Cooking with Wild Game: Black Pepper and Juniper Venison Sauce

When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. Here’s one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin – the black pepper and juniper lends itself well to the caramelized flavor of the roasted meat. Yield: 1 cup ½ cup canola oil 2 ¼ lbs. venison bones, chopped into 1” pieces (or, 2 lbs bones, ¼ pound meat trimmings) 1 quarts water 1 quarts light chicken stock 2 quarts veal demi-glace (best: make it yourself; more than gourmet’s ready made is not bad) ½ lbs. carrots, cut into ½” pieces ½ lbs. …

Cooking As A Culinary Art

Culinary arts is the art of cooking. Cooking is a way to prepare food that will be eaten or served to other people. The culinary arts is comprised of many categories – some of which are tools, methods, combination of spices and ingredients that adds flavour to the food. It normally needs the right measurements, proper selection and accurate combination of ingredients involved to reach desired result. The diversity of the Culinary arts around the world mirrors many considerations such as: – Economic – Aesthetic – Nutritional – Religious – Cultural 1. The Dawn Of Fire The culinary arts, if not always, is associated with fire. The heat generated by fire is oftentimes required to be applied to be able …

Cooking Advices For Meat Preparation

There are people that have gained great notoriety in the preparation technique that they have patented to prepare many different grades of meat. These meat preparation specialists have listened carefully in the past to cooking advices for meat preparation and in one form or another, have modified their learning and created a specials cooking style, or taste that is trademarked. Some of these trademarked cooking advices for meat preparation might come in the form of barbeque that they have created, and generally it is the sauce that has been changed, rather than the meat itself. There are various levels for cooking meats for barbeque, and some of them require boiling for long periods of time to simply cut the cooking …

Capt’n Salsa’s Grill Roasted Yard Bird

Wow I have a hankering for some really good grill roasted chicken, the melt in your mouth variety with some fresh homemade salsa slathered right on top. Just seems that we never have time during the lazy days of summer to get everything done. You know, you have to mow the grass, weed the garden and if you’re lucky harvest a bounty of fresh produce from your own little truck farm. Now you expect me to cook supper too? It’s time to tell you my secret and go hunting for my favorite “yard bird”, Capt’n Salsa’s Grill Roasted Yard Bird, to be exact. Yes. Delicious golden brown moist and tender some of the best melt in your mouth grill roasted …

BBQ Grilling Versus Smoking – The Great Debate

We all have heard about barbecuing, but we are unaware of the real tricks in it. Barbecuing is also a form of art. To a person who is new to this art may get confused, because cooking meat in an open fire is a really tricky method. In order to get a really good and delicious bbq dish, one must have a lot of patience.Barbecuing can be done in two methods: through grilling and smoking. Grilling is the quickest method of cooking meat over a direct source of dry heat, whereas, smoking is a slow process, where the food is kept at a particular distance from the fire. Now let us take the two separately, to know the real processing. …

Barbeque Techniques: Two Methods to Consider

When it comes to barbequing, there are two main schools of thought for the techniques that you can use. The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the …