General Cooking Advice - cooking resource

General Cooking Advice

Thank you for your interest in TMZ Farm Bison meats. Bison meat is the healthiest red meat you can eat. It is the only red meat recommended by American Heart Association, it is hypoallergenic, safe for Diabetics, and is leaner than fish. And it tastes just fantastic! Our Bison are raised locally on beautiful pastures without pesticides, antibiotics or hormones.
Bison meat is very tender. If cooked incorrectly the meat will become tough and dry. Although it looks like beef, it does not act like beef when you cook it.

Our meat should be cooked slowly at low to medium temperatures. Bison cooks faster than beef because there is no fat to act as an insulator. You are cooking the meat directly.

We recommend that internal temperatures should be 135-155 degrees Fahrenheit for a tasty rare to medium piece of meat. Bison does not do well when cooked ˇ°well doneˇ±. The FDA guideline for restaurants is 155 degrees insuring safety of bacterial concerns.

ROASTS:
Preheat the oven 275-325 degrees. Let roast come to room temperature before cooking. Use a meat thermometer in the thickest portion of the roast away from any bone.

Less tender cuts of meat need liquid or marinade to aid in the cooking advice. (Such as chuck, hump and round roasts.) Acidic liquids and marinades also aid in the tenderization. Browning all sides of the roast will help retain moisture. The usual cooking rules do not apply to these cuts; they need to be cooked longer so the meat becomes tender.

Tenderloin, rib eye and top round roast require no liquids and should only be cooked from rare to medium rare.
You may use slow cookers, plastic cooking bags, foil, Dutch ovens and uncovered low pans when baking roasts in the oven.

STEAKS:
Bison cuts are comparable to beef cuts and should be 1 inch to 1¼ inch thick. You may grill, pan saut¨¦, broil or stir fry. Do not overcook; always re-adjust your thinking and your heat source.
Frequently turn the meat. Sauces or marinades are not necessary, but can be used.

GROUND MEAT:
Our ground meat is 99% lean (or more). You can use this ground meat in any recipe you would use beef. You may need to add a bit of oil or water when browning the meat. Remember: it will cook much faster than beef, do not walk away from the pan.

Store/handling:
Make sure your hands are washed and clean when handling meat and all equipment. You should always store fresh bison meat in the coldest section of the refrigerator. Never leave ground bison uncooked for more than a few days. Do not store roasts and steaks any longer than 4 days. Always use opened meat as soon as possible.
Our frozen bison meat is at -10 to -30 degrees. This quick frozen process allows for the smallest amount of crystallization and extinguishes or arrests potential organisms that contribute to spoilage. The frozen meat will keep in your freezer for 6-9 months.

Simple tips to a better meal

Presentation is everything. Try it yourself. Making food look good makes it taste better. Would you go to a 5 star restaurant if the food didn't look good? The easiest steps are garnish. A little parsley pretties up most anything. To be more adventurous, try using one of your principal ingredients. For example, if you used lemon in your dish, cut some lemon peel or use a lemon slice. Another trick is to take a tablespoon of sauce from your dish and make a pattern on the plate.

Change your menu with the seasons. For anyone with an ethnic background, you know the joys of seasonal foods. Keep it cool in the summer with cold dishes. Hot stews and soups are great in the winter. Fall is great for earthy foods, and spring is the time for leafies and greenery.

Select the right beverage. Choosing the right drink can improve the most mediocre meal. A lot of times, drinks come with their own recommendations built in. For example, you never see Asian people drinking soda or sweetened beverages with meals, because sweet drinks and Asian cooking advice do not go well together. You don't have to be a genius or expert to figure this stuff out. Just experiment a little, and you'll find out what goes well, like beer and mexican food.

Handy hints for preparing healthier food

• Don't fry food - instead, grill, bake, casserole, boil, poach or steam.
• Dry fry meats in their own fat. Choose leaner cuts of meat and trim off any visible fat.
• Serve fish and poultry without the skin.
• Eat low fat dairy products instead of full fat varieties, for example: skimmed milk, reduced fat cheddar,cottage cheese, low fat yoghurts.
• If using a full fat cheese, choose a mature variety, as you will need less to flavour your dish.
• Don't roast vegetables in lots of fat, just brush the surface or use a spray fat.
• Cook vegetables for a short period in as little boiling water as possible, or steam them to preserve the vitamin and mineral content.
• Avoid leaving cut vegetables in air, light and heat: cover and chill. Don't soak vegetables in water as vitamins can dissolve away.
• Be wary of prepared salads and sandwiches - they often contain a lot of fat. Ask for them to be prepared without mayonnaise, dressing or fat spread or add a low fat variety.

For more info abot cooking advice, visit TMZ Farm.

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