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.