https://teddyrookbook.com/culinary/proteins/Recent content in Proteins on Teddy Rook Bookhttps://teddyrookbook.com/img/share.jpghttps://teddyrookbook.com/img/share.jpgHugoenhttps://teddyrookbook.com/culinary/proteins/meat-structure/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/proteins/meat-structure/Muscles that worked hard (shoulder, leg) have more connective tissue and want slow moist heat; tender ones (loin, rib) want quick dry heat. Slice across the grain. Proteins · Culinary Ladderhttps://teddyrookbook.com/culinary/proteins/primal-cuts/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/proteins/primal-cuts/Butchers split each carcass into primals (beef: chuck, rib, short loin, sirloin, round, brisket, plate, flank), then subprimals and portions. Proteins · Culinary Ladderhttps://teddyrookbook.com/culinary/proteins/brines/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/proteins/brines/A brine is salt dissolved in water by weight; it seasons inside and helps meat hold moisture. Marinades flavor the surface. Keep both refrigerated and discard used raw marinade unless boiled. Proteins · Culinary Ladderhttps://teddyrookbook.com/culinary/proteins/poultry/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/proteins/poultry/Legs off at the joint, thighs from drumsticks, breasts off the bone, wings at the joint: eight pieces, plus a frame for stock. Work clean and sanitize after. Proteins · Culinary Ladderhttps://teddyrookbook.com/culinary/proteins/fish/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/proteins/fish/Fresh fish smells like the sea, has firm flesh and bright, clear eyes. A round fish gives two fillets: cut behind the head, then along the backbone. Proteins · Culinary Ladderhttps://teddyrookbook.com/culinary/proteins/shellfish/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/proteins/shellfish/Live clams, mussels and oysters have closed shells or close when tapped; discard any that stay open or are cracked; keep shellstock tags 90 days; cook shrimp and lobster until opaque. Proteins · Culinary Ladderhttps://teddyrookbook.com/culinary/proteins/doneness/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/proteins/doneness/Meat keeps rising in temperature after it leaves the heat, a few degrees for steaks and more for big roasts; pull early, rest, then slice. Proteins · Culinary Ladderhttps://teddyrookbook.com/culinary/proteins/eggs/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/proteins/eggs/The French omelet is rolled, pale and creamy; the American omelet is folded and lightly browned. Poach in barely simmering water; egg dishes are safe at 160°F. Proteins · Culinary Ladder