Cooking Methods for Meat

Whether grilling a thick, juicy steak or slow cooking a pork roast, you'll find there are a variety of cooking methods to create tasty meat entrees.  Many methods can be applied to all types of meat:  beef and veal, pork, lamb, etc.  The method used will often determine how flavorful the meat is as well as how tender.  It might also determine how much the meat shrinks or how it retains flavor from seasonings or marinade sauces.  So as you can see, the method of cooking for meat is just as important as the type of seasoning and preparation.

Braising Meat

Braising meat means to brown the meat in fat and then cook in a covered pan using a small amount of liquid.  You can braise meat and vegetables to enhance the flavor and tenderize the items being cooked.  The meat doesn't necessarily have to be tender for braising to work.  If you get a tough cut of meat with a high level of collagen (protein), then cooking at a low temperature for a longer period of time will tenderize the meat. You can braise cuts such as beef or lamb shank, shoulder roast, brisket, chuck roast, back ribs or short ribs, or top blade steaks.

To braise appropriately, brown the meat in fat on both sides for about 10 minutes.  Avoid rinsing the meat and don't overcrowd the pan.  Next, add a liquid such as water, broth, wine or apple juice.  Don't cover the meat with liquid; just enough to fill the bottom of the pan will do.  You can also add vegetables, spices, garlic, onion, etc.  Next, cover and cook over low heat on the stove or in a slow cooker for two to eight hours, depending on the method.  Crock pots usually require about six to eight hours on low. The timing will vary with the types of meat, thickness and how much meat you are planning to cook.

Roasting

Roasting works well for large cuts of beef, pork or lamb such as roasts, ribs, leg of lamb or pork loins.  Depending on the size, you can brown the meat in a pan before roasting by seasoning with salt/pepper and oil.  After browning, place the meat in a roasting pan and make sure the fat side is turned up.  The oven should be preheated to 450 degrees.  If you haven't browned the meat beforehand, then roast at 450 for approximately 20 minutes.  Then turn the temperature down to 325 degrees.  If you've already browned the meat, then turn the temperature down as soon as you place it in the oven.

Roasting times and temperatures will vary based on the type and size of the meat entree being cooked.  Keep in mind that you can use the pan dripping from the meat to make gravy later. 

*Tip: Don't cover the meat during the roasting period.  Cover the meat with foil only after cooking to keep it warm and hold in juices before carving.  After covering it, wait about 10 to 20 minutes before cutting to allow the juices to settle within the meat.

Meat can be roasted either in a roasting pan or directly on the oven rungs.  If roasting direct on the rungs, be sure to place your pan underneath to catch the drippings.  You can also cook vegetables in the pan drippings or use it to make gravy.

Grilling

Grilling is often used for burgers, wieners or sausages, steaks, ribs, chops and short loin.  There are electric indoor grills as well as charcoal or gas outdoor grills.  Grilling can also be used to create kabobs or to grill vegetables, including baking potatoes.  You can grill over direct heat or indirect heat, depending on the size of the meat and desired tenderness.  Grilling should be done carefully as to not char the meat on the outside.  This can ruin the flavor and cause the meat to be extremely tough.

Broiling

The terms grilling and broiling are often used interchangeably when it comes to using a charcoal grill.  But oven broiling is different because the oven is temperature-controlled.  You can broil steaks, burgers, ham, etc. using a broiling pan and by turning your oven temperature to the broil settings or to a different desired temperature.  While cooking, the broiler pan allows grease to drip through cracks into a bottom pan.  It's a fast, healthy way to cook meat.  Consider moving the oven rack to the bottom slots if possible to prevent the splashing of grease.  Or, buy a special broiler appliance if you prefer this over using your oven.

Pan-Fry or Stir-Fry

Pan frying is the method of using a frying pan to cook meat.  You can add oil to some meats or simply fry in the meat's own fat (particularly burgers).  For thicker cuts of meat, cook on medium to medium high heat for longer periods of time to ensure doneness in the mid-section of the meat.  Cover the pan to trap the steam and promote thorough cooking.  Stir frying uses a pan as well, but involves cooking small cuts of meat along with vegetables and sauces to create a delicious dish.  It is often associated with Oriental dishes, but can be used to create a number of creative entrees.

Stewing

You can stew small chunks of meat in a pot or slow cooker along with vegetables and seasonings to create various soups and stews.  This is accomplished by boiling and then simmering on lower heat.  You can add stock, water, wine, herbs, flour, etc. to create the desired stew flavor.

The methods mentioned above are classified as dry heat or moist heat.  Dry heat includes broiling or grilling and roasting, which surrounds the meat with very hot, dry air.  Moist heat uses lower temperatures with added water, soup or sauce.  A microwave can be used for some meats, such as bacon, sausage, hot dogs and precooked items.  It is not recommended for larger cuts of meat because it cooks the meat rapidly and does not tenderize the meat.

Use this guide to start enjoying a variety of cooking methods for your meat dishes.  Don't limit yourself...always experiment to expand your cooking know-how!

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