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Cooking Techniques of Meat

The USDA recommends that all meat be cooked to well-done (160°F) to kill any bacteria that could cause illness. We sometimes recommend cooking temperatures that are below this figure because some meat tastes best cooked medium-rare or medium. Food-borne illnesses are relatively rare and usually only affect infants, the elderly, or people with weak immune systems. The degree to which you cook meat is a matter of personal taste, but also keep in mind who you are cooking for.

Tender cuts are usually cooked by dry-heat cooking methods, such as grilling, sautéing, or roasting. Tough cuts are best prepared by moist-heat methods, such as stewing or braising, where long, slow, moist cooking tenderizes muscles that would not be softened by dry-heat cooking.

Roasting

There is only one way to guarantee: that meat is roasted to the desired doneness: Use a meat thermometer. Insert the thermometer into the center or thickest part of the roast without touching any bones or fatty sections, since they are hear conductors and would give an inaccurate reading. If you use an

Instant read thermometer, which gives a fast reading, be sure to remove it from the meat once you get a reading.

Most roasts are tied to help them keep their shape during roasting. Tying is not necessary with bone-in rib or loin roasts, but boned meat needs to be tied to hold the meat together. Boneless cuts, such as beef tenderloin, are tied to give them a near shape. When roasting boneless cuts, you may want to place the meat on a rack in the roasting pan. That way, the heat can circulate under the meat and prevent it from simmering in its juices. Not all boneless roasts need to be cooked on racks, however. Tenderloin and some loin roasts cook so quickly they don't have time to create juices. Rib roasts and other bone-in cuts come with their own natural built-in racks.

Remove a roast from the oven when it reaches 5° to 10°F less than the desired temperature: The temperature will continue to rise as the meat stands. Do not cover the meat. The density of the hot roast will keep it from cooling too quickly, and a foil cover would trap the steam and soften the roast's delicious crusty exterior.

Pan frying and Sautéing

These fastest of cooking methods yield quick, tasty results. The browned bits that accumulate in the bottom of the skillet and are often used to create flavorful pan sauces in minutes.

Before sautéing, pat the meat dry with paper towels so it can brown easily. Use a heavy-bottomed skillet so the heat is conducted evenly. A nonstick skillet is not necessary. In fact, its slick surface will inhibit the formation of a good crust. Do not crowd the meat in the pan, or it will steam, hindering the browning process. Cook the meat over medium-high to high heat to sear it. If the meat begins to burn, simply reduce the heat a bit. This searing process adds great flavor to the meat.

Braising and Stewing

Few dishes satisfy as much as a long-simmered stew or braised pot roast, heady with fragrant herbs and brimming with chunky vegetables. Be patient when simmering tough meat cuts: They need lots of time to become tender. The key word here is "simmering." Do not allow the cooking liquid to boil, or the meat will dry out and toughen.

Use a heavy-bottomed pan with a tight-fitting lid to prevent scorching and to keep in the steam. Braises and stews can be cooked over medium-low heat on top of the stove (use a flame diffuser if necessary, to keep the liquid at a simmer, and stir occasionally to discourage scorching) or in a 325°F oven. To test the meat for doneness, pierce it with a fork; the fork should slip in and out easily.

If you are making a stew, cut the meat into cubes of equal size so they cook in the same amount of time, and pat them dry with paper towels before browning. Many stews taste even better when cooked a day ahead and refrigerated overnight to allow the flavors to meld. Scrape off and discard any hardened surface fat before reheating. If the recipe includes fragile vegetables like peas, you may want to add them to the stew during the last few minutes of reheating to avoid overcooking. Taste the stew and season again, if needed, just before serving.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.