Ep. 46: Cookery Methods, Part 2


Manage episode 247975201 series 1542236
By Lauren Sheard and Farmstead Meatsmith. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting — the only techniques you need to cook any cut of meat deliciously! Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen. Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) … Is it tough or tender? Fatty or lean? You’ve got this!

Introduction and Announcements:
  • To Kill a Pig Nicely now available FREE of charge on our YouTube channel!
  • Membership is open!
    • 60-day free trial available! Promo code: “60 Day Trial”
    • New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio!
    • Membership forum topics now categorized for easy browsing!
  • Join us for one of our upcoming spring Family Pig classes!
  • Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith.
Part 1 Show Notes:
  • Idaho Pastured Pigs (IPPs); 3:21
  • The three methods of meat cookery: braising, pan frying and roasting; 15:48
    • Receptivity to the results of your cooking; 31:05
    • Definitions of braise, pan fry and roast; 36:08
      • Braise – 37:01
      • Pan Fry – 38:17
      • Roast – 38:40
    • Unique facets of each cooking method; about 41:34
      • Larding; 43:22
    • Determining whether to braise, pan-fry, or roast; 48:27
      • Lauren’s X-Y grid, 49:48
      • How Brandon cooks various types/cuts of meat, 54:59
        • Fatty and tough (ie. belly) ; 55:06

Continued in Part 2 ……

Part 2 Show Notes:
      • How Brandon cooks various types of meat (continued from Part 1), 1:02
        • Lean and tender (ie. meat from the loin, chops, steaks); 1:02
        • Tough and lean (ie. bottom round, top side, silver side); 5:39
          • Brining; 8:26
        • Fatty and tender (ie. back fat, baby-back ribs, loin steak); 12:53
          • More on braising; 19:27
          • Deglazing; 23:26
    • Summation of Lauren’s x-y grid meat cookery graph; 27:40
    • Recommended meat cookery cookbooks; 45:32
    • Delighting in the family meal: If you want to digest well, you need to be happy; 53:07
Links for Episode 45: Links for Episode 46:

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