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A tool used for tenderizing meat. This kitchen utensil, usually in the form of a mallet with a flat or point-protruding shaped suface, is used to pound against the meat in order to break apart the tough fibers.

Typically, this meat is a combination of beef and chicken parts that have been puréed into a spreadable mixture for serving as an appetizer with crackers or as a sandwich spread.

sate, sateh,

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs.

The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

An arrangement of cooked meats placed on a tray to be served as an appetizer. A variety of cold cuts and deli meats are typically arranged with garnishes of vegetables, fruits, cheeses, and greens.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

The process of moistening food being prepared, especially meat, with pan drippings, butter, or sauces, while the food is cooking.

A type of dried meat that is processed in long strips and preserved for consumption in South Africa....

A traditional round clay pot from Spain that is used to cook or bake a variety of Spanish foods. The pots vary in size from 4 inches up to 20 inches in diameter.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

A food dish made from ground meat and other ingredients, which are combined and baked in a pan. A loaf pan or ring mold is most often used, which forms the ingredients into the shape of the pan.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

Particles of salt that have been infused with chile flavorings to be used as a food seasoning. Chile Salt is often added to Hispanic and Southwestern U.S.

Similar to a turducken, this food is a combination of four meats, ostrich, turkey duck, and chicken that are layered together and rolled into a poultry roast.