Meat Cookery (1981)

The film discusses the history and techniques of meat cookery, emphasizing the importance of cooking methods and meat quality for achieving tenderness and flavor. It explains the differences between dry and moist heat cooking, detailing various techniques such as roasting, broiling, pan frying, and braising. The film also covers the significance of using a meat thermometer, the role of marinating and tenderizing, and the process of making gravies and sauces from cooking liquids. Overall, it highlights that while cooking meat has evolved, the fundamental principles remain valuable for delicious results.

Keywords
meat cookery, cooking techniques, tenderness, dry heat, moist heat, roasting, broiling, pan frying, tenderizing, gravies, sauces, meat thermometer

Email us at footage@avgeeks.com if you have questions about the footage and are interested in using it in your project.