COOKING METHODS
Roasting:
Season meat. Place fat side up on a rack in an open roasting
pan.
Meat will brown as it cooks.
Do not cover, add water, or
baste.
Roast at 325 degrees.
Let meat stand for about 15
minutes before carving.
Always carve across the grain.
Pan-broiling:
Place meat in a heavy skillet (iron skillet is very good).
Do not
add fat or water.
Brown slowly on both sides.
Cook, uncovered,
over medium heat; turn occasionally.
Remove fat as it
accumulates.
Broiling:
Preheat broiler.
Slash fat edge of meat.
Place meat on cold rack of broiler pan.
Broiling Chart:
|
Thickness of Steak
|
Rare
|
Medium
|
Well Done
|
|
1 inch
|
8 to 10 minutes
|
12 to 14 minutes
|
18 to 20 minutes
|
|
1 1/2 inch
|
14 to 16 minutes
|
18 to 20 minutes
|
25 to 30 minutes
|
|
2 inch
|
20 to 25 minutes
|
30 to 35 minutes
|
40 to 45 minutes
|
Pan-frying:
In a heavy skillet (iron skillet works best), brown slow on
both sides in a small amount of shortening.
Season.
Cook,
uncovered,over medium heat, turning occasionally.
Braising:
Coat meat with flour, if desired. Brown slow on all sides in
hot
shortening. Pour off fat.
Season.
Add a very small amount of
water or other liquid.
Cover tightly and cook at low
temperature or in a slow oven.
Stewing:
Cut up meat in uniform 1 to 2 inch cubes; coat with flour.
Brown slowly in hot shortening, if desired.
Season.
Add liquid
just to cover meat.
Cover pan tightly and simmer.
Add
vegetables just long enough before serving to be cooked.
Remove meat and vegetables; thicken juices.
Submitted by Ice Cream (Patty)
November 30, 1999
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