Search

A substance produced from various hard fats that are derived from the process of rendering animal carcasses such as beef, pork, and mutton.

A term used to describe a piece of fish or cut of meat that has been cut open with the sides spread apart resembling butterfly wings, such as butterfly pork chops.

Refers to the back section of the pelvic bone on an animal with the other end being the hip bone. It is often removed from beef, pork, and lamb before the surrounding meat is cooked, in order for the meat to cook more evenly.

A turkey product made from finely ground light and dark turkey meat that is mechanically deboned from the bird.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

The stiffening of the muscles in an animal shortly after it has been slaughtered. Complete Rigor Mortis in beef occurs in approximately six to twelve hours while in pork it typically is quicker, from one to six hours.

The layer of fat that extends the length of a hog's back. It is available fresh, unsalted, not cured, and not smoked, for use as cracklings (fried or roasted pork fat or skin used as snacks) and for the production of lard.

A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so they will absorb additional moisture and fat to keep them from drying out.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat.

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.