Meat Dictionary: More Delicious When You Know It
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Description
Book Introduction
Meat dishes are a staple on Korean dining tables! This book covers the characteristics, uses, and recipes of 133 cuts of meat, from beef, pork, and chicken, to duck, lamb, quail, and processed meats, all popular among Koreans.
Just as meat has different textures depending on the type, each cut also has different flavors and nutrients. Therefore, if you properly understand the characteristics of each cut and cook it appropriately, you can enjoy meat more deliciously.
Meat is a high-quality source of protein containing nine essential amino acids that cannot be synthesized in the body, as well as iron and vitamin B1. However, the fat contained in meat can also affect lifestyle-related diseases.
Therefore, this book provides detailed information on the production and distribution process of meat, nutritional components and content, calories, etc., and suggests appropriate amounts and correct methods of consumption so that you can enjoy meat more safely and properly.
Just as meat has different textures depending on the type, each cut also has different flavors and nutrients. Therefore, if you properly understand the characteristics of each cut and cook it appropriately, you can enjoy meat more deliciously.
Meat is a high-quality source of protein containing nine essential amino acids that cannot be synthesized in the body, as well as iron and vitamin B1. However, the fat contained in meat can also affect lifestyle-related diseases.
Therefore, this book provides detailed information on the production and distribution process of meat, nutritional components and content, calories, etc., and suggests appropriate amounts and correct methods of consumption so that you can enjoy meat more safely and properly.
- You can preview some of the book's contents.
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index
How to use this book
Chapter 1 Beef
Jiyuk
Neck / yoke meat / front leg meat / brisket / sirloin / rib eye / tenderloin / upjin yangji / rump / rump / rump / dog meat / seoldo
* COLUMN Spices & Herbs for Meat Dishes
by-product
Beef tongue / cheek / ham / liver / lamb / lamb shoulder / rump / makchang / chin / gopchang / daechang / rectum / cecum / calf thymus / tendon / tail
* COLUMN Cooking Points - Grilling
Chapter 2 Pork
Jiyuk
Pork loin / front leg / shoulder / tenderloin / sirloin / hind leg / rump / pork belly (ribs)
* COLUMN Cooking Points - Stir-frying & Deep-frying
by-product
Ears / Tongue / Head meat / Ulna / Heart / Lungs / Liver / Badger's cap / Kidney / Galmaegisal / Net fat / Intestines (small intestine, large intestine, small intestine) / Baby intestine / Pig's feet
* COLUMN Cooking Points - Braised & Steamed
* COLUMN Eating Meat Healthily (1) - The Correlation Between Meat Eating and Health
Chapter 3 Chicken
Whole chicken / leg / breast / tenderloin / wing / drumstick / gizzard / internal organs (liver, heart) / cartilage / roe / body bone / skin
* COLUMN Making various broths
Chapter 4 Other Meats
lamb
Sirloin / chuck / shoulder / leg
Horse meat / goat meat / venison / wild boar / bear meat / rabbit meat
duck meat
Whole duck / leg / breast / tenderloin / wing / drumstick / webbed feet / salt and pepper / gizzard / liver (foie gras)
Goose / Quail / Pigeon / Turkey
* COLUMN Eating Meat Healthily (2) - The Relationship Between Meat Eating and Dieting
* COLUMN Eating Meat Healthily (3) - The Correlation Between Meat Eating and Longevity
Chapter 5 Processed Products
Ground meat / ham / prosciutto / bacon / sausage / salami / char siu / roast beef / Peking duck / jerky / canned food
* COLUMN Smoked dishes that can be easily made at home
[Appendix] Various Information on Korean Meat
Breeding / Distribution / Stability
Glossary
Search
References
Chapter 1 Beef
Jiyuk
Neck / yoke meat / front leg meat / brisket / sirloin / rib eye / tenderloin / upjin yangji / rump / rump / rump / dog meat / seoldo
* COLUMN Spices & Herbs for Meat Dishes
by-product
Beef tongue / cheek / ham / liver / lamb / lamb shoulder / rump / makchang / chin / gopchang / daechang / rectum / cecum / calf thymus / tendon / tail
* COLUMN Cooking Points - Grilling
Chapter 2 Pork
Jiyuk
Pork loin / front leg / shoulder / tenderloin / sirloin / hind leg / rump / pork belly (ribs)
* COLUMN Cooking Points - Stir-frying & Deep-frying
by-product
Ears / Tongue / Head meat / Ulna / Heart / Lungs / Liver / Badger's cap / Kidney / Galmaegisal / Net fat / Intestines (small intestine, large intestine, small intestine) / Baby intestine / Pig's feet
* COLUMN Cooking Points - Braised & Steamed
* COLUMN Eating Meat Healthily (1) - The Correlation Between Meat Eating and Health
Chapter 3 Chicken
Whole chicken / leg / breast / tenderloin / wing / drumstick / gizzard / internal organs (liver, heart) / cartilage / roe / body bone / skin
* COLUMN Making various broths
Chapter 4 Other Meats
lamb
Sirloin / chuck / shoulder / leg
Horse meat / goat meat / venison / wild boar / bear meat / rabbit meat
duck meat
Whole duck / leg / breast / tenderloin / wing / drumstick / webbed feet / salt and pepper / gizzard / liver (foie gras)
Goose / Quail / Pigeon / Turkey
* COLUMN Eating Meat Healthily (2) - The Relationship Between Meat Eating and Dieting
* COLUMN Eating Meat Healthily (3) - The Correlation Between Meat Eating and Longevity
Chapter 5 Processed Products
Ground meat / ham / prosciutto / bacon / sausage / salami / char siu / roast beef / Peking duck / jerky / canned food
* COLUMN Smoked dishes that can be easily made at home
[Appendix] Various Information on Korean Meat
Breeding / Distribution / Stability
Glossary
Search
References
Detailed image
Publisher's Review
Is meat dangerous to your health?
No! Meat, an important source of protein
As people become more health-conscious than before, the number of people who prefer 'fish over meat' and 'light flavors over oily and rich flavors' has increased.
Furthermore, vegetarians who eat only vegetables have emerged.
This is because of the perception that 'meat eating is dangerous and causes obesity, while vegetarianism is healthy and slim.'
However, meat is an ideal food that contains more than 100% of the nine essential amino acids that make up the protein that our body needs.
The nine essential amino acids are nutrients that are absolutely necessary for synthesizing muscles, blood, bones, etc., and if even one is lacking, they will not be synthesized.
This is why we must eat meat.
Beef, pork, chicken, duck, lamb, gibier, etc.
All the meats in the world that are useful to know when cooking or eating
This book introduces the names, characteristics, preparation methods, recommended recipes, and current status of breeding and distribution of 133 cuts of beef, pork, and chicken that we commonly eat, ranging from familiar cuts like ribs, pork belly, and sirloin to offal (by-products) that are difficult to access on a regular basis.
Because the taste and nutrition of meat differ depending on the type and cut, you need to know the uses and characteristics of each type to properly enjoy meat in a healthy way.
In addition, we also introduce duck, lamb, and the lesser-known gibier (a dish made from animals hunted such as deer, wild rabbit, pigeon, pheasant, and wild boar).
Let's delve into the world of meat that stimulates our taste buds.
No! Meat, an important source of protein
As people become more health-conscious than before, the number of people who prefer 'fish over meat' and 'light flavors over oily and rich flavors' has increased.
Furthermore, vegetarians who eat only vegetables have emerged.
This is because of the perception that 'meat eating is dangerous and causes obesity, while vegetarianism is healthy and slim.'
However, meat is an ideal food that contains more than 100% of the nine essential amino acids that make up the protein that our body needs.
The nine essential amino acids are nutrients that are absolutely necessary for synthesizing muscles, blood, bones, etc., and if even one is lacking, they will not be synthesized.
This is why we must eat meat.
Beef, pork, chicken, duck, lamb, gibier, etc.
All the meats in the world that are useful to know when cooking or eating
This book introduces the names, characteristics, preparation methods, recommended recipes, and current status of breeding and distribution of 133 cuts of beef, pork, and chicken that we commonly eat, ranging from familiar cuts like ribs, pork belly, and sirloin to offal (by-products) that are difficult to access on a regular basis.
Because the taste and nutrition of meat differ depending on the type and cut, you need to know the uses and characteristics of each type to properly enjoy meat in a healthy way.
In addition, we also introduce duck, lamb, and the lesser-known gibier (a dish made from animals hunted such as deer, wild rabbit, pigeon, pheasant, and wild boar).
Let's delve into the world of meat that stimulates our taste buds.
GOODS SPECIFICS
- Date of issue: May 27, 2019
- Page count, weight, size: 160 pages | 352g | 148*210*20mm
- ISBN13: 9791190118002
- ISBN10: 1190118009
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