Cooking Meat

Grilling

(grilling) broil: cooking by direct exposure to radiant heat (as over a fire or under a grill)

Braising

Braising is cooking in steam trapped and held in a covered container or foil wrap. The source of the steam may be water or other liquid added to the meat, or it may be meat juices. Braising involves cooking the meat slowly in an oven preheated to about 325 degrees Fahrenheit. Depending on the thickness of the meat, braising may take as long as six hours. To braise the meat, place the lid on securely, then put the Dutch oven on a rack in the center of the oven. Or braise meat on the stovetop. Bring the liquid to a boil, then reduce the heat to a simmer and cover the vessel. Either way, check the pan occasionally and adjust the meat if necessary so the liquid remains at a gentle simmer. If the liquid is too hot, the meat becomes tough, but cooking at a heat that is too low may cause growth of bacteria. Check the temperature with a meat thermometer to ensure that the liquid simmers at a temperature of 180 to 190 degrees Fahrenheit. The meat is done when it is tender and falls apart easily.

Broiling

Broiling is cooking by direct heat from a flame, electric unit, or glowing coals. The basic rule for broiling, pan-broiling or pan-frying meat is to use enough heat to brown the outside without overcooking the inside of the meat.

Liquid

Once the meat is seared, it's time to add liquids to provide flavor and moisture, which will diffuse into the meat for the remainder of the cooking time. Remove the meat from the pan and put it on a plate so you can use a heatproof spatula to loosen flavorful bits of meat stuck to the bottom of the pan. Return the meat to the pan and add liquid. Water is fine for braising, but liquids such as broth, cider, beer or wine add flavor to the braised meat. Fill the Dutch oven or pan with liquid halfway up to the top of the meat.

Poaching

Poaching is the process of gently simmering food in liquid, generally water, milk, stock or wine.

Roasting

Roasting is a cooking method in which meat is surrounded and cooked by heated air, usually in an oven. Meat is not covered and no water is added.

Searing

Searing is the critical first step to successfully braising tough, inexpensive cuts of meat. Once the meat is seared, you can relax and let the meat cook slowly. To sear a tough cut, season the meat with salt and pepper or a packet of salad dressing mix. Pour enough cooking oil to cover the bottom of the Dutch oven or pan. Heat the oil over medium-high heat, then sear the meat just until both sides are brown.

Pan-Broiling

The basic rule for broiling, pan-broiling or pan-frying meat is to use enough heat to brown the outside without overcooking the inside of the meat. Pan-broiling is cooking in an uncovered pan over direct heat. Fat that cooks out of the meat is drained off.

Pan-Frying

The basic rule for broiling, pan-broiling or pan-frying meat is to use enough heat to brown the outside without overcooking the inside of the meat. Pan-frying is similar to pan-broiling, except that meat is cooked in a small amount of fat.

Cooking in Liquid

This method involves covering a less tender cut of meat with liquid and simmering in a covered kettle until tender and well-done.