Meat Cookery Dry Heat Methods in Three Easy Steps

Roasting

  1. Heat oven to recommended temperature (varies based on cut of meat).
  2. Place roast (straight from refrigerator) fat side up, on rack in shallow roasting pan. Season before cooking as desired. Insert an ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water; do not cover.
  3. For beef, pork, veal, and lamb, roast to 5 to 10° F below desired doneness.* Transfer to carving board; tent loosely with aluminum foil. Let stand fifteen to twenty minutes. (Temperature will continue to rise 5 to 10° F to reach desired doneness.) For whole poultry, cook until desired temperature is reached.*

Broiling

  1. Preheat broiler for ten minutes.
  2. Place meat, poultry, or fish on rack in broiler pan. Season with herbs or spices as desired. Position thinner pieces (3/4 to 1 inch) so that surface of meat is 2 to 3 inches from the heat; thicker pieces, 3 to 6 inches from the heat.
  3. Broil to desired doneness, turning once.* After cooking, season with salt if desired.

Grilling

  1. For gas grilling, set heat to medium. For charcoal grilling, coals should be ash-covered and medium temperature; allow about thirty minutes. (To test cooking temperature for charcoal grill: spread coals out in single layer. Carefully hold palm of hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away-approximately four seconds for medium heat.)
  2. Season meat, poultry, or fish with herbs or spices as desired. For smaller pieces of meat, poultry, or fish (chops, steaks, burgers, breasts, fillets, or kebobs), place on cooking grid directly over coals. For roasts, thick steaks, or chops, whole chicken or turkey, the meat is placed on the grid, with coals or heat source on each side.
  3. Grill to desired doneness, turning occasionally.* After cooking, season with salt if desired.

Panbroiling

  1. Heat heavy nonstick skillet over medium heat (meats 3/4 inch or thicker) or medium high heat (meats V2 inch or thinner) until hot, about five minutes.
  2. Season meat, poultry, or fish with herbs or spices as desired. Place in preheated skillet. Do not crowd. Do not add oil or water. Do not cover.
  3. Cook to desired doneness, turning once.* For thicker pieces, turn occasionally. Remove excess drippings as they accumulate. After cooking, season with salt if desired.

Stir-Frying

  1. Partially freeze meat, poultry, or fish (about 30 minutes) for easier slicing. Cut into thin, uniform strips or pieces. Marinate to add flavor or tenderize while preparing other ingredients if desired.
  2. Heat small amount of oil in wok or large heavy nonstick skillet over medium high heat until hot.
  3. Stir-fry in Impound batches (do not overcrowd), continuously turning with a scooping motion, until cooked to desired doneness. Add additional oil for each batch if necessary. (Cook meat and vegetables separately, then combine and heat through.)

*See "Safe Internal Temperatures" in chapter 12.

margarine or butter. Or use half the fat, 95% lean ground beef in casserole mixes, or fat-free milk in brownies or instant pudding.

• In place of butter only, use half butter and half oil for less saturated fat.

Lean Tips... for Meat, Poultry, and Fish

• Cook with lean meats (see page 319), skinless poultry, and fish. See chapter 11 for buying tips. To decide how to cook them, see "Meat, Poultry, and Fish: Lean Cuts and Low-Fat Cooking Methods" in this chapter.

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