Moist Heat-Cooking in liquid: For: Large less tender cuts of meat; stews, soups .
1. Brown meat on all sides
2. Add seasonings
3. Cover meat with water, vegetable juices, or soup stock.
4. Cover pan tightly.
5. Simmer until tender, about 185 F. do not boil.
6. If vegetables are to be added, add whole or large pieces, just long enough before the meat is tender, to cook them.
Stew Tips:
1. Seasoning Suggestions: Bay leaf, Celery Seed, Celery Salt, Parsley, Thyme, Marjoram, Cloves, Peppercorns, or Curry powder.
2. Variety in Vegetables: (Select vegetables of various colours, textures, and flavours.) Cabbage, Carrots, Brussels Sprouts, Onions, Celery, Green Pepper, Tomatoes, Lima beans, Navy or Green Beans, Potatoes, Peas, Corn , Turnips(white or yellow).
1. Dredge meat with flour, if desired
2. Season with salt and pepper and other seasonings, if desired.
3. Brown slowly on all sides in small amount of fat.
4. Add small amount of liquid.
5. Cover tightly.
6. Cook at simmering temperature on top of range, or in a slow to moderate oven (325-350 F) until tender.
Braising Steaming Method
Braising Steaming Method
1. Dredge meat with flour, if desired
2. Season with salt and pepper and other seasonings, if desired.
3. Brown slowly on all sides in small amount of fat.
4. Add small amount of liquid.
5. Cover tightly.
6. Cook at simmering temperature on top of range, or in a slow to moderate oven (325-350 F) until tender.
Oven Broiling Method
You are really roasting the meat. This is the closest many Canadians have ever come to eating roast beef.
1. Turn oven regulator to "Broil". (Broiler may be preheated or not, as desired).
2. Place meat 2 to 5 ins. from heat.
3. Broil until top side is brown.
4. Turn and broil the other side.
5. Season and serve at once.
6. Season with salt and pepper, and other seasonings, if desired. Do not use salt before cooking. Salt draws out the juices and will cause the meat to be tough.
7. The one disadvantage to broiler cooking is that many home broilers are not hot enough to successfully cook, without drying out and toughening, the thinner cuts of meat now so common in the supermarkets
Broiling also includes all, grill and rotisserie cooking
Broiler tips:
1. Place steaks desired rare close to flame. Surface will brown before meat is cooked through.
2. Place 1-ins chops 2 to 3 ins. from heat. Place 2ins steaks 3 to 5ins from heat.
Pan Broiling Method-The preferred method for cooking a "Really Good" steak or chop.
1. Place meat in sizzling hot heavy frying pan or on griddle.
2. Do not add fat. Do not add water. Do not cover.
3. Brown meat on both sides.
4. Turn occasionally to cook evenly.
5. Remove fat as it accumulates.
6. When done, season and serve at once.
Pan Frying Method
(Thin, tender meat or meat made tender by pounding, scoring, cubing, or grinding.
1. In hot, heavy frying pan, brown meat on both sides in a small amount of fat.
2. Season with salt and pepper only after cooking.
3. Do not cover meat-to cover it would be braising.
4. Turn occasionally and cook at moderate temperature until done.
Roasting Method
Remember-Modern roasting (in an oven)is really baking
1. Season with salt if desired (Use salt very sparingly, salt dries and toughens meat. More can be added later. I prefer not to add any salt until the meat is almost cooked) and pepper. .Searing is not necessary, again, it only dries, hardens and toughens the meat.
2. Place meat, fat side up, on rack in a shallow, open roasting pan. Do not use the deep covered pan commonly called a roaster (which is really a very poor quality casserole and an "American" innovation and suitable only for braising). You do not want to steam the meat.
3. Insert meat thermometer. The bulb of the thermometer should be in the meatiest part of the roast. Be sure the bulb doesn't touch bone or rest in fat.
4. Do not add water. Do not cover. Why spend the extra money to obtain a tender cut, if you intend to braise it? Strange as it may sound, many North Americans have never eaten true roast beef or roast meat of any kind. All hope is not lost however, as recently I have seen several styles of fairly well designed roasting pans- all of European or Asian design- coming into the hardware and department stores. Most of these new pans have good sturdy carrying handles and are equipped with a rack that facilitates lifting of the meat and prevents it from sticking to the bottom of the pan. Because these pans are intended for roasting-usually fish, meat, or poultry but sometimes vegetables, there are, of course, no lids.
5. Roast in a slow oven 250-350 F.
6. Roast to desired degree of doneness (a meat thermometer is the only accurate test for doneness. Be sure to use one, when you roast and remember, a large cut will continue cooking after it has been removed from the oven.
7. Take meat from oven and let stand 10-15 minutes for easier carving.
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