This process of cooking subjects the meat, fish or poultry to the direct rays of the fire, quickly searing and browning the meat; this is the approved method of cooking tender steaks and chops, fish and spring chicken. An intense, even heat is necessary.
PAN BROILING
A very hot frying pan is used without addition of any fat; chops and steaks are cooked in this way.
ROASTING AND BAKING
Roasting is oven cooking in an uncovered pan. Baking differs only in the fact that the pan is covered, thus making the cooking self basting. Prime ribs, loin or leg, and fowl, are roasted; rump, short ribs and shoulder are frequently baked.
POT ROASTING
Wipe the meat, dredge with flour and brown the entire surface in a little fat, place the meat on a rack in a deep kettle and cover with boiling water. Cook with vegetables and seasoning, adding vegetables at intervals to allow for the perfect cooking of each class of vegetables by the time the meat is done. Place cover on kettle and simmer slowly about four hours. Serve with the thickened liquor.
BOILING
Cooking in liquid at 212° F. is boiling. Meat should never be boiled rapidly, as the fibers become tough and the tissues dissolved. To have boiled meats tasty and juicy, plunge the meat into boiling water and cook for ten minutes, then lower the heat and cook slowly until tender. An excellent way to cook shank, clod, shoulder plate, brisket or neck. A fireless cooker is practical for this type of cookery. A pressure cooker makes it possible to cook a tough fowl or cut of meat in a very short time.
BRAISING