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.