Collection search - Economical Meats
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Record information – Brief Economical Meats
Hierarchical level:Item (Accession level)Item number (ISN):562585Type of material:Sound recordingsFound in:Archives / Film, Video and Sound -
Record information – Details Fonds/collection:CANADA. AGRICULTURE CANADAAccession:1978-0095Media:SoundRelease date:1972-11 ?Production company:Information Services of Agriculture CanadaProduction credit:reporter, Colleen ClarkeDescription:Less tender cuts of meat require special attention when cooking, as they should be cooked by the "moist-heat" method. Pot roasting is a way to cook larger less-tender cuts of meat - using a heavy kettle or Dutch oven. Brown the meat well on all sides in hot fat and season. Cool the kettle slightly before adding a small amount of liquid, then cover the kettle to keep in the steam. Cook the meat slowly over low heat on the top of the stove or in a moderately slow oven at 325 F - until it is tender and well done. The oven-cooked pot roast should be uncovered the last half hour of cooking for better brownness. Other methods of moist heat cooking are braising, simmering or pressure cooking. Less tender cuts of meat are delicious and economical and are in no way Inferior in food value to the more expensive cuts of meat. Serve them often and save on the family budget.Language:EnglishNotes:Detailed holdings information: -
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