By From the Piano Chef
Just last month, one of the articles
shown in a Malaysian in-fight magazine called Going Places that
introduced food from all over the world either by reviewing, promoting or
informing has stirred a hoo-ha. The problem all started due to an unidentified Muslim
netizen who protested an expensive pork Iberico should not be promoted by the
Malaysian Airline due to it is the airline from a Muslim country. Later, MAS
apologized immediately, however, many people think that MAS shouldn’t apologize due to MAS is an
international airline not a Muslim airline.
This picture was released at MAS
in-flight magazine, Going Places on January 2019, I noticed the tomato at the
side looked too red, the picture has obviously gone through some color
adjustment. Unless a person knows all kinds of meats very well, or else it
could be hard to identify from the color modified picture particularly in this
case to identify the beef steak from pork Iberico, especially Pork Iberico is
known to grill to medium rare. The best A3 - A5 Wagyu steak is full of marbling
fat, with whitish fat and pinkish meat intercalated, and it is usually only be grilled to Rare, so that its fat won't be dissolved completely in order to retain its shape, flavor and quantity.
Picture shown is the Pork Iberico fillet
Picture shown is the beef fillet
This picture shown is the Wagyu steak.
This is how red Pork Iberica appeared as almost like beef. These pigs
are fed on acorns, pork version of Kobe beef.
Another bright red, best quality
pork version of Kobe beef, Mangalista pork.
Pictures of Pork
Are
all Pork Safe to Eat Medium Rare like Pork Iberico ?
Whether the pork can be eaten raw or not, it is up to your own decision. Just like many doctors that I know of personally would refuse to eat sashimi or even medium raw beef steaks. Usually, it is the unhealthy animal meats make us human sick. Unless you know the resources of such meat, then you can take the risk to eat it not well-done. The following are links for you to decide.
This is the dish cooked from
slaughtered fighting bull
After I read
the article from this link (https://says.com/my/news/malaysia-airlines-going-places-magazine-pork-wagyu-beef) I decided I must write some cooking method
about beef, it is for someone who are not trained in culinary school, who were not able to identify a piece
of grilled steak from a braised beef.
The following is how to identify the different western style cooking
method:
1. Braise
It is a slow and wet-form of cooking
method, usually a larger, tougher and cheaper piece of beef such like beef
cheeks that required many hours braising inside an oven under low temperature,
when the meat comes out it is well-done, juicy and tender due to the melting of
collagen. Chefs would brown the surface of the meat over the stock top before
braising, some root vegetable are used to enhance flavor.
2. Grill
A dry-form of cooking, tender
piece of beef like sirloin, tenderloin or Scotch fillet is grilled quickly over
a hot BBQ stove top or over a griddle. It requires a rest, upon cutting, the
red juice oozed out is not the blood but the red liquid is actually myoglobin, a protein
that’s only found in muscle tissue. Alternatively, some chefs would grill a
piece of steak over the stove top then cook-off in an oven to a preferred
doneness.
Picture shown grilled steak
3. Roast
A large piece of meat is roasted
inside an oven with higher temperature than braising, usually when the meat
surface is brown, the beef will be rested before cutting, red juices may ooze out,
it is not the blood but myoglobin. Braising has liquid, roasting is a dry-form
of cooking inside an oven, the dripping juice from the meat on the roasting pan
is usually used to glaze the meat to prevent it from drying and it also made a big
piece of meat looks shinny and appetizing.
4. Sous-vide
Meat cooked in vacuum packed
sous-vide bag to cook in a sous-vide machine for a long time with low
temperature usually around 65 degree Celsius. And then the final product’s surface is brown over a frying pan
to enhance its appearance, taste and flavor.
Picture shown Sous-vide Wagyu
tenderloin, the texture of the meat is very tender, juicy and with good mouth
feel.
5. Cold smoke
Meat smoked for long hour under
low temperature.
6. Tartare and Carpaccio
These are the uncooked version of
meat, usually beef is used. It is also known as chemically cooked beef by using
vinegar or mustard and different herbs and spices to season the meat.
7. Stew
Wet-form of slow cooking, the different
from braising is its meat is cut into smaller pieces, cook over the slow fire
or oven with root vegetable, wine and stock until it is cooked.
8. Gravlax (Curing)
Use the mixture salt, herbs and spice to bury
the meat or fish for 2 to 3 days. This way the meat or fish is chemically
cooked by salt. Traditionally, Asian use this method as well to preserve their
meat and fish.
Note: This is the English version for the NZ Mandarin Pages weekly food column.
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