVANCES IN MEAT RESEARCH) by A.M. Pearson, T.R. Dutson, 1999-01-31
  10. Compete With Meat: Vegetarian Cooking Guide to Please Everyone at the Table (Including Meat Eaters)! by Mary Curtis, 2007-06-22
  11. The Canning, Freezing, Curing & Smoking of Meat, Fish & Game by Wilbur F. Eastman, 1975-01-12
  12. The New Meat Lover's Cookbook by Janeen A. Sarlin, Diane Porter, 1996-11
  13. Slow Cooking Crock Pot Creations: Over 200 delicious Slow Cooking recipes, including meats, soups, vegetarian dishes, drinks and desserts! by Alana O'Claire, 2010-01-31
  14. Homebook of Smoke Cooking Meat, Fish & Game by Jack and Raymond Hull Sleight, 1977

41. Haverhill Beef - Butcher Shop And Meat Market - Haverhill, Massachusetts
Butcher shop and meat market featuring various cuts of beef, pork, veal, sausages, marinated meats, chicken and poultry. Also freezer packages, deli platters, Ducane Gas Grills, recipes and cooking instructions. Order online for pickup at store or for local delivery service.
Haverhill Beef
Haverhill, Massachusetts
Marinated Sirloin Tips - Homemade Sausage - Marinated Chicken
3 Pounds of Each
Original Sirloin Tips
Steakhouse Sirloin Tips
Burgundy Pepper Sirloin Tips
Oriental Sirloin Tips
Lemon Pepper Chicken Breast
Teriyaki Chicken Breast
Sesame Ginger Chicken Breast Honey Mustard Chicken Breast Boneless Chinese Ribs Broil B Que Steak 30 Pounds of Meat Click HERE For Coupon! STEAK LOVERS PACK 3 lbs Boneless Rib Eye Steak 3 lbs Boneless Club Sirloin 5 lbs Boneless New York Sirloin 5 lbs London Broil 4 lbs Sirloin Tips 3 lbs Filet Mignon You SAVE over $30.00 Click HERE For Coupon! BEEFSTER CLUB PACK 4 lbs Broil-B-Que Steak 3 lbs Marinated Steak Tips 2 lbs Natural Casing Hotdogs 1 doz Hotdog Rolls 2 lbs Boneless Chinese Spareribs 1 doz 4 oz Hamburg Patties 1 doz Hamburg Rolls 2 lbs Marinated Chicken Click HERE For Coupon!

42. Bedre Chocolates Processed Meats Red Corn Hominy Gift Packs
Processed meats. Beef Jerky, Teriyaki Snack Sticks, Venison Summer Sausage, and more.Potawatomi Red Deer Ranch; Umpqua Indian Foods. The cooking Post The Pueblo

43. Three Swiss Recipes
Recipes from Martin Wyss, chef of the Swiss Inn in Hawaii.
From For the person who wanted Swiss recipes, the following recipes are from Martin Wyss, who was born and trained in Switzerland and now owner and chef of the "Swiss Inn" in Hawaii. These recipes appeared in the Honolulu newspaper's food section. Veal Emince Servings: 2 Ingredients: 9 oz veal, very thinly sliced salt and white pepper 1 Tbsp flour 2 Tbsp butter 1 1/2 Tbsp finely chopped onion 2 oz fresh mushrooms, sliced 1/4 cup white wine 1/2 cup heavy cream 1/4 cup brown sauce or au jus (see note) 1 tsp chopped parsley Season veal with salt and pepper; sprinkle with flour. Heat butter in skillet until very hot. Add veal and saute very fast until slightly browned on all sides. Remove veal. Add onion, then mushrooms. Saute 1 minute. Add white wine, cream and brown sauce; simmer for a minute more. Add veal to sauce. Mix well, but do not boil. Sprinkle with chopped parsley. Serve with Roesti Potatoes. Editor's Note: Brown sauce, one of the classic basic sauces, involves numerous ingredients and unless you have recipe for making the sauce you'll probably want to buy it in a can. Au jus is the natural juice or gravy of meat. Roesti Potatoes Ingredients: 1/4 cup butter 1 tsp chopped onion 1/2 slice bacon, chopped 1 cup hash browns (grated cooked potatoes) Heat butter in flat skillet; add onions and bacon. Saute a few minutes and add hash browns. Mix and pat into round on bottom of skillet. Brown evenly on both sides until crisp and golden. Makes 2 servings. Veal Stock and Veal Glaze (from The Cuisine of Fredy Girardet) Servings: 1 1/2 quarts stock, or 2 cups glaze Ingredients: 2 lbs veal bones, chopped into pieces 2 carrots 1 onion 1 leek 1 shallot 1 bouquet garni 1 clove garlic Heat the oven to 400F. Put the veal bones in a roasting pan and cook in the oven until they brown, about 30 minutes. Chop the carrots, onion, leek, and shallot. Put the browned bones, the vegetables, the bouquet garni, and the garlic in a stockpot. Add enough water to completely cover the bones and slowly bring the liquid to a boil, skimming to remove fat and scum. Reduce the heat to low and continue to cook, uncovered, for 4 hours, skimming occasionally and adding water whenever necessary to keep the veal bones covered. Strain the stock. For the veal glaze: Proceed as above and then reduce the strained stock by two thirds so that each cup of stock yields 1/3 cup of glaze.

44. Native American Indian Food And Recipes Including Chile, Posole, Coffee, Salmon,
Welcome to The cooking Post, a tribal enterprise of Santa Ana Pueblo Bedre ChocolatesGourmet Chocolate Nut Products; Processed meats Delicious cheeses
Bedre Chocolates Processed Meats Red Corn Hominy Tamaya Blue Corn ... Home
Delicious Foods and Recipes from
Native American Indian Tribes
Welcome to The Cooking Post, a tribal enterprise of Santa Ana Pueblo, offering you a delicious selection of foods, coffee, tea, recipes and gifts. You'll savor our own Tamaya Blue blue corn, as well as a wonderful selection of Native cuisine from across the United States. We invite you to share our food of the Earth and its power to create balance, good health and spiritual harmony.
  • Bedre Chocolates
  • Processed Meats
    Delicious cheeses, sausages, gift packages, jerky and snacks
  • Red Corn Hominy
    Red Corn Hominy to make traditional posole stew

  • The perfect selection of coffee, tea and delicious foods for home or office!
  • Tamaya Blue Corn
    Blue Corn Pancake Mix, Muffin and Cornbread Mix, Blue Corn Meal and Parched Corn

  • Delicious coffee, herbal tea, green tea, black tea and more!

45. 123easyaspie Home Of Delicious Desserts-Microwave Recipes
A large choice of dishes that include meats, casseroles, candies, breads, and desserts. Links to cooking tips and a newsletter.
With microwave cooking, the trick is to learn to cook by time not sight. Many people become frustrated when attempting to cook in the microwave because they do not realize that most recipes for microwave ovens are written for the 700-watt oven (the industry standard). Don't be discouraged if your first attempt is not a glowing success. It takes time to learn how to cook in your microwave oven. Now for the few recipes that I have. One of the first things I did when I started cooking in my microwave, was to buy a microwave cooking book and followed it exactly, until I was comfortable with using the microwave. The second thing I did and this very important, I kept a notebook beside the microwave and as I experimented with different recipes, I marked down the time it took to cook that recipe. Then there was no more guessing! There is no set conversion from conventional to microwave cooking. Remember when you are converting a recipe, use less liquid (almost 1/4 less) because there is less evaporation; and you can almost eliminate using salt. Foods containing liquid, sugar and fat cook faster. So reduce the cooking time by 1/4 of conventional cooking and then gradually increase until you obtain the desired result. I hope this helps you with your cooking. Apple Bran Muffins Brown Bread Chocolate Crumb Muffins Sticky Buns CAKES

46. Russian Recipes, Cuisine And Cooking. Russian Food Store
For you we can offer 40 recipes in a category meats. Russian recipes, russianfood recipes, recipe, foods, Russia, russian cooking, cookbook, cook book
Search Shopping Recipes



Russian Women
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Earn Money $$$

Services Site Map
Testimonials and awards
Links Join our mailing list ... - Share and print your photos with your family and friends. Recipes Everyday Meats Add your recipe For you we can offer recipes in a category: Meats of Pages: Baked Stuffed Piglet Baked Stuffed Piglet is considered a real dainty of Christmas table. Palatable dish for gastronomes. Baked Veal This delicious holiday dish is served with dry red wine. The wine will impart the piquancy of baked ... Beef Shashlyk Shashlyk originates from the Caucasus. This wonderful dish has become a must of every picnic and an ... Beef Stuffed With Capsicum And Cheese This dish will be a real decoration of your table if you can cook it. Piquant filling in combination... Beef With Mayonnaise And Fruits Piquant dish with preserved fruits is a perfect dish to any table. Unique combination of beef and fruits... Buglama Buglama is lamb stewed in large quantity of spices. Caucasian Shashlyk Shashlyk originates from the Caucasus. This wonderful dish has become a must of every picnic and an ...

47. Frugal
Recipes plus articles on cooker basics, with charts and guidelines for preparation of dried beans, fruits, meats, and vegetables.

48. Tony's Meats And Fine Specialty Foods - Cooking School
March 4, 715 $45pp Chef Ben Davis, Executive Chef, Tony’s meats Chef Ben has 6,715 - $40pp Chef Dan Widmann, Decadence Design Group cooking School of
Cooking School Coordinator at 720-377-3680
Please note our Cancellation Policy
Current Classes available for enrollment:
Grilling and Barbequing (Sold Out)

Tuesday, March 11, 7:15 - $45pp
Chef Dan Mattoon Castle Pines Golf Club
Join Chef Dan as he shows you the ins-and-outs of creating fabulous dishes from your grill. We will be preparing BBQ ribs, Shrimp, Chicken legs, Portobello and an assortment of fresh vegetables. You will also learn how to mark items on the grill and properly test for doneness.
Desserts Italiano
Wednesday, March 12, 7:15 - $45pp
Pastry Chef Kim Heideman
Chef Kim will show you how to make the some wonderful and very traditional Italian desserts. During the class we will be making Tiramisu, Gelato (Italian Ice Cream), Cannolis and Pignoli cookies. The Marriage of Beef and Red Wine Thursday, March 13, 7:15 - $45pp 30 Minute Meals Tuesday, March 18, 7:15 - $45pp Lunch and Learn Chef Ben Davis Class limited to 10. Lodestar Olive Oil Thursday, March 20, 11:00am -12:15 - $25pp Jamie Johansson Owner/Farmer, Lodestar Farms

49. Herbed Beef Stew
Recipe uses Dutch oven; serves ten.
Herbed Beef Stew Recipe By : Marlene Severson, Taste of Home, Feb/Mar 93 Serving Size : 10 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient Preparation Method 2 lb beef stew meat, 1" cubes 2 tbl oil 3 c water 1 lg onion chopped 2 tsp pepper 1 tsp (or 2) salt, optional 1 1/2 tsp garlic powder 1 tsp dried rosemary crushed 1 tsp dried oregano 1 tsp dried basil 1 tsp ground marjoram 2 bay leaves 1 can (6 oz) tomato paste 2 c potatoes cubed 2 c carrots sliced 1 lg green pepper chopped 10 oz frozen green beans 10 oz frozen peas 10 oz frozen corn 1/4 lb mushrooms sliced 3 med tomatoes chopped Brown meat in oil in a Dutch oven. Add water, onion, seasonings, and tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender. Stir in potatoes, carrots, and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

50. Tony's Meats And Fine Specialty Foods - Cooking School
Food Information Four Steps to Great Steak Talkin' Turkey (* PDF file) The ABC'sof cooking Chicken The ABC's of Roasting meats (* PDF file) The Science of
Food Information Four Steps to Great Steak
Talkin' Turkey
(* PDF file)
The ABC's of Cooking Chicken

The ABC's of Roasting Meats
(* PDF file)
The Science of Grilled-rib-ology
(* PDF file)
The Ultimate Cup of Coffee

Turkey Terminology
(* PDF file)
Health Information Food Affects Your Mood (* PDF file)
Choose Salmon for Health

Dietary Guidelines for Americans
(* PDF file)
Dietary Fiber
Food Guide for Little Kids (* PDF file) How to Read a Food Label Ten Myths about Dieting Sulfites – Fact and Fiction. (* PDF file) Food Safety E. coli O157:H7 PDF file Focus on Chicken (* PDF file) Cooking for Groups (* PDF file) Keep It Safe (* PDF file) Keep It Safe - Grilling (* PDF file) * Requires Adobe Acrobat Reader Join the e-News List home about us mission statement ... gourmet gift baskets Tony's Original Market 4991 E. Dry Creek Road Mon-Sat 7:00 am to 7:00 pm Sun 9:00 am to 6:00 pm Tony's Southbridge Market 151 W. Mineral Avenue Mon-Sat 7:00 am to 7:00 pm Sun 9:00 am to 6:00 pm Tony's Bowles Village Market 7421 W Bowles Ave, Littleton

51. Old-Fashioned Beef Stew
Calls for potatoes, cabbage and carrots.
Old-Fashioned Beef Stew Ingredients: 2 Tbsp vegetable oil 1/2 cup Bisquick baking mix (regular or low-fat) 2 lbs beef stew meat, cut into 1" pieces 1/4 tsp ground black pepper 2 cups hot water 3 med potatoes, pared and cut into 1" cubes 1 med onion, sliced and cut into pieces (~1 cup) 4 carrots, pared and sliced into 1/4" slices 1 cup cabbage, torn into bit-sized pieces 2 tsp beef bouillon granules 1 cup hot water 1 bay leaf, if desired Heat oil in Dutch oven until hot. Mix baking mix and pepper; coat beef. Cook and stir beef in hot oil until well browned. Add 2 cups hot water. Heat to boiling; reduce heat. Cover and simmer 2 hours, stirring occasionally (I generally add an additional cup of hot water about half way through the simmering time). Meanwhile, put cut vegetables and 1 cup water in covered casserole. Microwave on high for 30 minutes, stirring every 10 minutes. Add partially-cooked veggies (and the liquid) to the beef and gravy mixture, in addition to the bouillon, the additional cup of hot water and bay leaf. Heat to boiling; cover and simmer at least 1 hour, stirring occasionally. As always, the longer it all simmers together, the better it tastes; you can't ask for a better fragrance to grace your home on a chilly day either! (Contributed by to

52. Cooking Tips For Buffalo Meats At The Healthy Buffalo Of NH, Buffalo Meats, Biso
Remember, slow and low is the key to cooking lean meat. Overcooked buffalo meatwill bring you the same result as other meats that are over overcooked

Crock Pot Pan Fry, Broil, or Braise Broiling ... Stir Fry
There is no such thing as tough bison meat, only improperly instructed cooks. Although buffalo meat is similar to beef, it needs to be prepared and cooked differently. You will find that you can interchange bison meat most of your favorite beef recipes if you follow a few basic instructions. Individual cuts of buffalo meat appear identical to beef, except in color. Prior to cooking, bison meat is dark red almost red brown. This coloring is due to the fact that buffalo meat does not marble (produce fatty white streaks through the meat) like beef, and to the fact that preservatives are not used to make the meat look artificially red. Trim your bison meat of all perimeter fat. If there is any visible fat, cut it off. Do not cook the fat. Remember, slow and low is the key to cooking lean meat. You may cook buffalo to the same doneness that you like in beef. We recommend rare to medium. No promises are made for well done (totally destroyed) steaks or roasts! Overcooked buffalo meat will bring you the same result as other meats that are over overcooked something nearly as palatable as roofing shingles. Taste panel evaluation from research done at the South Dakota State University Experiment Station found as the oven temperature increased and the internal temperature of the roast rose to well done texture, juiciness, and tenderness scores went down.

53. Around Ann Arbor - Cooking & Recipe Exchange
Cookies Desserts Favorites Fish and Shellfish Meatless Main Dishes meats MiscellaneousPasta City Info/ Zip Codes City Depts/ Services cooking/ Recipe Exchange

54. Community Cooking Recipes - Meats
meats. Appetizers Breads Salads Soups Sidedishes Entrees meats Poultry Seafood Pastas Sauces Desserts Miscellaneous Cable TV Page.
Meats Select a catagory
Recipes Appetizers Breads Salads Soups Sidedishes Entrees Meats Poultry Seafood Pastas Sauces Desserts Miscellaneous
Search For:
Arni Kapama
Braised Lamb in Tomato Sauce
Beef in Wine

Braised Lamb Shanks

Broccoli Beef

Chinese Style Beef Steak
Hirino Selino Avgolemono
Braised Pork w/Celery in an Egg and Lemon Sauce
Kahlua Pork

Keema Biryani
Traditional Pakistani meat and rice dish Lamb And Fenugreek Casserole Meat Stuffing Meatloaf w/Vegetables Mexican-Style Pork ... Papoutzakia Slippers Zucchini or Eggplant Stuffed w/Ground Meat and Topped w/Potatoes Pork Tenderloin In A Wildberry Sage Sauce Roasted Veal Chop Ropa Vieja Rumaki ... Cable TV Page

55. Cooking Meat Safely
Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham Category Recreation Food Meat...... Do not microwave whole, stuffed poultry. cooking of meats is so rapid, thestuffing inside might not reach a sufficient temperature to be safe.
HGIC 3580
Cooking Meat Safely
One of the critical factors in controlling bacteria in food is controlling temperature. Pathogenic microorganisms grow very slowly at low temperatures multiply rapidly in mid-range temperatures, and are killed at high temperatures. For safety, food must be cooked thoroughly. It is essential to use a thermometer when cooking meat to take the guesswork out of cooking and to assure that a safe temperature has been reached to destroy harmful bacteria such as salmonella and E. coli Using a thermometer is the only reliable way to ensure safety and to determine the "doneness" of most foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Recent research has shown that color and texture changes are not reliable indicators to ensure that all bacteria have been destroyed. For example, ground beef may turn brown before it has reached a temperature at which bacteria are destroyed. A consumer preparing hamburger patties and depending on visual signs to determine safety by using the brown color as an indicator is taking a chance that pathogenic microorganisms may survive. A hamburger cooked to 160 °F, regardless of color, is safe. The temperature at which different pathogenic bacteria are destroyed varies, as does the "doneness" temperature for different meat and poultry products. A roast or steak that has never been pierced in any way during slaughter, processing or preparation and has reached an internal temperature of 145 °F is safe to eat. A consumer looking for a visual sign of doneness might continue cooking it until it was overcooked and dry. A consumer using a thermometer can feel reassured the food has reached a safe temperature.

56. Different Cooking Methods Of Meats And Poultry
Different cooking Methods of meats and Poultry. The following listcontains the different cooking methods for meats. Use this list
Different Cooking Methods of Meats and Poultry
  • Cooking Methods of Meats
  • Cooking methods for Poultry
    Methods for meats
    There are two basic methods of cooking meat - moist heat and dry heat.Moist heat methods like braising and cooking in liquid are preferred for less tender cuts that require cooking that will break down tough connective tissues. Tender cuts on the ther hand, are usually cooked with a dry heat method - examples include, roasting and grilling. The methods you choose should relate directly to the tenderness of the meat, which can be determined by where on the animal the meat comes from, the degree of marbling, the age of meat and how it was stored. in general, cuts from the loin section are the most tender. The further from this section, the less tender the meat. There are a number of ways the tenderness of meat can be enhanced, either by the consumer or the butcher. Some of these include, forcing meat through a mechanical tenderizer, pounding with a meat mallet, marinating , and slicing the meat across the grain perpendicular to muscle fibers. These methods allow you to now cook less tender meat using methods usually used for tender cuts of meat. The following list contains the different cooking methods for meats. Use this list as a reference for the cut of meat you plan on preparing:
  • 57. Shaboom's Kitchen Help Line Cooking Charts For Meats And Poultry
    cooking meats AND POULTRY Timetables for Roasting MEAT CUT, WEIGHT (POUNDS), OVEN,INTERNAL TEMP, cooking MINS.PER LB. BEEF Eye Round, 23, 325, 140(med-rare), 20-22.

    Eye Round 140(med-rare) Rib 140(med-rare)
    Rib 140 (med-rare)
    Rib Eye 140(med-rare)
    Sirloin Tip 140(med-rare) 155(med) Sirloin Tip 140(med-rare) 155(med) Sirloin Tip 140(med-rare) 155(med) Tenderloin (whole) 140(med-rare) total Tenderloin (half) 140(med-rare) total Tri-Tip (Bottom Sirloin) 140(med-rare) VEAL:
    Rump (boneless) Shoulder (boneless) Loin (bone-in) Loin (boneless) Rib Crown 12-14 ribs) PORK: Loin Center (bone-in) Loin Blade or Sirloin boneless,tied Rib(boneless) Top Loin Double (boneless) Top Loin (boneless) Crown Blade Boston Blade (boneless) Tenderloin HAM: Boneless Bone-In Canned LAMB: Leg-Whole (bone-in) 140(med-rare) 155(med) -Whole(bone-in) 140(med-rare) 155(med) -Whole (boneless) 145(med-rare) 155(med) -Shank Half 140(med-rare) 155(med) -Sirloin Half 140(med-rare) 155(med) Shoulder 140(med-rare) 155(med) CHICKEN: Whole-stuffed 2 to 2-1/2 hrs Whole-unstuffed 1-3/4 to 2 hrs TURKEY: Whole-stuffed 3 to 3-1/2 hrs 3-1/2 to 4-1/2 hrs 4 to 5 hrs 4-1/2 to 5-1/2 hrs 5 to 6-1/2 hrs Whole-unstuffed 2-1/4 to 3-1/4 hrs 3 to 4 hrs 3-1/2 to 4-1/2 hrs 4 to 5 hrs 4-1/2 to 5-1/2 hrs Breast (bone-in) 1-1/2 to 2 hrs 1-1/2 to 2-1/2 hrs 2 to 2-1/2 hrs 2 to 2-1/2 hrs ROCK CORNISH HEN: 1 to 1-1/4 hrs DUCK: GOOSE: 2-1/2 to 3 hrs 3-1/2 to 4 hrs PHEASANT: 1 to 1-1/2 hrs Browse Around the Help Line Equivalencies Cooking For a Crowd Pasta Parade Baking Troubleshooting ... Front Page

    58. Yasuko-san's Home Cooking/Seafoods & Meats
    Japanese Seafoods meats Sakana to sliced raw cod, when she was very young,it is her plesure to eat secretly as she help her mother with the cooking.
    Japanese Sakana to Niku
    Flatfish, Flounder Herring / roe Horse mackerel ... Yellowtail Egg [ tamago Ysauko-san likes raw egg rice - Hollow center of hot rice, drop raw egg, pour a little of soy sauce and stir with chopstick. Flatfish, Flounder [ karei There are many kinds of flatfishs and classify the north and south according to place they live. Spotted halibut " Hoshi karei ", marbled sole " Mako karei " and brown sole " Ma karei " are said to especially delicious. As they have a peculiar taste, we cook them deep-fry or simmer with soy sauce. Preparation
  • Take off scale of both sides with back of knife and remove slime of fin.
  • Cut under pectoral fin of the back side, push the guts and remove.
  • Wash flatfish with salty water and drain off. Herring [ nishin ] / roe [ kazunoko Since herring were brought from Hokaido by Kitamae-sen (merchant ship) in the Edo era (1603 - 1867), they have been absolutely necessary to Toyama's cuisine. Horse mackerel [ aji Ivory shell, Whelk [
  • 59. Fact Sheet 3.25
    However, concerned individuals can reduce their exposure to HCAs by varying methodsof cooking meats; microwaving meats more often, especially before frying
    Cancer Facts CIS Home


    Date reviewed: 7/22/1996
    Heterocyclic Amines in Cooked Meats
    Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. A few of these chemicals may increase cancer risk. For example, heterocyclic amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acids (the building blocks of proteins ) and creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk.
    Research conducted by the National Cancer Institute NCI ) as well as by Japanese and European scientists indicates that heterocyclic amines are created within muscle meats during most types of high temperature cooking.
    Recent studies have further evaluated the relationship associated with methods of cooking meat and the development of specific types of cancer. One study conducted by researchers from NCI's Division of Cancer Epidemiology and Genetics found a link between individuals with stomach cancer and the consumption of cooked meats. The researchers assessed the

    60. The Cooking Inn : Misc Meats
    uncomfortable 2 seconds for hot. Misc meats Part 1 . Home Icon EMailIcon © 1995-2002 The cooking Inn
    Misc Meats Recipes

    1 lb lean ground beef
    1 egg
    1/3 cup italian bread crumbs
    1/2 large vidalia onion
    1/2 head garlic,; chopped
    In large bowl combine ingredients. Roll into balls.
    Jerky Seasoning (Curry)
    1 tsp salt
    1/4 tsp pepper 1/8 tsp cinnamon 1 1/2 tsp curry powder 1/2 tsp garlic powder 1 tsp ground ginger 1/8 tsp ground cumin Pat jerky with clean paper towels several times times as it dries, to remove the oil which accumulates on the top of the jerky. When jerky is finished, wrap in paper towels and let stand for an hour or two, so excess fat will be absorbed in the paper towels. I put my jerky in plastic bags and stick in the meat draw. By John C. Sutton The Cooking Inn

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