There are lots of meat recies. Cooked meat is very delicious, so people have many methods of cooking it: boiling, pot roasting, braising, stewing, casserole cookery, grilling, frying and so on. In this article you'll read about these methods, different tips, rules and advice. Choose suitable for you method and enjoy meat dishes!
This is a suitable method of cooking less tender cuts of meat, also salt beef, ham and bacon. The food is completely immersed in water and is cooked for a long time at simmering point, to tenderise the meat.
Ham and Bacon: Soak over-night in cold water.
Salt Beef: Soak for a few hours in cold water.
Place joint in boiling water, return to the boil and simmer very gently until tender allowing 20-25 minutes per 450g (1 lb) and 20-25 minutes over. If serving cold, leave to cool in the liquid then drain. Remove ham skin whilst hot and sprinkle the fat liberally with browned breadcrumbs.
Joints of ham or gammon may be boiled and then roasted for the last 1/2 hour of cooking time. Remove rind from joint, rub in a little brown sugar and score with a knife. Bake until fat is nicely browned, in a little of the meat stock and fruit juice, e.g. pineapple or peach.
Fresh meat e.g. leg of mutton: place in boiling water and boil fast for 5 minutes to seal in juices. Reduce heat and simmer very gently until tender, allowing 20 minutes per 450g (1 lb) and 20 minutes over. 25 minutes before the end, add a little salt, sliced carrot, onion and turnip or swede. Serve with caper or parsley sauce, using 1/2 liquid from joint and 1/2 milk.
This is an alternative method of cooking large joints of meat, particularly the less tender joints which are not suitable for roasting. Brisket of beef, chuck (bladebone), stuffed breast of lamb and belly of pork are ideal for pot roasting. Fry the meat in hot fat until browned all over and the juices are sealed in. Finish cooking on a low heat allowing 45 minutes per 450g (1 lb). Serve with gravy made from the juices and a little of the fat.
This method of cooking is a combination of baking and steaming. Suitable meats are the less tender cuts of beef, also poultry, rabbit and some offal. Fry the meat until brown as for Pot Roasting and remove from pan.
Prepare a bed of vegetables called mirepoix. Slice and fry 1 carrot, 1 turnip, a small swede, 1 onion and add a bunch of fresh herbs or parsley. Place meat on top and add 275ml (1/2 pint) stock. Simmer slowly allowing 45 minutes per 450g(1 lb). Make a gravy with a little of the fat and pureed vegetables and stock from the pan.
Stewing and casserole cookery
These are ideal methods for cooking coarser and cheaper cuts of meat, as the food is cooked for a long time over a very low heat. For stewing, the meat is simmered gently in a covered pan on top of the cooker, alternatively it can be cooked in a slow oven (150°C, 300°F, Gas No. 2)
Brown Stews: Fry the meat and vegetables then remove from the pan, make a brown sauce with the remaining fat, flour and stock. Return the fried meat and vegetables to the sauce and simmer gently until tender.
A Brown Stew can also be made by tossing the meat in seasoned flour, frying as above and simmering with vegetables in stock or water until tender. Before serving, thicken stock if necessary with a flour and water paste and add gravy browning or meat extract to give a deep brown colour.
White Stews: The meat is not fried but cooked slowly in water with vegetables. It can be served unthickened or thickened with flour and water paste or white sauce made with the stock.
Casseroles are stews that are cooked in the oven, which is ideal as a low temperature can be easily maintained. Casseroles can be economical when using cheaper cuts of meat They can also form the basis of more elaborate meals using unusual ingredients and still be relatively cheap and easy to prepare. Casseroles are suitable for entertaining as they involve no last minute preparations and need not be spoilt if the guests are late.
Grilling and frying
Like roasting, the meat is cooked at a high temperature for a comparatively short time. The outside cells are sealed quickly either by the fierce heat of the grill or by the hot fat, which ensures juicy, good flavoured results. Only the best, tender small cuts of meat and some offal are suitable for grilling or frying. Steak, gammon rashers, lamb or pork chops, veal cutlets, bacon, kidneys, sausages, liver and some minced meat dishes such as hamburgers are the most suitable.
Rinse meat (except minced meat) with cold water. Wash liver and kidneys thoroughly in salt water, then dry.
Steaks: Beat well with a meat mallet or rolling pin to tenderise.
Chops: Trim off outside skin and excess fat.
Veal or Lamb Cutlets: Squeeze over a few drops of lemon juice. For frying, coat with seasoned flour then dip in beaten egg and coat with breadcrumbs.
Liver: Wash and dry. Coat with seasoned flour for frying.
Kidneys: Cut open, skin, remove tubes, wash and dry. Coat with seasoned flour for frying.
Bacon and Gammon: Cut off rinds, snip gammon fat at intervals.
For grilling: brush meat with melted Stork and sprinkle with salt and pepper.
Pre-heat the grill until red hot. Sprinkle the meat with salt and pepper and grill for about 5-7 minutes on each side, according to thickness and type of meat and, if steak, whether required well done or underdone. Reduce temperature if meat is cooking too quickly and turn once or twice during cooking, taking care not to pierce the meat. Serve very hot
Grilled Meat Dressings
Most grills should be accompanied by a savoury dressing. Serve separately or place a pat on the steak or cutlet just before serving.
Pre-heat a little White Cap or oil in a frying pan until really hot. Fry steaks, chops etc. until well-browned on both sides. Reduce heat if meat is cooking too quickly and turn once or twice during cooking taking care not to pierce the meat. Frying time depends on the thickness, tenderness and type of meat used, but is usually about 5-7 minutes for each side.