Pasture raised animals have a firmer meat texture and lower fat content. Their meat is leaner than commercially-raised animals and there are no fluids or preservatives injected into the meat. This can make cooking pastured meats slightly different. Here are some tips for achieving the best flavor and texture!
Pastured meat needs less heat and less time to cook. Some suggest reducing heat by 15% to 25%. When cooked too fast, the high heat destroys the structure of the proteins, which can make the meat tough and chewy. The slower the meat is cooked the more it will retain its tenderness and flavor.
For our chicken, we usually roast the whole bird covered with foil or a lid to hold in the moisture and juices. Cooking in a slow cooker or crock pot is one of our favorites.
For grilling steaks, cook to a maximum doneness of medium, although medium-rare is optimal. While grilling, use a lower heat and check sooner than you think it will be done.
You will notice less shrinkage when you cook pastured meat. This is another benefit of pastured meat: you get more of what you are paying for!
Our meats are better for your health because our animals do not receive antibiotics, growth hormones, or chemicals. So you aren’t ingesting these either.
Have you ever wondered why egg whites might be cloudy? The white of a very fresh egg contains dissolved carbon dioxide, which gives it a cloudy appearance. Some eggs have more, some less. As the egg ages, the carbon dioxide escapes, so that the white becomes more transparent. A transparent white does not indicate a problem, as an egg that has been stored in a refrigerator is fresh for three to five weeks after it has been packed.
Farm fresh eggs are really fresh! They may have been laid just this morning.
Because farm fresh eggs are so fresh, they require a little more time when cooking. For hard or soft boiling, add two minutes to your cook time. For peeling ease, crack and peel eggs under cold water.
True raw honey will crystalize more quickly than processed honey when kept at lower temperatures. Crystallization is not a sign that your honey has gone bad! It is a perfectly normal and safe process. In fact, it is the honey naturally preserving itself. You can eat honey when it is crystallized and many people enjoy the grainy texture spread on toast! If not, it is an easy process to get your honey back to a liquid state.
To avoid crystallization, do not keep it in cooler places like basements or fruit cellars. To decrystallize honey, place the bottle without the lid in a pot or large bowl. Pour warm water (between 95 and 110 degrees) around the bottle, ensuring no water is poured into the honey. Be careful not to heat over 110 degrees because you will lose the nutrients and benefits of the raw honey! Keep the heat low and indirect. Every five minutes, remove the bottle from the pan and stir. Then return to the pan. After it is back to a liquid state, allow the honey to cool before sealing the bottle again and storing at room temperature.
If you choose to bake with honey, be aware your goods will brown faster. To avoid this, it is recommended that you lower your heat by 25 degrees. The added bonus of raw honey is your baked goods will remain moist longer.
Our goal is to have happy and healthy patrons. Thank you again for choosing our products. If you have any ideas of additional offerings or recipes you would like to share, please send us an email at Telderers.RainbowsEndFarm@gmail.com or call us at (262) 224-5556