Wednesday, May 25, 2011

Cut em' All!

This thread is all about Beef, Pork and Chicken cuts! 

For Beef!

CHUCK - The typical chuck steak is a rectangular cut, cut about 1" thick, with parts of the shoulder bones, and is known as a "7-bone steak". The bone-in chuck steak or roast is one of the more economical cuts of beef.  Hamburger is also often made from this part of the cattle.

RIB - The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is most often roasted in a standing position, that is, with the ribs stacked vertically. Common steaks cut from this part of the cattle include ribeye steak, and prime rib (rib roast).

SHORTLOIN - This cut yields types of steak like stripsteak (porterhouse, Kansas City Strip, New York Strip) and T-bone (a cut also containing partial meat from the tender loin).

TENDERLOIN - The most tender cut of beef.  This cut yeilds a type of steak known as tenderloin steak or "filet or filet mignon", the softest, and most expensive cut of beef.

SIRLOIN - Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do a lot of work.  This makes the steak somewhat tougher.

TOP SIRLOIN - The top sirloin is the most prized of the sirloin.  It is the most tender part of the sirloin.

BOTTOM SIRLOIN - The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in-turn connects to the sirloin tip roast, which is generally considered to be a good, though somewhat tough, roast.  It is also known as a "ball-tip" steak.

ROUND - This is a lean cut, and is moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly, or of its own components. Commonly cooked through slow moist methods including braising in order to tenderize the meat.

 BRISKET - Brisket can be cooked many ways. Popular methods include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood. The tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket.

 PLATE - Also known as "skirt steak", it is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas.  Skirt steak should be sliced across the grain for serving.

 FLANK - It is substantially tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising.  It is often used for stir-fry.

SHANK - It is tough, dry, and sinewy, so is best when cooked for a long time in moist heat. As it is very lean, it is widely used to prepare very low-fat ground beef, so it is not often seen at retail.  It is also used in stew.

For Pork!

Belly of pork contains a relatively high proportion of  to buy.  This is the area from where bacon rashers are obtained from. As a joint it is ideal for longer cooking such as casseroles although smaller cuts are ideal for barbecuing and the larger joints for slow roasting. Often sold boned it can also be stuffed and rolled.

Chump is usually sold  in the form of chops and steaks, although you can buy small joints of this cut. Suitable for frying, grilling and roasting, it's medium priced cut of pork.  

Collar or Neck End 
Collar can be cut into chops, steaks, diced pork and mince. It's slightly fatty and doesn't dry out easily making it suitable for longer periods of cooking. It is also cured for bacon boiling joints. One of the economical cuts of pork/bacon.

Possibly the cheapest cut, it has fallen out of favour over the past 30 years in any countries although some high class restaurants are bringing it back to their menus.  Suitable for slow moist cooking.

In many countries in the west, the head is looked down upon and very rarely used except for the making of brawn types of recipes. However as it's very cheap, it shouldn't be overlooked especially in the making of stocks and soups. 

Hock is almost always sold smoked. A cheap cut of pork, it requires a longer cooking period and is suitable for use in soups, stews and braised dishes where it adds richness and flavour.

The leg is considered to be the premium pork joint. Roasting joints from the leg are very lean which makes it a more expensive cut of pork. Steaks and diced meat from the leg are also often sold and are suitable for grilling or stir-frying. This part is also cured into ham, gammon roasting joints, gammon steak and the highest quality bacon.

The loin runs across most of the back of the pig.  This is where many bone-in chops come from as well as  joints which can be bone in or boned which is sometimes stuffed and rolled. It is also cured into bacon and bacon rashers which ranges from lean to streaky. Most of the cuts are all mid-priced although larger roasting joints from this area are more expensive.

Because there is a lot of bone in the ribs area, this cut is relatively cheap cut to buy. This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued. When sold as a joint it can be treated like a rack of lamb and is suitable for roasting. 

lthough shoulder is a relatively cheap cut, it is suitable for  roasting. It has a rich flavour and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages. 

For Chicken!


For chicken, it is self explanatory.. :) Every part can be used whatever dish you cook.. It depends if you will also include the heart, gizzard, liver, heart, and feet..:) 


Thursday, May 19, 2011

Knives and Cutting Boards.. Bestfriend Forever!

 Not all knives are for everything. they have their own roles.. and here it is!

Bread knife: A knife with a serrated blade for cutting bread.

Boning knife: A knife used for removing the bones of poultry, meat and fish.

Carving knife: A knife for carving large cooked meats such as poultry, roasts, hams.

Chef's knife: Also known as a French knife, a cutting tool used in preparing food.

Kitchen knife: Any knife, including the chef's knife, that is intended to be used in food preparation

Oyster knife: Has a short, thick blade for prying open oyster shells.

Paring or Coring Knife: A knife with a small but sharp blade used for cutting out the cores from fruit.

Table knife or Case knife: A piece of cutlery, either a butter knife, steak knife, or both, that is part of a table setting, accompanying the fork and spoon.

  Cutting Boards! Have you seen cutting boards with colors? Do you think they have colors for it to be fancy in the kitchen? you're wrong.. They come in red, green, yellow, blue, brown and white!

Red for meat such as beef and pork.
green for Fruits & Vegetables.
yellow for poultry.
blue for seafoods.
brown for cooked meat .
white for all around use!

Just to educate everyone! :)

Buying fruits tips!

Apples should be bright in color. Look for bright reds, greens, and yellows. They should be firm when you touch them and should not have any bruises or damaged skin.

Avocados should also be somewhat soft when you lightly squeeze them to test for ripeness. You don't want an overly hard avocado. These fruits should not have any bruises or hard spots.

Bananas should be bright yellow in color and should be firm. You don't want to buy bananas with bruises. This fruit is fully ripe when the skin is bright yellow and starts to grow dark brown or black spots.

Grapefruit should be firm, almost bouncy, and heavy. Grapefruit should not have too thick of a skin.

Grapes should be brightly colored and plump, attached to green stems. If the grapes are leaking moisture, you should not buy them.

Lemons should smell like lemons from the outside of the fruit. They should have firm, tough skins.

Pick one that is plump and heavy for its size. Most importantly, the mango should be fragrant when held near your nose. If you'll be using the mango right away, you will want to find a ripe one. Mangoes are ripe when you can indent them slightly with your thumb. (Avoid mangoes that are so ripe, they feel mushy, or mangoes that have brown marks.)  

Oranges should be firm and heavy. They should be bright orange in color, although it's not uncommon for oranges to take on a slightly green tint. There's nothing wrong with oranges that have this tint.

look for skin that is turning from green to yellow. Parts of the papaya may look bruised - this is normal. You should be able to press your thumb into the flesh. If it's too soft or mushy, or if it has a sweet smell to it, the papaya is overripe.

Peaches should smell like peaches from the outside of their skins. You want to buy peaches that are not the least bit green on their skins. Peaches should be firm and perhaps slightly soft.

Pears, if you use pressure on the skin near the stem, will give a little. The skin should be tough.

Pineapples will smell like pineapples and should have dark green leaves and a dry shell.

Strawberries should be firm, have a bright red color, and should shine just a bit.

Hope this helps!

Wednesday, May 18, 2011

Ratatouille Pizza! :)

This is my Ratatouille Pizza... The pizza dough is also made by me! Hmm.. I'll put the recipe, but there is one secret ingredient that i won't tell to you guys! Peace! :) For the dough.. 3/4 cup warm water, 1 1/2 ounces fresh yeast, 1 tablespoon honey, 1 teaspoon salt, 2 tablespoon olive oil, 3 1/2 cups flour and ??? (secret..).. I'm sure you knew how to knead the dough right? Bake or grill your pizza dough. set aside.

Popsicles for Summer? Anyone?

Just made ice pops yesterday and checked it at 9am.. it's already frozen!! Made from mango, kiwi, strawberry puree.. Next time, i'll put a cream and some sweetener.. the kiwi's too sour! Got it the recipe from the net.. all fresh.. no additives.. That's why the kiwi and strawberry is sour! :))

Guys.. Love your kitchen.. :) IT'S FUN! :) Create new dishes, invent! as i've said.. "KITCHEN IS ONE OF MY SANCTUARY.."

Tuesday, May 17, 2011

Getting to know me portion!

Hmm.. My freaking long and winding whole name is Masahiko Jan Philippe T. Furukawa.. Yeah, I'm a Japanese and a Filipino as well..Talent is singing and my gift from God is cooking.. Loves traveling and music.. Loves Bamboo, Coldplay, John Mayer and The Beatles! I started blogging when I joined Pinoy Bloggers to gather blogger for an event at our office, and I wonder.. Why do they love blogging so much? After some encouragement from them.. A day after, I created a blog and here it is.. The "Food for Gods"!

Someone asked me from the Pinoy Blogger how did I started culinary life.. Hmmmm..I enrolled at Manila Doctors College to take nursing, I hate it. I don't know what course will I take for college at that time so my mom just let me take nursing because nursing is in demand that time. I stopped schooling when I reached 2nd sem and planned to go to Japan.  When I came back home to Japan on 2008.. My mom came with us and stayed there for 10 days, I was the eldest son, and I have to take care of my siblings. My dad goes to work too and come home late. This is the detailed story.. I opened the ref, grab a squid, marinated it in whatever that I don't remember and grilled it. Believe it or not, it taste so good.While eating, I thought, I love what I've done, I love cooking, I want to try it. Starting that day.. I am the one who cooks for my siblings lunch.. When I came back to Philippines, I talked to my mom if she would allow me to take Culinary Arts, she let me! I'm so happy that day! I took up short course just to test the waters of culinary if I would love it, and I realize while studying, this is my passion. One of the chef there ask us if we would want to take apprenticeship at his restaurant. From there, I learned so much that culinary schools can't. Actual cooking and it's atmosphere really helps me experience being in the food industry.. and that's it.. I'm a Junior Corp Chef now, and planning to go abroad to pursue my dreams..

Smoothie and Juices Creations! (First post!!)

Okay..This is my first post and luckily, today my work requires me to create some juices and smoothies from our product for Fish and Co.'s menu! Tiring but ultimately enjoying! Okay.. Introducing my first juice.. Grape and Granny smith apple juice.. I want to call it.. Granny's grape juice.. haha! Compose of 2 Granny Smith Apples and 1 cup grapes.. All fresh! :)

Haha..Im enjoying this..Next...Salad in a Glass.. no comment.. Taste like.. ewww.. haha!

I will not do that ^ juice again.. but for those who are health conscious.. you might like it..:) Next,, Carrot, Pear, Mango and Apple Juice.. Not expecting for it to taste so great! Very refreshing and heard it's an anti oxidant juice.. :)

Next.. Citrus Juice.. Compose of lemons, oranges and grapefruit.. Refreshing... Super Vitamin C I made there.. haha! As you can see.. the glass is not that full.. It's because my office mates drank it before I get the chance to take a picture of it!

For cooling and skin related remedy.. This Cucumber, Pear and Apple juice will help you.. I'm naming it.. Belo's Juice.. hahaha! Taste good.. Love it..:)

Did I say smoothies before? I should correct it.. SMOOTHIE.. I just produce 1 smoothie.. Strawberry and Kiwi smoothie.. The Berry Smoothie.. Here it comes!

Now I'll let you take a peek in our kitchen.. after my juicing.. this is disturbing.. This is the GUY'S KITCHEN! Remember that..

I feel ashamed showing that to you.. hahaha! Well.. That's kitchen,, FOR ME! :)
Looking forward to make more smoothies! oww.. I made Ice Popsicles made from smoothies.. It'll freeze tomorrow I guess so I won't be able to take pictures of it.. Thanks for browsing! I will be posting more soon!