Roasting Meat

Roasting is done by cooking the meat using an oven by applying direct heat without added moisture. This method is best for thick cuts of meat to let the browning of both sides (Maillard reaction) without overcooking the inside. Meat cuts that are usually roasted include:

• Beef rib roast
• Beef filet/ tenderloin
• Beef sirloin
• Pork loin
• Pork ham (both fresh and smoked)
• Lamb Leg
• Lamb Rack

Roasted Beef Tenderloin

Grilling and Broiling Meat

Broiling and grilling are methods of cooking meat by exposing them directly to the source of heat. Broiling applies heat from a source above the meat while grilling or pan-broiling apply heat from a source below. These methods are best for thick cuts of tender meat. The meat cuts that are commonly broiled and grilled are:

• New York strip steak;
• Filet mignon;
• Chateaubriand;
• Lamb or pork chops; and
• Lamb noisette.

Grilled Lamb Chop

Sautéing and Searing Meat

Sautéing is a method of cooking where small, tender and thin strips of meat are tossed in a pre-heated sauteing pan until the desired doneness is attained. Meanwhile, searing is the method of browning the surface of the meat to trap the juices and to achieve the flavor brought about by the caramelization process.

Sautéing and searing are sometimes done as a preliminary procedure for preparing some dishes.

Smoking Meat

Smoking is a method of cooking meat slowly over a low fire. This method was then used to preserve meat such as bacon and ham. Now, smoking is directly attached with barbecuing for the distinct flavor and tenderness it creates. Any cut of meat can be smoked but the most common are:

• Spare ribs
• Short ribs
• Riblets
• Briskets
• Pork Shoulders

Frying Meat

Frying cooks items in fat. This method can be done in two ways:

• Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat
• Deep- fat Frying - submerging food into hot oil in a temperature which can range between 325°F (165°C) to 400°F (200°C)

Butter-Fried Steak with Crispy Garlic

Braising and Stewing Meat

Braising involves slow cooking meat in a covered pot at a low temperature for a long time. In braising, meat is seared or sautéd first before adding it to stock or other liquids to start the slow cooking. Meanwhile, stewing is a method of cooking meat by submerging it with water or other liquid and simmering it until tender. This procedure usually takes two to four hours. Braising and stewing are good for tough cuts and parts such as:

• Roasts
• Chops
• Shanks
• Shin
• Legs
• Variety meats (heart, tongue and tripe)

Braised Beef with Mushroom

Poaching and Steaming Meat

Poaching is the method of cooking meat by submerging it in the water or a flavored broth. Meat cuts are usually poached to be served cold as fillings for sandwiches and pies, salad proteins and for creamed dishes. Meanwhile, steaming is cooking food with steam (evaporated water). This method is generally used for tender meat cuts and is usually done for special dietary cooking.

Cooking Sous Vide Meat

Sous vide is preferred by many for the following results:

• Food is consistently cooked evenly throughout.
• Food is more flavorful since it cooks in its own juices.
• Less food is wasted due to reduced moisture loss.
• There is no worry for overcooking.