PREPARING Meats

Cooking meat at a low temperature retains juices, reduces the amount of shrinkage and improves the flavor. The theory that searing seals-in juices has been disproved.

Tender cuts of meat are cooked by dry heat: roasting, pan-frying, broiling, pan-broiling.

Less-tender cuts are cooked by moist heat: braising, stewing, soup-making.

ROASTING—Place meat in Dutch oven, fat side up. Season with salt. Roast uncovered, in moderate oven (325 degrees) to desired degree of doneness. Do not add water; do not baste. Roast will be nicely browned by the time cooking is completed. The use of a meat thermometer is recommended. For easier carving, let meat stand in warm place 20 to 30 minutes before serving.

BROILING—Place meat on greased broiler rack. Broil steaks and chops two inches thick three inches away from source of heat. Cuts one inch thick should be placed two inches from heat. Cook until meat is nicely browned on top. Season and turn to brown other side. Season and serve at once.

PAN-BROILING—Preheat chicken fryer or skillet. Brown meat on both sides turning several times, if necessary. Pour off fat as it accumulates. Do not add water; do not cover. Test for doneness by cutting small slit next to bone. Reduce heat to finish cooking.

PAN-FRYING—Melt a small amount of fat in chicken fryer or skillet. Dip meat in flour or egg and crumb coating. Fry slowly until browned on both sides. Reduce heat to finish cooking, if necessary.

BRAISING—Brown meat slowly in hot fat in chicken fryer or saucepan. Meat may be dipped in flour before browning, if desired. Add a small amount of liquid. Cook at simmering temperature until tender.

STEWING—Cut meat into cubes; brown in hot fat in saucepan. Dredging with flour before browning is a matter of choice. Nearly cover meat with water. Cook, covered, at simmering temperature, until tender. Corned beef, ham, tongue, etc., are cooked in water to cover without preliminary browning.

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NO SMOKE—Never heat fat to the point where it smokes. Keep heat low enough at all times to avoid smoking. For best flavor, brown meat slowly over moderate heat.

BEEF—Tender cuts of beef are cooked either rare, medium or well-done, by dry heat: roasting, pan-broiling or broiling. Less-tender cuts must be cooked to the well-done stage by moist heat (braising or stewing) in order to make them tender.

PORK—All pork cuts are tender but must be cooked to the well-done stage. Roasting is suitable for any of the larger cuts. Pork chops and steaks should be cooked by braising for best results.

LAMB—Roasting, pan-broiling, or broiling are suitable methods to use with lamb because all cuts are tender. The fell, the thin papery membrane which covers the lamb carcass, should not be removed before cooking. Lamb may be cooked rare, medium or well-done according to personal preference.

VEAL—All cuts need to be cooked slowly to the well-done stage in order to make veal tender. Veal may be roasted, braised or stewed. When an egg and crumb coating is used, chops and steaks cut ½-inch thick may be pan-fried successfully. (This must be done slowly over medium to low heat.) (see front cover)

TIMETABLE FOR ROASTING

Poultry and all meat except pork is roasted at 325 degrees. Roast pork at 350 degrees. Times given below are approximate, varying with size and shape of roast. A meat thermometer is recommended for accurate determination of degree of doneness.

MEAT MINUTES PER POUND

Beef

Rare 18-20

Medium 22-25

Well-done 27-30

Lamb 30-35

Pork 35-40

Smoked pork 20-30

Veal 30

Chicken 25-30

FROZEN MEAT—It is not necessary to thaw meat before cooking. When meat is frozen solid at the beginning of the cooking process, allow up to twice the usual cooking time.

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