Meat | Recipe Book

Meat

Chicken Sausage

Chicken, Sausage

Ingredients #

Chicken Breast g

Ingredient	Baker's %	Weight (g)
Chicken Breast	100.00	0.00
Water Ice	15.00	0.00
Fat	15.00	0.00
Nonfat Milk Powder	4.00	0.00
Salt	1.30	0.00
Onion Powder	0.40	0.00
Oregano	0.30	0.00
Msg	0.20	0.00
Paprika	0.20	0.00
Coriander	0.20	0.00
Garlic Powder	0.15	0.00
Cumin	0.10	0.00
Cinnamon	0.10	0.00
Total	136.95	0.00

Process #

Chill meat to 32 °F.
Cut chicken breast to size.
Grind large.
Add salt.
Grind small.
Season.
Mix spiral.

Notes #

Chicken Velvet

Chicken, Marinade

Ingredients #

Process #

Rinse chicken slivers under cold water.
Wring out water thoroughly.
Mix in baking soda.
Mix in rest of ingredients.

Notes #

Gyro Meat

Ingredients #

73/27 Ground Beef, Raw g

Ingredient	Baker's %	Weight (g)
73/27 Ground Beef, Raw	100.00	0.00
Water Ice	25.00	0.00
Bread Crumbs	15.00	0.00
Fat	7.70	0.00
Nonfat Milk Powder	4.00	0.00
Salt	2.00	0.00
Onion Powder	0.40	0.00
Msg	0.30	0.00
Oregano	0.30	0.00
Paprika	0.20	0.00
Coriander	0.20	0.00
Garlic Powder	0.15	0.00
Cumin	0.10	0.00
Cinnamon	0.10	0.00
Total	155.45	0.00

Process #

Chill meat to 32 °F.
Hand mix salt, meat.
Chill for 1 hr.
Combine all but ice.
Food processor emulsify until temp climbs to 45 °F.
Add ice.
Repeat until well emulsified.
Optionally:
Line sheet pan aluminum foil.
Form meat into loaf 2 in thick.
Bake ≈30 min at 300 °F until 155 °F internal.

Notes #

Meatball

Ingredients #

Meat (73/27) g

Ingredient	Baker's %	Weight (g)
Meat (73/27)	100.00	0.00
Water	22.00	0.00
Bread Crumbs	15.00	0.00
Egg, Whole	12.00	0.00
Buttermilk Powder	4.00	0.00
Salt	2.00	0.00
Sugar	2.00	0.00
Gelatin	0.78	0.00
Onion Dehydrated Flake	0.40	0.00
Fennel Seed	0.40	0.00
Msg	0.30	0.00
Oregano	0.30	0.00
Black Pepper, Ground	0.25	0.00
Garlic, Dehydrated, Minced	0.15	0.00
Total	159.58	0.00

Process #

Dissolve gelatin in hot water.
Combine everything except egg, meat.
Paddle mix.
Mix until light.
Add meat.
Mix, scrape til combined.

Notes #

Philly Steak

Ingredients #

73/27 Ground Beef, Raw g

Ingredient	Baker's %	Weight (g)
73/27 Ground Beef, Raw	100.00	0.00
Water Ice	25.00	0.00
Bread Crumbs	15.00	0.00
Fat	7.70	0.00
Nonfat Milk Powder	4.00	0.00
Dextrose	2.00	0.00
Salt	2.00	0.00
Onion Powder	0.50	0.00
Black Pepper, Ground	0.30	0.00
Msg	0.27	0.00
Garlic Powder	0.15	0.00
Total	156.92	0.00

Process #

Chill meat to 32 °F.
Hand mix salt, meat.
Chill for 1 hr.
Combine all but ice.
Food processor emulsify until temp climbs to 45 °F.
Add ice.
Repeat until well emulsified.

Notes #

Taco Bell Seasoned Beef

Beef, Copycat, Taco-Bell

Ingredients #

73/27 Ground Beef, Raw g

Ingredient	Baker's %	Weight (g)
73/27 Ground Beef, Raw	100.00	0.00
Oats	3.00	0.00
Salt	1.00	0.00
Cocoa Powder	0.70	0.00
Tomato Bouillon	0.70	0.00
Chili Powder	0.40	0.00
Corn Starch	0.33	0.00
Sugar	0.25	0.00
Onion Powder	0.25	0.00
Garlic Powder	0.25	0.00
Cumin	0.25	0.00
Total	107.13	0.00

Process #

Boil beef until cooked.
Drain beef; set aside.
Combine, whisk dry ingredients and small amount of cold water (enough dissolve sugar, salt).
Combine beef and slurry in pan.
Heat, stirring until thickened slightly.

Notes #

Taco Bell Slow Roasted Shredded Chicken

Chicken, Copycat, Taco-Bell

Ingredients #

Chicken Breast g

Ingredient	Baker's %	Weight (g)
Chicken Breast	100.00	0.00
Water	21.00	0.00
Oil	2.50	0.00
Corn Starch	2.00	0.00
Salt	1.00	0.00
Tomato Bouillon	0.70	0.00
Chili Powder	0.40	0.00
Sugar	0.25	0.00
Onion Powder	0.25	0.00
Garlic Powder	0.25	0.00
Cumin	0.25	0.00
Total	128.60	0.00

Process #

Poach or braise chicken in water (ingredient listed), ≈180 °F for 1 hr.
Add to mixing bow with paddle attachment, shred.
Combine cold water, remaining ingredients.
Add to pan with chicken.
Heat until thickened.

Notes #