Boned and rolled roasts require approximately 10 minutes per pound more cooking time than roasts with the bone left in.
Pot-roasts, Swiss steaks, “birds,” chops and other cuts cooked by braising should be browned slowly in order to retain the attractive brown color during cooking.
Steaks, chops and patties broiled at moderate temperatures require only one turning during cooking.
Meat cuts cooked in liquid increase in weight and are juicier if they are allowed to cool in the cooking liquid and under refrigeration.
Low temperature cookery yields 10 to 30 per cent more meat to serve.