Explain five methods of cooking meat

- Grilling; this is a dry heat procedure that is used for more tender steak from beef, chops of lamb, and cured ham steaks. The meat is usually supported by a wire grill and the heat may come from above as in an electric or gas oven, usually at full heat, or from below as with a charcoal boiler. After the side exposed to the heat is sufficiently done, the meat is turned over and finished on the other side. Some boilers have reflectors on the opposite from the heat that permit simultaneous cooking on both sides.
- Roasting; this is a dry heat method of cookery that is suitable to more tender cuts of meat. Prime rib roasts of beef, beef sirloin, veal leg, veal lump, pork loin, lamb loin, and cured hams are commonly cooked by roasting. The meat is placed in an open roasting pan with fat side up, so that it will be self-basting. The roast should be left uncovered and liquid should not be added. The roast is placed in a hot air oven at a temperature of 250 – 350 oF. Lower oven temperatures require longer cooking times but materially reduce shrinkage.
- Frying; is a dry heat method. It may be accomplished in a small amount of fat in a frying pan or in a large amount of fat in a deep-fat fryer. It is suitable for a relatively small cuts of meat, such as thinly sliced steaks, chops, bacon or lamp chops. Pan frying of bacon has been implicated with the formation of N-nitrosopyrrolidine (a carcinogenic compound). The high temperatures achieved during the frying operation apparently catalyzes nitrosation of proline to N-nitrosoproline, which then is decarboxylated to form N-nitrosopyrrolidine.
- Braising; it is a combination of a dry heat and moist heat cooking. The meat is usually braised by dry cookery. Moisture such as water, vegetable stock, milk or gravy is then added, together with seasoning. The pan is slightly covered and the meat is simmered by adjusting the heat to just below boiling, which is moist-heat phase. Commonly used for less tender cuts like breast of lamb, pork spare libs or rump of beef.
- Pot roasting; the procedure is like that one of braising. It makes use of vegetables, which are added time to be ready to eat with meat.
- Stewing; it is the moist heat procedure. The cuts of meat used are less tender and are almost always boneless. The meat is cut into small pieces and is usually browned in a small amount of fat, as in braising, however stew may not always be browned. The meat is then covered with water or tomato juice. The container is covered and the meat is allowed to cook at a simmering temperature. The vegetables are added just long enough before the meat is done so they will be tender but not overdone. The liquid is reduced during cooking to give the stew a slightly thickened consistency.
- Pressure cooking; it is one of successful methods of tenderising tough cuts. The use of pressure results in higher cooking temperatures. It minimises the time required to gelatinize the collagen, and produce tender meat in a relatively short time. The neat happens to be moist and cooking losses are usually higher than those of dry-heat cookery. Also normal texture may be lost and disintegrate into rather homogenous mass of disconnected fibres.
- Simmering; certain cuts of beef and sausages may be cooked in water. Generally these items are heated to temperatures considerably below boiling. The hot water provides for relatively fast heat penetration. Most often these products will be heated in casing or plastic bag to avoid excess shrinkage losses. If cook-out accumulates in the bags or casings, it may be saved and utilised.
- Boiling; Is cooking in water at 100oC. True boiling gives rise to rapid bubbling and evaporation of water as steam.

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Titany answered the question on April 25, 2022 at 12:20