METHODS FOR COOKING MEAT

MEAT THERMOMETER

A MEAT THERMOMETER IS THE BEST GUIDE TO DETERMINE THE DEGREE OF DONENESS. INSERT IN CENTER OF RAW ROAST SO BULB REACHES THE THICKEST PART OF THE LEAN MEAT, AND DOES NOT REST IN FAT OR BONE. WHEN THERMOMETER REGISTERS DESIRED INTERNAL TEMPERATURE (SEE ROASTING FILE) PUSH THERMOMETER INTO THE MEAT A LITTLE FARTHER. IF TEMPERATURE DROPS, CONTINUE COOKING THE ROAST TO CORRECT TEMPERATURE.

COOKING METHODS

COOK TENDER MEAT CUTS BY DRY HEAT; LESS TENDER CUTS BY MOIST HEAT (LIQUID USED).

DRY HEAT METHODS MOIST HEAT METHODS

ROASTING BRAISING
BROILING COOKING IN LIQUID
PAN BROILING STEWING
PAN FRYING SOUP MAKING

ROASTING: SEASON MEAT. INSERT MEAT THERMOMETER. PLACE ROAST, FAT SIDE UP, ON RACK IN AN OPEN ROASTING PAN. (RIB BONES MAY SERVE AS A RACK.) MEAT BROWNS AS IT COOKS. DO NOT COVER, ADD WATER, OR BASTE. ROAST AT 325 DEGREES. SEE ROASTING CHART FILE. LET MEAT STAND 15 MINUTES BEFORE CARVING. CARVE ACROSS THE GRAIN. OFTEN REFERRED TO AS "BAKED" WHEN COOKING HAM.

BROILING: PREHEAT BROILER OR DO NOT PREHEAT BROILER ACCORDING TO DIRECTIONS FOR RANGE. SLASH FAT EDGE OF MEAT. PLACE MEAT ON COLD RACK OF BROILER PAN. SEE BROILING FILE.

PAN BROILING: PLACE MEAT IN HEAVY SKILLET OR GRIDDLE. DO NOT ADD FAT OR WATER. BROWN SLOWLY ON BOTH SIDES. COOK, UNCOVERED, OVER MEDIUM HEAT; TURN OCCASIONALLY. REMOVE FAT AS IT ACCUMULATES, SEE COOKING TIME FILE.
PAN FRYING: IN HEAVY SKILLET, BROWN SLOWLY ON BOTH SIDES IN SMALL AMOUNT OF SHORTENING. SEASON. COOK; UNCOVERED, OVER MEDIUM HEAT, TURNING OCCASIONALLY.

BRAISING: COAT MEAT WITH ALL PURPOSE FLOUR, IF DESIRED. BROWN SLOWLY ON ALL SIDES IN HOT SHORTENING. POUR OFF FAT. SEASON. ADD A VERY SMALL AMOUNT OF WATER (OR OTHER LIQUID). COVER TIGHTLY. COOK AT LOW TEMPERATURE OR IN SLOW OVEN.

COOKING IN LIQUID: COVER LARGE LESS TENDER CUTS OF MEAT WITH LIQUID. SEASON, IF DESIRED. COVER AND SIMMER UNTIL TENDER.

STEWING: CUT MEAT IN UNIFORM 1 - 2 INCH CUBES; COAT WITH FLOUR. BROWN SLOWLY IN HOT SHORTENING, IF DESIRED. SEASON. ADD LIQUID JUST TO COVER MEAT. COVER PAN TIGHTLY AND SIMMER. ADD VEGETABLES JUST LONG ENOUGH BEFORE SERVING TO BE COOKED. REMOVE MEAT AND VEGETABLES; THICKEN JUICES.

SOUP MAKING: FOLLOWING DIRECTIONS FOR STEWING, BUT ADD LARGE AMOUNT OF COLD WATER. (THIS EXTRACTS THE MEAT FLAVOR.) COVER; SIMMER 2 OR 3 HOURS. ADD VEGETABLES LAST HALF OF COOKING TIME.