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Meat Cooking Techniques Explained

This document provides instructions and tips for various cooking methods for meat and game, including roasting, baking, searing, broiling, grilling, pan frying, sautéing, simmering, braising, and stewing. It recommends low-temperature roasting for less shrinkage and even doneness. Basting is deemed unnecessary as meat has natural fat. Convection ovens can increase browning but also shrinkage. Various temperatures are suggested depending on the cut and desired effect.

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28 views16 pages

Meat Cooking Techniques Explained

This document provides instructions and tips for various cooking methods for meat and game, including roasting, baking, searing, broiling, grilling, pan frying, sautéing, simmering, braising, and stewing. It recommends low-temperature roasting for less shrinkage and even doneness. Basting is deemed unnecessary as meat has natural fat. Convection ovens can increase browning but also shrinkage. Various temperatures are suggested depending on the cut and desired effect.

Uploaded by

jomz
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

CHAPTER 11

COOKING MEAT & GAME (NOT)


ROASTING & BAKING
SEASONING
No salt

Season before
cooking
Season after
cooking
Do nothing! Season

with sauce/jus.
TEMPERATURE: LOW TEMP
ROASTING - VIP
Continuous roasting at low temp is best
Less shrinkage
More TTJ
More even doneness inside
Easier to cut
Roasting oven temp: 250 325
degrees
TEMPERATURE: SEARING
Starting a roast at a
very high temp (400
450 degrees) until
browned.
Turn down to low
roast temp
TEMPERATURE: HIGH TEMP
ROASTING
Small pieces roasted rare may be
cooked at a high temp (375 450
degrees)
Mimics broiling
Control time or.
TEMPERATURE: CONVECTION
OVENS
Reduce temp by 50 degrees
Not the best for roasting large pieces
Good for browning
Can increase shrinkage
BASTING & MIREPOIX
BASTING MIREPOIX
Spooning pan Celery, carrots,
drippings over meat onions. 4/4/8 ratio
Unnecessary. Meat Add later for
has natural fat flavoring au jus/pan
covering drippings
Barding: add some Early adds
fat to protect moisture to air;
outside: tenderloin steam
& bacon Better with white
meats
BASIC ROASTING PROCEDURE:
SEE BLUE BOX P. 210
BROILING, GRILLING, PAN BROILING
Very high heat but short time
Small pieces of meat
Well browned flavorful crust on outside
Inside is juicy!
browning versus cooking technique
See Blue Box 217
TEMPERATURE CONTROL
GOAL: Create right amount of
browning on the outside by the time
the inside is cooked to desired
doneness
Shorter cooking time; higher the temp
Longer cooking time; lower temp
Cooking temp: desired doneness;
thickness of cut
The worlds biggest barbeque 1500 meter barbeque

Some 1,250 Uruguayan grillmeisters The barbecue was so big


sizzled up 26,400 pounds (12,000 that firefighters were
kilograms) of beef Sunday, beating a called in to light the grills
2006 record set in Mexico. and make sure the flames
did not get out of hand.
SAUTEING, PAN-FRYING,
GRIDDLING
Differences between all 3 are in size of
meat & amount of fat.
Saute hi heat, small fat, small food
Pan-fry moderate heat, moderate fat,
larger food
See Blue Box p. 220
SAUTE
SIMMERING
Not frequently used. No browning
Use for less tender cuts.
Use stock, water, wine to simmer
Use herbs, spices, mirepoix
Cured meats: use cold water to draw
off salt. Do not add salt
No degrees of doneness here.
BRAISING/STEWING
(Combination Methods)
First a little dry heat; than some moist
heat
Tough cuts; large cuts - braising; cubed
cuts stewing
Stew cover the meat entirely with
liquid
Braise cover meat halfway with liquid
No degrees of doneness here.
See Blue Box p. 231

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