Thursday, December 25, 2008

I borrowed a recipe book from my friend, and while I'm looking for a recipe I saw this tips and decided to share this to everyone. So here it goes...

Boiling: Cook the meat in water or liquid and let boil until the meat is tender. Better yet, lower the heat after boiling and cook the meat for a few more minutes.

Braising: As opposed to boiling, this requires very little water so that the meat is cooked more in steam. Put the meat in a heavy pan, browning all portions of fat in it. Add salt, pepper and spices. Cover pan and adjust the heat. Continue cooking until meat is done.

Broiling: Preheat oven (There's a wide range of ovens at KaTom.com, an online supplier of restaurant equipments). Put meat on a rack about 2-3 inches away from the fire. When the top of the meat turns brown, sprinkle salt, pepper and spices on it. Turn the meat and broil as preferred. Be sure to gather meat dripping in the pan because it can be served as a tasty sauce.

Pan broiling: Using a heavy skillet, cook meat slowly (over medium heat) without oil or water. When one side is slightly brown, turn the meat over. Continue doing this until the meat is evenly cooked. Throw away excess fat. If desired, broil in oven.

Pan frying: Fry the meat in oil until done. Add salt, pepper and spices. Cook over medium heat turning the heat lower whet the meat is almost cooked.

Roasting: When you roast meat, you cook it in dry heat (oven temperature at 325oF-350 oF). Add salt, pepper and spices according to taste. Place on a rack or roasting pan, making sure that the fat side is up. Cook until done.

Stewing: Brown the meat first, and then add flour with hot stock. Another way of stewing is to blanch the meat and thicken the liquid when cooking is about to end.

Remember that if you cook meat quickly, the taste and texture will be bad. Long, slow cooking is the best way to bring out the natural flavor of meat.

Tagged:

0 comments:

Inside the Kitchen © 2013 | Powered by Blogger | Blogger Template by DesignCart.org