Cooking in a closely covered pan in the oven is termed braising; a small amount of water is used. The meat is usually sautéed first, to prevent escape of much juice. Vegetables are often cooked with the meat. The temperature should be kept low. It is an excellent way for cooking spareribs, brisket, rump, shoulder or chuck roast. Besides stewing or boiling, it is an excellent way to prepare the tough cuts.
SAUTÉING
Pan frying in just enough fat to brown the foods nicely and keep them from sticking to the pan is called sautéing. Fish, steaks, chops and potatoes are cooked by this method.
STEWING
Meat for a stew, such as neck, clod, shank, brisket or chuck, can be cut in small pieces, browned to hold in juices before cooking in the boiling water; or, omitting that process, put directly in a small amount of hot water and cooked at a low temperature for a long time. All nutriment is retained in the meat.
DEEP FRYING
For this method of cooking, an iron kettle is best. Half fill the kettle with fat and place over fire; melt and, when a slight blue vapor arises, test with a small cube of bread. If bread browns in one minute, the temperature is right for uncooked mixtures (doughnuts). If it browns in forty seconds, it is right for cooked materials (croquettes). The temperature of the fat should average 350-400 degrees F. Keep the temperature even; if too cool, the food will soak fat; if too hot, both fat and material to be cooked will burn. Foods cooked in deep fat should be drained on brown paper.
Armour Meats are U. S. Government inspected and passed