Amish Style White Bread

INGREDIENTS:

2 Cs warm water (110 degrees F/45
degrees C)
2/3 C white sugar
1 1/2 Tbsps. active dry yeast
1 1/2 tsps. salt
1/4 C vegetable oil
6 C bread flour

DIRECTIONS:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until
yeast resembles creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one C at a time. Knead dough on a lightly
floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a
damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place
into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1
inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Pulled Pork-Recipes and Tips

Pork is sometimes diseased. The law, of course, does not allow sale of diseased pork and if the meat is properly government-inspected, none should reach the consumer market. It does.

Therefore, pork should never be eaten rare, but often is. On the other hand, pork should never be over cooked; but often is. Pork turns out well, roasted, but a meat thermometer is a must.

Perhaps because pork was for so long the meat most residents of the United States of the Americans ate, it became associated with those States and acquired the reputation of being ordinary, indigestible, and even dangerous to the health.

Properly prepared, it is none of these things.

Most Canadian pork comes from animals under one year old, which means that it usually is tender. Moreover, it is a great deal leaner today than it was only fifteen years ago, reflecting the results of new breeding programs. Unfortunately many United States of the Americas produced feeds (containing animal by-products) are still in use and still very, very risky.

Tests have shown that pork is every bit as digestible as any other meat, although, perhaps, it could be viewed as a bit "heavy" for summer dining. As for the dangers of trichinosis, scientists have recently shown that pork need not be cooked as long as most people think to be safe. The parasites, when present (and with the United States of the Americans now being held slightly more to account in their farming practises the chances are slender, indeed, that they will be), are destroyed at the relatively low internal temperature of 137 F. (the recommended final internal roasting temperature for a pork loin, however, is still 170 F. this means the meat should be removed from the oven at 155to 160F.)

Pork is ideally suited to the modern methods of broiling or roasting

If word were to get around about this, pork might be emerging from ovens, roasted rather than braised, well cooked, rather than overcooked-juicy instead of dry, and much more flavourful. Pork's new lean look is a good enough recommendation, in itself, for cooking it less, and as I asked in my write up on beef- why would you braise  a tender cut-to what purpose.

With pork chops ONLY- except those very thin (1/2 inch or less) fast fry kind, and although it is not really necessary, after browning the surface, it is well to add, carefully, a few drops of water, then cover the pan and allow the pork to braise.

If cooked on the surface burner, the chops should be browned first. Pork has enough fat and none should be added to the frying pan.

Oven-Baked/Roasted, Pulled Pork

Ingredients

Dry Rub-This rub may be used with any chicken or pork as a barbeque rub, see also Dry Spicy BarbecueRub, Barbeque Sauces, and Mixes of Convenience:

3 Tbsps. paprika

1 Tbsp. garlic powder

1 Tbsp. brown sugar

1 Tbsp. dry mustard

3 Tbsps. coarse unionised salt

1 (5 to 7 pounds) pork cut or joint, preferably shoulder or Boston butt

12 hamburger buns

Directions

• ·         Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl.
• ·         Rub the spice blend all over the pork and marinate, for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
• ·         Preheat the oven to 300 degrees F.
• ·         Put the pork in a shallow, uncovered, roasting pan and bake for about 6 hours. Basically, bake the pork-in oven- until a thermometer inserted into the thickest part registers 155 to 160 degrees F-you do not want it to be over cooked and falling apart, thus killing many of the nutrients.
• ·         Remove the pork roast from the oven and transfer to a large platter.
• ·          Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds (using the 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other).
• ·          Put the shredded pork in a bowl.
• ·         Pour 1/2 of the sauce on the shredded pork and mix well to coat.
• ·         To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun. Serve the remaining sauce on the side.

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

1 C yellow or brown mustard

1/2 C ketchup

1/3 C packed brown sugar

2 garlic cloves, crushed and minced

1 tsp. salt

1 tsp. cayenne

1/2 tsp. freshly ground black pepper

To make this barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Crock Pot/Slow Cooker Braised/Stewed, Pulled Pork

Economically speaking, the whole point-the only point- of using a slow cooker is to get the ingredients into the cooker quickly and then be able to walk away. Always Incorprate All Liquids From The Cooker Into The Sauce

For this easy pulled pork recipe, just coat the pork shoulder with a Spice Rub of dark brown sugar, chili powder, cumin, and cinnamon. Then cook it on a bed of garlic and onions covered with chicken broth. When you come back six to ten hours later, you’ll have juicy pork that’s ready to be shredded and served atop nachos, alongside cornbread, or in a sandwich with your favourite barbecue sauce. This no-fuss, versatile recipe makes enough to feed a crowd, and the leftovers—should you have any—freeze well.

Ingredients:

2 medium size, yellow onions, thinly sliced

4 medium garlic cloves, crushed and minced

1 C chicken stock, or (in an emergency) commercial Low-Sodium chicken broth

1 Tbsp. packed dark brown sugar

1 Tbsp. chili powder

1 Tbsp. kosher salt, plus more as needed

1/2 tsp. ground cumin

1/4 tsp. ground cinnamon

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

2 cups barbecue sauce (optional)

 Makes: 6 servings

Variation

1 tsps. vegetable oil

 1 (4 lbs.) pork shoulder cut or joint

 1 C barbeque sauce

 1/2 C apple cider vinegar

 1/2 C chicken broth

 1/4 C Light brown sugar

 1 Tbsp. prepared yellow mustard

 1 Tbsp. Worcestershire sauce

 1 Tbsp. chili powder

 1 extra-large sweet onion, small dice

 2 large cloves garlic, crushed and minded

 1 1/2 tsps. dried thyme

 8 hamburger buns, split

 2 Tbsps. butter or margarine, as needed

Makes 8 Servings

Instructions:

• ·         Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
• ·          Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl.
• ·          Pat the pork dry with paper towels.
• ·          Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
• ·         Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
• ·         Turn off the slow cooker and remove the pork to a cutting board.
• ·          Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer, and then return the solids to the slow cooker. Set the strained liquid aside.
• ·         If the pork has a bone, remove and discard it.
• ·         Using 2 forks (in the manner described above), shred the meat into bite-sized pieces, discarding any large pieces of fat.
• ·          Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season to taste with salt.

Main Course-Pulled Pork with Pineapple

Ideal as a make-ahead item, this pork is braised (Remember, baking/roasting is the recommended method of cooking pork; Always Incorprate  All Liquids and), shredded, sauced and ready to be stuffed into taco shells.

Ingredients:

2 Tbsps. packed brown sugar

2 tsps. each chili powder, ground cumin and dried thyme

1 tsp. each salt and pepper

3 lbs. pork shoulder blade cut/ joint

2 Tbsps. vegetable oil

3 cloves of garlic, crushed and minced

2 onions, medium dice

1 can (5.5 ozs) tomato paste

3 Tbsps. cider vinegar

1/2 tsp. hot pepper sauce

1 can (14 ozs.) crushed pineapple

1/4 C. diced fresh coriander, or green onions

8 Portions

Directions:

• ·         In large bowl, combine brown sugar, chili powder, cumin, thyme, salt and pepper.
• ·         Untie meat, if necessary. Then rub spice mixture over the pork. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
• ·         In large Dutch oven, or Covered USA style "Roaster" heat oil over medium-high heat, brown pork all over. Transfer to plate.
• ·         Reduce heat to medium; sauté garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
• ·         Add tomato paste, vinegar and hot pepper sauce; cook, stirring, for 2 minutes.
• ·         Add pineapple and juices, stirring to scrape up brown bits.
• ·         Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F  oven, basting every hour and turning once, until pork is tender, 3 to 3-1/2 hours.
• ·         Transfer pork to cutting board and let stand for 10 minutes. With 2 forks, shred or “pull” pork.
• ·         Skim fat from sauce. Bring sauce to boil.
• ·         Boil vigorously until reduced to 3 cups, about 15 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.) Heat through until bubbling, about 4 minutes. Stir in coriander.© Al (Alex-Alexander) D Girvan. All rights reserved.

Standing Rib (Primal Rib Cut) Beef with Yorkshire Pudding

Standing Rib Beef (from the primal rib cut) with Yorkshire pudding; now costly; but traditionally considered an inferior cut, the presentation can non-the –less be very impressive.          

Wipe meat with damp cloth but do not wash. Rub with salt in the proportion of 1 tsp. per pound of meat. Rub with pepper, onion, or garlic if desired. Place the meat, fat side up, on rack in roasting pan; if, meat has little, or no fat, place strips of bacon, salt pork or suet over it. This will baste the meat and no other basting is needed. Do not add water and do not cover the pan. If meat thermometer is to be used, insert into centre of thickest part of cut, being sure bulb of thermometer does not touch bone or fat. Roast at no more than 325F.for required length of time or until the thermometer registers the desired internal temperature. If a cut is not cut immediately upon removal from oven, it will continue to cook and the temperature at the centre will continue to rise. This may continue 30 to 45 minutes, in a large cut. Allow about 1/2 lb. per serving.

Yorkshire pudding

Ingredients:

1 cup flour  

1 cup milk

1/2 tsp. salt           

2 eggs

Drippings from roast beef

Method

Mix flour and salt. Combine milk and eggs, add to flour, and beat well until smooth. Pour hot drippings into a hot shallow pan or muffin tins to a depth of 1 inch. Pour in mixture quickly and bake in hot oven (400 F.) 1/2 hour. The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast, if a rack is not used, cut pudding into squares, or remove from muffin tins and arrange in pan around meat. Serve with the meat.

A Descriptive Story of Meat Cookery

There are only five general methods of cooking meats: They  are described below.

Moist Heat-Cooking in liquid: For: Large less tender cuts of  meat; stews, soups .    

1. Brown meat on all sides

2. Add seasonings

3. Cover meat with water, vegetable juices, or soup stock.

4. Cover pan tightly.

5. Simmer until tender, about 185 F. do not boil.       

6. If vegetables are to be added, add whole or large    pieces, just long enough before the meat is tender, to cook them.

Stew Tips:

1. Seasoning Suggestions: Bay leaf, Celery Seed, Celery Salt, Parsley, Thyme, Marjoram, Cloves, Peppercorns, or Curry powder.

2. Variety in Vegetables: (Select vegetables of various colours, textures, and flavours.) Cabbage, Carrots, Brussels Sprouts, Onions, Celery, Green Pepper, Tomatoes, Lima beans, Navy or Green Beans, Potatoes, Peas, Corn , Turnips(white or yellow).

1. Dredge meat with flour, if desired

2. Season with salt and pepper and other seasonings, if desired.

3. Brown slowly on all sides in small amount of fat.

4. Add small amount of liquid.

5. Cover tightly.

6. Cook at simmering temperature on top of range, or in a slow to moderate oven (325-350 F) until tender.


Braising Steaming Method

1. Dredge meat with flour, if desired

2. Season with salt and pepper and other seasonings, if desired.

3. Brown slowly on all sides in small amount of fat.

4. Add small amount of liquid.

5. Cover tightly.

6. Cook at simmering temperature on top of range, or in a slow to moderate oven (325-350 F) until tender.

Oven Broiling Method

You are really roasting the meat. This is the closest many Canadians have ever come to eating roast beef.

1. Turn oven regulator to "Broil". (Broiler may be preheated or not, as desired).

2. Place meat 2 to 5 ins. from heat.

3. Broil until top side is brown.

4. Turn and broil the other side.

5. Season and serve at once.

6. Season with salt and pepper, and other seasonings, if desired. Do not use salt before cooking. Salt draws out the juices and will cause the meat to be tough.

7. The one disadvantage to broiler cooking is that many home broilers are not hot enough to successfully cook, without drying out and toughening, the thinner cuts of meat now so common in the supermarkets

Broiling also includes all, grill and rotisserie cooking

Broiler tips:

1. Place steaks desired rare close to flame. Surface will brown before meat is cooked through.

2. Place 1-ins chops 2 to 3 ins. from heat. Place 2ins steaks 3 to 5ins from heat.

Pan Broiling Method-The preferred method for cooking a "Really Good" steak or chop.

1. Place meat in sizzling hot heavy frying pan or on griddle.

2. Do not add fat. Do not add water. Do not cover.

3. Brown meat on both sides.

4. Turn occasionally to cook evenly.

5. Remove fat as it accumulates.

6. When done, season and serve at once.

Pan Frying Method

(Thin, tender meat or meat made tender by pounding, scoring, cubing, or grinding.

1. In hot, heavy frying pan, brown meat on both sides in a small amount of fat.

2. Season with salt and pepper only after cooking.

3. Do not cover meat-to cover it would be braising.

4. Turn occasionally and cook at moderate temperature until done.

Roasting Method

Remember-Modern roasting  (in an oven)is really baking

1. Season with salt if desired (Use salt very sparingly, salt dries and toughens meat. More can be added later. I prefer not to add any salt until the meat is almost cooked) and pepper. .Searing is not necessary, again, it only dries, hardens and toughens the meat.

2. Place meat, fat side up, on rack in a shallow, open roasting pan. Do not use the deep covered pan commonly called a roaster (which is really a very poor quality casserole and an "American" innovation and suitable only for braising). You do not want to steam the meat.

3. Insert meat thermometer. The bulb of the thermometer should be in the meatiest part of the roast. Be sure the bulb doesn't touch bone or rest in fat.

4. Do not add water. Do not cover. Why spend the extra money to obtain a tender cut, if you intend to braise it? Strange as it may sound, many North Americans have never eaten true roast beef or roast meat of any kind. All hope is not lost however, as recently I have seen several styles of fairly well designed roasting pans- all of European or Asian design- coming into the hardware and department stores. Most of these new pans have good sturdy carrying handles and are equipped with a rack that facilitates lifting of the meat and prevents it from sticking to the bottom of the pan. Because these pans are intended for roasting-usually fish, meat, or poultry but sometimes vegetables, there are, of course, no lids.

5. Roast in a slow oven 250-350 F.

6. Roast to desired degree of doneness (a meat thermometer is the only accurate test for doneness. Be sure to use one, when you roast and remember, a large cut will continue cooking after it has been removed from the oven.

7. Take meat from oven and let stand 10-15 minutes for easier carving.

For meat Cookery, A Meat Thermometer is a Must

A Meat Thermometer is a Must

The touch method or a cooking time chart, are only approximate guides to the degree of doneness of meat. A Meat thermometer is the only accurate guide to the degree of doneness of roasts, steaks, and chops. As the degree of doneness is increased the amount of shrinkage is increased. When meat is cooked to exactly the correct degree of doneness, it is juicier and more flavourful. Consequently, there is more meat to serve, too. For these reasons, use a meat thermometer: If you ever have occasion to be in the kitchen of a large hotel or restaurant, observe the breast pocket of the chefs’ uniform. You will undoubtedly see his personal thermometer. It is probably the best kept secret of top chefs.

The touch method or a cooking time chart, are only approximate guides to the degree of doneness of meat. A Meat thermometer is the only accurate guide to the degree of doneness of roasts, steaks, and chops. As the degree of doneness is increased the amount of shrinkage is increased. When meat is cooked to exactly the correct degree of doneness, it is juicier and more flavourful. Consequently, there is more meat to serve, too. For these reasons, use a meat thermometer: If you ever have occasion to be in the kitchen of a large hotel or restaurant, observe the breast pocket of the chefs’ uniform. You will undoubtedly see his personal thermometer. It is probably the best kept secret of top chefs.