Cooking meat at a low temperature retains juices, reduces the amount of shrinkage and improves the flavor. The theory that searing seals-in juices has been disproved.
Tender cuts of meat are cooked by dry heat: roasting, pan-frying, broiling, pan-broiling.
Less-tender cuts are cooked by moist heat: braising, stewing, soup-making.
ROASTING—Place meat in Dutch oven, fat side up. Season with salt. Roast uncovered, in moderate oven (325 degrees) to desired degree of doneness. Do not add water; do not baste. Roast will be nicely browned by the time cooking is completed. The use of a meat thermometer is recommended. For easier carving, let meat stand in warm place 20 to 30 minutes before serving.
BROILING—Place meat on greased broiler rack. Broil steaks and chops two inches thick three inches away from source of heat. Cuts one inch thick should be placed two inches from heat. Cook until meat is nicely browned on top. Season and turn to brown other side. Season and serve at once.
PAN-BROILING—Preheat chicken fryer or skillet. Brown meat on both sides turning several times, if necessary. Pour off fat as it accumulates. Do not add water; do not cover. Test for doneness by cutting small slit next to bone. Reduce heat to finish cooking.
PAN-FRYING—Melt a small amount of fat in chicken fryer or skillet. Dip meat in flour or egg and crumb coating. Fry slowly until browned on both sides. Reduce heat to finish cooking, if necessary.
BRAISING—Brown meat slowly in hot fat in chicken fryer or saucepan. Meat may be dipped in flour before browning, if desired. Add a small amount of liquid. Cook at simmering temperature until tender.
STEWING—Cut meat into cubes; brown in hot fat in saucepan. Dredging with flour before browning is a matter of choice. Nearly cover meat with water. Cook, covered, at simmering temperature, until tender. Corned beef, ham, tongue, etc., are cooked in water to cover without preliminary browning.
NO SMOKE—Never heat fat to the point where it smokes. Keep heat low enough at all times to avoid smoking. For best flavor, brown meat slowly over moderate heat.