Foods, their selection and preparation

Less tender cuts, or those high in con¬ nective tissue, must be cooked by moist heat in order to make them tender. Such cuts generally include neck, shoulder, shanks, bottom round, rump, flank, brisket, and may include most cuts of Utility Grade carcasses. Methods of cooking by moist heat are braising — the method of cooking a pot roast or Swiss steak — and stewing or cooking in liquid. With these methods, moist heat is applied so as to soften the connective tissue and make the meat tender. There are a few exceptions to the general rule of dry heat for tender meat and moist heat for less tender. Thin cuts of pork and veal may be better when braised than when broiled or pan-broiled. Braising cooks pork and veal chops, steaks and cutlets, well done without drying them out. It is best, too, to braise pork liver, although veal liver may be broiled. These meat cuts also may be fried successfully. Standard Cookery Methods. There are six standard methods for cooking meat. These are roasting, broiling, pan-broiling or griddle-broiling, frying, braising, stewing or cooking in water. The cookery method selected for meat depends mainly upon the tenderness of the cut, but also upon its size and thickness, per¬ sonal preference, and the cooking facilities available. Step-by-step procedures for the standard methods for cooking meat follow.1 How to Roast. Any tender cut of beef, veal, pork, or lamb may be roasted. The steps in this method of cooking are as follows: 1. Season with salt and pepper , if desired. It matters little whether a roast is salted be¬ fore or during cooking, because when it is done, the salt has penetrated only to a depth of about half an inch. 2. Place on rac\ in an open shallow roasting pan , with fat side up. The rack holds the roast out of the drippings; with the fat on top, the roast will do its own basting. 3. Insert a meat thermometer so that its bulb is in the center of the largest muscle. The ther¬ mometer should not touch bone or fat. 1These and the accompanying tables are used by courtesy of the National Live Stock and Meat Board. 4. Add no water and do not cover. Roast¬ ing is a dry-heat method of cooking, and if the pan is covered or water added, the method becomes a pot roast. 5. Roast in a slow oven , — 250° to 350° F. 300° F. is the best all-round temperature, but the temperature varies with the size of roast and kind of meat. The oven may be started just as the roast is put in, or it may be preheated. 6. Roast to the desired stage of doneness. There will be no overcooking or undercook¬ ing if a meat thermometer is used for deter¬ mining when the roast is done. How to Broil. Tender beef steaks, lamb or mutton chops, sliced ham or bacon, and ground beef or lamb are suitable for broiling. Fresh pork and veal are seldom broiled. Steaks and chops should be cut at least an inch thick for best broiling and a slice of ham at least half an inch. These steps show how to broil: 1. Turn the oven regulator to "broil” (350° F.). The broiler may be preheated or not, as desired. With some broilers thick steaks or chops may be cooked without pre¬ heating the broiler.