The Heinz book of meat cookery

quick one-dish dinners, meats men like, feasts from left-overs, party platters, recipes for all meats

Publisher: H.J. Heinz Co. in Pittsburgh, Penn

Written in English
Published: Pages: 107 Downloads: 206
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Subjects:

  • Cookery (Meat)

Edition Notes

Cover title.

Statementby Josephine Gibson.
ContributionsH.J. Heinz Company.
The Physical Object
Pagination107 p. :
Number of Pages107
ID Numbers
Open LibraryOL17596880M
OCLC/WorldCa45410241

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The HEINZ BOOK of MEAT COOKERY: Quick One-dish Dinners, Meats Men Like, Feasts from Left-overs, Party Platters, Recipes for all meals. Practical Recipes for Preparing Meats, Fish, Poultry & Left-over Suggestions.

Josephine Gibson, Director, Department of Home Economics, H.J. Heinz Company, Pittsburgh, Pennsylvania. COOKERY OF LARGE MEAT CUTS • If a large meat cut, such as a prime rib or steamship round, is cooked for a long time at a low oven temperature ( or lower), muscle tenderization may occur.

• Meat tenderizers cannot be used under TEXAS TECH ASFT DEPT. - MEAT SCIENCE such conditions because they have too much time to Size: 4MB.

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CHAPTER 23 Meat Cookery SECTIONS Meat Basics Meat Cuts Principles of Cooking Meat Letter to the Editor W rite a letter to the editor about your views on eating meat. Explain your choice. If you support eating meat, give tips for File Size: 1MB.

Mashed raw fruit, liquid or powder may be spread over the meat, or mixed with other marinade ingredients to coat the meat some time before cooking. The tenderising effect acts mainly at the surface, so a marinade or powder works better on small, thin cuts of meat.

[A Book of Cookrye, by A. W., London, Originally published STC -- Early English Text microfilms reel Transcribed by Mark and Jane Waks.]. However, to print his “57 varieties” in his cookbooks (The Heinz Book of Meat Cookery,H.J.

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