Have any of you used the sixth method?
Cooking meat is an art form. Once you get the basics down, cooking beef, chicken or pork becomes easier with time, and before you know it, you’re an expert at culinary cooking for carnivores. Learn the many ways to cook meat with this handy guide….
Grilling is a warm-weather favorite. Start the meat at the hottest part of the grill to sear the outer edges and preserve the interior juices. Then move the meat to a medium-hot part of the grill, usually over to the sides, and cook it the rest of the way until the meat is done.
When you braise meat, you cook it with a small amount of liquid. Another name for this method is pot roasting. Brown the outside of the meat first, then add a bit of liquid to the pan. Cover it, and cook at a high enough temperature, usually 325 degrees Fahrenheit, to cause steam to rise from the liquid. This steam cooks the interior of the dish. Do not cover all of the meat with liquid — you should just have enough in the bottom of the pan.
Roasting happens a lot around Thanksgiving when you gather around the dinner table to feast upon a huge roast turkey or ham. Place the meat on a roasting rack without water, and cover it. The hot air, typically around 350 degrees Fahrenheit, sears the outside so the inside remains tender and juicy. Season the meat before cooking.