MeatBasics 101  
MeatBasics 101
 
 
Home Page for Meat Basics
Meat Courses
Meat Resources Links
Site Map for Meat Basics
Contact Meat Basics
About Us
Meat Books
 
 

  Burn and Serve

Burn and Serve

Cartoon Woman with Burned Meat

An older man commented the other day that he didn’t want to read my book, as he was a “burn and serve” cook--- when he cooked at all.

I think a lot of people fit that category of home cooking in our current society. So many people just didn’t learn enough about cooking at home so that now they’re all but dependent on prepared meals from the grocery store, restaurants and take out restaurants.

Cooking is not part of what many people saw every day while growing up. Now they just don’t think of it as being a part of their daily routine. I remember actually eating in restaurants exactly 3 times before I was 18 and left home. Mom didn’t allow any of the kids in the kitchen while she was cooking, so I knew nothing at all about cooking. Didn’t take me long to learn enough to know I could make better food than I could ever get in a restaurant—unless it was a restaurant I couldn’t afford.

I hear a lot about burn and serve kinds of cooks; “when you smell smoke, it’s done.” If you like burned food, that’s all you need to know. For me, I like my vegetables lightly steamed and I like my meat to be tasty and juicy. I’ll have my steak or roast medium rare, my pork cooked just to 160 F., internal temperature, and my chicken crispy, juicy and well done.

And that’s the first step-knowing what you like, and how you like it. Once you know what you like and how you like it, learning how to prepare it that way is easy.

“Baby steps,” as Bill Murray made famous in the movie, “What about Bob?” is the best way to learn, I think. If you’ve never cooked much, are of the “burn and serve,” persuasion, here’s an easy approach: 1) pick your favorite meat dish 2) Google search a recipe for that dish 3) cook nothing else at all. Just cook that one dish, be it a broiled or fried burger, a beer steamed hot dog, or a breaded and fried pork chop. That will build a little confidence, you’ll want to improve on your first effort, learn how to make it so that it suits you perfectly, and from there you can add another dish to your repertoire. Just keep it simple and easy. Taking on a full 5 course, “Gourmet's Delight,” before knowing how to steam a carrot, is a sure recipe for returning to a “Burn and Serve” kind of cook that prefers a take-out place.

You can always trust what you cook at home.

 

 

Course Contents:
CourseOutline
 
Beef Secrets Straight From the Butcher by Lee O'Hara of Meatbasics101.com

BEEF SECRETS straight from the BUTCHER

... is a must for any kitchen and makes a great gift!

Price: $19.95 + FREE shipping.

Or send a check or money order payable to
Precision Wordage for $19.95.
Mail to:

Precision Wordage Press
PO Box 94536
Pasadena, CA 91109-4536



[ Home][ About Us][ Contact][ Meat Basics Course List][ Homemade Ground Beef Course][ Ground Beef, Steps 1-3][ Ground Beef, Steps 4-7][ Casings for Homemade Sausage][ Homemade Sausage Recipe][ Homemade Sausage, Steps 1-5][ Homemade Sausage, Steps 6-10][ Choosing a Meat Grinder][ Meat Grinder Assembly, Part 1][ Meat Grinder Assembly, Part 2][ Taking Apart the Meat Grinder][ Freezing Meat Without Freezer Burn][Learn to Cook][Slow Cooking][Tips on Grilling and Barbecuing][How to Fry Chicken][ Links][ Site Map][ Beef Secrets Straight From the Butcher][ Beef Secrets, Table of Contents][ Beef Secrets, Index][ Beef Secrets, Back Cover]

MeatBasics101.com
Copyright © 2007-2010 MeatBasics101.com  |  All Rights Reserved  | Webmaster |  Disclaimer   |  Privacy Policy