Meat Entrées
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An entrée (French, literally meaning entry or entrance ) is one of several savory courses in a Western-style formal meal service. Its traditional definition, still used in Europe, Australia, South Africa, New Zealand etc (indeed, almost everywhere in the world outside of North America) refers to a smaller course that precedes the main course; however, in North America, the disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal has led to the term ‘Entrée’ being used to describe the main course itself. In its use outside of North America, an entrée is more substantial than hors d’œuvres and better thought of as a half-sized version of a main course, and restaurant menus will sometimes offer the same dish in different-sized servings as both entrée and main course. |
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There are four different techniques of cooking meats the waterless, greaseless way on top of the stove; roasting, sautéing, pan broiling (stove-top grilling), and baking. Cooking meats with liquids is reffered to braising and marinating. Throughout this section, you will learn the methods of cooking a roast on top of the stove, how to cook the perfect steak, how to bake, the methods associated with braising, and the quick and easy methods of sautéing. All the recipes are cooked on top of the stove. Sautéing and Stove-Top Grilling… Because heat is conducted very efficiently through BelKraft waterless, greaseless cookware to the meat, the meat’s surface tends to brown very quickly, in 1 to 2 minutes. No fat is needed for cooking. Once the meat is browned sufficiently, it will release from the pan for turning. To prevent the meat’s surface from toughening while the inside cooks the heat is usually reduced after the initial. If the pan is covered, water vapor is trapped and a process more like basting results. Therefore, you must open the vent when pan-broiling (stove-top grilling). Roasting and Baking on top of the stove… If you brown first and then roast on top of the stove at medium to medium-high temperatures for a given doneness, your meats will have been cooked in a very short period of time. Instructions for roasting on top of the stove are relatively simple to follow. Preheat the pan’s bottom over medium or medium-high heat. Sprinkle a few drops of water into the pan. If the water droplets “dance,” then the pan is hot enough to quickly brown the meat. If they just evaporate, then the pan is not hot enough. Place the meat in the pan and brown on all sides. Cover the pan, close the vent, and reduce the heat to medium-low. When bubbles begin to form around the cover, you have reached the proper cooking temperature for roasting on top of the stove. If there are no bubbles, the heat is too low. If the moisture around the rim of the cover is spitting, the heat is too high. It’s that simple to start roasting your meats the waterless, greaseless way on top of the stove with BelKraft cookware. |
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DONENESS TESTS Rare : Rest your left thumb against your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what rare feels like. Medium-Rare : Place your left thumb directly over the center of your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium-rare feels like. Medium: Place your left thumb in between your left forefinger and your left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium feels like. Medium-Well: Place your left thumb directly over the center of you left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That ‘ s what medium-well feels like. |
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Deglazing – one of the most sought after features by professional chefs and knowledgeable home cooks is Vacumatic’s non-porous surgical stainless steel cooking surface. The pan’s ability to completely deglaze adds the intense natural flavor of the meats cooked without the taste of contamination from the less expensive metals and coatings used in the manufacturing of most other pots and pans. The chemistry of searing (caramelizing) the outer surface of meat is to cook it when it is nearly room temperature. When placed into a hot pan, the meat immediately sticks to the pan and the natural salts and sugars in the meat are drawn to the surface along with melting marbleized fat. This process not only provides intense flavor to the outer surface of the meat but the melting fat lubricates the pan as the meat is naturally tenderized. The result, the juices are locked inside, and the meat removes easily from the pans surface when the searing process is complete. Secondly, the residue remaining on the pan contains intense natural flavor. When meat stock, wine or liquid is added (deglazing), the residue is released to form a complimentary au juice, or simmered down to become an intensely flavored gravy or demy-glace.
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Beef with Broccoli Serves: 6 Preparation Time: 1 hour 15 minutes Equipment: 3-quart Saucepan, French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, Paring knife, small stainless Mixing Bowl, 13-inch Gourmet Skillet
Prepare rice in 3-quart Saucepan according to package directions. Partially freeze steak; slice diagonally across grain into ¼-inch strips. In large mixing bowl, combine 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, stir well. Add steak, tossing gently; cover and marinate in refrigerate 1 hour. With a paring knife, trim broccoli and remove tough ends of lower stalks. Cut off florets, set aside. Slice stalks in ¼-inch (75 mm) strips, set aside. In small mixing bowl, combine 1 tablespoon cornstarch and 1 tablespoon dry sherry, stir well. Add chicken stock, hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and white pepper; stir well and set aside. Preheat skillet over medium-high heat, add safflower oil; allow to heat 1 minute. Add ginger and garlic, stir fry about 20-30 seconds. Add beef and marinade, stir fry 1 minute. Add broccoli and red peppers, stir fry 2-3 minutes to desired doneness. Add cornstarch mixture and continue to stir. Reduce heat to low, cover with vent closed, and cook 2 minutes or until mixture slightly thickens. To Serve: Spoon beef with broccoli over rice. NUTRITIONAL BREAKDOWN PER SERVING: Calories 343; Fat Grams 9; Carbohydrate Grams 36; Protein Grams 31; Cholesterol mg 64; Sodium mg 348 (209 with homemade Chicken Stock). THE POINT SYSTEM: Calorie Points 4 ½; Protein Points 4; Fat Grams 9; Sodium Points 15; Fiber Points 2 ½; Carbohydrate Points 2 ½; Cholesterol Points 6. |
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Griddle Kabobs Serves: 8 Preparation Time: 55 minutes Equipment: 3-quart Saucepan, French chef knife, Cutting Board, 2-Burner Breakfast Griddle
Trim blunt end of skewers to width of griddle. Marinade beef cubes in Italian dressing, 30 minutes to 1 hour. While beef is marinating prepare rice of baked potatoes as side dish to Kabobs. Skewer beef cubes and vegetables. Preheat griddle over two burners on medium-high heat. Sprinkle a few drops of water on the griddle. If the water droplets evaporate the pan is not hot enough, when water droplets dance, the skillet has reached the proper cooking temperature for grilling on top of the range. Place Kabobs carefully on hot griddle. They will immediately stick to the skillet until seared sufficiently (about 4-5 minutes per side. When Kabobs loosen easily, turn and repeat the process until all four sides are cooked. To Serve: Baste with remaining marinade, if desired. Sprinkle with fresh ground pepper. Serve immediately over rice or with baked potato. NUTRITIONAL BREAKDOWN PER SERVING: Calories 250; Fat Grams 9; Carbohydrate Grams 19; Protein Grams 25; Cholesterol mg 67; Sodium mg 309. THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 3; Fat Grams 9; Sodium Points 13; Fiber Points 2; Carbohydrate Points 1; Cholesterol Points 7. |
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Beef & Chinese Vegetables Serves: 4 Preparation Time: 20 minutes Equipment: Butcher knife, Cutting Board, Kitchen Machine food cutter, 3-quart Saucepan, 11-inch Mini-WOK/Saucier, small stainless Mixing Bowl
With Butcher knife, trim fat from beef, and slice across grain into ¼-inch (75 cm) strips. Place all the vegetables in the 3-quart Saucepan, rinse with cold water and pour the water off. The water that clings to the vegetables is sufficient for cooking the waterless way. Cook the pan, close the vent and cook over medium-low heat. When the cover spins freely on a cushion of water, the vapor seal is formed, 3 to 5 minutes. After forming the vapor seal, cook about 10 minutes. Vegetables should be tender but still crisp. In mixing bowl, combine cornstarch, ginger, garlic powder, soy sauce, and water, mix well, set aside. When vegetables are almost done, preheat WOK over medium-high heat. When hot, add beef and stir-fry about 3-5 minutes. Add cornstarch mixture, simmer, and cook until mixture thickens. To Serve: Place vegetables on individual serving plates, spoon over beef mixture, and top with green onions. NUTRITIONAL BREAKDOWN PER SERVING: Calories 202; Fat Grams 5; Carbohydrate Grams 12; Protein Grams 27; Cholesterol mg 50; Sodium mg 243. THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 3; Fat Grams 5; Sodium Points 10 ½; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 5. |
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Sauerkraut & Pork Skillet Serves: 4 Preparation Time: 45 minutes Equipment: French chef knife, Cutting Board, Large Skillet
Preheat skillet over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the pork chops in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until pork chops release easily from the skillet, 4 to 5 minutes. Turn the pork chops; cover the pan and brown on other side until chop release easily from the skillet, 4 to 5 minutes. Remove pork chops from the pan and set aside. To the skillet, add onion rings and garlic. Cover and close the vent, and reduce to low-heat. Cook about 5 minutes. Add sauerkraut, apple juice, caraway seeds, thyme and pepper. Stir to blend. Place pork chops on top; cover and simmer 10 minutes. Add apple slices; cover and simmer 5 minutes. To Serve: Remove pork chops and apples to individual plates, surround with sauerkraut mixture, and garnish with fresh apple slices. NUTRITIONAL BREAKDOWN PER SERVING: Calories 214; Fat Grams 9; Carbohydrate Grams 16; Protein Grams 17; Cholesterol mg 53; Sodium mg 1170. THE POINT SYSTEM: Calorie Points 3; Protein Points 2; Fat Grams 9; Sodium Points 51; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 5. |
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Swedish Meatballs
Serves: 4 Preparation Time: 30 minutes Equipment: French chef knife, Cutting Board, large stainless Mixing Bowl, Large Skillet, medium stainless Mixing Bowl
In large mixing bowl, combine ground chuck, egg, garlic powder, basil, oregano and parsley. Mix thoroughly, and form into 1-inch (2.5 cm) size meatballs. Preheat skillet over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the meatballs in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until meatballs release easily from the skillet, 4 to 5 minutes. Turn the meatballs, cover the pan and brown on other side until meatballs release easily from the skillet, 4 to 5 minutes. Repeat the process until meatballs are browned on all sides. While the meatballs are browning, in the medium mixing bowl, combine tomato paste, ketchup, ginger ale, evaporated milk and beef stock. When meatballs are browned on all sides, pour mixture into the skillet. Reduce the heat to low, cover with the vent closed, and simmer 10 minutes. *Ground Turkey, chicken, pork or veal (or a combination thereof) can be substituted for ground chuck. To Serve: Spoon Swedish Meats and sauce over egg noodles or rice, or serve as appetizer. NUTRITIONAL BREAKDOWN PER SERVING: Calories 266; Fat Grams 9; Carbohydrate Grams 11; Protein Grams 36; Cholesterol mg 36; Sodium mg 828 (503 with homemade beef stock) . THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 4 ½; Fat Grams 9; Sodium Points 36 (22 with homemade beef stock); Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 4. |
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Spicy Meatballs
Serves: 4 Preparation Time: 30 minutes Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, small stainless Mixing Bowl, Large Skillet, medium stainless Mixing Bowl
In a large mixing bowl, combine beef, ½ cup evaporated milk, ketchup, parsley, mustard, and pepper. Shape into 16 meatballs, about 1 ½ -inch (4 cm) in diameter. Preheat skillet over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the meatballs in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until meatballs release easily from the skillet, 4 to 5 minutes. Turn the meatballs, cover the pan and brown on other side until meatballs release easily from the skillet, 4 to 5 minutes. Repeat the process until meatballs are browned on all sides. While the meatballs are browning, in a medium mixing bowl, combine soup, cheese, 1/3 cup evaporated milk, water, and hot sauce. Drain excess grease from skillet, and add soup mixture to meatballs. Reduce the heat to low and simmer 15 minutes. To Serve: Spoon Spicy Meatballs and sauce over egg noodles or rice, or serve as and appetizer. NUTRITIONAL BREAKDOWN PER SERVING: Calories 302; Fat Grams 18; Carbohydrate Grams 11; Protein Grams 22; Cholesterol mg 70; Sodium mg 650. THE POINT SYSTEM: Calorie Points 4; Protein Points 3; Fat Grams 18; Sodium Points 28; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 7.
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Italian Meatballs
Yields: 20 meatballs Preparation Time: 1 hour Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 6-quart Stockpot, large stainless Mixing Bowl, Large Skillet ITALIAN GRAVY
MEATBALLS
ITALIAN GRAVY Preheat 6-quart Stockpot over medium heat for 3-4 minutes. Add olive oil, and sauté onions, green pepper and garlic until softened. Add all remaining ingredients, mix well, reduce the heat to low, cover with vent open, and simmer for 1 hour. Stir occasionally. MEATBALLS In large mixing bowl, combine ground chuck, pork or veal, cheese, egg, bread crumbs, parsley, and garlic. Mix thoroughly, and form into twenty 1 ½-inch (2.5 cm) size meatballs. Preheat skillet over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the meatballs in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until meatballs release easily from the skillet, 4 to 5 minutes. Turn the meatballs, cover the pan and brown on other side until meatballs release easily from the skillet, 4 to 5 minutes. Repeat the process until meatballs are browned on all sides. Remove from pan to sauce. Remove excess grease from skillet, deglaze skillet with 1-2 cup of sauce, simmer for 5 minutes, and add to sauce. Stir. To Serve: To Serve: Spoon Italian Meatballs and sauce over pasta or serve with risotto, or serve on Italian bread for meatball sandwich. NUTRITIONAL BREAKDOWN PER SERVING: Calories 280; Fat Grams 13; Carbohydrate Grams 19; Protein Grams 21; Cholesterol mg 52; Sodium mg 473. THE POINT SYSTEM: Calorie Points 4; Protein Points 3; Fat Grams 13; Sodium Points 20 ½; Fiber Points 1; Carbohydrate Points 1½; Cholesterol Points 5. |
