Meat Cookery Pointers
Pot-roasts, other braised dishes and stews may be conveniently cooked in a moderate oven (300° F. to 350° F.)
Meat cubes are browned for a brown stew; browning is omitted if a light stew is preferred.
A roast meat thermometer is inserted so the bulb reaches the center of the largest muscle but does not rest in fat or on bone.
Cooked meat should be stored closely covered in the coldest part of the refrigerator.
All meat is tender if cooked by the correct cookery method.
Steaks and chops for broiling should be cut at least an inch thick.
Panbroiling is a convenient method for cooking thin beef or lamb steaks, chops or patties and smoked ham slices, bacon and Canadian-style bacon.
Roasts are more easily carved if the meat is allowed to “set” 20 to 30 minutes before carving.
For ease in carving, have the back bone loosened on beef rib and pork loin roasts before cooking.
A roast meat thermometer registers the internal temperature or degree of doneness of a roast.