Text 21947, 111 rader
Skriven 2014-12-18 23:37:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 21917 av Jim Weller (1:123/140)
Ärende: Re: Hanging beef
========================
 -=> On 12-17-14  23:25,  Jim Weller <=-
 -=> spoke to Dave Drum about Hanging beef <=-

 DD> I've never understood hanging meat. What was its offence?

 JW> It serves two purposes.

 JW> The first is to quickly bleed out the carcass.

 JW> The second is to age and tenderize it. If done in the right
 JW> temperature and humidity conditions the meat is improved two ways:
 JW> through moisture loss which intensifies flavour and tenderizing. The
 JW> tenderizing comes from enzymic action, not bacterial. If but if hung
 JW> too warm, the fat goes rancid and the bacteria growth gets out of
 JW> control so the meat spoils or gets "high".

When we lived in England, the butcher shops hung meat in the open air --
either just inside the front window or sometimes outside.  That is far
from the conditions you describe in the MM you posted :-}}  Perhaps that
is why we made a point to cross the street instead of walking in front
of those butcher shops.  Plus, why the fat on the meat tasted rancid to
us.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Meat Loaf
 Categories: Cajun, Beef, D/g, Boat
      Yield: 6 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      2    Bay leaves
      1 ts Salt
    1/2 ts Cayenne pepper
      1 ts Black pepper
    1/2 ts White pepper
    1/2 ts Ground cumin
    1/2 ts Ground nutmeg

MMMMM---------------------VEGETABLE MIXTURE--------------------------
      2 tb Unsalted butter
    3/4 c  Finely chopped onions
    1/2 c  Finely chopped celery
    1/2 c  Finely chopped bell pepper
    1/4 c  Finely chopped green onions
      2 ts Minced garlic
    1/2 ts Tabasco sauce
      1 tb Worcestershire sauce
    1/2 c  Evaporated milk
    1/2 c  Catsup

MMMMM--------------------------MEAT MIX-------------------------------
  1 1/2 lb Ground beef
    1/2 lb Ground pork
      2    Eggs, lightly beaten
      1 c  Very fine dry bread crumbs
 
  NOTE:  Takes 2 1/2 hours from chopping to finished dinner on table.
         Make cajun dry roux sauce (#308) as meat loaf is baking.
  
  
  Combine the seasoning mix ingredients in a small bowl and set aside.
  
  Melt the butter in a 1 quart saucepan over medium heat.  Add the
  onions, celery, bell peppers, green onions, garlic, Tabasco,
  Worchestershire and seasoning mix.  Saute until mixture starts
  sticking excessively, about 6 minutes, stirring occasionally and
  scraping the pan bottom well.  Stir in the milk and catsup.  Continue
  cooking for about 2 minutes, stirring occasionally.  Remove from heat
  and allow mixture to cool to room temperature.
  
  Place the ground beef and pork in an ungreased 13 by 9 backing pan.
  Add the eggs, the cooked vegetable mixture (removing the bay leaves)
  and the bread crumbs.  Mix by hand until thoroughly combined.  In the
  center of the pan, shape the mixture into a loaf that is about 1 1/2
  inches high, 6 inches wide and 12 inches long.  Bake uncovered at 350
  degrees for 25 minutes, then raise heat to 400 degrees and continue
  cooking until done, about 35 minutes longer.  Serve immediately as is
  or with "Very Hot Cajun Sauce for Beef" (separate recipe).
  
  NOTE: Make 4 small meat loafs.
  
  Meat mixture is very moist.  Form 4 mini loafs the best you can by
  hand and place in 4x6 mini loaf pans. I used disposable aluminum pans
  and placed those on large baking sheet before placing in oven.
  
  Bake at 350 for 30 minutes, drain fat from pans, place back in oven -
  raise temperature to 400 and bake another 35 min.
  
  When done, remove from pans and place on plate to cool before
  freezing.
  
  Adapted from Chef Paul Prudhomme's "Louisiana Kitchen".
  (hot spice level reduced by us, but otherwise unchanged.)
  
  from the kitchen of Dale & Gail Shipp, Columbia Maryland.
  
  For the 2007 Picnic, we made meatballs.
       MAKES 34 good size meat balls.
  
   Made into meatballs using 1/8 cup scoop, placed on rack on rimmed
  cookie sheet and baked in the convection oven 350 (read 325) for 30
  minutes.
 
MMMMM


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