Fiery Food

What is Chettinad Cuisine

2017-09-15T09:21:00.000-07:00

HELLO🙌🙌🙌 all my lovely readers.
How many of you heard about Chettinad Cuisine??

The variety of cuisines and micro cuisines across India's many regions is extensive, and for the most part under-appreciated by Britain's diners. Alfred Prasad – who at twenty-nine became the youngest Indian chef to receive a Michelin star for his work at Tamarind – is keen to change that. Having retained the star at Tamarind for twelve years he is now working to build his own restaurant group, showcasing the lesser-known regional dishes and ingredients of his native India.

Chettinad is an area covering around seventy-five villages in the heartland of Tamil Nadu in south-eastern India. Alfred Prasad told us: 'I remember my first time in Chettinad and being blown away by everything I experienced. It is not a simple journey from any of the neighbouring big cities; you need to be physically present in this remote part of India to understand how special it feels. To think that enterprising Chettiars set off as traders from this remoteness to Southeast Asia as early as 1790.'

'This region is packed with history and grandeur. It is home to an extraordinary heritage of temples, mansions, customs, rituals, arts, crafts, hospitality and cuisine. Its most glorious 150 years began when the Chettiars ventured into Ceylon (Sri Lanka) in 1796 and Burma in 1824, leaving their home to work as traders and moneylenders there and later in other south-east Asian countries such as Malaysia, Singapore and Vietnam. The region is very creative thanks to their exposure to other countries and cultures. Their athangudi tiles are beautiful as well as ingeniously designed to suit their climate; the kottans (baskets), though utilitarian, add beautiful colour to households; there are vibrant checked patterns on the Chettinad cotton saris; incredible architecture and wood work (using material such as Burma teak); all add up to make Chettinad a powerhouse of culture and aesthetics.’

Chettinad cuisine is known as one of the spiciest wake-up in India. Alfred Prasad says: ‘The blend of flavours and textures makes it robust and heady, aromatic and exotic. But the spices are so well-balanced that while it is complex and spicy, it is not necessarily hot. As with most regional Indian cuisines, all perceptible flavour senses are tested.' Freshly ground masalas (the spice mixes that form the flavour base of most dishes) are a feature of Chettinad dishes. Alfred Prasad told us: 'It renewed my faith in the roasting/grinding technique. The Chettinad cuisine has a masala blend unique to almost every dish. It adds to the time of cooking, but roasting or frying the spices, then grinding them manually in large grinding stones, elevates the dish from good to great.' Aromatics such as shallots and garlic, as well as fennel, coriander and poppy seeds are common flavour enhancers, with spice coming from black peppercorns and dried red chilies, and tang from ingredients like tamarind.

Southern India is well-known for its vegetarian food and while many meat-free dishes can be found in Chettinad cuisine, meat is unusually prominent. Alfred Prasad continues: 'In most Indian micro cuisines, non-vegetarian dishes are limited to chicken, mutton, pork and seafood. The array of meats that Chettiars consume is very unique – they eat game such as partridge, pigeon, rabbit, pheasant and quail, as well as the usual fare.’

🙌🙌🙌🙌🙌😮😮🙌

IDLI

2017-09-15T09:20:00.001-07:00

IDLI

Idli is a savoury cake that is popular throughout India and neighbouring countries like Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

INGREDIENTS REQUIRED;

Idli rice 1 kg.

Par boiled basmati rice 1kg.

Split polished black lentil 500gm.

Fenugreek seeds 50gm

METHOD:

Take two pots.

Fill one pot with rice and another one with split polished black lentil.

Fill both the pots with water and drain water.

Repeat step 3 atleast 4 times.

Now first grind black lentil into the grinder till it become fine.

When black lentil fully grinded now add soaked idli rice, grind to fine paste.

Now its time to add par boiled rice into the grind.

Add salt to taste into grind.

Take out batter from the grinder into a pot and keep for fermentation for 24 hours.

When idli batter is fully fermented, whisk the batter by hands and keep aside.

Heat the Idli Steamer.

First place chopped vegetables into tray cabinates.

Pour idli batter into idli trays, one by one into each cabinates.

Place idli tray into steamer, and steam it for 15 mimutes.

Take out idli tray from steamer and serve with sambhar and chutney.

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HOW TO MAKE DOSA AT HOME

2017-08-20T04:21:00.001-07:00

DOSA

DOSA INGREDIENTS:

Mantra Idli rice 1 kg.
Broken basmati rice 1 kg
washed/polished black lentil(urad daal) 500gm.
Chana Daal 200 gm.
fenugreek seeds 50 gm.

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METHOD

Collect all the above ingredients in a bowl and wash thoroughly at least 3 times.
Soak all the ingredients into water and keep aside for at least 3 hours.
After 3-4 hours drain out water from the ingredients.
Now place the soaked ingredients into the grinder, in restraunts we use large commercial grinders, at home you can use domestic mixi grinder or you can purchase wet grinderfor wonderful results.
When you grinded whole dosa batter , keep the batter in a pot for at least atmost 12 hours for fermentation.
When dosa batter is being fermented, add sugar and salt to taste stir it well with use of your hands or whisk.
Now take a dosa tawa or nonstick pan heat it and season it.
take bowl and fill it with dosa batter and spread on the dosa tawa or non stick pan.

TIPS:

WHILE HEATING DOSA TAWA, FIRST HEAT TAWA ON HIGH FLAME AND THEN BRING IT TO A VERY MODERATE TEMPERATURE, BEFORE POURING BATTER ON PAN.
TEMPERATURE IS VERY IMPORTANT IN MAKING DOSA.

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Bengali-style chicken rezala korma with cashew and poppy seeds.

2017-07-13T01:27:00.000-07:00

HELLOHELLo 🙌🙌🙌 all my lovely readers i know hoh would be waiting for more new recipes to be posted. So here I'm with new recipe for your lovely and royal kitchen.
It's monsoon season so I was wondering why not I should tfg something new. After lot's of research and trials i reached to my destination, that destination is Bengali-style chicken rezala korma,with few trials I got an amazing dish and the taste was mind blowing, you will feel creamy texture of cashew nuts which will fill your taste buds with full of devine flavour s. After tasting this recipe I felt like The almighty God has enlightened me with simple, secular flavours in my plate... Thanks To my Aunty for this wonderful creation. . Try this Bengali inspired Chicken Rezala, that is based on a recipe found in Kolkata and was passed on to me by my aunt’s family who are Bengali.

Bengali-style chicken rezala korma with cashew and poppy seeds

Ingredients

Chicken

1kg chicken, skinned and jointed into 8 pieces

Marinade

fresh ginger, 1 inch piece, peeled
4 garlic cloves, peeled
2 red onions, peeled and chopped roughly
500g of Greek yoghurt
2 tbsp of cashew nuts, unsalted
2 tbsp of poppy seeds
salt to taste

Korma

1 cinnamon stick
4 green cardamom pods
1 bay leaf
1/2 tsp coriander seeds
1/2 tsp black peppercorns
1 tsp pandan essence, or kewra water
2 tbsp of ghee
2 tbsp of vegetable oil
Method

. First make the marinade. Blitz the ginger, garlic and onions together in a blender with about 4 tbsp water to make a smooth paste. Add to a large bowl with the chicken pieces, yoghurt and a good pinch of salt. Make sure the chicken is fully coated and marinate for 1 hour

Meanwhile, in a spice grinder or blender, make a smooth paste from the cashews and poppy seeds. Place in a separate bowl and reserve

When ready to cook, heat a saucepan over a medium heat and add the ghee and oil. When hot, add the cinnamon, cardamom, bay leaf, coriander and black peppercorns and allow to sizzle. When the spices are aromatic, add the marinated chicken with any leftover marinade and stir-fry for 2–3 minutes

Reduce the heat to low and cover the pan with a lid. Continue to cook for 20 minutes, then add the cashew and poppy seed paste, mixing in thoroughly. Recover with the lid, and continue to cook for another 20–25 minutes

When you now remove the lid, the curry sauce should be thick, with oil rising to the top. If not, turn the heat up to high and stir-fry until the curry becomes thick and creamy (about 3–5 minutes)

Remove the pan from the heat and stir through the kewra water. Serve hot with rice or naan. I

Dates mille fuille

2017-07-10T01:27:00.002-07:00

HELLO🍴🍴 Hello everyone here is one and only chef Asif, welcome you all back. I hope you would have tried my last Recipe. 😊😊🍴🍴 Last week I've tried something unique dessert. Even I don't know it's name but the dish is so yummy 😍😍.

So here I'm presenting recipe of a very delicious dessert from my own kitchen, as I believe "Now Everybody Can Cook".

Recipe:

1.Dates :100gm

2. Honey: 20ml

4. Refined:flour 100gm

5. Clove powder:

A pinch

Method :

Take a pan, switch on heat and add deseeded dates. Keep on stirring ates while dates start caramalizing.
When you can see dates are fully caramelised slow the flame.
Now add refined flour and clove powder and keep stirring until you will get roasted flour aroma.
When refined flour totally folded into the dates switch off heat.
Apply little ghee on table top and spread the mixture and fla it by rolling pin.
Mixture should be spred evenly like a sheet.
Take a knife and cut down into 3' inches 3 squares.
For plating arrange at one another.
Pour honey on top.

Do try this amazing recipe, if yoh feel difficulty please get in touch any time.

🍴🍴🍴🍴

🍴🍴🍴🍴🍴🍴🍴🍴Now Everybody Can Cook

PANEER TIKKA marinated in curd and flavoured with red chillies.

2017-07-08T01:33:00.000-07:00

Hello all my readers here is your one and only chef asif is ready to share one of the most popular Indian snack, Paneer tikka. It's a mild fresh cheese (Indian cheese) marinated with an exotic blend of spices, delicately cooked on open fire.

So today I'm gonna share one of my secret recipe in front of you. It's easy to make and great in taste. So feast your family, friends with this mind blowing preparation become close to their heart.

So here is the recipe :
Ingredients required
1. Paneer 250gm
2. Milk Cream 50gm
3. hung curd 30gm (it's easy to make hung curd, refer procedure below this recipe)
4. Ginger Garlic Paste 20gm
5. Salt to taste
6. Red chilli Powder 30gm
7. Kasoori methi powder a pinch( dry fenugreek powder)
8. Turmeric powder 1gm
9. Jeera powder 10gm (cumin seeds powder)
10. Mustard oil

Procedure :
*Cut paneer into 2 inches cubes and keep aside.
* Mix all the remaining ingredients with the help of your palm.
* Now add paneer cubes into marination and mix well with soft hands.
* Now keep marinated paneer into refrigerator and wait for 1 hour for better taste.
*After 1 hour take out marinated paneer and skewer the paneer and keep aside.
* Now roast the paneer tikka on open fire. (if open fire is not available you can raost tikka in microwave for 4 miutes as well.)
*Roast till paneer stars change in colour, while cooking you can see black spots, then take off from fire or microwave.
*Sprinkle some Chart masala before serving.
*Have it with mint chutney and enjoy😊😊

Mint chutney recipe will be posted in next post tomorrow.
Keep cooking.
Keep sharing.
Everyone can cook now.

Short crust Daal kachori filled with moong daal cooked with spices,

2017-03-06T13:37:00.001-08:00

DAAL KACHORI

DAAL KACHORI

Daal kachori

For dough:

*1kg REFINED flour
*250gm refined oil
*10gm heeng.
*salt to taste
*water

METHOD:

Mix all the ingredients and make a very soft dough. Keep the dough aside.

For stuffing:

Inhgredients

*oil
*moong daal (washed)
*cloves
*salt
*heeng
*cashewnuts
*raisins

Method:

*heat oil in a wok
*add cloves let it crackle
*add heeng
*add water
*add moong daal and let cook daal while sauting.
*boil till daal become fully cooked.
*take out from pan
*cool it
*stuff into dough
*deep fry

And enjoy, with aloo bhaaji.

NOTE: WHILE DEEP FRYING,FIRST FRY ON VERY LOW FLAME, I CAN SAY LUKE WARM OIL, WHEN KATCHORI STARTS FLOATING INCREASE THE FLAME ON MODERATE HEAT.

KEEP COOKING

KEEP FEASTING

FOOD IS LOVE

COOKING IS PASSION

Keep visiting and sharing , in my next post i will be posting aloo bhaaji recipe

If you have got any kind of advise and you feel any difficulty while trying this recipe, you can can comment below post.

For getting post notifications you can subscribe .

THANKS FOR VISITING

History of kebab

2016-10-23T23:04:00.001-07:00

“Kebab” or “Kabab” is originally a variety of Irani meat (Mainly Lamb) dishes. As time passed Kebab got a dignified space in the cuisinesof Middle East, Turkey, South Asia and presently Worldwide. In English Kebab generally refers to the “Shish Kebab” served on the skewer. In the Middle East, however, Kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for Kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travelers, the Kebab has become part of everyday cuisine in many countries around the globe.

The origin of Kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult while urban economies made it easy to obtain small cuts of meat at a butcher's shop.According to Ibn Battuta, a Moroccan traveler, in India, Kebab was served in the royal houses during the Delhi Sultanate period(1206-1526 AD), and even commoners would enjoy it for breakfast with naan. The dish has been native to the Near East and ancient Greece since antiquity. Even it is heard that when Alexander met King Porus, he offered him some Indian delicacies similar to Kebab. But officially Kebabs came to India in Mughal era and then slowly the same was Indianized.

Did you know?

The phrase “Kebab” is Persian in origin and Arabic tradition has it that the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. Later on Swords were replaced by skewers.

Below are brief details about some popular Kebabs:

Chelow Kebab

Chelow Kebab is the national dish of Iran. It is a sort of combo meal consisting saffron basmati, grilled tomatoes, poached eggs, Shish Kebab, Reshmi Kebab etc. Chelow Kebab is best accompanied by sour yogurt (Chaas).

Kakori Kebab

The name Kakori is originated from the name of the small town in Uttar Pradesh, India. Some says that Kakori Kebab was created by Nawab of Kakori; Syed Mohammad Haider Kazm who, after receiving complaints from a British officer about the hardness of the Kebabs, ordered his cooks to prepare a tender Kebab .They finally came out with this Kakori Kebab. Raan ki maachli is used to make this Kebab. Softness of Kakori Kebab helped to gain its popularity amongst toothless Nawabs.

Tunde ke Kebab

Tunde ke Kebab is made of minced meat which is popular in Lucknow. It is said that there was once a Nawab (royal family member) who loved Kebabs. In his old days without tooth it was difficult to eat Kebabs. He announced that the person who makes the softest Kebab would henceforth enjoy royal patronage. The secret recipe was created by Haji Murad Ali, who had only one hand (Tunda in Hindi). It is believed that this is the origin of the name, Tunde ke Kebab. The secret recipe apparently has 160 spices, including sandalwood. The recipe is a family secret and is passed down to the generations by the ladies of the house. His Family still runs a very famous Kebab Shop in Lucknow with multiple outlets.

Shish Kebab

In English the word “Kebab” generally refers to Shish Kebab. The dish consists of Meat threaded in Skewer and grilled along with some vegetables like Onion, Tomatoes, mushrooms etc. The same is available and popular everywhere in the World. It is considered as the oldest form of Kebabs.

Boti Kebab

Boti Kebab hails from Hyderabad. It was a very significant dish during the Nizam’s era. Tender pieces of boneless mutton dipped in spice egg wash, rolled in crumbs and deep fried.

Hara Bhara Kebab

Specially designed for veggie food lovers. It gets the green colour from the Spinach in it.

Fish Tikka Kebab

Fisheterians will love to have this. Generally Bekti is used to make this delicacy. Best served with French fries.

Shammi Kebab

Shammi Kebab means Syrian Kebab in Arabic. These Kebabs were introduced to South Asia during the Mughal era. Some of the cooks at Mughal durbar were from Syria as well. The Sham refers to either Syria specifically or the Levant in general, and these Kebabs literally means Syrian Kebabs or Levantine Kebabs in Arabic. The Shammi Kebab are also popular in Afghanistan and Azerbaijan.

Galouti Kebab

Galouti Kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes. ‘Galouti’ or ‘Galawati’ means “melt in your mouth”. Traditionally, green papaya is used to make it tender. After being mixed with a few select herbs and spices the very finely ground meat is shaped into patties and fried in pure ghee until they are browned. The original recipe is supposed to have more than 100 aromatic spices.

Did you know?

Alexander Dumas is best known for writing such novels as The Three Musketeers and The Count of Monte Cristo, but he also traveled and wrote about food. His famous recipe of Lamb Kebab was adapted by Famous cook Steven Raichlen to add a traditional Georgian spice mix.

What complements Kebab best?

Kebab can be considered a self sufficient dish. But Parathas with pickles, Buttered rice, Bread rolls and French fries goes well with Kebab.

What is the difference between curd and youghurt??

2016-10-23T22:49:00.001-07:00

For the longest time I misunderstood curd with yogurt. I can’t blame anyone but myself for over looking the difference. I was always told that curd and yogurt are the same just the names were different. Some say that curd is what we call in India and yogurt is American word. Many chefs liked to put the word yogurt on the menu because it sounded cooler. Then again some say that yogurt is thicker than curd and that is the difference. And to complicate the matters there is now probiotic yogurt available in the market. So Curd, Yogurt or Probiotic Whats the difference anyway? Are they just names to the same product or do they differ from each other?

After a lot of research and consulting with a close friend Ms. Seema Singh, who is the Chief Nutritionist at a leading hospital in Delhi, things became very clear.

Before I begin I have to clarify that curd generically is a word that refers to the milk solids that are left after curdling of milk by way of adding a curdling agent that is acidic. This process gives us curd that is further processed to make cheese. So paneer that we know is technically curds obtained from splitting the milk. The other curd is obtained by way of fermenting by adding a bacterial culture to boiled and cooled milk. For the sake of clarity in this article I am referring to curd as dahi.

Curd or Dahi is made by boiling and cooling the milk to 30-40c and adding a spoonful of curd. Now curd has Lactic Acid bacteria that are called “Lactobacillus”. This bacteria multiplies itself in the ambient temperature of 30-40c and in few hours ferments the milk to form curd. Curd is a rich source of calcium and protein and is good for lactose intolerant people (though it depends on the degree of tolerance of an individual towards lactose).

In India curd is regarded as an ingredient that is very good for stomach as it aids digestion and gives a cooling relief from spicy foods. But because curd and its bacterial strangth vary from one home to the other hence it is not a standardised product. So the good bacteria present in curd may or may not reach the intestines alive to give the health benefits that it is touted as.

Yogurt is same as curd with the difference that the fermentation of the milk is done by adding 2 specific strains of bacteria called Lactobacillus Bulgaris and Streptococcus Thermophilus. Other strains of lactic acid bateria may also be added in addtion to these in a yogurt. The addition of these bacteria makes the product standardised and homogenous. This ensures both quality and right quantity of bacteria in the yogurt. Also this ensures that more of the good bacteria reaches the intestines alive and provide the health benefit they are known best for.

Probiotics are live microorganisms that provide health benefits to the consumer when given in specific quantities. For any product to be called a probiotic like the probiotic drink or probiotic milk or probiotic yogurt the product must contain a specific strain of live bacteria that are resistant to gastric acid, bile and pancreatic juices and which reaches the intestines alive to give the correct health benefit. Hence any product that is a probiotic is a standardised product.

Tools and Equipments

2015-11-28T01:35:00.000-08:00

	Chapter 5
	TOOLS AND EQUIPMENTS

TOOLS & EQUIPMENTS

After studying this chapter you, will able to:

Ø Recognize varieties of professional kitchen tools.

Ø Select and care of knife.

Ø Understand how a professional kitchen is organised.

aving the proper tools and equipments for a particular task may mean the difference between the job well done and one done carelessly or even dangerously. This chapter introduces most of the tools and equipments typically used in professional kitchen, bakery, patisserie, butchery etc. Items are divided into various categories as per their function and use; such hand tools, knives, measuring and portioning devices, measuring devices, cookware, strainers and sieves, processing equipments, storage containers, heavy equipments, buffet equipments and safety equipments.

A wide variety of specialised tools and equipments are available for today’s Chefs and culinary students. All the equipments are designed to speed production by reducing handwork.

Before using any equipment, study the operating manual. And remember; always think safety as safety is most important.

v Standard for tools and equipments

1. Equipment must be easily cleanable.

2. All the food contact surface should be nontoxic, non corrosion, non absorbent and nonreactive.

3. All food contact must be smooth, that is, free of pits, cracks, crevices, ledges, rivet heads and bolts.

4. Internal corners and edges must be rounded and smooth, external corners and angles must be smooth and sealed.

5. Coating material must be resist chipping and cracking.

Points to be considered before purchasing equipments

1. Is the equipment necessary for production?

2. How much space equipment will take to perform the required job?

3. Equipment is easily cleanable?

v Hand Tools

These are the tools designed for performing various tasks such as cutting, shaping, moving or mixing foods. Hand tools are mainly easy to carry and move from one place to another.

List of Hand tools:

1. Plain slotted and perforated spoons.

2. Meat Mallet.

3. Vegetable Peeler.

4. Spatula.

5. Tongs.

6. Can opener.

7. Knives.

8. Melon Ball Cutter ( small end also known as Persian scoop)

v Knives

Knives are the most important items in a Chef’s tool kit. With a sharp knife a chef can accomplish number of tasks more quickly and efficiently than any machine. Good quality knives are expensive but will last longer with proper care. One should always select easily sharpened, easily constructed knives that are comfortable in your hand. Always use a well sharpened knife as I believe “ A blunt knife is much dangerous then a sharp knife”.

Generally knife blades are made up of single piece of metal. The metal generally use for knife blades are:

1. Carbon still- An alloy of carbon and Iron.

2. Stainless steel

3. High Carbon Stainless steel- An alloy combining the best features of carbon steel and stainless still.

v Parts of a knife

1. Tang

2. Rivets

3. Bolster

4. Heel

5. Spine

6. Cutting Edge

7. Tip

v Types of Knives

You will collect or use many knives in your career; every knife will have specific use in culinary.

v French or Chef’s Knife

An all purpose knife use for chopping, mincing and slicing. Its 8- to- 14 inches blade is rigid and wide at the heel and tapers to a point at the tip.

v Utility Knife

An all purpose 6- to- 8 inches knife use for cutting fruits and vegetables and carving poultry.

Its blade shape like chef’s knife but narrower.

v Boning Knife

Knife with a thin 5 t0 7 inches blade use to separate skin from the bone.

v Paring Knife

A short knife with 2 to 4 inches blade use for detail work or cutting fruits and vegetables. A bird’s beak knife is similar to paring knife but with a curved blade; it is used for cutting curved surface.

v Slicer

A knife with long thin blade use to slice cooked meat. A similar knife with serrated blade is use to slice bread or pastry items.

v Butcher’s Knife

Also known as scimitar because the rigid blade curves at 25- degree angle at tip. It is use to fabricate raw meat.

v Oyster and Clam Knife

The short rigid blade of these knifes are use to open oyster and clam shells.

v MEASURING AND PORTIONING DEVICES

Measuring and portioning devices are use to measure ingredients and food; recipe ingredients should be precisely measured, especially in the bakeshop and food should be measured when served to control portion size and cost.

Measurement may base upon the weight or volume. Therefore it is necessary to have various measuring devices, including liquid and dry measuring cups and variety of scales. Thermometer and timers are also measuring device.

v Scales

Weight of an ingredient and portion of food (for eg. Sliced meat or sandwich) is done with the help of scale. Now the days different kinds of weighing scales are available; such as Digital, Spring mechanism and Balance scales.

v Volume Measures

Ingredients may be measured by volume using measuring spoons, measuring cups and measuring jars. Measuring spoons comes in different sizes, usually include 1/4-, ½, 1-teaspoon and 1 tablespoon units; here one teaspoon is equal to 5gm and 1 tablespoon is equal to 15gm.Liquid measuring cups are also available in capacities from 1 cup to 1 gallon.

Ladles

Ladles are useful for portioning liquids such as stocks, sauces or gravies and soups. The capacity, in ounces, is stamped on ladles.

v Portion Scoops

Scoops are use useful for portioning salads, vegetables, muffins or other soft foods. Numbers are stamped on either the handle or the release mechanism of the scoop indicates the capacity of scoop. Bigger the number, smaller the scoop’s capacity.

v Thermometer

It’s is another important measuring tool, use for measuring temperature of food. Different types of thermometers use in kitchen.

Instant read thermometer is small stem-type model, designed to carried in pocket and used to provide quick temperature readings. It’s is inserted into the food to get reading. An instant type of thermometer should never left inside the cooking food because it will damage the thermometer.

Candy and fat thermometers measures temperature using mercury in a column of glass, it measures temperature up to 400⁰F (204⁰F).

v COOK WARE

Cookware includes all the utensils which are used to cook food either on top of stove (stockpot, pan etc.) or inside the oven (roasting pans, hotel pans and speciality molds). Cookware should be selected for its size, shape, ability to conduct heat evenly and overall quality of construction.

v Metals and heat conditions

No one cookware or material suites every process or need however always select the most appropriate material for the task. Cookware that fails in distributing even heat may cause hot spots that burn foods. Because different metals conduct heat at different rates, the thicker layer metal always distribute even heat than the thinner ones, thickness and type should be considered while choosing metal used.

v COPPER

Copper heats rapidly and evenly and cools quickly. Copper is good conductor of heat. But copper is extremely expensive and it require great deal of care and is often quite heavy. Copper reacts with some food, copper cook wares usually have tin lining. Now the days copper is sandwiched between layers of steel or aluminium in the bottom of pots and pans.

v ALUMINIUM

Aluminium is the metal used mostly in commercial utensils . It’s light weight and after copper, conducts hat best. Aluminium is the soft metal and it should not use in cooking of acidic foods, reacts chemically with many foods.

v Stainless steel

It’s hard durable metal useful for holding foods and for low-temperature cooking where hot spots and scorching are not problems. Although stainless steel conducts poor heat.

v Cast Iron

Cast iron holds high temperature and distributes heat evenly. It’s often used in griddles and large skillets.

v GLASS

Glass retains heat well but conducts it poorly. It does not react with food. Tempered glass is suitable for microwave cooking. Commercial operations rarely use glass cookware because of the danger of breakage.

v Ceramics

Ceramics including earthenware, porcelain and stoneware, are used primarily for baking dishes, casseroles and baking stones because they conduct heat uniformly and retain temperature well.

v Plastic

Plastic containers are not used for cooking but use as storage of food. Plastic containers can be use for heat or cooking food only in microwave oven. Plastic microwave cookware is made of phenolic resin.

v Enamelware

Pans lined with enamel should not be used for cooking; in many areas, their use in commercial kitchens is prohibited by law. The enamel can chip or crack easily, providing good places for bacteria to grow.

v Non-stick Coatings

Without affecting a metal’s ability to conduct heat, a polymer (plastic) known as polytetrafluoroethylene (PTFE) and marketed under trade names Teflon may be applied to many types of cookware. It provides a slippery, noreactive finish that prevents food from sticking and allows the use of less fat in cooking. Cookware with non stick coating require great deal of care. Do not use metal spoons or spatulas in cookware with non-stick coating.

Common cookware

Pots

Pots are large round vessels with straight side walls along with to handles. Available in different sizes and volumes, pots are used on stove top for making stocks or soups, or for boiling or simmering foods, particularly where repid evaporation is not required.

Pans

Pans are round vessels with one long handle and straight or sloped sides, smaller and shallower than pots. Pans are available in a range of diameter and are use for general cooking, specially for stir frying sautéing, frying or reducing liquids rapidly.

Woks

Woks are now found in many professional kitchens, originally use to cook Asian foods. Woks are useful sautéing, stir frying or deep frying.

Hotel pans

Hotel pans are rectangular food pans use to hold foods in steam tables. Hotel pans are also use for baking, roasting or poaching inside and oven. Perforated pans are also available and use for draining or icing down and steaming. The standard full size pan is 12 by 20 inches.

Molds

Molds are available in different sizes and shapes, and are usually made up of tinned steel.

STRAINERS AND SIEVE

Strainers and sives are used to remove impurities from dry ingredientsor drain or puree cooked foods.

These are non mechanical equipments with a stainless steel mesh through which food passes.

Chinois and China cap:

Both the chinois

Qureshis of Lucknow

2015-11-23T11:35:00.000-08:00

Qureshis of Lucknow: the taste-makers of modern Indian cuisine

Antoine Lewis, Hindustan Times
Updated: May 04, 2014 15:24 IST

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One of the stories that Imtiaz Qureshi loves to tell is about how he tricked Jawaharlal Nehru.

The chief minister of Uttar Pradesh, CB Gupta, had invited Prime Minister Nehru, Indira Gandhi, Lal Bahadur Shastri and Zakir Husain for a private dinner in the early ’60s. Nehru accepted reluctantly, and only on the condition that the food be pure vegetarian.

Gupta called for Imtiaz, then a young cook with Lucknow’s famous caterer Krishna Hotel, to take care of the meal. Imtiaz protested. He knew nothing about vegetables. But Gupta convinced him to take on the order and the worried chef spent the next month furiously figuring out how to make it work.

From left: Imran, Ishtiaque and Ehsan Qureshi, all established chefs, with their father Imtiaz, the first in the family to work in a commercial kitchen.

On the appointed day, dinner was served and soon after an angry Gupta called for Imtiaz. A very annoyed Nehru was peering over his glasses at the food. “I asked for a vegetarian meal,” the PM said. “But here I can see murgh mussalam, shammi kebabs and fish.”

Imtiaz replied: “Sir, the fish is actually bottle gourd, the chicken is raw jackfruit and the legs, long brinjals. Even the shammi kebab has been made with lotus stem. Everything is vegetarian, only disguised.” The thrilled guests had a good laugh. Zakir Husain complimented Imtiaz saying he had never eaten anything as tasty.

See: Who's who in the Qureshi family

There’s no dearth of famous chefs in India. But the fame is restricted to an individual. The Qureshis, on the other hand, are not all famous individually, but their surname has become a passport to success in the hospitality industry. More than 30 members from the same Qureshi family work at five-star hotels, restaurants, catering companies or run restaurants in India and abroad.

Mohin, Imtiaz’s nephew, is a chef at Punjab Grill. His cousin Ilyas works for restaurateur Marut Sikka’s Indus Culinary Team. Ilyas’s younger brother Ghulam is the master chef of Chingari at the Le Meridien, Pune, while his other brother Meraj Ul Haque looks after The Great Kabab Factory at Radisson Blu Plaza. Aijaz, the elder son of Imtiaz’s brother Ahmed Ali, worked at ITC Maratha and is at The Leela’s Jamavar. Aijaz’s younger brother Javed works with his uncle Shaukat at Sofitel Mumbai’s Jyran.

CHOICE CUTS
The story of the Qureshis’ rise to fame begins with Imtiaz Qureshi. Born on 2 Feb 1929, a few weeks after Martin Luther King and the first publication of Tintin and Popeye, the fifth son of Murad Ali and Sakina Qureshi grew up in a family of nine boys and two girls. His ancestors were butchers and cooks to Awadhi nobility for over 200 years; his maternal grandfather had worked for the Raja of Mehmoodabad and his paternal grandfather and father with the Raja of Jahangirabad. It’s not clear what position they held, but it is most likely that they were butchers who also cooked for feasts and festivals.

Imtiaz, like his brothers, began young, helping out at the butchery when he was only 10-15 years old. Their day began at 4am, when freshly slaughtered carcasses would come to their father. The boys would help him break down the animal into different cuts of meat. By 7.30am, when customers arrived, they’d get ready for school. Much was learned outside the classroom, working odd jobs with caterers – how mango and tamarind firewood left a lingering aroma in the food, how to cook for 100 to 10,000 people, what the elite liked.

By the time they were in their thirties, they could cook kilos of biryani, kebabs, sheermal, nihari and kormas in their sleep.

The brothers were well-known in Lucknow, some ran meat shops and catering outfits. But it was not until the ’70s when the ITC (then the Welcomgroup Sheraton) in Agra hired young Imtiaz to help develop their Indian cuisine, that they turned more than local heroes.

Imitaz signed on, taking on the formal surname Qureshi (the community of Qussabs, who practise halal slaughter had recently adopted the name, which derives from the Qurraish tribe of the Prophet Muhammad), and forging the first of many Qureshi links to Indian dining.

Other brothers soon followed. Shaukat worked at ITC in Agra and Chennai, Mumbai’s Searock Sheraton, the Holiday Inn and other places before briefly consulting for Punjab Grill. Mumtaz worked with Kwality group in Lucknow, ran the local Gymkhana Club and introduced many of the now-famous kebabs at Kebab Korner (at what is now InterContinental, Marine Drive) before he joined the ITC.

The brothers became established names after they helped launch ITC’s iconic restaurant Dum Pukht in 1988. Suddenly, everyone wanted a piece of that galouti. The Qureshi sons and nephews (some of whom had worked under the brothers) were swiftly picked up by other brands. India’s appetite was truly whetted.

KEY INGREDIENTS
Several Indian regions have produced chefs who are masters of their respective cuisines. So what accounts for the Qureshis’ connection to Indian restaurants? The family attributes it to their intimate knowledge of the cuts of goat. “Anyone can cut mutton,” says Mumtaz. “But only a Qureshi knows which cut has to go into which preparation.” Of course, it’s also about knowing what spices to use when and how that sets them apart. As Ahmed Ali says with a benign smile, “Give us only water to cook with and we’ll even make that flavourful.”

Then again, it’s not that the Qureshis are the only masters of Awadhi cuisine. Rahim ki Nihari in Lucknow’s Chowk serves some of the best nihari and paya; Alamgir in Aminabad does delicate galoutis and kulchas that rival a puff pastry in flakiness. Perhaps the family’s fame rests on two simpler reasons.

The first is that uniquely Indian character that has been debated extensively in the run up to the elections: family. When Imtiaz joined the ITC, he did not come alone, he brought his brothers and nephew Rais, sowing the seeds of dynastic succession in a commercial kitchen.

Three of his five sons were employed by the hotel before they decided to forge their destinies elsewhere. Imtiaz’s son-in-law Ghulam is master chef of Dum Pukht at Delhi’s ITC Maurya, other relatives are in charge of other Dum Pukht outposts or manage the Indian section of hotel banquet kitchens. Even the younger generation, many of whom who grew up outside Lucknow and didn’t start off at the butchery, still gained an edge by working under the senior Qureshi brothers.

Foreign aid: Irfan (left)and Ashfaque Qureshi are taking Awadhi food abroad. (Photo: Sanjeev Verma)

Blood ties, however, can take you only so far and no company or electorate tolerates a non-performer. The Qureshis also possess the ability to straddle two worlds. Though steeped in a culinary tradition, they have contemporarised Awadhi food for a modern diner without compromising on the character of the food. The Dum Pukht biryani is a classic example: Imtiaz took the traditional bulk cooking technique and adapted it to a la carte dining.

“Any chef in India can make 10kgs of biryani, any chef can make five kgs, they can even make one kg of biryani. But no one in the history of India made a 200gm portion for a single person till I did it at Dum Pukht,” says Imtiaz not too modestly.

“Imtiaz was the world’s first modern Indian chef,” says Gautam Anand, VP of the ITC Hotels. “He broke free from the past and reimagined Indian food for the world. He made it possible for chefs like Vineet Bhatia and Atul Kochhar to reinterpret Indian food.”

ADAPTING THE RECIPE
The Qureshis outside the ITC mothership are no less creative. When given charge of the Indian restaurant Jyran at the Sofitel, Mumbai, Shaukat was given a clear mandate: Indian food, but with a French touch. His response: a paya soup that’s velvety and light but holds the flavour of the original version; and bhagu ke kebab, a version of the galouti with a pâté-like smoothness even though it uses olive oil, not animal fat.

Ishtiaque, Imtiaz’s eldest son, the owner of the Kakori House restaurants decided that he wanted to make Awadhi cuisine more accessible. His outlets focus on consistent quality and affordable prices by going back to bulk cooking techniques but with modern packaging technology.

“I want to minimise the craftsmanship and make it more mechanised,” Ishtiaque says. “A consistent product is the only way the cuisine can go international.” He has also taken great pains to stay in the background, so that the brand has greater recall value than the individual.

Ashfaque and Irfan, his younger brothers who run Grande Cuisines, a Delhi-based consultancy firm, have gone one step further. Many of their restaurants are only lightly linked to Awadhi cuisine.

“One needs to reinvent oneself,” says Ashfaque. “What my father and his father did is great, but I don’t have to follow exactly in their footsteps.” Pukhtaan (which means ‘to cook’), his upcoming restaurant in Patna, offers dum phukt-style dishes from Asia, Persian-inspired dishes and food from Morocco, Tunisia and India.

“I do respect my heritage,” he says. “But as a chef, I have a moral responsibility to go beyond what’s been taught to me.”

Of course, the fame of the family has given rise to “duplicate Qureshis” says chef Ghulam Sabir, a family member who just finished a contract with Dubai’s Movenpick hotel.

He says he’s come across Qureshis from other parts of India who “learn a few names” and then claim they are of the family. Earlier, says Ashfaque, this would anger him and his brothers. But his rage was assuaged by his father, Imtiaz, who said, ‘badnaami mein bhi naam hai.’

From HT Brunch, May 4
Follow us on twitter.com/HTBrunch
Connect with us on facebook.com/hindustantimesbrunch

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Story of Imtiaz Qureshi

2015-11-07T04:50:00.001-08:00

Buy Samsung Galaxy Grand Max 16GB from Snapdeal

There’s no dearth of famous chefs in India. But the fame is restricted to an individual. The Qureshis, on the other hand, are not all famous individually, but their surname has become a passport to success in the hospitality industry. More than 30 members from the same Qureshi family work at five-star hotels, restaurants, catering companies or run restaurants in India and abroad.
Mohin, Imtiaz’s nephew, is a chef at Punjab Grill. His cousin Ilyas works for restaurateur Marut Sikka’s Indus Culinary Team. Ilyas’s younger brother Ghulam is the master chef of Chingari at the Le Meridien, Pune, while his other brother Meraj Ul Haque looks after The Great Kabab Factory at Radisson Blu Plaza. Aijaz, the elder son of Imtiaz’s brother Ahmed Ali, worked at ITC Maratha and is at The Leela’s Jamavar. Aijaz’s younger brother Javed works with his uncle Shaukat at Sofitel Mumbai’

Foreign aid: Irfan (left)and Ashfaque Qureshi are taking Awadhi food abroad. (Photo: Sanjeev Verma)

Ashfaque and Irfan, his younger brothers who run Grande Cuisines, a Delhi-based consultancy firm, have gone one step further. Many of their restaurants are only lightly linked to Awadhi cuisine.

“I do respect my heritage,” he says. “But as a chef, I have a moral responsibility to go beyond what’s been taught to me.”

Of course, the fame of the family has given rise to “duplicate Qureshis” says chef Ghulam Sabir, a family member who just finished a contract with Dubai’s Movenpick hotel.

He says he’s come across Qureshis from other parts of India who “learn a few names” and then claim they are of the famil
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Egg cooking

2015-09-10T11:13:00.004-07:00

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Egg Cooking

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Indian Fast Food: Top 10 chaat recipes

2015-09-05T07:38:00.000-07:00

Indian Fast Food: Top 10 chaat recipes

Straight from the streets of North India, it's now famous all over the world. We are talking about the favourite street food of India - Chaat. It is believed that chaat was born in the royal kitchen of emperor Shah Jahan. According to legend, when the Mughal emperor fell ill, he was instructed by his Hakim to consume foods that are light on the stomach but high on spices so as to strengthen his immunity. Hence, chaat was discovered!

Interestingly, as the country underwent foreign influences, new flavours were added on to local fare. Chaat was modified many times over, traveling from the North to Gujarat, where it took an entirely different form and taste. It then went on to becoming a Pan Indian-Subcontinental food phenomenon.

All popular Indian street foods from Raj Kachori, Bhel Papdi, Dhahi Bhalle to Paani puri, Papdi Chaat and Sev puri - heavily influence the ever so versatile chaat. Of course, every nook and corner has its own creative spin on it.

Got hit by a sudden craving? Here are our 10 best chaat recipes to your rescue! With these quick home-made versions you will have no reason to hit the food stalls.

Paapri Chaat

Nothing like the crunch of freshly made papdis topped with yogurt, coriander and tamarind chutney. An authentic recipe straight from the streets of Old Delhi.

Dilli Ki Fried Aloo Chaat

Dilli Ki Aloo Chaat is what street food is synonymous with. Crisp fried potato chunks wrapped in fiery spices and tossed with chutney. Enjoy the great taste right in the comfort of your homes.

Corn and Pomegranate Chaat

A low fat alternative for all those health fanatics.The fresh flavours of corn, pomegranate, orange, mint, coriander and tamarind will get you hooked!

Paneer Chaat with Chilli Chutney

The goodness of paneer coupled with mild spices and served with a freshly made chutney that is sweet and sour in on bite. A simple yet satisfying snack to soothe those untimely cravings.

Channa Chaat

This healthy and hearty serving is what you need after a long day's work! A lovely mix of chickpeas, green peas, potatoes, pomegranate and tomatoes, finished with mint and tamarind chutney.

Egg Chaat

Eggs are great any time of the day! Boiled eggs enhanced with the flavours of cumin, tamarind, tomato ketchup and a generous squeeze of lime. Top with boondi to add some crunch.

Three Bean Chaat

A vibrant mix of rajma, channa, green beans, pomegranate, cucumbers, potatoes, herbs and spices, dressed lightly.

Grilled Fruit Chaat Bites

Bite into the char-grilled flavour of a variety of fruits, marinated leisurely with mustard oil, anardana, black salt and honey.

Fried Palak Ki Chaat

This fried palak chaat is a great companion on a rainy day. Golden fried spinach pakorasmeshed with an assortment of spices, yogurt and sonth chutney.

Lentil and Charred Broccoli Chaat

All the goodness packed in one recipe. A convenient mix of lentils, broccoli and methisprouts for your daily dose of nutrition.

Simple and easy to cook Gosht Awadhi Biryani from Lucknow city of nawabs and kebabs.

2015-09-01T08:16:00.002-07:00

Hello all my lovely readers . I hope you all are enjoying recipes posted by me. Today I am going to post one of the delicious Biryani recipe of Awadhi Cuisine. Awadh is famous for its delicious mouth watering biryani, there are different varieties of birayni that are cooked in Awadh. So today I am going to share my own recipe from my birthplace.
Gosht Awadhi Biryani
Ingredients:

Mutton 1 kg
Basmati rice 500 gms
Brown onions 50 gms
Desi ghee 200 gms
Cloves 10 gms
Cinnamon sticks 10 gms
Bayleaf 10 gms
Green cardamom 10 gms
Cream 100 ml
Beaten curd 250 gms
Salt to taste
Yellow chilli powder 10 gms
Mace cardamom powder 15 gms
Ginger garlic paste 50 gms
Rose water 5 ml
Kevda water (screwpine) 5 ml
Sweet ittar 2 drops
Slit green chillies 25 gms
Mint leaves 50 gms
Ginger julienne 50 gms
Royal cumin seeds 5 gms
Lemon juice 25 ml
Water ½ ltr
Whole wheat flour dough (for lining the lid) 100 gms

Method:
Step 1: Cooking of mutton · Heat ghee in a copper vessel (lagan) and add the whole spices. When they crackle add the mutton pieces and saute. Add salt to the mutton pieces. Add ginger garlic paste and brown onions and saute again for a while. Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder and mace — cardamom powder. Add water and cook the biryani mutton.
Step 2: Boiling rice · Wash, soak rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till 2/3rd done.
Step 3: Cooking on Dum · Layer the cooked mutton with the boiled rice. Add a mixture of ghee and cream. Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water. Line the lid with dough and seal the vessel. Put the vessel on an iron griddle and cook for 15 minutes.

Murg Kali Mirch (Indian Black Pepper Chicken)

2015-08-30T08:40:00.001-07:00

Hello everyone today I got a call from one of my friend, he wanted to have murg Kali mirch , so I invited him to my house for dinner. He amazed with the dish.

I think you would also like to have.

Would you like to taste??

No problem this is the recipe for you.

Murg Kali Mirch (Indian

Black Pepper Chicken)

Murg Kali Mirch is an evergreen Indian chicken curry with black pepper (kali mirch), made in various ways across the nation. The aroma of freshly ground black pepper integrated with the flavour of chicken and assorted spices in this Indian simmered pepper-chicken curry is bound to drive you hungry! Over the years, I have tried experimenting with the combo of pepper and chicken along with various Indian spices. By now, I have five different recipes of chicken with black pepper powder, but the one given here scores the highest when it comes to entertaining my guests.

One has to be careful about the balance of spices in this curry. The dominating flavour would be obviously the black pepper, so we have to minimize the amounts of other spices in this dish. We Indians generally love the “fiery version” of any curry, especially if it is a meat dish. The amount of black pepper powder used in this chicken curry recipe will give the dish a “medium-spicy” tag, from the Indian taste perspective. So, if you are among those who eat spicy food rarely, please feel free to decrease the amount of pepper powder according to your tolerance level. You can always add extra pepper powder towards the end of the cooking, if needed, isn’t it?

Before jumping on to the recipe, let me tell you something. I already told you in one of my recent posts about my newly acquired frugal lifestyle. I have found out another great website, which offers coupons on food and dining. This is 27coupons.com and the offers they have right now are irresistible. For example, every time I buy any product from Green-n-Good.com through 27coupons.com, I get upto 50% discount on the entire range of food and beverages. (I bought quality organic spices and organic ghee through this offer and saved some money using the coupons!) Among other lucrative coupons, I often use the 20% discount offer on the minimum bill of Rs 350 on ordering anything from Domino’s Pizza. Well, 27Coupons.com will also provide you with a free movie ticket when you order food online from Foodpanda.in. Do check out this couponing website: really an exciting one!

Murg Kali Mirch (Indian Black Pepper Chicken)

Ingredients:

Whole chicken (de-skinned) and chopped into medium-sized pieces: 1.2 kg
Medium-sized potatoes (de-skinned and halved): 3
Purple onion paste: 1.5 cups
Garlic paste: 1 tbsp
Ginger paste: ¾ tsp
Black pepper powder (freshly powdered): 2 tsp
Salt (for frying the potatoes): ¼ tsp
Salt (for marinating the chicken): 1.25 tsp
Turmeric powder (for marination): ½ tsp
Dried bay leaf: 1
Whole cinnamon (1-inch-long; called dalchini): 3
Whole green cardamoms (choti elaichi): 6
Whole black cardamom (badi elaichi)
Cumin powder: 1.5 tsp
Desiccated fresh coconut: 2.5 tsp
Fresh cream: 2 tbsp
Salt (for the curry): 1.5 tsp
Turmeric powder (for frying the potatoes): two pinches
Turmeric powder (for the curry): ¾ tsp
Green chillies (slit): 4
Water: 2 cups
Oil: ½ cup (for cooking)+ 1.5 tbsp (for marination)

Method:

Marinate the chicken for atleast 1 hour with salt, turmeric powder and 1.5 tbsp oil.

Heat oil in the kadhai or wok. Add the bay leaf, cinnamon and the cardamoms to the hot and smoking oil, regulating the flame to “medium”.

Fry the potatoes with ¼ tsp salt and two pinches of turmeric powder, till these become brownish. Remove the potatoes, but leave the whole spices in the oil.

Add the onion-garlic-ginger paste to the oil. Add 1.5 tsp salt and sauté till the onions lose the water content. Now add the cumin powder and sauté for 5 min, or till the paste looks light brown.

Saute-ing the onion paste.

Adding the cumin powder.Add the desiccated coconut and continue to sauté till the mixture releases oil. Now add the black pepper powder, turmeric powder for curry (3/4 tsp) and salt for curry (1.5 tsp). Sauté for 1 minute. Add the chicken and the fried potatoes. Sauté on a slow fire, till the chicken has brown tan on it and is cooked through.

Add the fresh cream and green chillies. Add water, stir and cover. Slow-cook for 20 min, or until the water boils vigorously for about 10 min. Serve with steamed rice or roti.

About Awadhi Cuisine

2015-08-29T08:43:00.001-07:00

About Awadhi Cuisine

AWADHI CUISINE

.Chulao (fried rice) or
Served plain.

There would also be a variety of rotis.

Desserts comprise

Kheer (milk sweetened and boiled with whole rice to a thick consistency),

Halwa,

Phirni

Kebab

Lucknow is proud of its Kebabs. The Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties.

Seekh Kebab : It was originally prepared from beef mince on skewers and cooked on charcoal fire. Now lamb mince is preferred for its soft texture.

Kakori kabab : The mince for the kabab is to be obtained from no other part but the raan ki machhli (tendon of the leg of mutton) other ingredients include khoya, white pepper and a mix of powdered spices which remains a closely guarded secret adds to the perfect blend.

Shami Kabab : Made from mince meat, with chopped onion and coriander and green chillies usually added to the mixture, the kebabs are round patties filled with spicy surprises and the tangy raw green mango.

Galawat kabab : A variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kabab.

Pasanda Kebab : Piccata (thin flattened chunk) of lamb marinated (red chiili powder, ginger & garlic paste, papaya and garam masala) and then sautéed on a griddle.

Boti kebab : Boti kebab is lamb marinated in yoghurt and skewered, then well cooked. Traditionally, Boti Kebab (Lamb) is cooked in a clay oven called a tandoor.
Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc.

Curry preparations

Korma

Korma is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies.

Ther are both vegetarian(navratan korma) and non-vegetarian(chicken, lamb, beef & fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.

Kaliya is a mutton preparation with gravy along with the compulsory inclusion of turmeric or saffron.

Rice preparations

Biryani derived from the Persian word 'Birian',which means 'roasted before cooking', biryani is a mixture of rice(basmati), meat/vegetables, yogurt and spices.

Lucknow Biryani or Awadh Biryani is a form of Pukki Biryani. Pukki means 'cooked'. Both the meat and rice are cooked separately and then layered and baked. The process also lives up to the name Biryani in Persian meaning 'fry before cooking'

It basically has three steps. First, the meat is seared in ghee and cooked in water with warm aromatic spices till meat is tender. The meat broth is drained out. Second, the rice is lightly fried in Ghee, and cooked in the meat broth from the previous step. Third, cooked meat and cooked rice are layered in a Handi. Sweet flavors are added. The Handi is sealed and cooked over low heat. The result is a perfectly cooked meat, rice, and a homogenous flavor of aromatic meat broth, aromatic spices and sweet flavors.

The difference between biryani and pullao is that while pullao is made by cooking the meat in ghee with warm aromatic spices and cooking it in water till the meat is tender, then adding the rice in the meat broth along with meat which is then sealed and cooked over low heat till it's done, whereas biryani, the rice is boiled or parboiled separately in spiced water and then layered with meat curry or marinade, depending on the type of biryani being cooked, which is then sealed and cooked over low heat till it's done.

Bread preparations

As wheat is the staple food of the state, breads are very significant. Breads are generally flat breads; only a few varieties are raised breads. Tawa roti is bread made on crude iron pans.

Chapati: It is the most popular roti in India which is eaten for breakfast, lunch or dinner.

Puri: It is small and are deep fried so they puff like balloons.

Paratha: A very common variant of roti is the celebrated and immensely popular, cooked in the same way as a regular roti, stuffed with fillings of vegetables, pulses, cottage cheese, and even mince meat and fried in ghee or clarified butter. This obviously heavy and scrumptious round bread finds its way to the breakfast tables of millions.

Rumali Roti: An elaborately and dexterously prepared ultra thin bread made on a huge and hot convex metal pan from finely ground wheat flour. It is a treat to watch one of these being prepared with great flourish by skilled cooks. The Urdu word rumaali literally means a kerchief.

Tandoori Roti: A relatively thick bread ranging from an elastic to a crispy consistency, baked in a cylindrical earthen oven at a sometimes amazing speed by aggressively fast cooks at roadside restaurants and eateries. The Urdu word tandoor means an oven.

Naan: This is a thick bread, softer and richer in texture and consistency than the tandoori roti. It is made from finely ground wheat flour kneaded into a very elastic mass. The roghni is a special treat for lovers of awadhi cuisine. This extraordinary bread is prepared with a rich mixture of cream, sugar, wheat flour, butter, and essence. The taste is rich and elegant— just perfect for the curries of the awadhi cuisine.

Sheermaal: It is sweet bread that accompany the rich and filling aromatic quorma (gravied chicken or mutton) . Sheermal is a sweetened Naan made out of Maida (All-purpose flour), leavened with yeast, baked in Tandoor or oven. In the olden days, it was made just like Roti. The warm water in the recipe for Roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry.

Baqarkhani: It is a naan which is an elaborate variation of the sheer-maal except that it is fried on a griddle rather than baked in a tandoor.
Desserts

The special halwa or halwa sohan which has four varieties, viz Papadi, Jauzi, Habshi and Dudhiya is prepared especially well in Lucknow.

ANANAS KA MUZAFFAR : Electric yellow rice with sugar syrup, pineapple chunks and ghee.

Shahi Tukra : Shahi means ― Grand‖ Tukra means ― Pieces ― Here the grand refers to the richness of the dish. Fried breads dip in sugar syrup simmer in balai / rabari. Tradionally cooked or served from Mahi Tawa.

Culinary terms

Dhungar

This is a quick smoke procedure used to flavour a meat dish, daIs or even raita. The smoke very effectively permeates every grain of the ingredients and imparts a subtle aroma, which enhances the quality of the dish. The procedure may be carried out either at the intermediate or the final stage of cooking. This is a common technique employed while making kababs. The method is as follows. In a shallow utensil or a lagan in which the meat or mince has been marinated, a small bay is made in the center and a katori or onion skin or even a betel leaf (depending on the dish) is placed. In it a piece of live coal is placed and hot ghee, sometimes mixed with aromatic herbs or spices, is poured over it and covered immediately with a lid to prevent the smoke from escaping. The lid is not removed till about 15 minutes, so as to allow the smoke to work on the ingredients inside. The coal is then removed from the utensil and the meat put through further cooking processes.

Dum dena

This is a frequently method used in Awadh cooking. 'Dum' literally means 'breath' and the process involves placing the semi-cooked ingredients in a pot or deg, sealing the utensil with flour dough and applying very slow charcoal fire from top, by placing some live charcoal on the lid, and some below. The Persian influence is most evident in this method though in Awadh it has acquired its own distinct character. The magic of dum' is the excellent aroma, flavor and texture which results from slow cooking. This method is followed for a number of delicacies such as the Shabdeg, Pulao and Biryani. Any dish cooked by this method is 'Dum Pukht' or 'Dum Bakht'.

Galavat

Refers to the use of softening agents such as papain (from raw papaya) or kalmi shora to tenderise meat.
Baghar

This is a method of tempering a dish with hot oil / ghee and spices. It may be done either at the beginning of the cooking as in curries, or at the end as for (pulses). In the former, the fat is heated in a vessel to a smoking point and after reducing the flame, spices are added to it. When they begin to crackle. the same process is carried out in a ladle which is immersed in the cooked dish and immediately covered with a lid, so that the essence and the aroma of the spices, drawn out by the hot ghee are retained in the dish giving it their flavour.

Gile hikmat

Talking of Persian influence on Awadh cuisine one cannot ignore this interesting method adopted for cooking. 'Gil' in Persian is earth or mud and 'Hikmat' implies the procedure of the Hakims. This method is generally followed to prepare 'Kushtas' which are the ash-like residue of substances which cannot be consumed in their natural form as they are toxic, for instance gems or metals. But when adopted for cooking purposes the method is as follows. The meat or vegetable to be cooked is generally taken whole and stuffed with nuts and spices, It is then wrapped in a banana leaf or cloth and covered completely with clay or 'Multani Mitti' (Fuller's Earth) so as to seal it. It is thereafter buried about 4-6 inches deep. Aslow fire is then placed on top for 6–8 hours after which the food is dug out and is ready to be served!

Loab

This is a term which refers to the final stage in cooking when the oil used during cooking, rises to the surface. giving the dish a finished appearance, This occurs mostly when slow

Moin

It is the shortening of dough. In this process fat is rubbed into the flour and made into a dough for kachoris or pooris orparathas. This makes the final product crisp, flaky and crumbly.

Ittr (Perfumes)

The use of perfumes play an important role in Awadh cuisine they are used to enhance the aroma of the dish and make it delicate. Most commonly they are made from musk deer, hunting of which is now banned worldwide.

Yakhni cuts (Mutton)

The cuts for Yakhni are generally bony pieces with flesh on them. These cuts are usually taken from the joints and the ribs of the animal. The basic purpose
of mea t in preparing Yakhni is to derive the juice and flavour and hence the shape of the meat does not count much.

Chandi warq

This is the process in which small pieces of silver are placed. between two sheets of paper and then patted continuously with a hammer till it becomes papery thin. These are used in decorating the dishes before presentations, e.g. Chandi kaliya, Moti pulao.

Zamin doz

This is a style of cooking in which a hole is dug in the ground and the ingredients are placed and covered with mud. Then burning charcoal is placed over it. The cooking process takes about 6 hours.

Utensils used

Bhagona

Or the patili is generally of brass with a lid. It is used when a great deal of 'bhunna' or saute is required. or even for boiling and simmering. It is also used for preparingYakhni or Salan, Korma or Kaliya.

Deg/Degchi

This is a pear -shaped pot with a lid of either brass, copper or aluminium. The shape of this utensil is ideally suited for the 'dum' method and is used for cooking Pulao, Biryani, Nehari or Shab Deg.

Kadhai

Kadhai is a deep, concave utensil made of brass, iron or aluminium and is used far deep frying paoris puri and the like.

Lagan

Lagan is a Tradition round and shallow copper utensil with a slightly concave bottom. Used for cooking whole or big cuts of meat or poultry especially when heat is applied from both the top and bottom.

Lohe ka tandoor

Is typically an iron tandoor, distinct from the clay tandoor which is more common in Delhi. It is a dome-shaped iron oven covered with iron sheet, used for cooking a variety of Breads like – Sheermal, Taftan, Bakarkhani etc.
Mahi tawa

Mahi tawa is the Awadh version of the griddle shaped like a big round, flat bottomed tray with raised edges. used for cooking kababs. Also used for dishes where heat is applied from both ends. when covered.

Seeni

Seeni is a big thali (round tray) usually used as a lid for the lagan or mahi tawa when heat is to be applied from the top. Live charcoal is placed on it and the heat is transmitted through it to the food. Thus the indirect heat has the desired effect of browning and cooking the ingredients. All the copper and brass utensils are almost always used after 'kalai' or tin plating the insides.

Story Behind Kakori Kebab

2015-08-29T08:30:00.002-07:00

Story Behind Kakori Kebab

KAKORI KEBAB HISTORY

Kakori Kababs: World’s softest kebabs for toothless old Nawabs

There are very few articles which are written based on what authors have last night for dinner and perhaps this is one of those rare articles. But the Kakori kebabs which I had last night were so delicious, so soft and so succulent that I had to write an ode to these kebabs. I could hardly believe that meat could be made so soft. The Kakori kebabs are considered to be the world’s softest kebabs and they are said to “melt in your mouth”. That’s how the Kakori kebabs are, to be tasted to be believed!

The Kakori Kebabs: Softest kekabs in the world which just melt in your mouth

A village called Kakori and the Indian Freedom Movement

Kakori is a quaint little village around 15 kms from the city of Lucknow. It is a dirty and dusty north Indian village with no special distinguishable features. However, its name has been etched in annals of Indian history for an event which took place on August 9, 1925. It would be called as the “Kakori conspiracy”.

On this day, like any other normal day, the Number 8 down train from Shahjahanpur to Lucknow chugged along the village of Kakori. But then, someone pulled the chain and brought the train to an halt. The train guard got down to investigate as to in which compartment the chain had been pulled and why. Suddenly, a group of burly Indian men overpowered the guard and the engine driver. They broke into the safe in the guard’s cabin, stuffed all the money into their rugsacks and escaped. It looked like a plain train robbery, like those in wild wild west, done by Indian versions of Jesse James and Billy the Kid.

Revolutionary Ashfaqulla Khan, the main conspiratory of the famous "Kakori conspiracy" who was hanged in December, 1927 despite widespread protests.

However, these men were no ordinary train robbers. They were members of the Hindustan Republican Association, that was created to carry out revolutionary activities against the British empire. The money formed part of the government revenue which was being taken to Lucknow to deposit in the local treasury. The main architects of this daring plan were ten revolutionaries Ramaprasad Bismil, Rajendra Lahiri, Thakur Roshan Singh, Sachindra Bakshi, Chandrasekhar Azad, Keshab Chakravarthy, Banwari Lal, Mukundi Lal, Manmathnath Gupta and Ashfaqulla Khan.

Chandrashekhar Azad, another great Indian revolutionary involved in the "Kakori conspiracy"

The government, shaken up by the daring robbery, swung into action. Arrest warrants were issued against the ten and rewards for their capture were announced. Other arrest warrants were issued for the leaders of Hindustan Republican Association. With the exception of Chandrashekhar Azad all were caught, most of them betrayed by their friends. Azad was trapped later by the police on February 27, 1931. He killed himself, rather than be captured, with revolvers in both hands, after he had exhausted his ammunition in the gun fight with the police. In December 1927, most of the conspirators were hanged despite strong public protests and clemency petitions. But there heroes became immortal in Indian history.

The origin of the Kakori Kebabs

Enough of revolution and conspiracies, and back to the topic of the succulent kebabs. There are several stories behind the origins of the Kakori kebabs. But none of these stories can be confirmed for their accuracy. It is said that these kebabs were invented by the chefs of Kakori for an old and toothless Nawab of Awadh, who had difficulty in eating meat. Nawab asked chefs all over his kingdom to prepare special meat for him and this is how these kebabs came into existence. Another story is that the kebabs are of more recent origins. Kakori is famous for the “Malihabadi” brand of mangoes. Each mango season, “mango dinners” are very famous in mango orchards of Awadh. A mango dinner is a dinner in a mango orchard, was followed by a variety of chilled mangoes served in great style.

Nawabs of Awadh were great patrons of Mango banquets which were held in Mango orchards of Awadh during the Mango season.

The story goes that some time in late 1800s, at a mango party thrown by a local aristocrat Nawab Syed Mohammad Haider Kazmi, a british official made a snide remark about the coarse texture of the seekh kebabs. Incensed by this insult, Nawab sahib summoned his summoned his rakabdars, hakims and attars the very next day and asked them to evolve a more refined variety of the Seekh Kabab. Ten days of extensive research and experimentation resulted in the now famous `Kakori Kababs', the softest and finest version of seekh kebabs.

Nawabs of Awadh were famed for their love of architecture and cusine.

The mince for the kabab was to be obtained from the `Raan ki Machhli' (tendon of the leg of mutton) and rawaz or animal fat was replaced by khoya, black pepper by white pepper and a brand new mix of powdered spices to the perfect blend. Nawab sahib, then invited the same British official for a banquet and presented this new version of the kebab was met with a great applause. Since then, the popularity of these kebabs has grown far and wide. Thanks to the popularity of Awadhi cuisine, these kebabs, once an exclusive preserve of

Kakori Kebab

2015-08-26T15:01:00.000-07:00

KAKORI KEBAB

Story Behind This Kebab Ingredients:
Mince meat (from leg without any white ligaments) 1kg
Raw papaya (paste) 1oogms
Salt to taste
Kidney fat 100gms

Kakori masala (A) (Roast and make powder)
Green cardamom 10 pcs
Black cardamom seeds ½ teaspoon
Clove 5 nos.
Nutmeg 1 pinch
Mace 1 small blade
Shahi jeera ½ teaspoon
Rose petal 1 teaspoon
Kebab chini 10pcs
White pepper ½ teaspoon
Kashmiri mirch 1tablespoon
Yellow chilli ½ teaspoon
Roasted gram powder 100gms

Kakori masala (B) (Make paste)
Desiccated coconut 50gms
Khuskhus 10gms
Khoya 50gms
Onion (to be sliced and fried) 100gms
Cashew nut 25gms
Fresh cream 100gms
Saffron 1 gm
Rose water 2 tablespoon
Kewda water 2 tablespoon

Method:
- Mince meat and fat thrice to very fine consistency
- Add papaya paste, salt, and powder masala (A). Mix well with both hands.
- Add masala paste (B) along with rose water, Kewda water and saffron
- Mix thoroughly and keep for half an hour
- Clean and wipe skewers. Take a portion of mince mixture and stick it to the skewers evenly in round shape like a Seekh Kebab
- Roast on charcoal grill. Remove carefully from the skewers.
- Serve with green chutney

Maharashtrian Cuisine

2015-08-26T14:11:00.002-07:00

Maharashtrian cuisine

Hello all my lovely readers today I have gone through Maharashtrian Cuisine . I was reading a book so I thought to present here...

Maharashtra meals (mainly lunch and dinner) are served on a plate called thali. Each food item served on the thali has a specific place. The bhaaji is served in the plate on the right hand side while the chutney, koshimbir are served from left going up the periphery of the circular plate. The papad, bhaji are served below the koshimbir with the rice and poli served at the bottom of the circle closed to the diner's hand. The puran is served at the top in the inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. It is considered ill mannered to use left hand while eating.

The staple dishes of Maharashtra cuisine are based on bread and rice:

Ghadichi Poli or chapati - unleavened flat bread made of wheat, more common in urban areas.

Bhakri - bread made from millets like jowar and bajra, form part of daily food in rural areas.

The bhaajis are vegetable dishes made with a particular vegetable or a combination of vegetables and requires the use of Goda masala, essentially consisting of some combination of onion, garlic, ginger, red chilli powder, green chillies and mustard.

Depending on the caste or specific religious tradition of a family, onion and garlic may not be used in cooking. For example, a number of Hindu communities in Maharashtra and other parts of India refrain from eating onion and garlic during Chaturmas (broadly equates to the rainy monsoon season).

Vegetarians prepare rassa or curry of potatoes and or caulifower with tomatoes or fresh coconut kernel and plenty of water to produce a soup like preparation than bhaaji.

Varan is nothing but plain dal, a common Indian lentil stew.

Aamti is variant of the curry, typically consisting of a lentil (tur) stock, flavored with goda masala, tamarind or amshul, jaggery (gul) and in some cases coconut as well.

One of the masalas that gives Maharashtrian cuisine its authentic flavor is the goda (sweet) masala or kalaa (black) masala.

Non-vegetarian dishes mainly use chicken, mutton (mainly goat), fish and other seafood. The Kolhapuri taambda rassa (red curry) and pandhra rassa (white
curry) of chicken and mutton from the southern city of Kolhapur and the varhadi rassa or (varhadi chicken curry) from the Vidarbha region are especially well known throughout Maharashtra. The coastal regions of Konkan are more famous for the fish and seafood dishes.

A typical Maharashtrian lunch or dinner usually starts with Poli ( chapati), accompanied by one or more bhaaji(s) (cooked vegetables) and a koshimbir(vegetable salad) along with some sides(usually pickles, Chutneys, or papad (Poppadom )). This is usually followed by a second course of varan(lightly or unspiced Daal preparation), aamti (spicy Daal preparation) or rassa with rice.

Koshimbir is very common and healthy addition to the plate. Typically made from raw vegetables mixed with yogurt and ground roasted peanuts (Danyache Kut). Raitas made with different types of vegetables such as cucumber or carrots are variants of koshimbir.

Read more ..Maharastrian Snacks>>

Maharashtrian Snacks

2015-08-26T14:03:00.000-07:00

Maharashtrian Snacks

There are lots of snack and side dishes in Maharashtrian cuisine. Some quintessentially Maharashtrian dishes are:

Chivda: Spiced flattened rice

Pohay: pohay or pohe is a snack made from flattened rice. It is most likely served with tea and is probably the most likely dish that a Maharashtrian will offer his guest.

Upma or sanja or upeeth: This snack is similar to the south Indian upma. It is a thick porridge made of semolina perked up with green chillies, onions and other spices.

Surali Wadi: Chick pea flour rolls with a garnishing of coconut, coriander leaves and mustard.

Vada pav: Popular Maharashtrian dish consisting of fried mashed-potato dumpling (vada), eaten sandwiched in a bun (pav). This is referred to as Indian version of burger and is almost always accompanied with the famous red chutney made from garlic and chillies, and fried green chilles.

Matar-usal- pav :It is a dish made of green peas in a curry with onions, green chillies and sometimes garlic. Its eaten with a western style leavened bun or pav.

Misal Pav: This is made from a mix of curried sprouted lentils, topped with batata-bhaji, pohay, Chivda, farsaan, raw chopped onions and tomato. Also some times eaten with yogurt. Bread is a must.

Pav bhaji: This speciality dish from lanes of Mumbai has mashed steamed mixed vegetables (mainly potatoes, peas, tomatoes, onions and green pepper) cooked in spices and table butter. The vegetable mix is served with soft bun shallow fried in table butter and chopped onion. Sometimes cheese, paneer (cottage cheese) are added.

Thalipeeth: A type of pancake. Usually spicy and is eaten with curd.

Sabudana Khichadi: Sauted sabudana (Pearls of sago palm), a dish commonly eaten on days of religious fasting.
Khichdi: Made up of rice and dal with mustard seeds and onions to add flavor.

Bakarwadi: This spicy fried pastry is eaten as a tea time snack. Especially popular is that from Chitale Bandhu Mithaiwale in Pune.

MAHARASHTRIAN CUISINE

What is Awadhi Cuisine?

2015-08-25T13:36:00.000-07:00

About Awadhi Cuisine

AWADHI CUISINE

Awadhi Cuisine is from the city of Lucknow is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India.

The cuisine consists of both vegetarian and non-vegetarian dishes.

Awadh has been greatly influenced by Mughal cooking techniques.

The cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad.

The city is famous for its Nawabi foods.

The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire.

The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron.

Dastarkhwan, a Persian term, literally means a laid-out ceremonial dining spread. It is customary in Awadh to sit around and share the Dastarkhwan.

The Chefs of Awadhi transformed the traditional dastarkhwan with elaborate dishes like kababs, kormas, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and parathas.

During Ramzan, the month of fasting, the cooks and the ladies of the house are busy throughout the day preparing the iftari (the meal eaten at the end of the day’s fast), not only for the family but for the friends and the poor.

Id is celebrated with varieties of siwaiyan (vermicelli) – Muzzaffar is a favourite in Lucknow.

Sheermals were invented by mamdoo bawarchi more than one and a half century ago. They are saffron covered parathas made from a dough of flour mixed with milk and ghee and baked in iron tandoors.

The Awadhi/Lucknow dastarkhwan would not be complete unless it had the following dishes.

Qorma (braised meat in thick gravy),
Salan (a gravy dish of meat or vegetable),
Qeema (minced meat),
Kababs (pounded meat fried or roasted over a charcoal fire)

Pasinda (fried slivers of very tender meat, usually kid, in gravy)

Rice is cooked with meat in the form in the form of a

Pulao,
Chulao (fried rice) or
Served plain.

There would also be a variety of rotis.

Desserts comprise

Kheer (milk sweetened and boiled with whole rice to a thick consistency),

Halwa,

Phirni

Kebab

Lucknow is proud of its Kebabs. The Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties.

Seekh Kebab : It was originally prepared from beef mince on skewers and cooked on charcoal fire. Now lamb mince is preferred for its soft texture.

Kakori kabab : The mince for the kabab is to be obtained from no other part but the raan ki machhli (tendon of the leg of mutton) other ingredients include khoya, white pepper and a mix of powdered spices which remains a closely guarded secret adds to the perfect blend.

Shami Kabab : Made from mince meat, with chopped onion and coriander and green chillies usually added to the mixture, the kebabs are round patties filled with spicy surprises and the tangy raw green mango.

Galawat kabab : A variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kabab.

Pasanda Kebab : Piccata (thin flattened chunk) of lamb marinated (red chiili powder, ginger & garlic paste, papaya and garam masala) and then sautéed on a griddle.

Boti kebab : Boti kebab is lamb marinated in yoghurt and skewered, then well cooked. Traditionally, Boti Kebab (Lamb) is cooked in a clay oven called a tandoor.
Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc.

Curry preparations

Korma

Korma is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies.

Ther are both vegetarian(navratan korma) and non-vegetarian(chicken, lamb, beef & fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow.

Kaliya is a mutton preparation with gravy along with the compulsory inclusion of turmeric or saffron.

Rice preparations

Biryani derived from the Persian word 'Birian',which means 'roasted before cooking', biryani is a mixture of rice(basmati), meat/vegetables, yogurt and spices.

Lucknow Biryani or Awadh Biryani is a form of Pukki Biryani. Pukki means 'cooked'. Both the meat and rice are cooked separately and then layered and baked. The process also lives up to the name Biryani in Persian meaning 'fry before cooking'

It basically has three steps. First, the meat is seared in ghee and cooked in water with warm aromatic spices till meat is tender. The meat broth is drained out. Second, the rice is lightly fried in Ghee, and cooked in the meat broth from the previous step. Third, cooked meat and cooked rice are layered in a Handi. Sweet flavors are added. The Handi is sealed and cooked over low heat. The result is a perfectly cooked meat, rice, and a homogenous flavor of aromatic meat broth, aromatic spices and sweet flavors.

The difference between biryani and pullao is that while pullao is made by cooking the meat in ghee with warm aromatic spices and cooking it in water till the meat is tender, then adding the rice in the meat broth along with meat which is then sealed and cooked over low heat till it's done, whereas biryani, the rice is boiled or parboiled separately in spiced water and then layered with meat curry or marinade, depending on the type of biryani being cooked, which is then sealed and cooked over low heat till it's done.
Bread preparations

As wheat is the staple food of the state, breads are very significant. Breads are generally flat breads; only a few varieties are raised breads. Tawa roti is bread made on crude iron pans.

Chapati: It is the most popular roti in India which is eaten for breakfast, lunch or dinner.

Puri: It is small and are deep fried so they puff like balloons.

Paratha: A very common variant of roti is the celebrated and immensely popular, cooked in the same way as a regular roti, stuffed with fillings of vegetables, pulses, cottage cheese, and even mince meat and fried in ghee or clarified butter. This obviously heavy and scrumptious round bread finds its way to the breakfast tables of millions.

Rumali Roti: An elaborately and dexterously prepared ultra thin bread made on a huge and hot convex metal pan from finely ground wheat flour. It is a treat to watch one of these being prepared with great flourish by skilled cooks. The Urdu word rumaali literally means a kerchief.

Tandoori Roti: A relatively thick bread ranging from an elastic to a crispy consistency, baked in a cylindrical earthen oven at a sometimes amazing speed by aggressively fast cooks at roadside restaurants and eateries. The Urdu word tandoor means an oven.

Naan: This is a thick bread, softer and richer in texture and consistency than the tandoori roti. It is made from finely ground wheat flour kneaded into a very elastic mass. The roghni is a special treat for lovers of awadhi cuisine. This extraordinary bread is prepared with a rich mixture of cream, sugar, wheat flour, butter, and essence. The taste is rich and elegant— just perfect for the curries of the awadhi cuisine.

Sheermaal: It is sweet bread that accompany the rich and filling aromatic quorma (gravied chicken or mutton) . Sheermal is a sweetened Naan made out of Maida (All-purpose flour), leavened with yeast, baked in Tandoor or oven. In the olden days, it was made just like Roti. The warm water in the recipe for Roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry.

Baqarkhani: It is a naan which is an elaborate variation of the sheer-maal except that it is fried on a griddle rather than baked in a tandoor.
Desserts

The special halwa or halwa sohan which has four varieties, viz Papadi, Jauzi, Habshi and Dudhiya is prepared especially well in Lucknow.

ANANAS KA MUZAFFAR : Electric yellow rice with sugar syrup, pineapple chunks and ghee.

Shahi Tukra : Shahi means ― Grand‖ Tukra means ― Pieces ― Here the grand refers to the richness of the dish. Fried breads dip in sugar syrup simmer in balai / rabari. Tradionally cooked or served from Mahi Tawa.

Culinary terms

Dhungar

This is a quick smoke procedure used to flavour a meat dish, daIs or even raita. The smoke very effectively permeates every grain of the ingredients and imparts a subtle aroma, which enhances the quality of the dish. The procedure may be carried out either at the intermediate or the final stage of cooking. This is a common technique employed while making kababs. The method is as follows. In a shallow utensil or a lagan in which the meat or mince has been marinated, a small bay is made in the center and a katori or onion skin or even a betel leaf (depending on the dish) is placed. In it a piece of live coal is placed and hot ghee, sometimes mixed with aromatic herbs or spices, is poured over it and covered immediately with a lid to prevent the smoke from escaping. The lid is not removed till about 15 minutes, so as to allow the smoke to work on the ingredients inside. The coal is then removed from the utensil and the meat put through further cooking processes.

Dum dena

This is a frequently method used in Awadh cooking. 'Dum' literally means 'breath' and the process involves placing the semi-cooked ingredients in a pot or deg, sealing the utensil with flour dough and applying very slow charcoal fire from top, by placing some live charcoal on the lid, and some below. The Persian influence is most evident in this method though in Awadh it has acquired its own distinct character. The magic of dum' is the excellent aroma, flavor and texture which results from slow cooking. This method is followed for a number of delicacies such as the Shabdeg, Pulao and Biryani. Any dish cooked by this method is 'Dum Pukht' or 'Dum Bakht'.

Galavat

Refers to the use of softening agents such as papain (from raw papaya) or kalmi shora to tenderise meat.
Baghar

This is a method of tempering a dish with hot oil / ghee and spices. It may be done either at the beginning of the cooking as in curries, or at the end as for (pulses). In the former, the fat is heated in a vessel to a smoking point and after reducing the flame, spices are added to it. When they begin to crackle. the same process is carried out in a ladle which is immersed in the cooked dish and immediately covered with a lid, so that the essence and the aroma of the spices, drawn out by the hot ghee are retained in the dish giving it their flavour.

Gile hikmat

Talking of Persian influence on Awadh cuisine one cannot ignore this interesting method adopted for cooking. 'Gil' in Persian is earth or mud and 'Hikmat' implies the procedure of the Hakims. This method is generally followed to prepare 'Kushtas' which are the ash-like residue of substances which cannot be consumed in their natural form as they are toxic, for instance gems or metals. But when adopted for cooking purposes the method is as follows. The meat or vegetable to be cooked is generally taken whole and stuffed with nuts and spices, It is then wrapped in a banana leaf or cloth and covered completely with clay or 'Multani Mitti' (Fuller's Earth) so as to seal it. It is thereafter buried about 4-6 inches deep. Aslow fire is then placed on top for 6–8 hours after which the food is dug out and is ready to be served!

Loab

This is a term which refers to the final stage in cooking when the oil used during cooking, rises to the surface. giving the dish a finished appearance, This occurs mostly when slow

Moin

It is the shortening of dough. In this process fat is rubbed into the flour and made into a dough for kachoris or pooris orparathas. This makes the final product crisp, flaky and crumbly.

Ittr (Perfumes)

The use of perfumes play an important role in Awadh cuisine they are used to enhance the aroma of the dish and make it delicate. Most commonly they are made from musk deer, hunting of which is now banned worldwide.

Yakhni cuts (Mutton)

The cuts for Yakhni are generally bony pieces with flesh on them. These cuts are usually taken from the joints and the ribs of the animal. The basic purpose
of mea t in preparing Yakhni is to derive the juice and flavour and hence the shape of the meat does not count much.

Chandi warq

This is the process in which small pieces of silver are placed. between two sheets of paper and then patted continuously with a hammer till it becomes papery thin. These are used in decorating the dishes before presentations, e.g. Chandi kaliya, Moti pulao.

Zamin doz

This is a style of cooking in which a hole is dug in the ground and the ingredients are placed and covered with mud. Then burning charcoal is placed over it. The cooking process takes about 6 hours.

Utensils used

Bhagona

Or the patili is generally of brass with a lid. It is used when a great deal of 'bhunna' or saute is required. or even for boiling and simmering. It is also used for preparingYakhni or Salan, Korma or Kaliya.

Deg/Degchi

This is a pear -shaped pot with a lid of either brass, copper or aluminium. The shape of this utensil is ideally suited for the 'dum' method and is used for cooking Pulao, Biryani, Nehari or Shab Deg.

Kadhai

Kadhai is a deep, concave utensil made of brass, iron or aluminium and is used far deep frying paoris puri and the like.

Lagan

Lagan is a Tradition round and shallow copper utensil with a slightly concave bottom. Used for cooking whole or big cuts of meat or poultry especially when heat is applied from both the top and bottom.

Lohe ka tandoor

Is typically an iron tandoor, distinct from the clay tandoor which is more common in Delhi. It is a dome-shaped iron oven covered with iron sheet, used for cooking a variety of Breads like – Sheermal, Taftan, Bakarkhani etc.
Mahi tawa

Mahi tawa is the Awadh version of the griddle shaped like a big round, flat bottomed tray with raised edges. used for cooking kababs. Also used for dishes where heat is applied from both ends. when covered.

Seeni

Seeni is a big thali (round tray) usually used as a lid for the lagan or mahi tawa when heat is to be applied from the top. Live charcoal is placed on it and the heat is transmitted through it to the food. Thus the indirect heat has the desired effect of browning and cooking the ingredients. All the copper and brass utensils are almost always used after 'kalai' or tin plating the insides.

Galouti kebab

2015-08-24T14:26:00.002-07:00

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Melt-in-your-mouth galwati kebabs

We love stories, especially when they are wrapped in wonder and laced with a bit of history. Galouti Kebabs, as the story goes, were invented for the Nawabs of Awadh when they were too old to chew meat, yet could not fathom the idea of giving up their favourite dish - kebabs.

Well, as far as the story goes, Tunde Miyan was a royal chef to a Nawab of Awadh who became too old to keep all his teeth, but still craved for kebabs. Galawat ke kebabs were invented for the Nawab to keep coming back to the dastarkhan, or the royal dining area. And do you know how the Nawab rewarded his chef?

He got his hands cut-off so he could never make those kebabs again for another nawab. Yes, it a little dramatic. Since I am skeptical about the truth of this story, I will not drag it further and share the recipe instead...

Ingredients:

400 gms boneless lamb shoulder meat
50 gms lamb kidney fat
150 gms ghee
80 gms onions (sliced)
10 gms garlic
3 gms ginger
2 gms pipli (Long pepper)
1 gm dry rose petals
1 gm green cardamom
1 gm cinnamon stick
40 gms cashew nut
5 gms raw papaya (thick skin only)
6 gms cooking salt
5 ml rose water
3 gms red chilly powder

Method:

1. Ground together the ginger, garlic, raw papaya skin, cinnamon stick, dry rose petals, and green cardamom.

2. Heat the ghee and fry onion slices till they turn golden in color and keep aside. In the vessel, fry cashew nuts and pipli.

3. Grind all the ingredients, except the ghee, till it turns into a smooth paste.

4. Clean the meat so there is no sinew and fat left on it.

5. Mix both the pastes with the meat along with salt and chili powder, and allow to rest in the refrigerator for six to eight hours.

6. Add the lamb fat and pass it through the meat mincer twice.

7. Now add the left over ghee and rose water to the mix and allow it to rest for 30 minutes.

8. Mince the mix again another six times. (This will ensure the mechanical tenderising of the meat with enzymes from the papaya skin that will make your kebabs supersmooth).

9. Refrigerate the mixture till use. Heat ghee in a shallow but thick bottom frying pan and drop the meat mince on it in little quantities. Press lightly with a spatula to form a round shape. Allow the kebabs to cook for three to four minutes and gently flip them to cook the other side for two more minutes.

10. Carefully remove and serve hot with your choice of chutney. Use a spoon, since it’s impossible to pick this kebab with a fork.

Meat processing hygiene

2015-08-20T12:07:00.001-07:00

MEAT PROCESSING HYGIENE

Principles of meat processing hygiene and regulatory practices (incl. GHP and HACCP)

Meat processing hygiene is part of Quality Management (QM) of meat plants and refers to the hygienic measures to be taken during the various processing steps in the manufacture of meat products. Regulatory authorities usually provide the compulsory national framework for food/meat hygiene programmes through laws and regulations and monitor the implementation of such laws. At the meat industry level, it is the primary responsibility of individual enterprises to develop and apply efficient meat hygiene programmes specifically adapted to their relevant range of production.

Operations in meat processing plantscomprise the manufacture of value-added meat products from primary products of meat origin and non-meat origin. There are three principles of meat hygiene, which are crucial for meat processing operations.

Prevent microbial contamination of raw materials, intermediate (semi-manufactured)goods and final products during meat product manufacture through absolute cleanliness of tools, working tables, machines as well as hands and outfits of personnel.Minimize microbial growth in raw materials,semi-manufactured¹ goods and final products²by storing them at a low temperature.Reduce or eliminate³ microbial contamination by applying heat treatment at the final processing stage for extension of shelf life of products (except dried and fermented final products, which are shelf-stable through low a_w and pH)⁴

¹⁾ Semi-manufactured goods must be stored refrigeratedduring production breaks and resting periods. Processing steps, such as cutting, grinding, comminuting, mixing, filling, smoking and cooking take place under climatized conditions orambient temperatures. Ambient temperatures are hygienically acceptable as long as these processing phases are of short duration or when product temperatures are rising as a result of the processing.
²⁾ In some final products low pH or low a_w also serve to contain microbial growth in combination with or in replacement of refrigeration.
³⁾ Elimination of contamination only in fully sterilized (canned) products.
⁴⁾ For some food products useful, but in the meat industry not commonly used, are other methods for food preservation, such as irradiation and high hydrostatic pressure treatment.

Fig. 452: Microbiological contamination in the meat processing chain

Carcass contamination during slaughtering(red dots) Unavoidable –keep as low as possible.Meat cuttingNo reduction of contamination possible, but further contamination should be prevented.Further processing No reduction of contamination possible, but prevent further contamination and create challenges / hurdles for microbial growth and survival (aw, preservatives).Heat treatment of final productPasteurization (approx. 80°C): Substantial reduction of contamination, but products need refrigeration. Sterilization (above 100°C): Total elimination of contamination, products can be stored without refrigeration (in sealed food containers).

The above three principles guide meat hygiene programmes in the further processing of meat (see also Fig. 452). However, meat processing hygiene is more complex. In particular, the hygienic treatment of meat before reaching the processing stage is of utmost importance for the processing quality of the meat. Failures inslaughter hygiene, meat cutting and meat handling/transportation and in the hygiene of by-products and additives will all contribute to quality losses and deterioration of the final processed meat products.

Highly contaminated raw meat is unsuitablefor further processing. Final products made from hygienically deficient raw meat materials are unattractive in colour, tasteless oruntypical in taste with reduced shelf life due to heavy microbial loads (see page 353, 356). Moreover, there is also the risk of presence offood poisoning microorganisms, which can pose a considerable public health hazard (see page 357).

In the light of growing consumer consciousness as well as regionalization and globalization in trade, quality conscious meat plants need internal quality control/qualitymanagement schemes not only for the final products but also for the raw materials and thevarious processing steps.

Such Quality Management Schemes (QM)have technical and hygienic components.Technical aspects encompass product composition, processing technologies, packaging, storage and distribution. Details on the manufacturing practice for each individual group of meat products are included in the chapters on processing technology (see page 103 - 212). For the sanitary quality and safetyrelated to meat processing, two useful schemes¹can be applied known as

Good Hygienic Practices (GHP) andHazard Analysis and Critical Control Point (HACCP) Scheme.

Both schemes are not verbally laid down in codes ready to be used for the various purposes in the meat sector although some generic examples can be accessed in handbooks or via internet. Factory and production specific versions need to be established and compiled by taking into account official laws and regulations as well as recommended codes of practice.

Good Hygienic Practices (GHP)

Good Hygienic Practices/GHP follows general hygienic rules and applies recognized hygienic principles² as well as laws and regulations issued by the competent authorities, referring to meat and meat products, equipment, premisesand personnel. GHP schemes are not factory specific, they apply to all types of meat plants. They are intended to establish and maintain acceptable hygienic standards in relevant meat operations. There is more emphasis on slaughter hygiene in GHP schemes for slaughterhouses and more emphasis on meat processing hygiene in GHP schemes for meat products manufacturing enterprises. However in principle, GHP schemes remain interchangeable for similar types of meat plants.

¹⁾There are a number of additional specialized norms and standards for auditing purposes in meat/food industries in use, some of them with regional scope and mostly with links to GHP and HACCP.
²⁾ The FAO/WHO Codex Alimentarius Commission has issued a new CODE OF HYGIENIC PRACTICE FOR MEAT in 2005 (CAC/RCP 58-2005). In addition to relevant laws and regulations by the competent authorities, this recommended international Code of Practice provides a suitable platform for the development of official or individual meat hygiene programmes.

GHP for meat processing plants refers principally to:

Appropriate functional plant layout and sanitary design of equipmentRaw materials that meet hygiene quality standardsProcessing methods that allow safe handling of foodAppropriate waste and pest control measuresAppropriate sanitation procedures (cleaning and disinfection)Compliance with potable water criteriaFunctional cold chainRegular examination of health and personal hygiene of staffRegular training of staff on hygiene requirements

Hazard Analysis and Critical Control Point Scheme (HACCP)

HACCP are factory and product specific strictly sanitary control schemes that shall prevent, detect, control and/or reduce to save levelsaccidentally occurring hazards to consumers’ health. Despite GHP in place, accidental hazards cannot be ruled out and may occur at any processing step of the individual meat product. Specifically for meat processing plants, such hazards may be provoked by failures such as:

batches of incoming raw meat materials with abnormal tissues or heavy contamination,breakdowns in refrigeration,failure in cooking/sterilization operations,abnormal pH or a_w in raw or finished products,errors in levels of application of curing salts and other additives,technical problems in sealing of vacuum packages or cans with the risk of recontamination.

HACCP schemes serve as additional alarm systems in the interest of consumer protection to prevent such problems occuring.

The revolutionary idea of HACCP is to implement control measures that focus on prevention rather than relying on end-product-testing. All relevant possible hazards in the entire production chain, from primary production to consumption of each individual product, must be identified and measures taken for their prevention. In case potential hazards should occur, they can be detected, contained or eliminated at any stage.

Plant personnel have a key role to play and must be trained in hazard detection and elimination. For practical purposes, those possible hazards may be listed on specific templates for confirmation of presence or absence during routine controls. Specific control mechanisms, in the first place ofphysical, chemical and visual nature(temperature, pH, visual check etc.), are installed at selected control points to detect such potential hazards. These control mechanisms are designed to deliver most results almost instantly and allow immediate intervention during the processing phase of food/meat products.

The need for immediate action within HACCP systems excludes microbiological control (of raw materials, semi-fabricated products, tools, equipment, and premises) as a directly applicable control measure. Microbiological control takes hours or days to obtain the results, which does not allow corrective interventions during the usually short manufacturing period. However, this does not mean that microbiological control is worthless for HACCP. Routine microbiological control carried out within the framework of GHP is an extreme helpful tool also for HACCP as its results will demonstrate the efficiency of the HACCP-system. Hygienically acceptable microbiological test results are an indicator of the proper functioning of the meat plant’s HACCP scheme.

HACCP¹is not a scheme for the assessment and improvement of the general hygienic status of a meat plant. HACCP is not designed to further raise hygienic standards. Excellent conditions as applicable for GHP-conform plants must already be in place. GHP is a prerequisite requirement for the introduction of HACCP.

The misconception still exists that HACCP is intended to raise levels of general hygiene in meat plants with low hygienic standard.HACCP is not workable where plant layout/structure, equipment and/or processing methods do not comply with good hygienic standards.

One important point to distinguish HACCP from GHP is that GHP describes processrequirements and practices incl. personal hygiene of staff to ensure safety of food. The individual product is not specifically targeted. Unlike GHP, HACCP always focuses on the individual product. As technologies vary from product to product, it is obvious that separateHACCP approaches are required for each category of products.

¹⁾More detailed information on HACCP see boxes on pages 344-348.

HAZARD ANALYSIS CRITICAL CONTROL POINT
(HACCP)

What is HACCP?

Internal sanitary related control and monitoring system in food plants with the aim of preventing/minimizing or eliminating health hazards to consumers. HACCP identifies, evaluates and controls hazards, which are significant for food safety. The characteristics of HACCP are:

Potential for immediate prevention measures before or during production to counteract suspected or emerging health risksExclusively aimed at health risks to consumers

Food plant internal control procedures based on HACCP principles have become an obligation worldwide in many countries with advanced food industries. HACCP procedures are imposed on relevant food plants by the competent authorities, whose task is to assess and evaluate the correct application and conduct of HACCP. The food plants themselves are responsible for the proper implementation of HACCP, such as monitoring of sensory, physical and chemical parameters during production and immediate intervention in case of emerging health risks and recording of results.

Requirements for introduction of HACCP schemes are yet different from region to region. In a number of countries (e.g. EU, US) meat plants in general have to comply with HACCP, whereby for smaller plants or such specializing in limited activities or products, simplifications or exceptions exist. In some other parts of the world, HACCP schemes are not yet commonly introduced. However, it can be anticipated that such plants involved in regional or global distribution of food will also be obliged to comply with HACCP principles.

Basic elements of HACCP in meat processing plants

Every single meat product with product specific technology requires a specifically designed individual HACCP scheme.As a precondition for implementing HACCP concepts, hazard analysis and risk assessment referring to meat plant specific processing methods or products, have to be carried out.Critical control points (CCPs) have to be identified, critical limits be established andmonitoring systems properly implemented.

The HACCP scheme is subdivided into seven consecutive steps (“principles”). Through these seven HACCP principles a practical approach is provided to identify potential significant hazards to consumers’ health and to take relevant corrective actions:

1. Hazard analysis and risk assessment

The first principles requires initially the exact description of the products to be fabricated, including product composition, texture/structure, processing details (such as degree of comminuting, additives, filling, heat treatments), packaging and if applicable chemical and microbiological criteria.

Once the characteristics of each product are detailed, potential hazards to consumers’ health during processing are identified. Hereunder, a summary listings of hazards are given, from where those hazards likely to be associated with the fabrication of a specific meat product can be identified.

Examples for hazards in meat processing

Biological hazards: Parasites (causing zoonotic diseases), bacteria (causing food poisoning/food borne infections and intoxications), moulds (mycotoxins causing food borne intoxications), viruses (causing food borne infections) (see page 357)

Physical hazards: Rests of unwanted materials (glass, bone fragments, animal teeth/in case of processing head meat, metal fragments such as sausage clips, broken knife blades, needles, plastics, stones)

Chemical hazards: Contaminants (heavy metals, PCB’s, chemical solvents, cleaning and disinfection compounds)

Residues (veterinary drugs, feed additives, pesticides)

Food additives with risk of overdoses (nitrate/nitrite, chemical preservatives)

2. Identification of Critical Control Points (CCP)

A CCP is defined as any point or procedure in a specific food system, where loss of control may result in an unacceptable health risk. CCPs can be located at any point along the production line of a specific meat product, where biological, physical and chemical hazards may occur and where such risks can be controlled and/or eliminated. CCPs should only be established, where firm methods for control and monitoring can be applied.

CCPs must be used only for purposes of product safety. They should not be confused with control points that do not control safety and where loss of control does not lead to unacceptable health risks, e.g. reduced or strong water binding capacity of meat, knives of grinders or choppers with reduced cutting capability, mechanical problems in portioning sausages or can fillings etc. Moreover, issues of meat plant hygiene routinely covered by GHP and which are not product specific, are normally not CCPs. Such examples are:

Potable water outlets,
Hot water container for tool disinfection (“sanitizers”),
Cleaning and disinfection equipment, chemicals and methods.
Sanitation measures (e.g. periodic cleaning and disinfection of meat cutting boards)
Personal hygiene
Specific preventive measures to avoid cross contamination (e.g. plant internal transports of raw materials and finished products must not cross each other)
Specific food handling procedures (e.g. meat containers must not directly be placed on the floor, but on stands, pallets etc.)

Suggested control points directly related to meat processing and therefore suited for the establishment of CCPs are:

unloading bay for raw materials (meat and non-meat ingredients),cold storage rooms,meat cutting and preparation facilities,facility for handling non-meat additives,meat comminuting units (grinders, bowl choppers etc.),filling equipment and casings,heat treatment facilities (smokehouses, cooking vats, autoclaves),packaging equipment and materials(including canning),cold store for final products,

It is up to the individual meat processing plant to decide, at which points in the processing line CCPs should be established. This will vary from meat plant to meat plant, depending on plant lay-out equipment, type of products and also on previously experienced accidentally occurred shortcomings.

3. Establishment of Critical Limits for each CCP

Critical limits correspond to the extreme(highest and lowest) values acceptable from the point of view of product safety. This does not always imply that a numerical value has to be fixed. Monitoring may also be based onvisual observation, e.g. dirt/faecal contamination of meat, changes to untypical colour, changes in product structure or texture. Besides such sensory parameters, numerical critical limits must be specified for each objective control measure at each CCP. Criteria often used include temperature, time, moisture level, pH, and water activity.

Examples

Visual check of damage to packaged incoming raw materials (rejection in case of severely damaged packages of meat materials or additives)

Visual check of contamination of raw materials (meat, fat). Discolouration (rejection of meat or fat in severe cases), meat potentially contaminated with food poisoning agents (e.g. minimal dirt contamination to be trimmed off, critical dirt or fecal contamination leads to rejection of the meat)

Temperature control of meat derived from slaughterhouses/cutting plants (e.g. ≤ +4°C)

pH of incoming meat (e.g. < 6.0 for pork, < 5.7 for beef)

Visual check during meat cutting and grading(e.g. to separate and discard unsuitable meat tissues such as those containing parasites, abscesses, etc.)

Moisture content expressed as a_w (refers mainly to dry fermented products which should not be packaged or marketed if moisture content keeps above a certain level)

Additives (some products require a certain salt level for better stability in hot environments; nitrite levels should be high enough to inhibit bacterial growth but below toxic levels; the same applies to chemical preservatives)

Control of pasteurization parameters (ensure sufficient cooking, measured as core temperatures in products, e.g. 74°C)

Control of sterilization temperature and timefor canned products (e.g. ensure that desired F-values are reached, e.g. F value 4 in fully sterilized canned products)

Visual appearance and texture of final products (greenish discolouration and slimy surfaces as signs of microbial growth, mould growth on surfaces of dried sausages)

4. Establishment of a monitoring system for each CCP

Monitoring is the regular/periodicmeasurement or observation at a CCP to determine whether a critical limit or target level has been met. The monitoring procedure must be able to detect loss of control at the CCP. Monitoring at CCPs should deliver resultsrapidly in order to enable corrective action during processing. Lengthy analytical testing is not practicable in the context. Hence most of the testing for critical limits listed in (3) is visual, physical and to some extent chemical. The slower microbiological testing (see also page 331) does not allow immediate corrective action.

Physical and chemical pattern to be instantly measured or monitored in meat processing lines include:

Temperature

Time limits see No. 3

Moisture

5. Establishment of corrective actions

Corrective actions are those actions to be taken either when monitoring results show that

a CCP has deviated from its specified critical limit or target level orwhen monitoring results indicate a trend towards loss of control

Action taken must reduce to safe level or eliminate the actual or potential hazard identified.

Corrective actions are for example

Reject incoming meat with too high internal temperaturesAdjust temperature for refrigerated storage and transport of meatRemove with clean knives minimal visual contamination of meat surface, rejectheavily contaminated meatAdjust cooking and sterilization parameters (temperature/time)Reject meat with too high pHAdjust quantity of curing substances (level of nitrite, nitrite curing salt should contain 99,5% common salt and 0,5% nitrite)In case of dry fermented products: If a_w of processed products is too high, stoppackaging in water vapour impermeable packages

Products with suspected hygienic deficiencies have to be separated from other products. Additional treatments may have to be applied, e.g. additional heat treatment in case of undercooking. Final judgement (if fit or unfit for consumption) has to be made by responsible, competent persons. Interventions at CCPs are carried out based on instant observation of hygienic failures/shortcomings. Corrective actions should be documented in the HACCP written records.

6. Establishment of verification procedures

Procedures are needed to ensure that the HACCP system is working correctly. Particular attention must be given to the monitoring frequency, which may be daily or several times a day or more frequently. Checks on the persons doing the monitoring should be done regularly as well as calibration of instrumentsused.

Established critical limits can be revalidated(changed) in the light of new developments. The system as a whole for individual products has to be reviewed in case of introducingchanges in the processing technology such as changes in raw materials, product composition, processing equipment or packaging systems.

Test results derived from GHP routine quality control, in particular microbiological analysis, are valuable supplementary information within the HACCP system, support the verification process and prove the practicability of HACCP.

7. Establishment of documents and records

Documents and records must be produced commensurate with the nature and size of the food business to demonstrate the application of principles 1-6. These documents serve for the competent authorities to evaluate the efficacy of the HACCP procedure carried out at the plant. Records also help to trace causes of problems that were encountered during past production.

This documentation includes amongst others

Certification on receipt of raw meat materials and non-meat ingredients documenting supplier compliance with processor’s specificationsCCP determinations (for each product)Critical limits set and results achieved for each CCP (including possible deviations from critical limits and corrective actions)Modifications introduced to the system in the light of changes of technology or other developments

HACCP in small meat processing plants

The rather complex HACCP approach including identification of critical control points and measurement and interpretation of test results, demonstrates the difficulties in introducing HACCP schemes in small food or meat processing enterprises. Comprehensive test systems would require a multidisciplinary approach, as well as knowledge of microbiological, chemical and physical hazards, technical processes and operation of equipment. This is available in large industries but generally not in small- to medium-scale enterprises. Flexibility should be given in these situations for simplified approaches, if HACCP schemes are to be introduced in small food businesses. Competent authorities tend to accept these views. In plants dealing with limited numbers of products or technologies, these simplified approaches can even go so far as to use GHP schemes instead of HACCP. It is obvious that in such cases GHP approaches may be more practical and less cost-intensive than HACCP.

Two examples for preparation of HACCP plans(see page 350, 351)

These are summary plans, which need to be expanded in more detail if adapted for relevant meat plants, depending on the plant layout, equipment and processing technology. Potential hazards, which are indicated as physical, chemical and biological, would have to be specified in detail according to the listings given on page 344. The majority of the potential hazards are “biological”, which mostly refer to microbiological risks. This corresponds with the aim of HACCP, which is prevention of health hazards to consumers. Health hazards through food are mostly caused by microbiological activity, which can be prevented if properly controlled.

The first example (cured cooked ham) is a product which is heat treated during manufacture and hence was stabilized microbiologically to a certain extent, but requires refrigerated storage. The second example refers to a meat product, which does not undergo heat treatment during processing (fresh frozen beef burger) and therefore remains particularly sensitive from the hygienic point of view.

Due to the nature of the two products, periodic microbiological tests are recommended in the framework of GHP. Periodic microbiological testing is particularly important for the product “Fresh Frozen Beef Burgers” to be marketed raw. Microbiological test results can be incorporated in HACCP. They are not a means for immediate intervention in ongoing productions (microbiological tests take too long to use their results for immediate action), but rather in the verification procedure, which serves to prove whether the HACCP system is working. Microbiological results are a means to confirm the efficiency of the meat plant internal HACCP system, when it can be proved that the established limits were not exceeded.

The Critical Control Points (CCPs) indicated are examples for the establishment of CCPs. It is up to the processing plant to increase or decrease their number according to the plant specific risk assessment.

Table 17: HACCP plan for Cured Cooked Ham

Process steps

Hazard

Target level/ Critical limit

Monitoring Procedure

Corrective action if standards are not met

Records

Reception of raw meat materials (pork hind legs without feet)
CCP

Physical, chemical, biological

Red meat color, pH¹ not above 6.2 (DFD!), no visual defects of meat/fat/skin surfaces, core temperature ≤4°C

Check purchase specification. Inspection by random sampling of appearance, odour, temperature and pH¹

Trim surface if only few minor visible contaminations or remaining hairs.

Reject delivery, if other target levels not met

Physical characteristics of meat received, certificate of sanitary status and origin of meat.
Meat temperature recordings.

Storage in reception chiller

Biological

Chiller temperature ≤4°C

Periodic temperature control

Minor temp. deviation: Adjust temperature
Major temperature deviation: Reject meat²

Temperature/time recordings

Cutting, deboning, trimming
CCP

Biological

Room temperature +10°C, meat temperature ≤+7°C. Absence of alterations in meat such as abscesses, purulent or blood infiltrations

Meat temperature control.
Check for meat alterations and abnormal tissues

Further cooling if meat temperature too high.
Reject / discard entire meat parts with alterations such as abscesses, purulent/blood infiltrations

Record meat temperature. Record accidential findings

Evaluation and weighing of non-meat ingredients

Chemical

Nitrite content in curing salt ≤0.6% (if curing salt mix done by operator).
Curing salt free of impurities. No impurities in other non-meat ingredients

Check storage conditions of nitrite salt, exact weighing of nitrite portion (if mix done by operator), Curing salt quality check. Check other non-meat ingredients for impurities

Adjust weight of nitrite portion correctly or use freshly mixed curing salt.
Replace other non-meat ingredients

Records of status and expiration dates of non-meat ingredients. Results of weighing nitrite portions

Preparation and injection of curing brine
CCP

Physical, chemical biological

Brine temperature at injection ≤+4°C

Check brine temperature

No utilization of curing brines failing temperature and purity requirements

Record conditions encountered

TumblingBiological

Room temperature ≤+4°C, time ≤ 8 hours

Check temperature/ time

Adjust room temperature if too high

Temperature/ time recording

Packaging, moulding

Biological

Cleanliness of synthetic materials, tightness of enclosure by clip or seal

Check quality of materials and clipping/ sealing.

Reject unsuitable synthetic bags, correct clipping/ sealing failures

Record on packaging material, equipment

Cooking
CCP

Biological

Internal cooking temperature (core temperature) ≤+70°C.
Temperature of cooking media +78°C

Check core temperature by electronic temperature measurement

Increase cooking temperature or prolong cooking time until required core temperature is reached

Record temperature of production batch.
Record any deviation in temperature

Cooling (in water)

Biological

Cooling to +15°C core temperature in ice water

Check core temperature / time. Check cooling water temperature

Add ice if cooling water temperature too high

Time/ temperature record of cooling period

Storing (chiller)

Biological

Temperature of cooling room ≤+4°C

Check temperature daily

Adjust temperature as the case may be

Record of cold chain temperature

CCP = Proposed Critical Control Point
¹⁾ pH to be measured at topside (Musc. gracilis)
²⁾ Alternatively: check meat and decide on further utilization for processing into hygienically less sensitive products.

Table 18: HACCP plan for Fresh Frozen Beef Burger

Process steps

Hazard

Target level/
Critical limit

Monitoring Procedure

Corrective action if standards are not met

Records

Reception of raw meat materials (beef, boneless)
CCP

Physical, chemical, biological

Internal meat temperature ≤+4°C, red meat colour, fresh slightly acidic odour, no visible contamination, no discoloration, not slimy, no other defects

Check purchase specification. Inspection of meat surfaces by random sampling. Check internal meat temperature

Reject delivery, if target levels not met

Physical characteristics of meat received, certificate of sanitary status and origin of meat.
Meat temperature recordings

Storage in reception chiller

Biological

Room temperature ≤+4°C.
Meat internal temperature ≤+4°C

Temperature control of chilling room and meat (internal)

Minor temperature deviation: Adjust chiller temperature
Major temperature deviation: Reject meat¹

Temperature/time recordings of chiller. Temperature recordings of meat

Weighing and composition of non-meat ingredients

Physical, chemical

Visibly clean non-meat ingredients (common salt, no curing salt to be used)

Check salt, spices and extenders for impurities

Reject suspected batches of non-meat ingredients

Record of status and expiration dates for non-meat ingredients

Prepare meat for grinding, effect grinding

Biological

Room temperature ≤+10°C. Period from delivery of meat from chiller to pass through grinder maximum 20 minutes. Meat free of grossly abnormal tissues and post-dressing contamination

Check period of product flow. Check for abnormal tissues and post-dressing contamination

Improvement in product flow.
Discard meat parts with abnormal tissues, post dressing contamination

Product flow/ temperature recording

Mixing of meat with ingredients
CCP

Biological

No further increase of contamination. Room temperature ≤+10°C. Period from grinding to completion of mixing/blending maximum 30 minutes. Temperature of meat/meat ingredients mix ≤+10°C

Check period of product flow.
Check mix temperature

Minor deviations: Adjust time/temperature regime.
Major deviations: Reject batch

Product flow/ temperature recording

Patty mouldingBiological

Carry out immediately after mixing.
No significant product temperature increase

Temperature/time control

Increase process speed. Return mix to chiller if no immediate moulding process

Product flow/ temperature recording

Freezing
CCP

Biological

Blast freezer at -35°C

Temperature control

Adjust freezer temperature

Record blast freezer temperatures

PackagingBiological

Clean packaging materials

Check packaging failures

Adjust packaging machine in case of insufficient vacuum packaging

Results of packaging

Freezer storage

Biological

Temperature of storage freezer -18°C to -30°C

Continuous temperature check

Rise of temperature: immediate identification and correction of temperature problems, transfer to alternative storage freezer if long-term problem

Continuous freezer temperature records

CCP = Proposed Critical Control Point

¹⁾ Alternatively: Check meat and decide on further utilization for processing into hygienically less sensitive products.

Remarks:

In the processing of this product there is no heat treatment included to reduce microbial contamination. The necessary heat treatment immediately prior to consumption, which is not part of the manufacturing process, is the only relevant measure to control potential contamination with pathogenic microorganisms. In order to minimize the risk of pathogenic microorganisms, special advice on the handling of the products before heat treatment and on the intensity of heat treatment must be available on the package.

During processing, the nature of the product requires periodic microbiological testing as part of GHP and HACCP verification. Microbial testing of ground meat should take place once a week or more frequently in cases of suspected hygiene failures. Microbiological testing of finished mixes containing meat/non-meat ingredients mixes can be done on case-to-case basis.

The impact of microbial contamination on meat and meat products (Fig. 458)

Meat hygiene serves to minimize the impact of undesirable microorganisms and chemical residues on meat. While residue control is primarily the task of the competent authorities, control of microbial contamination is the responsibility of meat plants in the first place. Meat plant management and staff should therefore possess sufficient knowledge aboutimpact of microorganisms on food and of basic rules on how to prevent or minimize microbial contamination (Fig. 453, 454, 455).

Microorganisms of relevance with regard to meat hygiene include parasites, moulds, bacteria and viruses. Within these groupsbacteria play the most important role. Therefore, the focus of meat plant internal hygiene measures is mainly on bacteria, whilemoulds and viruses play a minor role but disinfection measures must also target them. The incidence of parasites should normally pose no major problems in meat which has passed meat inspection, or if efficient internal pest control programmes or measure are in place.

How does bacterial contamination of meat occur ?

In live animals, the muscle meat is virtuallysterile. However other parts of the animal such as skins, hooves and intestines contain enormous numbers of bacteria. Depending on the slaughter hygiene, these bacteria find their way to the carcass or “contaminate” the meat during slaughterhouse operations. Skinning, scalding, evisceration, dressing and carcass transport are common contamination points. Most bacteria reach the carcass via butchers’ hands, tools, contact with equipment or through water, air, etc. The bacterial contamination of meat is not stopped after slaughtering. It is ongoing during the operations following the slaughter process, such as meat cutting and meat processing (Fig. 452).

It is quite normal and unavoidable to find bacterial counts of “total plate count” (TPC, see page 335) of the order of several thousands per cm² on meat surfaces in commercial slaughtering and meat handling. However, the principle must be to keep bacterial counts as low as possible through adequate hygienic measures. Total plate count numbers exceeding 100,000 per gram (10⁵ per cm²) on fresh meat are not acceptable and alarm signals and meat hygiene along the slaughter and meat handling chain must be urgently improved (Table 19).

Table 19: Recommended microbiological criteria for fresh meat

Good microbiological standard

Critical
microbiological condition

Not
acceptable

Total plate count¹
per cm²

Less than
10000
<10⁴

Between
10000 and 100000
>10⁴ - <10⁵

More than
100000
>10⁵

Enterobacteriaceae²
per cm²

<100

>100 - <1000

>1000

Fig. 453: Bacteria (white rod shaped) in comminuted meat mix (3,000-fold enlarged)

Fig. 454: Bacterial growth in 7 hours (from one bacterial
cell to more than 2 million). Multiplication through
periodic partition of bacterial cells.

Fig. 455: Microbial growth starting from one bacterial cell within the period of seven hours.

¹⁾ “Total plate count” is the total number of bacteria comprising all microbial groups (page 336).
²⁾ “Enterobacteriaceae” is a specific bacterial group, which indicate contamination by faecal and related materials (page 339).

Meat spoilage through micro-organisms

Meat spoilage bacteria will grow if temperatures are not kept in the cooling (-1°C to +4°C) or freezing (below -1°C) range. Not all bacteria which contaminate meat will behave in the same way. Some may multiply already at temperatures at around 10°C, others at higher temperatures, for example 30°C. Most bacteria can optimally grow in the range between 30°C and 37°C (Fig. 456 and Fig. 457). Some may attack the protein portion of the meat resulting in the production of very unpleasant putrefactive odours, others may break down carbohydrate components in particular in processed meats causing intensive sour taste or acidity. Others may attack the fats, producing rancidity (Fig. 458; table 20). These various bacterial impacts result in meat spoilage or decomposition. Spoilage of meat and meat products causes serious financial losses for the meat industries as such products, due to their sensory changes exposed through unpleasant smell and taste are unfit for human consumption. But spoiled meat, if accidentally ingested, is usually not the cause for illness in consumers.

No. of microorganisms per gram (total plate count)

Fig. 456: Growth of microorganisms on meat(starting from same initial bacterial loads/approx. 1000 per gram meat , but different storage temperatures, 0°C, 5°C, 10°C, 15°C). At 20°C spoilage on the second day at 0°C spoilage after more than 20 days.

Fig. 457: Growth of mMicroorganisms on meat(starting from different initial bacterial loads/100, 10000 and 500 million per gram, but same storage temperature (+5°C)). Highly contaminated meat reaches spoilage range after 2 days, in hygienically impeccable meat no signs of spoilage after two weeks.

Table 20: Microorganisms causing microbiological spoilage of meat

Putrefaction

Pseudomonas (“Cold room flora”),
Proteus, Clostridium (Fig. 459)

Souring

Lactobacillus, Enterococcus,
Pediococcus (“Lactic acid bacteria”)

Fermentation¹

Yeasts (Saccharomyces), Enterobacteriaceae,
Lactic acid bacteria

Turbidity
(cloudy brine in meat juice)

Lactic acid bacteria, Enterobacteriaceae (e.g. vacuum packed meat, sausage slices)

Greenish discoloration

Lactic acid bacteria (Fig. 461)

Slime formationPseudomonas, Streptococcus, Enterobacteriaceae (on open meat), Lactic acid bacteria (on vacuum packed meat and meat products), Yeasts (on raw fermented products such as raw hams) (Fig. 460)

Rancidity of fats

Mainly due to presence of oxygen, but certain microorganisms are also capable of causing fat deterioration.

Mould growth

Penicillium, Aspergillus, Mucor (Fig. 462.)

Fig. 459: Putrefaction of lower part of beef quarterFig. 460: Slime formation on sausage surface and attached to packaging film

Fig. 461: Greenish discoloration (sliced mortadella)Fig. 462: Mould growth

¹⁾ This refers to undesirable fermentation processes. For some meat products (raw-fermented hams and sausages) controlled fermentation is wanted and necessary (see page 124 and 177).

Meat poisoning through micro-organisms

Harmful microbes may have little adverse effect on carcasses or meat in terms of visible alterations and spoilage (smell and taste), but can have severe negative effects on consumers called food or meat poisoning. After consumption of meat contaminated with food poisoning bacteria, food poisoning results in severe illness with consumers needing intensive and costly medical treatment.

The impact of food poisoning bacteria, depending on the species of microorganisms, is either as a

food borne infection orfood borne intoxication.

Bacteria that cause food borne infections, must first multiply to high infectious numbers in rich protein foods such as meat and have to be ingested by consumers. They cause sickness through microbial metabolic substances i.e. toxic substances released by the living microorganisms inside the human digestive tract. The best known examples of food borne infections are those caused by Salmonella bacteria (Fig. 463). In some instances relatively high numbers of bacteria are needed to make people severely sick. For example, it is estimated that 10⁵/g ofSalmonella bacteria are needed in ingested food to cause Salmonellosis. In other cases, for example in the case of a recently emerged very pathogenic form of the normally harmlessE.coli bacteria (entero-pathogenic form, mostly type O157 H7 residing in faecal material, on skin of animals), only a few hundred bacteria per gram food can cause severe illness withgastro-intestinal symptoms and fever and even death.

Microorganisms causing food borne intoxications produce and release the poison during their multiplication in the food. Upon ingestion by consumers of such food, which was heavily intoxicated outside the human body, severe gastro-intestinal food poisoning symptoms (vomiting, diarrhea, abdominal pain,fever) occur.

Food borne intoxications are frequently caused by Staphylococcus aureus (Fig. 464, 467, 468). These bacteria are present in purulent wounds an frequently in the respiratory system of healthy people. When they get into meat, which is not sufficiently refrigerated, they multiply rapidly and produce toxins, which cause severe gastro-intestinal symptoms only a few hours after ingestion by consumers. Another bacteria, Cl. botulinum, in the absence of oxygen e.g. in canned food or deep layers of raw-fermented hams, is capable of producing one of the strongest toxins known. Intoxication, if not treated immediately, can be fatal to consumers.

Bacteria are the most common food poisoning microorganisms. Apart from bacteria, moulds can also play a role in the incidence of food poisoning.

Fig. 463: Food infection by Salmonella
Deficient toilet hygiene, human carrier of Salmonella contaminates food (minced meat)

Fig. 464: Food intoxication by Staphylococcus aureus
Source of bacteria may be from purulent wound or mouth/nose.

Moulds (Fig. 465) are sometimes found on the surface of meat products after prolonged storage. Growth of moulds (see page 124) on meat can have two undesirable effects. Firstly, strong growth of moulds can spoil the affected meat parts. Secondly, and this is a more serious issue, certain types of moulds produce toxins which are released into the food. If consumed in food or feed they can, in the long term, have carcinogenic effects.

Aflatoxins are strongly carcinogenic, in particular hepatotoxic, i.e. cause liver cancer through long term impact (Aflatoxin = toxin ofAspergillus flavus). Ochratoxin is strongly nephrotoxic, i.e. it causes kidney disease, in particular kidney enlargement and kidney failure (Ochratoxin = toxin of Penicillium vividicatum).

Fig. 465: Food intoxication by mouldsPotential production of mould toxins on dried ham, dry fermented sausage and bread.

Viruses were always suspected to cause food infections. In the last years it has been shown that in particular the Norovirus group can be responsible for food infections with similar, mainly gastro-intestinal symptoms, as bacterial food infection agents.

Table 21: Major meat poisoning organisms

Salmonella

Food borne infection

E. coli (enteropathogenic type)

Food borne infection

Listeria monocytogenes

Food borne infection

Campylobacter jejuni

Food borne infection

Yersinia enterolytica

Food borne infection

Staphylococcus aureus

Food borne intoxication

Clostridium botulinum

Food borne intoxication

Mycotoxin producing moulds

Food borne intoxication

Norovirus

Food borne infection

Good Hygienic Practices in meat processing

Microbial meat spoilage or food poisoning through meat can be prevented if the microbial load/bacterial contamination, which occurs during slaughtering and meat handling, is kept as low as possible. The key for achieving this is strict meat hygiene including an uninterrupted cold chain throughout the entire meat production and handling chain.

Meat hygiene is a complex field, based on regulations by competent authorities and meat plant internal hygiene programmes, to be supervised by the plant management (see page 341). Those programmes will only be successful if meat plant staff are familiar with and active in observing basic hygiene requirements. In order to facilitate the application of hygiene requirements, it has proven useful to differentiate between:

Personal hygieneSlaughter and meat processing hygieneHygiene of slaughter and meat processing premisesHygiene of slaughter and meat processing equipment

The topics a-d are of equal significance. Negligence in any of the four areas may give rise to hazards, which can cause economic losses and affect consumers’ health.

Some key requirements for meat processingplants are listed below. More detailed hygiene requirements are laid down in national regulations and in international codes, such as FAO/WHO CODEX ALIMENTARIUS Code of Hygienic Practice for Meat (CAC/RCP 58-2005). Guidelines on slaughter hygiene or meat transport and storage hygiene are not included hereunder. However, as meat is the primary material for processed meat products, the application of hygienic practices in slaughterhouses and throughout the cold chain is equally important. Principles of sanitation of premises and equipment are described in a separate chapter (page 369).

Principles of personal hygiene

Wear clean protective clothes (Fig. 405, 406)Washing hands before starting work (Fig. 466)Repeatedly washing hands during workNo finger rings, watches, braceletsAccess to production areas with working clothes onlyCleaning/disinfection of hands/tools/clothes if there was contact with highly contaminated subjects or abnormal animal parts likely to contain pathogens.Fresh wounds through knife cuts etc. must be covered by a water tight bandage. Workers with purulent wounds are not allowed to work with meat. (Risk of spread of Staph. aureus bacteria, see Fig. 464, 467, 468).Strict toilet hygiene must be observed (removal of apron, hand washing and hand disinfection). Toilets must be kept clean and must not have direct access to production areas. (Risk of spread of Salmonella, see Fig. 463).Periodic medical examination of staff

Fig. 466: Handwashing with liquid soap, pedal, paper towel.

Fig. 467: Fresh non purulent wound, to be protected by impermeable bandage.

Fig. 468: Purulent wound, working with meat prohibited.

Basic hygiene of meat processing

Ideally meat cutting/deboning should be carried out in climatized rooms (approx. + 10°C) with low air humidity. Meat should be brought in progressively and not accumulate on work tables.Do not hose down floor and wall areas or equipment next to meat processing operations or final products with a power hose. (Risk of contamination by aerosol/droplets, see Fig. 469).

Fig. 469: Cleaning with pressurized water must be avoided in rooms where meat is present

Never take meat pieces, which accidentally had contact with the floor or other contaminated surfaces, back onto working tables or into meat processing machines (Fig. 470).Containers for meat, fat, or semi–or fully processed meat products must not be placed directly on the floor but on hygienic stands, pallets etc. (Fig. 471).Fig. 470: Meat which falls accidentally onto the floor, must not be taken, goes to waste.Fig. 471: Meat containers must not be placed directly on the floor

Hygiene of meat processing premises

(Hygienic requirements for lay-out and construction of slaughterhouse and meat processing buildings)

Meat processing facilities must meet the following basic hygienic standards in order to ensure and maintain clean and hygienic working conditions:

Adequate rooms for personnel must be available including sections for changing clothes and for personal hygiene.Wall windows must be positioned at a sufficient height from the floors in order to allow profound washing and disinfection of floors and walls. Wall windows for processing plants must be at their lowest part at least 2 m high over floor level. Window frames should be of non-corrosive material e.g. aluminium or similar and must not be painted (Fig. 472).

Fig. 472: Hygienically good finishing of premises. Wall tiles and wall windows 2 meters high, for easy cleaning.

Walls in all rooms, where meat and by-products are handled, must have smooth and easily washable surfaces up to a minimum height of 2 m in processing plants. Walls should preferably be covered with wall tiles or at least with washable paint (Fig. 472, 475).

Fig. 473: Hygienically good finishing of premises. Easy to clean surfaces, left floor with drain and wall with coved junction, right plastic door for refrigerated room.

Floors in the mentioned sections must be impermeable for water and reasonably smooth for good cleaning, but anti-slip for workers safety. They are usually made of fat-resistant concrete. Additional covering by epoxy substances or floor ceramics are possible (Fig. 473, 475).In order to facilitate proper cleaning, the junction between floor and walls must be coved, i.e. rounded (not rectangular), which can be achieved by extending the floor concrete up to an height of 10-50 cm alongside the walls. If the concrete layer alongside the wall is sufficiently thick (approx. 10-20 cm), it serves also as shock absorber and protects the walls against damage by transport vehicles, such as trolleys, fork lifts etc. Appropriate coves at wallfloor junctions can also be achieved by using special curved wall tiles (Fig. 475).Fig. 474: Proper cleaning/sanitation not possible. Crack in junction wall/floorFig. 475: “Cleaning friendly”. Smooth floor and wall tiles, cove at junction wall/floor.All wet rooms must have floor drains, which should be covered by non-corrosive metal plates or grills (Fig. 473). The covers should be easily removable for proper cleaning of the drains. Drain sinks must be of the siphon type (anti-smell).Fig. 476: Minced meat and vegetable in same chiller - risk of crosscontaminationFig. 477: Rusty meat hooksProvisions must be made to channel waste water from hand-wash facilities, cool room evaporators, tool sterilizers, etc. by means of water pipes or similar directly into effluent drains without contaminating the floor.Rooms for meat processing should have sufficient ventilation. Air conditioning is only required in meat cutting/deboning rooms (10 - 12°C).Supply systems for electrical wiring and pipes for hot and cold water as well as for compressed air should not hamper cleaning operations and be out of reach of possible dirt contamination (Fig. 478). Insulations for hot water pipes must have smooth surfaces and be washable.Openings for ventilation must be bird- and insect-proof.

Fig. 478: Supply systems for electrical

Hygiene of meat processing equipment

(Hygienic requirements for design and construction of machinery, working tables and tools)

In production lines in the meat industries equipment and hand-tools should be used, which enable workers to perform all operations according to Good Hygienic Practices. It is the responsibility of the meat plant management to provide adequate equipment for all working places. For equipment manufactures, directives have been issued as to proper design and construction of meat processing equipment. Designs must allow easy and profound cleaning and avoid any accumulation of difficult to remove organic matters (negative examples see Fig. 476, 477, 479, 480).

Fig. 479: Corroded meat grinder (hygienically obsolete)Fig. 480: Old fashioned meat processing equipment with red paint (should be stainless steel)

As a principle in modern meat industries it is commonly accepted that tools and surfaces in contact with meat should be made of food grade stainless steel or synthetic materials.Stainless steel must be used for working tables, meat hooks (at least their parts contact in meat), blades of knives, saws, cleavers and axes. All parts of machinery in contact with meat, fat, sausage mixes and meat ingredients must be of stainless steel such as frozen meat cutter, grinder, meat mixer and tumbler, meat emulsifier, sausage stuffer, brine injector etc. The bowls of bowl cutters are nowadays also mostly made of stainless steel. All the stainless steel parts must be smooth, easily accessible for cleaning and without hidden spaces, where particles of meat materials may accumulate (Fig. 481, 482).

Fig. 481: Adequate material for refrigerated rooms: Overhead galvanized rails and beams, stainless steel meat hookFig. 482: Stainless steel equipment and tools for meat processing

Galvanized steel or food-grade aluminium are useful materials in the meat industries as they are non-corrosive. Those materials should however not be in direct contact with meat, as they are not sufficiently smooth or may release unwanted substances. But they are very suitable materials for overhead rails and supporting structures, working platforms and frames for tables and machinery (Fig. 481).

Food grade synthetic materials are used for many types of meat containers and for handles of knives and other hand tools, for cutting boards and some internal parts of meat processing equipment such as washers, parts of valves etc. (Fig. 483, 484, 485, 486, 487).

Fig. 483: Food grade plastic materialsFig. 484: Meat cutting table, frame made of stainless steel, plastic boards removable for easy cleaningFig. 485: Wooden cutting board, knife incisions close up when wet and imbed bacteria (hygienically not acceptable)Fig. 486: Plastic cutting board, knife incisions remain open for profound cleaning
Fig. 487: Polishing plastic cutting board with shaver

In summary it can be stated that Good Hygienic Practices in meat processing requires efforts by both management and staff.

It is the duty of the plant management to procure investments in good quality premises and equipment and in continuousplant and equipment maintenance.For the meat plant staff it is an obligation to observe during all meat processing operations relevant hygienic rules.

Such efforts will result in good storage life of attractive meat products with desirable appearance, flavour and taste.

Culinary Termonology

2015-08-17T13:44:00.001-07:00

1.       The blue ring around the egg yolk of a egg sometimes found in a hard boiled egg due to the formatuion of ferrOus sulphide .This is brought about by the union of iron released from egg yolk and hydrogen sulphide fr om the egg white.
2.       Bloom:Delicate velvety appearance of egg shell color of egg shell color of egg yolk depend upon the amount of cretenoids pigment contain in egg .
3.       Iteliane : In frencgh classical cuisine, this name is given to the dishes of meat fish, vegetables or sauses oir garnished with artichokes or macroni.
4.       Issues : Inedible parts of animal carcasses such as skin, hair and hornes.
5.       Interlarding : The process inserting thin strips of pork fat into lean cuts of meat using a larding needle .
6.       Abbaise : In French cookery – sheet of rolled out pastry.
7.       Abbatoir : An establishment where livestock are slaughtered for their edible products.
8.       Abalution on the table : Custom of rinsing the fingers in the course of meal.
9.       Advocoat : A liquor made with beaten eggs yolks sugar and spirit, served both before and after meal.
10.   Agar Agar : A viscous substance, also known as Bengal is in glass or Ceylon moss, it is an extract of seaweed from the Indian and pacific oceans .It is vegetarian jelling agent and produced firmer jelly which does not melt as readily as gelatine.
11.   Agnes Sorel : A French garnish consist of cooked button mushrooms, breasts of chicken and pickled ox tongue cut accordingly to the dish being garnished.
12.   Aida : French way of serving flat fish
13.   Bain Maire : A water wath for keeping cooked food or dishes, such as sauces and soups warm or without allowing them to continue cooking.
14.   Braiser : A French Petit Four consisting of two small meringue, joined together with cream, butter cream or ice cream.
15.   Strong Flour : It is milled from hard flour, it is high protein flour .It absorb high moisture aas gluten obsreb twice their own weight of water.Suitable for YEAST BREADS ,Choux pastry etc..
16.   Weak Flour : This flour has less gluten and hence it is used for products that need a softer texture such as cookies, cakes and sponges.
17.   BALLOTINE : A hot or cold dish base d on meat, poultry or game. The flesh is bonned stuffed, rolled and tied up with strin, usually wrapped in.
18.   BARD : The slice of p[ork or bacon fat which are place d around meat.
19.   FOU E GRAS : Goose or duck liver that is grossly enlarged by methodically flattening the bird. Force Feeding of goose was done early.
20.   LOBSTER : A arine crustacean related to the cray fish , craw fish and crab and found in cold seas. It is the largest and most sought after selfish.
21.   QUICHE : A open tart filled with mixture of beaten eggs, cream fraiche and beacons served hot as first course.
22.   QUINOA : Seeds of Chenopodium Quino, a plat cultivated by the South – American In cas for leaves and seeds. Qinoa is used as grain or milled to produce a variety of product.
23.   CANAPE : A slice of bred cut into various shapes and garnished.
24.   TENNIN : Tennin is a pigment ,bitterness or astiergency of vegetable due to tennin presence.
25.   ALLYL PROPYL DISCULPHIDE : Odour of onion family –Chives, shallots, onion, garlic, and leak is due to a readily volatile substance i.e ALLYL PROPYL DISCULPHIDE.\
26.   LYCOPENE : The red pigment in tomatoes and water melon.
27.   ZEAXANTHIN :The yellow pigment in egg yolks and corn.
28.   RENNET : Rennet is an enzyme which is abstracted from the stomach of kalfs, goats and sheep .
29.   COCOA : Cocoa is the dried and fully fermented fatty acid of the cocao trees knoen as “THEOBROMA COCOA”.

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