Mastering Meat: Expert Tips from Red River College Chef

Today, participants at the Homemade Cooking School in Manitoba are diving into the world of meat preparation. Led by Jordan Carlson, a chef and culinary instructor at Red River College Polytech, this class aims to demystify the cooking process and enhance skills in handling various types of meat.

Carlson, who began his culinary journey at the age of 13 as a dishwasher, has built a career that spans several prestigious establishments, including Elkhorn Resort and St. Charles Country Club. His passion for fine dining and teaching has driven him to share his extensive knowledge with aspiring cooks.

Understanding the Importance of Quality Meat

When shopping for meat, Carlson emphasizes the significance of building relationships with local butchers. He compares this connection to the importance of having a reliable mechanic or family doctor. “Finding a good butcher is as important as having a good mechanic or a family doctor. Then you can talk to someone about what you want to do and they can give you advice,” he notes.

Carlson also advocates for purchasing meat directly from local farmers. This not only supports the community but also ensures transparency regarding the source of the meat. He advises that understanding the right cut for specific recipes plays a crucial role in achieving culinary success.

Essential Techniques for Cooking Meat

Carlson shares three key techniques that can drastically improve meat preparation: tempering, seasoning, and resting. Tempering involves bringing the meat to room temperature before cooking, which facilitates even cooking. He recommends removing meat from the refrigerator 20 minutes to an hour before cooking, although caution is advised for larger cuts that should not sit out for too long.

Salt is a vital ingredient, as it helps lock in moisture, tenderizes the meat, and enhances browning. Carlson suggests salting poultry and red meat at least 45 minutes in advance to maximize flavor. He stresses that “seasoning is the thing most people don’t do enough of,” urging cooks to be generous with their application.

In addition to salting, Carlson highlights the benefits of brining and marinating. Brining involves soaking meat in a solution of water, salt, and desired herbs or spices, which can add moisture and flavor, particularly to leaner cuts like poultry. Marinades can also infuse flavors, with oil-based options providing gentle flavoring and acidic marinades breaking down proteins for a juicier result.

Carlson advises that the cooking method should align with the type of meat being prepared. Lean cuts, such as steak, benefit from high-heat cooking methods, while tougher cuts require longer cooking times. For example, braising is ideal for tougher cuts as it helps break down fat and connective tissue.

Using a digital thermometer is crucial to avoid undercooking or overcooking meat. Carlson suggests testing the thickest part of the cut, steering clear of bones for the most accurate readings. For reference, he provides common cooking temperatures that ensure meat is cooked to perfection.

Once the desired temperature is reached, it is essential to allow the meat to rest for several minutes before slicing. This resting period enables the muscle fibers to relax and retain moisture, enhancing the overall flavor and texture. Carlson recommends tenting the meat loosely with aluminum foil to keep it warm without creating a steam trap.

Carlson concludes with a simple but impactful piece of advice: “Add more salt.” He emphasizes that seasoning should continue even after cooking, as salt does not penetrate deeply, making additional seasoning necessary for optimal taste.

As participants at the Homemade Cooking School refine their skills, they are equipped not only with culinary techniques but also with the knowledge to appreciate the artistry and science behind cooking meat. This class represents a step toward celebrating home cooking in Manitoba and fostering a deeper connection to food.