Meat Cookery Methods

Dry Heat Methods: (tender cuts)

§  In the oven: §  Roasting

§ Used for large cuts of meat (Prime Rib or Pork Loin). Meat should be placed fat side up on rack in roasting pan.

§ Meat should be checked with thermometer for doneness.

§ Healthy

Dry Heat Methods: (tender cuts)

§  In the oven: §  Broiling

§ Good for thin cuts of meat because food cooks quickly.

§ Special pan is used to allow fat to drain during cooking.

§ Meat should be placed 2-5 inches from the heat source coming from the top of the oven. Oven reaches 500 F.

§ Healthy

Broiling (Sirlion Steak Kabobs)

Dry Heat Methods

§ Grilling § To cook over a heat source on a open grid to

add natural smoked flavor. § Marinate

§ To soak food in a seasoned liquid before cooking in order to add flavor.

Dry Heat Methods: (tender cuts)

§  On top of the range: §  Panbroiling

§ To cook in an uncovered frying pan over direct heat using little or no fat.

§ Any fat that accumulates is removed during the cooking process.

§ This method duplicates broiling in the oven.

Dry Heat Methods: (tender cuts)

§  On top of the range: §  Panfrying

§ to fry in a small amount of fat, as in a skillet or shallow pan

§ This is used to brown ground beef

Dry Heat Methods: (tender cuts)

§  On top of the range: §  Stir-frying

§  to cook (food) quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat

Moist Heat Methods: (less tender cuts)

§  Braising § Meat is browned (seared), seasoned, and a

small amount of liquid is added §  The meat is cooked at low temperatures for

several hours until tender (pot roast)

Moist Heat Methods: (less tender cuts)

§  Stewing--(Cooking in Liquid) §  Meat is seasoned, browned, and enough liquid

is added to completely cover the meat. § Usually used for soups and stews where

vegetables are added toward the end of the cooking period.