cooking methods

Dry Heat Methods

Roasting: To cook, uncovered on a rack in a roasting pan, in the oven.

Broiling: To cook by direct heat under the heat source in an oven, or directly under a gas or electric heat source.

Grilling: To prepare food on a grill over hot coals or other heat source.

Pan Frying: To cook in a heavy frying pan with butter, margarine, oil or shortening. Meat cooked to golden brown on both sides.

Moist Heat Methods

Braising: To cook slowly at a low temperature with a small amount of liquid in a tightly covered pan on the range top or in the oven.

Pot Roasting: To cook slowly, larger pieces of meat covered with a small amount of liquid in a pot, pressure cooker or oven.

Stewing: To cook slowly, smaller pieces of meat with liquid in a tightly covered pan on the range top, pressure cooker or oven.

Marinating

To flavor food by letting it soak in a seasoned liquid.

BEEF

steaks-for-marinating skillet-steak
steaks-for-braising Beef-for-Stewing
oven-roast Pot-Roast

VEAL

veal-1 veal-2

PORK

pork-for-broiling pork-for-roasting

lamb

lamb-for-grilling lamb-for-roasting