Methods of cooking meat

• Meat can be cooked in two different ways what are these?

  Dry-Heat Method and Moist-Heat Method
• Dry-Heat Method has 5 different ways of cooking state all in order

  Frying, Grilling, Barbequing, Broiling, Roasting
• Frying is best for smaller, tender pieces of meat such as steaks, strips and diced meat.
• It is applying an intense heat on meat with thin cuts. (Beef chuck, pork and beef loins and spareribs are best for _.)

  Grilling
• This method is better on pork chops and diced meat cuts.

  Barbecuing
• It is often for ground patties, tougher cuts of meat, tender steaks and chops that are at least ¾ inch thick.

  Broiling
• Broiling is often for ground patties, tougher cuts of meat, tender steaks and chops that are at least 3/4 inch thick.
• This is perfect for roast tender cuts, beef rib, rib eye, pork leg and loin roasts, etc.

  Roasting
• Moist-Heat Method has 6 different ways, state them all in order:

  Poaching, Boiling, Simmering, Steaming, Stewing, Braising
• It is the process of cooking meat by slow simmering of liquid in a covered pan. Use meat cuts that you would use for roasting like loins.

  Poaching
• This makes the meat tender by cooking in liquid. Some meat cuts like the chuck, flank, shank are some of the meat cuts you can _.

  Boiling
• It is a way to cook meat gently and slowly. It is a more gentle way to soften meat than boiling.

  Simmering
• It is a method that cooks the meat through a hot steam with the help of steamer.

  Steaming
• It is a long, slow method of cooking where food is cut into pieces and cooked in a minimum amount of liquid.

  Stewing
• It allows tougher and less expensive meats to become tender and juicy.

  Braising