There are three main methods of cooking meat: dry heat, moist heat, and microwaving.
Dry Heat
Methods such as broiling and roasting which surround the meat with hot dry air are considered to be dry heat cooking methods. Dry heat is suitable for cooking
- all seafood
- all young poultry cuts
- all cuts of pork except thin shoulder cuts and hocks
- all cuts of lamb except breast and shank cuts
- all veal roasts
- all beef steaks from youthful animals
- rib roasts
- short loins
- sirloins
- selected areas of rounds
- all comminuted meats.
Broiling should only be used for more tender chops and steaks since no additional tenderization will result. High surface temperatures result in extensive browning which give the meat a unique flavor.
Charcoal broiling is a popular method suitable for cooking chops, steaks, chicken, ribs, kabobs, sausage, and sometimes roasts. Temperatures used in this method of cooking are usually lower than oven broiling. Charcoal broiling imparts a unique smoked flavor to food due to the combustion of charcoal and melted fat drippings. Evidence suggest that this type of cooking may increase the risk of some types of cancer so be sure to follow a few simple guidelines to minimize your risk.
Roasting is appropriate for tender roasts. Oven temperatures are usually kept between 300 and 350 degrees Fahrenheit. Meat should be protected during roasting by an external layer of fat or by aluminum foil to prevent excessive moisture loss which results in a dry finished product. Large cuts such as intact rounds, hams, and turkeys, may be cooked at reduced temperatures (250 degrees Fahrenheit) for extended periods of time.
Moist Heat
For cuts of meat which are lower grade or tend to be tougher due to the cut, moist heat is the preferred method of cooking. Cooking by this method requires lower temperatures (just above 200 degrees Fahrenheit) and much longer cooking times. Braising and pot roasting are both moist heat cooking methods where meat is cooked in closed containers with added water. Seasoning, sauces, and flour may be added during cooking to enhance the flavor or texture of the final product. Moist heat cooking methods are recommended for:
- some seafood
- stewing poultry
- pork thin shoulder cuts and hocks
- lamb breast and shank cuts
- veal chops, cutlets, steaks, shoulder and round roasts, shank and breast cuts
- beef chuck, round, fore shank, brisket, short plate, flank and tip cuts
Microwaving
Microwaving is an extremely rapid method of cooking meat. The use of lower power (30% power) is recommended for more uniform cooking especially for larger meat cuts. Microwave cooking is not recommended for cuts which are less tender as microwave cooking does not tenderize meats as slower cooking methods do. Meats which are suitable for microwave cooking include:
- processed meats such as hotdogs, bacon, and meat loaves
- precooked items
- some boneless fresh meat cuts
