Meat Magic Seasoning
Meat Magic Seasoning
Is Smoking Meat a Dying Art?
Once the man discovered that meat hung over a smoldering fire had a superior taste and flavor, smoking meat became a part of our heritage. Meat tasted better with salt and adding salt and spices became common. Then man discovered that certain salts would change meat's color to pink and although he could not care less about it, there was an extra bonus. When meat was pink it also tasted much better and lasted longer. That was the beginning of "curing" as we know it today and when followed by smoking it created our first preservation process.
We have not smoked meats because we liked to inhale smoke, we smoked them because we had to. They had to last as long as possible and salting, curing, smoking or air drying meat products was developed to the state of the art. The art of smoking developed in Northern Europe where the climate was (Germany, Poland, Russia, Scandinavia) harsh and cold and the growing seasons were short. In Southern Europe (Italy, Spain) there was a moderate climate with steady prevailing winds which was ideal for salt curing and air drying products and smoking was of lesser importance.
Those countries were continuously engaged in never ending wars that led to food shortages and famine. To be able to survive winter they needed some intelligent planning for the rest of the year and fruit preserves, tomato paste, sour kraut, pickles, wine, pickled and dried mushrooms or honey were processed in the summer leaving meats to be normally processed in the winter. This knowledge is slowly disappearing because:
1. Refrigeration has solved the problem of meat preservation: keep meats in a refrigerator and place in a freezer what you will eat later. The quality of smoked products started to suffer and the product had to be made:
a. Fast. No traditional curing or natural wood smoking was involved. That required too much time and labor, instead chemicals, flavor and color enhancers, cure accelerators and needle injectors became the standard.
b. Cheap. Emulsified meats of many kinds plus a lot of pumped in water, fillers and binders became widespread.
c. With long shelf life. More chemicals and modified atmosphere packing methods were introduced as supermarkets demanded products that will last long and look fresh.
The traditional curing and smoking had to go and machines were designed that could bypass the smoking process altogether. A modern smokehouse has become a sophisticated cooking unit with individual temperature, humidity and air flow controls. Liquid smoke is often added directly to meat or sprayed down from nozzles, even sausage casings are made pre-colored to create an impression that the sausage was smoked. All the operator has to do is to operate the unit according to the instructions given to him by his supervisor.
In the past a smoker was just a drum or a big masonry unit where a natural wood was burning at the bottom in a firebox or smoke was generated in a free standing firebox connected by a smoke delivery pipe with a smoking chamber. The success of the final product depended entirely on the knowledge and experience of the operator who controlled parameters such as: type of wood, dry or wet, length of smoking, smoke temperature, smoke density, draft, final color of the product, and others.
2. The second reason is that there are less and less people living today that have had an opportunity to taste a traditionally smoked product. New generations of young people are introduced into mass produced meat products and they believe that this is how they should taste. They have no point of reference and are not even aware of the fact that those products can taste better.
People like to assume that because an ingredient is approved by the United States Food And Drug Administration this product is of a great quality. The FDA does not care how the product will taste, they only certify that the ingredients used during manufacture are not dangerous to us. The meat plant has to walk a very finely balanced line, the product must be accepted by a supermarket yet inexpensive to manufacture. All that a supermarket wants is the customer?s acceptance and a long shelf life of the product in order to have time to sell it. And they will always sell anything as long as they use the magical words: save money, buy one get one for free. This is done when the expiration time on the product is about to expire and there is a renewed sense of urgency to get rid of it.
The sad truth is that today if you want to enjoy a superbly smoked meat piece you will have to make it yourself. The smoking meat art has all but disappeared from the commercial producers scene but will keep on living among those who really want to master it and to eat well.
10 minutes to fry thin or boneless pork chops?
I asked a question about the Lawry's seasoned salt, but now I'm wondering about my cooking time. Along with Seasoned Salt I'm using something called Fryin' Magic and it said to fry them for 30-40 minutes..after 10 minutes they're very dark in color (not burnt) indicated they are done. I cut them in half and the meat is white. Can pork chops fry in 10 minutes? I'm using cooking oil btw.
Yes, if your chops are the thin cut breakfast chops they can very easily be completely cooked after 10 minutes, and tough as boot leather if cooked any longer.
 Chef Paul Meat Magic Seasoning, 24-Ounce Canisters (Pack of 2) List Price: Sale Price: $23.11 You save: $1.92 (8%)  Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product  |
 Chef Paul Prudhomme's Seasoned America List Price: Sale Price: $20.00 See Reviews For This Product DescriptionWhen one of America's most talented and best-loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better.In his new book, Chef Paul transforms the plainest of dishes -- like a beef noodle casserole made from ground meat and pasta -- into delicious company fare. The humble tamale pie, lowly turkey hash, and ordinary ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht.Chef Paul's unique concept of "building" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of the book explains exactly how it's done, in language anyone can understand. For example, Milwaukee Potato Soup has a base of grated potatoes for thickening and flavor, as well as two different sizes of diced potatoes for texture.Other formerly "inelegant" dishes are treated to the remarkable -- and frequently unorthodox-Chef Paul touch, to create food no one is likely to soon forget: A slow -- roasted, boneless stuffed chicken emerges juicy and brimming with flavor in Atchafalaya Boneless Roast Chicken. Indian fry bread topped with a spicy lamb stew and fresh salsa becomes the world's best Navajo Tacos.Through colorful stories, special tips on techniques, and invaluable information, you'll find all the encouragement you need to experiment with dishes you've always taken for granted. From Albuquerque Burritos to Lower East Side Latkes, Michigan Miner's Pasties to San Francisco Cioppino, Seasoned America and Paul Prudhomme will guide you step by step toward the successful creation of extraordinary American food. |
 Chef Paul Prudhomme's Magic Seasoning Blends ~ Meat Magic, 24-Ounce Canister Sale Price: $11.95 Eligible for free shipping!Availability: Usually ships in 1-2 business days See Reviews For This Product DescriptionChef Paul Prudhommes Magic Seasoning Blends has been in business since 1982 when customers from Chef Pauls New Orleans-based K-Pauls Louisiana Kitchen restaurant began asking to take home the chefs unique seasonings. What was once a garage-housed operation has grown to a 50,000 square-foot plant. Currently, Magic Seasoning Blends offers all-natural, MSG free products in sixteen different blends; Magic Pepper Sauce; seven ground, dried Magic Chiles; four Magic Sauce & Marinades; and several cookbook gift-packs.To use Magic Seasoning Blends in Chef Pauls recipes simply add up the amount of dry herbs and spices called for in the recipes "Seasoning Mix". Substitute the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic) in the proportioned amounts for each cookbook listed below:Substitute approximately ¾ the amount for Chef Paul Prudhommes "Seasoned America" CookbookSubstitute approximately ½ the amount for Chef Paul Prudhommes "Fork In The Road" CookbookSubstitute approximately the same amount for Chef Paul Prudhommes "Fiery Foods That I Love", "Louisiana Kitchen", "Kitchen Expedition", and "Louisiana Tastes" cookbooksIf a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends amount required for the conversion. Features
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 Chef Paul Prudhomme's Magic Seasoning Blends ~ Magic 7-Pack, Qty. 7 2-Ounce Bottles Sale Price: $18.95 Eligible for free shipping!Availability: Usually ships in 1-2 business days See Reviews For This Product DescriptionChef Paul Prudhommes Magic Seasoning Blends has been in business since 1982 when customers from Chef Pauls New Orleans-based K-Pauls Louisiana Kitchen restaurant began asking to take home the chefs unique seasonings. What was once a garage-housed operation has grown to a 50,000 square-foot plant. Currently, Magic Seasoning Blends offers all-natural, MSG free products in sixteen different blends; Magic Pepper Sauce; seven ground, dried Magic Chiles; four Magic Sauce & Marinades; and several cookbook gift-packs. To use Magic Seasoning Blends in Chef Pauls recipes simply add up the amount of dry herbs and spices called for in the recipes "Seasoning Mix". Substitute the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic) in the proportioned amounts for each cookbook listed below:Substitute approximately ¾ the amount for Chef Paul Prudhommes "Seasoned America" CookbookSubstitute approximately ½ the amount for Chef Paul Prudhommes "Fork In The Road" CookbookSubstitute approximately the same amount for Chef Paul Prudhommes "Fiery Foods That I Love", "Louisiana Kitchen", "Kitchen Expedition", and "Louisiana Tastes" cookbooksIf a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends amount required for the conversion. Features
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 Chef Paul Prudhomme's Magic Seasoning Blends ~ Blackened Steak Magic, 20-Ounce Canister Sale Price: $11.95 Eligible for free shipping!Availability: Usually ships in 1-2 business days See Reviews For This Product DescriptionChef Paul Prudhommes Magic Seasoning Blends has been in business since 1982 when customers from Chef Pauls New Orleans-based K-Pauls Louisiana Kitchen restaurant began asking to take home the chefs unique seasonings. What was once a garage-housed operation has grown to a 50,000 square-foot plant. Currently, Magic Seasoning Blends offers all-natural, MSG free products in sixteen different blends; Magic Pepper Sauce; seven ground, dried Magic Chiles; four Magic Sauce & Marinades; and several cookbook gift-packs.To use Magic Seasoning Blends in Chef Pauls recipes simply add up the amount of dry herbs and spices called for in the recipes "Seasoning Mix". Substitute the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic) in the proportioned amounts for each cookbook listed below:Substitute approximately ¾ the amount for Chef Paul Prudhommes "Seasoned America" CookbookSubstitute approximately ½ the amount for Chef Paul Prudhommes "Fork In The Road" CookbookSubstitute approximately the same amount for Chef Paul Prudhommes "Fiery Foods That I Love", "Louisiana Kitchen", "Kitchen Expedition", and "Louisiana Tastes" cookbooksIf a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends amount required for the conversion. Features
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 Chef Paul Prudhomme's Magic Seasoning Blends ~ Magic 4-Pack, Qty. 4 2-Ounce Bottles Sale Price: $10.95 Eligible for free shipping!Availability: Usually ships in 1-2 business days See Reviews For This Product DescriptionChef Paul Prudhommes Magic Seasoning Blends has been in business since 1982 when customers from Chef Pauls New Orleans-based K-Pauls Louisiana Kitchen restaurant began asking to take home the chefs unique seasonings. What was once a garage-housed operation has grown to a 50,000 square-foot plant. Currently, Magic Seasoning Blends offers all-natural, MSG free products in sixteen different blends; Magic Pepper Sauce; seven ground, dried Magic Chiles; four Magic Sauce & Marinades; and several cookbook gift-packs.To use Magic Seasoning Blends in Chef Pauls recipes simply add up the amount of dry herbs and spices called for in the recipes "Seasoning Mix". Substitute the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic) in the proportioned amounts for each cookbook listed below:Substitute approximately ¾ the amount for Chef Paul Prudhommes "Seasoned America" CookbookSubstitute approximately ½ the amount for Chef Paul Prudhommes "Fork In The Road" CookbookSubstitute approximately the same amount for Chef Paul Prudhommes "Fiery Foods That I Love", "Louisiana Kitchen", "Kitchen Expedition", and "Louisiana Tastes" cookbooksIf a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends amount required for the conversion. Features
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 Chef Paul Prudhomme's Magic Seasoning Blends ~ Pork & Veal Magic, 2-Ounce Bottle Sale Price: $3.00 Eligible for free shipping!Availability: Usually ships in 1-2 business days See Reviews For This Product DescriptionChef Paul Prudhommes Magic Seasoning Blends has been in business since 1982 when customers from Chef Pauls New Orleans-based K-Pauls Louisiana Kitchen restaurant began asking to take home the chefs unique seasonings. What was once a garage-housed operation has grown to a 50,000 square-foot plant. Currently, Magic Seasoning Blends offers all-natural, MSG free products in sixteen different blends; Magic Pepper Sauce; seven ground, dried Magic Chiles; four Magic Sauce & Marinades; and several cookbook gift-packs.To use Magic Seasoning Blends in Chef Pauls recipes simply add up the amount of dry herbs and spices called for in the recipes "Seasoning Mix". Substitute the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic) in the proportioned amounts for each cookbook listed below:Substitute approximately ¾ the amount for Chef Paul Prudhommes "Seasoned America" CookbookSubstitute approximately ½ the amount for Chef Paul Prudhommes "Fork In The Road" CookbookSubstitute approximately the same amount for Chef Paul Prudhommes "Fiery Foods That I Love", "Louisiana Kitchen", "Kitchen Expedition", and "Louisiana Tastes" cookbooksIf a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends amount required for the conversion. Features
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 Chef Paul Prudhomme's Magic Seasoning Blends ~ Meat Magic, 2-Ounce Bottle Sale Price: $3.00 Eligible for free shipping!Availability: Usually ships in 1-2 business days See Reviews For This Product DescriptionChef Paul Prudhommes Magic Seasoning Blends has been in business since 1982 when customers from Chef Pauls New Orleans-based K-Pauls Louisiana Kitchen restaurant began asking to take home the chefs unique seasonings. What was once a garage-housed operation has grown to a 50,000 square-foot plant. Currently, Magic Seasoning Blends offers all-natural, MSG free products in sixteen different blends; Magic Pepper Sauce; seven ground, dried Magic Chiles; four Magic Sauce & Marinades; and several cookbook gift-packs.To use Magic Seasoning Blends in Chef Pauls recipes simply add up the amount of dry herbs and spices called for in the recipes "Seasoning Mix". Substitute the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic) in the proportioned amounts for each cookbook listed below:Substitute approximately ¾ the amount for Chef Paul Prudhommes "Seasoned America" CookbookSubstitute approximately ½ the amount for Chef Paul Prudhommes "Fork In The Road" CookbookSubstitute approximately the same amount for Chef Paul Prudhommes "Fiery Foods That I Love", "Louisiana Kitchen", "Kitchen Expedition", and "Louisiana Tastes" cookbooksIf a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends amount required for the conversion. Features
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 Chef Paul Prudhomme's Magic Seasoning Blends ~ Seafood Magic, 24-Ounce Canister Sale Price: $11.95 Eligible for free shipping!Availability: Usually ships in 1-2 business days See Reviews For This Product DescriptionChef Paul Prudhommes Magic Seasoning Blends has been in business since 1982 when customers from Chef Pauls New Orleans-based K-Pauls Louisiana Kitchen restaurant began asking to take home the chefs unique seasonings. What was once a garage-housed operation has grown to a 50,000 square-foot plant. Currently, Magic Seasoning Blends offers all-natural, MSG free products in sixteen different blends; Magic Pepper Sauce; seven ground, dried Magic Chiles; four Magic Sauce & Marinades; and several cookbook gift-packs.To use Magic Seasoning Blends in Chef Pauls recipes simply add up the amount of dry herbs and spices called for in the recipes "Seasoning Mix". Substitute the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic) in the proportioned amounts for each cookbook listed below:Substitute approximately ¾ the amount for Chef Paul Prudhommes "Seasoned America" CookbookSubstitute approximately ½ the amount for Chef Paul Prudhommes "Fork In The Road" CookbookSubstitute approximately the same amount for Chef Paul Prudhommes "Fiery Foods That I Love", "Louisiana Kitchen", "Kitchen Expedition", and "Louisiana Tastes" cookbooksIf a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends amount required for the conversion. Features
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 Chef Paul Blackened Steak Magic Seasoning, 20-Ounce Canisters (Pack of 2) List Price: Sale Price: $23.08 You save: $1.92 (8%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionChef Paul Blackened Steak Magic Seasoning tastes great on hamburgers or in meat loaf. Substitute for normal use of salt, pepper and other herbs & spices called for in a recipe. Magic Seasonings are versatile in their application and pack incredible depth of flavor. All natural, contains no MSG or preservatives and is Kosher approved. Features
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