Foods, their selection and preparation

2. Season with salt , pepper , herbs, spices , and vegetables. In moist-heat cookery, the season¬ ing penetrates the meat to a greater extent Braising Steaks or Chops • Add a small amount of liquid after browning, cover, and let steam until tender than in roasting. The less demanded cuts and lower grades of meat are the ones adapted to this method of cooking, and seasoning is important with these cuts. 3. Add a small amount of liquid to the less tender cuts. The liquid may be water, soup stock, vegetable juice, sour cream, or mari¬ nade. Added liquid is not essential in braising tender cuts. 4. Cover closely. A tight-fitting lid holds in the steam needed for softening the con¬ nective tissue and making the meat tender. 5. Cook at low temperature until tender. This means simmering, not boiling. It may be done on top of the range or in a slow oven, not above 300° F. 6. Make sauce or gravy from the liquid in the pan. The gravy is an essential part of any braised meat dish. It contains meat flavors and soluble food nutrients, and should accompany the meat. How to Simmer. In simmering, meat cuts are cooked immersed in water or other liquid held below the boiling point. This method is used in cooking large pieces for use sliced, in making stews from small chunks of meat, and in extracting the flavor and gelatin from cuts containing much connective tissue and bone in the preparation of meat soups. [201] All these methods are suitable for the less demanded, cheaper cuts that are high in fla¬ vor and nutritive value but need to be cooked for tenderness. In making soups the bony portions, especially the joints, are desirable. Veal has less flavor than beef, but may be used to advantage with beef since it is high in connective tissue and low in fat. Large Cuts: 1. Brown meat on all sides , except corned beef and cured pork. The browning develops flavor and increases color. 2. Cover the meat with water or stock- The liquid may be hot or cold. If the meat is en¬ tirely covered with liquid, uniform cooking is assured. The main difference between braising and simmering is the amount of liquid used. 3. Season well with salt , pepper , herbs, spices , and vegetables , as desired. Wisely used, Pot-Roasting • ( Upper left) Brown in beef fat to develop rich flavor. ( Upper right) Place on rack in kettle and add a small amount of water. Cover closely and cook at low temperature until tender. ( Lower left) Vegetables may be added during the last hour of cooking. Adjust the time so they will be steamed just tender seasonings add much to the flavor of meats which are simmered. Some suggestions are bay leaves, thyme, marjoram, parsley, green pepper, celery and onion tops, tomatoes, gar¬ lic, cloves, peppercorn, and allspice, chili sauce, and ketchup. 4. Cover kettle and simmer until tender. Overcooking and boiling shrink the meat and make it dry, flavorless, stringy, and difficult to slice. 5. If the meat is to be served cold , let it cool , and then chill in the stock *n which it was cooked. The meat is more flavorful and juicy and it will shrink less if cooled in its stock. 6. If vegetables are to be cooked with the meat , as in boiled dinners , add them whole or in large pieces , just long enough before the meat is tender to cook them.