Transcript Poultry, Fish and Seafood
Poultry, Fish, and Seafood
Similarities Muscle tissue 75% H 2 O 20% protein Connective tissue Exercise and aging increases amount of connective tissue (CT) Tenderness is inversely proportional to amount of CT present
Poultry
Sold young and not exercised (tender) Divisions Light meat—breast and wings Less myoglobin, fat, and CT Shorter cooking time Dark meat—legs More myoglobin, fat, and CT Longer cooking time
Poultry
Cooking whole birds Problem: cooking legs to doneness without overcooking breast Solutions: Roast breast down Baste with fat Bard Cook parts separately
Poultry
Proper storage and handling Use within 24 hours of purchase (never > 4 days) Wash all surfaces in contact with raw poultry (salmonella) If frozen, thaw in original wrapper in refrigerator or use cold running water Never refreeze!
Poultry
Doneness of Poultry Well-done Use thermometer 180°F internal temp.
Insert into thick part of inner thigh (avoid bone) Tests of doneness (small birds) Looseness of joints Clear juices Flesh separates from bone Firm to touch
Fish and Seafood
Very little CT compared to meat—very delicate Cooks quickly Naturally tender Moist heat methods preserve moistness Requires careful handling to avoid “flaking” Overcooking is most common mistake
Fish and Seafood
Divided by presence of skeleton Finfish: have internal skeletons Shellfish: no internal skeletons Divided by fat content (0.5-20%) Lean fish: flounder, cod, bass, perch, sole Fatty fish: trout, salmon, tuna Divided by source Salt H 2 O: round and flat varieties Fresh H 2 O
Fish and Seafood
Shellfish Mollusks (soft) Bivalves: Oysters, Clams, Scallops Univalves: Abalone, Conch Cephalopods: Squid, Octopus Crustaceans (segmented shells and jointed legs) Salt H 2 O: Lobster, Shrimp, Crab Fresh H 2 O: Crayfish