Meat Cookery Pointers

• Roasts may be seasoned before, during or after cooking, since salt penetrates only to about ½ inch.
• Boned and rolled roasts require approximately 10 minutes per pound more cooking time than roasts with the bone left in.
• Pot-roasts, Swiss steaks, “birds,” chops and other cuts cooked by braising should be browned slowly in order to retain the attractive brown color during cooking.
• Steaks, chops and patties broiled at moderate temperatures require only one turning during cooking.
• Meat cuts cooked in liquid increase in weight and are juicier if they are allowed to cool in the cooking liquid and under refrigeration.
• Low temperature cookery yields 10 to 30 per cent more meat to serve.
• Meat that is overcooked shrinks more, is less palatable, less attractive and more difficult to carve.
• Searing does not seal in meat juices but actually increases cooking losses.
• Turning meat occasionally during panbroiling insures even cooking throughout the cut.

1. Season with salt and pepper.
2. Place meat fat side up on rack in open roasting pan.
3. Insert meat thermometer.
4. Do not add water. Do not cover. Do not baste.
5. Roast in a slow oven (300° F. for beef, veal, lamb, and smoked pork; 350° F. for fresh pork).
6. Roast to desired degree of doneness.

1. Set oven regulator for broiling.
2. Place meat 2 to 3 inches from heat.
3. Broil until top of meat is brown.
4. Season with salt and pepper.
5. Turn meat and cook until done.
6. Season and serve at once.

1. Place meat in heavy frying-pan.
2. Do not add fat. Do not add water. Do not cover.
3. Cook slowly, turning occasionally.
4. Pour fat from pan as it accumulates.
5. Brown meat on both sides.
6. Season. Serve at once.

1. Brown meat on all sides in fat in heavy utensil.
2. Season with salt and pepper.
3. Add small amount of liquid, if necessary.
4. Cover tightly.
5. Cook at low temperature until tender.

1. Brown meat on all sides in own fat or lard, when desirable.
2. Season with salt and pepper.
3. Cover with liquid, cover kettle, cook below boiling point until tender.
4. Add vegetables just long enough before serving to be cooked.

1. Brown meat on both sides in small amount of fat.
2. Season with salt and pepper.
3. Do not cover.
4. Cook at moderate temperature until done, turning occasionally.
5. Remove from pan and serve at once.

• Pot-roasts, other braised dishes and stews may be conveniently cooked in a moderate oven (300° F. to 350° F.)
• Meat cubes are browned for a brown stew; browning is omitted if a light stew is preferred.
• A roast meat thermometer is inserted so the bulb reaches the center of the largest muscle but does not rest in fat or on bone.
• Cooked meat should be stored closely covered in the coldest part of the refrigerator.
• All meat is tender if cooked by the correct cookery method.
• Steaks and chops for broiling should be cut at least an inch thick.
• Panbroiling is a convenient method for cooking thin beef or lamb steaks, chops or patties and smoked ham slices, bacon and Canadian-style bacon.
• Roasts are more easily carved if the meat is allowed to “set” 20 to 30 minutes before carving.
• For ease in carving, have the back bone loosened on beef rib and pork loin roasts before cooking.
• A roast meat thermometer registers the internal temperature or degree of doneness of a roast.

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