Grain Cutting Board
Posted in Kitchen Tools on 03/08/2010 12:22 pm by admin |
 MICHIGAN MAPLE BLOCK CUTTING BOARD BUTCHER BLOCK A  US $92.39
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 ISLAND BAMBOO CUTTING BOARD 6 in x 8 in NEW US $2.99
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 Pizza Peel US $70.00
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 FATSTICK™ Maple Bread Board US $28.50
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 MICHIGAN MAPLE BLOCK CUTTING BOARD BUTCHER BLOCK J US $74.99
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 ARTFUL OLIVE WOOD PEDESTAL MORTAR AND PESTLE BOWL 35 US $.01
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 MICHIGAN MAPLE BLOCK CUTTING BOARD BUTCHER BLOCK H US $109.99
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 Totally Bamboo Large Professional Prep Board US $99.99
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 Wood cutting board end and long grain 12x16x1 1 2 US $19.95
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 Wood cutting board end grain w juice groove 6x9x1 3 4 US $12.45
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 WOOD CUTTING BOARD BUTCHER BLOCK counter island top US $109.99
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 Sanalite Cutting Board Commercial Food Grade NEW HDPE US $65.00
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 Cutting Board 14 x 18 x 1 3 8 Cherry Maple Wood US $29.00
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 SOLID MAPLE BUTCHER BLOCK CUTTING BOARD 14X165x5 8 US $14.99
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 SOLID MAPLE BUTCHER BLOCK CUTTING BOARD 125X18x15 US $24.99
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 Black Walnut Butcher Block Cutting Board NEW end grain US $79.99
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 Totally Bamboo In Drawer Knife Block US $27.99
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 New Handcrafted Wood Cutting Board 12 x 9 oil finished US $12.99
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 WOODEN UTENSILS EXOTIC NATURAL OLIVE WOOD NUT CRACKER US $8.88
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 John Boos Reversible Maple Cutting Board Boards 18x12 US $77.00
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 HANDMADE CHEESE CUTTING BOARD W KNIFEEXOTIC HARDWOOD US $34.95
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 Large Solid Wood Maple Cutting Board Sink with Strainer US $29.99 |
 Kitchen Drawer Organizer Knife block for Sharp Knives US $27.99
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 WhamBambu Paddle BAMBOO CUTTING BOARD 17 NEW US $12.99
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 Classic Wood Cutting Board 6x9x3 4 US $6.95
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 Wood cutting board w juice groove 9x12x1 3 4 US $10.95
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 Sanalite Commercial Grade Cutting Board US $35.00
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 Wood cutting board checker design 14x18x1 1 4 US $19.95
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 Wood cutting board checker design 12x16x1 1 4 US $15.95
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 Wood cutting board end grain checker design 6x9x1 3 4 US $8.95
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 THICK END GRAIN WOOD CUTTING BOARD BUTCHER BLOCK US $89.99
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 Wood cutting board checker design 12 round US $12.45
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 MICHIGAN MAPLE BLOCK CUTTING BOARD BUTCHER BLOCK L US $99.89
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 WOOD DESIGNER HARD MAPLE BUTCHER BLOCK CUTTING BOARD US $119.95
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 Totally Bamboo Napkin Holder US $15.99
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 WOODEN BOARDS LARGE NATURAL OLIVE WOOD CUTTING BOARD US $59.99
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 WOOD DESIGNER SOLID WALNUT BUTCHER BLOCK CUTTING BOARD US $238.50
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 Totally Bamboo Zambia Parquet End Grain Cutting Board US $29.71
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 Totally Bamboo Kalahari Parquet End Grain Cutting Board US $34.49
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 Totally Bamboo Congo Parquet End Grain Cutting Board US $48.48
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 Asian Oriental Bamboo Cutting Board Bar Board Lt Grain US $12.99
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 Cutting Board small End Grain butcher block type US $50.00
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Totally Bamboo Congo Parquet End Grain Cutting Board List Price: Sale Price: $44.95 You save: $5.05 (10%) Average Rating: 
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Totally Bamboo Malibu Groove Flat Grain Cutting Board List Price: Sale Price: $29.99 You save: $0.01 (%) Average Rating: 
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End-grain cutting board: Downloadable Woodworking Plan
Sale Price: $2.95 |
Can You Describe the Different Kinds of Game Meats That are Available, and How to Cook Them?
A. Game meats are becoming more common not only on restaurant menus, but for home cooks, as well. Don't be scared away by these unusual meats -- most are very flavorful and easy to prepare. While some may appear on your supermarket's meat counter, you may need to special order others from your butcher.
Raw game meat
Instead of beef, try cooking different game meats for a change.
Buffalo, also referred to as bison, and is similar in taste to beef. It is high in protein and very low in cholesterol. It also has about half the fat and calories of beef. Buffalo should be cooked slowly at a low temperature and should be served rare to medium-rare.
Ostrich is a tender, lean red meat with a somewhat delicate flavor, and it is extremely low in fat and cholesterol. Quick grilling and sautéing are the best cooking methods.
With virtually no fat and lots of protein, farm-raised rabbit has a sweet flavor and is an excellent alternative to chicken. Cook rabbit as you would chicken -- grill, sauté, roast or braise.
Venison is low in fat, calories and cholesterol. Like buffalo, it is a healthy alternative to beef. It has a richer flavor than beef and should be cooked quickly over high heat and served rare to medium-rare.
I tend to serve Italian sausage all the time. What other types of sausage can I serve for a change of pace?
A. Sausages are believed to date back over five thousand years. At one time, they were considered sinful and were ultimately banned. Later, for more details visit to www.300-chicken-recipe.com they were served by an American president to the King and Queen of England. Virtually every culture has its own variety of sausage and every variety has numerous variations.
We all know about Italian sausage, bratwurst, and frankfurters, but you might want to try the following varieties:
* Weisswurst: a German white sausage made of pork and veal and mildly spiced.
* Chorizo: a pork sausage popular in Mexican cooking and seasoned with garlic and chili powder.
* Linguica: a Portuguese pork sausage seasoned with cumin, garlic, and cinnamon.
* Mettwurst: a cured beef and pork sausage spiced with ginger, mustard, coriander, and allspice.
How do I carve a roast?
A. Before carving turkey or chicken, let it stand about 15 minutes. Before carving beef, pork, or lamb, let it stand 10 to 20 minutes.
Unless you are planning on carving at the table, place the meat on a large cutting board with a well at one end to hold the juice. (Or place a cutting board inside a shallow baking pan with a rim. The juice will collect in the baking pan.) Use a long, sharp carving knife to slice the meat and a long-handled meat fork to steady the meat while carving.
When carving beef, pork, veal, or lamb, always cut across the grain. This gives you a tenderer slice of meat.
Why do recipes tell you to let roasted meat "stand" for a while before carving?
A. Meat temperatures continue to rise for a few minutes after the meat is removed from the heat, so generally, you should remove meat from the oven when it is 5°F to 10°F from its final cooking temperature. A stand time of 10 to 20 minutes for large cuts of meat, such as roasts, turkeys, for more details visit to www.book-of-cookies.com and whole chickens, is recommended to allow the meat to finish cooking without drying out.
Not only does this prevent overcooking, it also makes the meat easier to carve. Many experts also believe that standing permits the moisture in the meat, which comes to the surface during cooking, to return to the tissues, thereby making the meat moister.
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