Methods of Cooking Meat

• Dry heat method refers to any cooking technique where the heat is transferred to the food item without using extra moisture.
• Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness.
• Baking is where the the meat is cooked in a baking dish that may be covered or open. Temperatures for roasting and baking range from 300–425°F (149–218°C).
• Broiling is done in an oven or outdoor grill. Cook the meat until it is browned on one side. Then broil the other side to the desired doneness.
• The meat is placed on the grill and is browned on side, seasoned, and then the other side is grilled to the desired doneness.
• Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and

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• Pan frying only uses a small amount of fat which is added first. Pan frying is used on ground, or thin slices of meat.
• Since deep-frying involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it's actually a form of dry-heat cooking.
• Moist heat refers to any cooking technique where the heat is transferred to the food item using liquid or moisture.
• simmering is where cooking liquid is a bit hotter than poaching from 180°F to 205° F. Here we will see bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil.
• Boiled meat can make a tender and juicy stew or pot roast.
• Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item.
• Combination method refers to any cooking technique which uses both dry and moist heat methods of cooking.
• Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature.
• stewing is where stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When you simmer it in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender.