Lols 4

• Cooking meat


  Our topic is methods of cooking meat
• Methods of cooking meat

  • Dry heat cooking
  • Moist heat cooking
• Dry heat cooking


  • Heat is transferred to the food item without using any moisture
  • Typically involves high heat with temperatures of 100°F or hotter
• Dry heat cooking methods

  • Roasting and baking
  • Grilling and broiling
  • Sautéing and pan-frying
  • Deep frying
• Roasting and baking


  Forms of dry heat cooking that use hot dry air to cook food
• Grilling and broiling


  Dry heat cooking methods that rely on heat being conducted through the air from an open flame
• Sautéing


  A form of dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly
• Deep frying


  Involves submerging food in hot liquid fat, but is considered a form of dry heat cooking
• Moist heat cooking


  • Involves cooking with moisture, whether it's steam, water, stock, wine or some other liquid
  • Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F
• Moist heat cooking methods

  • Simmering
  • Boiling
  • Steaming
  • Braising and stewing
• Simmering


  The cooking liquid is a bit hotter than poaching, from 180°F to 205°F, with bubbles gently rising to the surface
• Boiling


  The hottest of the moist heat cooking methods, where the water reaches its highest possible temperature of 212°F
• Steaming


  A moist heat cooking technique that employs hot steam to conduct the heat to the food item
• Braising and stewing


  A form of moist heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at low temperature
• Factors affecting the choice of cooking methods for meat

  • Cut of meat
  • Fat content
  • Desired quality (tenderness, flavor, appearance)
• Tender cuts like ribs and loin are used for roasting, broiling and grilling
• Less tender cuts from leg or round are used for braising
• Tougher cuts from shank or shoulder are usually braised
• Meats high in fat are cooked without added fat, such as roasting or broiling
• Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan-frying or braising