The Ethical Meat Handbook, Revised and Expanded 2nd Edition

267 pages. Temps de lecture estimé 3h20min.
A delicious alternative to the status quo when it comes to how we farm, cook, and eat A delicious alternative to the status quo when it comes to how we farm, cook, and eat Nutrition, environmental impact, ethics, sustainability – it seems like there's no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other. In this 2nd edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers: Integrating animals into your garden or homestead Step-by-step color photos for beef, pork, lamb, and poultry butchery 100+ recipes for whole-animal cooking Culinary highlights: preparing difficult cuts, sauces, and extras Charcuterie, including history, general science, principles, and tooling up The economics and parameters for responsible meat production. Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet. Introduction to the Second Edition SECTION 1: THE ETHICAL MEAT EATERIntroduction1. Buying Differently2. Cooking Differently 3. Eating Different Things 4. General Notes on Raising, Cooking, and Eating Animals     Slaughter     Notes on Cooking and Eating Muscle     Disclaimers5. Butchery Tools and Tips6. The Non-Farming Omnivore     Activism     Sourcing     Butchers and Butcher Shops     Buying Options          Buying Cooperatively           Buying Whole but Small          Pricing and Terms      Space and Storage for Home ButcherySECTION 2: RAISING ANIMALS FOR FOOD7. Beef     Raising Beef     Breeds     Feed and Minerals     Space and Water     Fencing 8. Lamb     Raising Lamb     Breeds     Space and Water     Fencing     Feed and Minerals9. Pork     Raising Pigs     Breeds     Space and Water     Fencing     Feed and Minerals10. Poultry     Raising Poultry     Breeds     Housing and Fencing     Feed, Minerals, and Water     Additional Consideration     Home SlaughterSECTION 3: BUTCHERY11. Beef Butchery     The Forequarter     The Chuck and Brisket     The Rib and Plate     The Hindquarter     The Flank, Loin, and Sirloin     The Round12. Lamb Butchery     The Shoulder     The Rib     The Saddle     The Leg 13. Pork Butchery14. Poultry Butchery     DeboningSECTION 4: WHOLE ANIMAL COOKERY15. Cooking with Beef      Beef and Lovage Sausage     Braised Beef Shank Tacos with Herb and Caper Salsa     Beef Bacon     Beef Tallow     Beef Jerky     Beef Stock     Bresaola     Sauces and Sundries for Beef          Pickled Red Onion          Bone Marrow Horseradish Sauce          Queso Fresco          Anchovy Butter16. Cooking with Lamb     Earl Grey Braised Lamb Shank with Herb Dumplings     Lime Curry Lamb Sausage with Dosas and Raita     Fire-Cooked Lambchetta with Apricot and Rosemary     Sous Vide Hogget Rib with Orange, Fennel, and Honey Marmalade     Roast Leg of Goat with Mustard, Capers, and Marjoram     Bourbon- and Sorghum-Glazed Lamb Spare Ribs     Sauces and Sundries for Lamb          Broiled Tomatillo Salsa          Red Wine Mushrooms          Ginger Mint Cilantro Chutney          Grilled Artichoke Salad with Smoked Paprika Aioli17. Cooking with Pork      Pulled Pork with Hot Vinegar Sauce, Chow Chow, and Corn Pancakes     Pork Banh Mi Sandwiches with Quick Pickles     Braised Pork Ribs with Rooster Sauce and Balsamic     Chicharron with Apple Butter and Cilantro Crème Fraîche     Lard     Pork Tourtiere     Basic Pie Crust     Breakfast Scrapple with Arugula, Eggs, and Maple Syrup     Porchetta with Persimmon, Chestnut, and Pine     Sauces and Sundries for Pork          Barbeque Sauce          Sauerkraut          Apple Butter          Bread and Butter Pickles18. Cooking with Poultry      Spatchcocked Roasted Chicken with Lemon and Fresh Herbs     Chicken Ballotine, Three Ways     Chicken Cardamom Sausage     Fried Chicken     Duck Confit     Duck Rillettes     Sauces and Sundries for Poultry          Quick Buttermilk Drop Biscuits          Milk Gravy          Pesto19. Charcuterie     Salt     Temperature     Humidity     Smoke     pH     Nitrites and Nitrates     Getting Started with Fresh Sausage          Preparation          Grinding          Stuffing          Drying          Cooking     Breakfast Sausages     Chorizo      Herbes de Provence Sausages     Garlic Orange Bratwurst     Pâtés, Terrines, and Meat Specialties          Preparation          Grinding          Molding          Cooking          Cooling     Liver Pâté     Headcheese     Beef Bologna     Whole Muscle Cures     Bacon     Smoking Meats     Pancetta Stesa     Prosciutto     Coppa or Capicola     Lardo     Smoked Fiochetto Ham     Fermented Sausages     Basic Salami     Fennel Salami with Nutmeg and Wine     Pepperoni20. Conclusion Appendix 1: Beef Cuts DiagramAppendix 2: Lamb Cuts DiagramAppendix 3: Pork Cuts DiagramAppendix 4: Resources for Further Study     Books     Suppliers, Websites, and Support OrganizationsThanks and PraiseIndexAbout the AuthorA Note about the Publisher