Meat Component
From DTIC ADA170398 (1986).
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A historical recipe
DTIC ADA170398, by Defense Technical Information Center (1986).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Frozen turkey breasts, bone-in, were used.
- The breasts were placed in roasting pans with approximately one and one-half quarts water, and covered with foil.
- For both precooked frozen and heat processed products, pans were placed in steamer and steamed to an internal temperature of 77°c (171°F), cooled, boned and hand cut into dices.
- Appendix A (con'd)
Plating
Cookware for this recipe
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Steamer
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Chef's knife
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Kitchen thermometer