Braise - Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
Broil - Broiling is done in an oven or outdoor grill. Cook the meat until it is browned on one side. Then broil the other side to the desired doneness.
Grill - Grilling is a variation of broiling, which is usually done on a grill with charcoal or gas flames. Charcoal briquettes are commonly used for grilling. When starting charcoal, highly flammable materials are used often used that cause large amounts of open flames.These flames should be allowed to burn off and the charcoal should become a gray color. Although they require a longer preparation time than gas they burn very hot and consistently for a long period of time.
Cooking in Liquid - Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
Pan Broil - Panbroiling is similar to oven broiling however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides due to occasional turning. There is no need to add water or cover the meat.
Pan Fry - Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
Roast - Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting is usually done at 350-425 degrees F.
Stir Fry - Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.
Broil - Broiling is done in an oven or outdoor grill. Cook the meat until it is browned on one side. Then broil the other side to the desired doneness.
Grill - Grilling is a variation of broiling, which is usually done on a grill with charcoal or gas flames. Charcoal briquettes are commonly used for grilling. When starting charcoal, highly flammable materials are used often used that cause large amounts of open flames.These flames should be allowed to burn off and the charcoal should become a gray color. Although they require a longer preparation time than gas they burn very hot and consistently for a long period of time.
When the charcoal becomes gray and the heat is even throughout the grill. The meat is placed on the grill and is browned on side, seasoned, and then the other side is grilled to the desired doneness. The flames from the charcoal or gas should never be aloud to come in contact with the meat. Flame-ups should be avoided by sprinkling with a small amount of water.
Cooking in Liquid - Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
Pan Broil - Panbroiling is similar to oven broiling however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides due to occasional turning. There is no need to add water or cover the meat.
Pan Fry - Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
Roast - Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting is usually done at 350-425 degrees F.
Stir Fry - Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.