Title
Chef's Guide to Meat, Poultry & Seafood: a QuickStudy Laminated Reference (QuickStudy Craft),Used
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Every tip and trick you need in 6 digital pages. Know the cuts of meat, expected taste, and cooking method for the tenderness and flavor you need to bring out the best of your proteins for you, family and friends. How should seafoods or meats look and smell when you are shopping, what contaminants might be present, plus what is the safest and best option for food storage before cooking, and after, ensuring your leftovers are as good as they were the first time? We do not bury the answers you need in a book, we give you charts and bulleted breakdowns for more answers per page than any book or website in a design that helps you find answers fast. Get the most out of your meats, for much less than you paid for just one meal thats a great investment.6 page digital guide includes: Proteins & Health Cooking Animal Proteins Roasting Chart Beef & Veal Shopping, Preparing, Cooking, Storing Pork Shopping, Preparing, Cooking, Storing Lamb Shopping, Preparing, Cooking, Storing Poultry Shopping, Preparing, Cooking, Storing Seafood Shopping, Preparing, Cooking, Storing Whats for Dinner? Dinner Meat Pairing Chart Exotic Meats Exotic Meat Chart Shopping, Preparing, Cooking, Storing Tastes that Surprise Kofta Meatballs Vietnamese CaramelCoated Fish Fish Ceviche Jamaican Goat Curry Chinese Char Siu Pork Cuban Ropa Vieja Bobotie Hungarian Chicken Paprikash
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the content of the Chef's Guide to Meat, Poultry & Seafood? A: The guide includes essential tips and tricks for selecting, preparing, and cooking various meats and seafood. It covers protein health, roasting charts, and detailed information on shopping, preparing, cooking, and storing different types of meat, including beef, pork, lamb, poultry, and seafood.
- Q: How many pages does this guide have? A: The Chef's Guide contains 6 pages of concise information and charts designed for quick reference.
- Q: Who is the author of this guide? A: The guide is authored by Kathleen Grathwol PhD, who brings expertise in culinary science to the content.
- Q: What is the binding type of this guide? A: The guide is a pamphlet, making it portable and easy to use in the kitchen.
- Q: Is this guide suitable for beginners in cooking? A: Yes, the guide is designed to be user-friendly and provides straightforward information, making it suitable for both beginners and experienced cooks.
- Q: What cooking methods are covered in the guide? A: The guide discusses various cooking methods tailored for each type of protein, ensuring you know the best techniques for tenderness and flavor.
- Q: Can I find tips for storing leftovers in this guide? A: Yes, the guide includes information on safe food storage options before and after cooking, helping you maintain the quality of your leftovers.
- Q: When was this guide published? A: The Chef's Guide to Meat, Poultry & Seafood was published on May 1, 2019.
- Q: What type of information can I expect regarding exotic meats? A: The guide features a section on exotic meats, providing insights into shopping, preparing, cooking, and storing these unique protein options.
- Q: Is this guide updated or a new edition? A: This is the Second Edition, Updated & Revised, ensuring that the information is current and relevant.