How Do I Cook Meat |
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What's On This Page? |
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Cooking Methods |
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In order to cook meat properly, the appropriate cooking method should be selected for each type of meat cut. For example, if you plan on using grilling as a cooking method, a tough meat cut from the round or plate should not be used. On the other hand, if you plan on using braising as the cooking method, there is no point in using a tender (and expensive) cut such as the tenderloin. Cooking methods are classified as either dry heat methods or moist heat methods:
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Give it a Rest |
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Roasting |
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Roasting is a dry heat cooking method which is often used for large, tender meat cuts. The best cuts for roasting are obtained from the loin and the rib. In order to properly roast a cut of meat, it should be placed on a rack in a roasting pan that is not too deep and then placed, uncovered, in a preheated oven to cook. The roasting process tends to evaporate and reduce the moisture content of the meat cut, shrinking the fibers and making the meat tough. Usually by the time the meat has reached an internal temperature of less than 120°F, the shrinking process is well under way. At the same time, the connective tissues and bits of fat throughout the meat (marbling) soften and melt, basting the meat as it cooks and helping to keep it tender. This is why lean cuts of meat with very little marbling can become very tough if they are roasted or if they are cooked with any other dry heat method. If meat is roasted too long or at too high a temperature, the melting fat and connective tissue will be reduced significantly and the tenderizing effect will be lost. meat cooked to a doneness of no greater than medium, will have plenty of moisture remaining, while meat that has been cooked well done, will have very little moisture and will be much tougher. Some meat cuts are seared before they are roasted. Searing is a process in which the meat is browned quickly on all sides in a skillet on top of the stove before it is roasted. Searing meat with high heat helps to brown the surface of the meat and to seal in the natural juices, which helps to maintain the flavor and tenderness of the meat. Searing is also used for tougher cuts that will then be cooked with a slow, moist heat process such as braising. |
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Poaching |
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Poaching differs from boiling in which food is vigorously cooked for the duration of the cooking time. Boiling can toughen meat and poaching allows the meat to retain its tenderness, moisture, and flavor. The poaching process cooks meat at just below boiling point with the use of simmering liquid in a covered pan. The liquid is brought to a boil, the meat is placed in the boiling liquid, the heat is reduced so that the liquid is at a gentle simmer, and the pan is covered. When poaching meat, it is important to use small or thin cuts so that the gentle heat of the poaching process will cook the meat thoroughly. It is important that the meat be totally covered with the poaching liquid in order to achieve the proper results. Water is often used as the poaching liquid, but other ingredients can be added to the water to provide additional flavor to the meat. Chopped aromatic vegetables such as carrots, onions, and celery can be added to the water as well as herbs and spices. When the poaching process is completed, the liquid and vegetables can be used as a broth or it can be strained and reduced and used as a base for a sauce that can be served with the poached meat. Poaching is a healthy cooking method because no additional fat is required for cooking the meat. The poached meat can be eaten as part of a main meal or it can be cooled and used as an ingredient for various salads, sandwiches, or entrees. |
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Stewing |
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Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with braising. Another difference is that the meat used for stewing is usually cut into smaller pieces rather than being left as one large piece. Many of the same cuts that are suitable for braising are ideal as stew meat. meat cuts from the round, flank, and plate are often used and in addition, meat from the shank, which is very tough, is best when it is cooked in stews. Stew is a dish that is often prepared with tougher cuts of meat that have been cut into small pieces. The chunks of meat are browned on all sides in a large pot using a small amount of oil. After the meat is browned, it is removed from the pan and chopped vegetables, such as carrots, onions, celery and potatoes are added and quickly seared. Some recipes call for chopped tomatoes to be added as well. Herbs and spices are added and a generous quantity of water. The browned pieces of meat are returned to the pan. As the ingredients cook, the liquid becomes thicker and very flavorful from the combination of the various ingredients. Any vegetables should not be added until the last few minutes of the cooking process. Fat and impurities are skimmed from the surface to ensure that the stew is not too high in it's fat content and to provide for better flavor. |
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Steaming |
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Like braising and stewing, steaming is a moist heat cooking method that results in tender and flavorful meat through the use of steam. Unlike braising and stewing, the meat is not actually placed in water, but is suspended above it. The meat is placed on a rack which is placed inside the cooker. The rack allows the meat to be suspended above the water level. Special baskets are also available which. The steam rises and surrounds the meat with heat and moisture, cooking the meat until it is tender. Steaming is often used for various Asian recipes. Steaming is one of the most healthy cooking methods because no additional fat is necessary to cook the meat. The meat retains most of the beneficial nutrients because they do not leach out as is the case when meat is placed directly in water. |
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Braising and Pot Roasting |
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Pot roasting and braising use essentially the same technique, pot roasting is used for roasts up to 4-5 pounds, and braising uses smaller sizes of cuts. Braising relies on heat, time, moisture to successfully break down tough collagens in meat. It is an ideal way to cook tougher cuts. More tender foods like fish, shellfish and veggies may also be braised. One benefit of braising is that the liquid absorbs flavours from the foods being braised and makes a terrific sauce. This a wet-heat method of cooking, typically in a tightly covered pot with a small amount of liquid. Usually, meat or vegetables are first seared and browned in hot fat. Aromatic vegetables are sometimes then browned as well, and horm a bed of diced carrots, onions and celery (mirepoix), which will keep the meat from burning on direct contact with the bottom of the pot. A cooking liquid that includes as acidic element, such as tomatoes or wine, is added to the pot, which is left covered and cooked over low heat for a long time. . The veggies add flavor to broth and then they are strained off and discarded. |
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Boiling |
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There are two ways of boiling, place food into boiling liquid, reboil, then reduce the heat for gentle boiling to take place. This is known as simmering. Or cover the food with cold liquid, bring to the boil, then reduce the heat and simmer. The advantages allows cooks to use older, tougher, cheaper joints of meat and poultry can be made palatable and digestible It produces a nutritious, well flavoured stock, but there is a loss of soluble vitamins in the water. |
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