Cooking Techniques

Roasting

Roasting is a method of cooking in the oven that requires high heat and a little fat. Basting meat-coating it with hot fat from the pan-is necessary if the meat is lean, though if the meat has a top layer of fat and good marbling the fat will melt into the meat as it cooks and basting will not be essential.

Roasting is best suited to tender cuts of meat that will cook relatively quickly and are not dried out by high

heat. Slow roasting at a lower temperature can make some cuts of meat more succulent and tender. Tougher cuts, which contain more connective tissue, will require roasting for longer at a lower temperature.

The table below is a guide to the fastest way of roasting boneless cuts without compromising the meat’s succulence. Weight for weight, a boneless roast will take longer to cook than a bone-in roast, as bones conduct heat and speed up the cooking time.

Frying

Frying is a fast method of cooking in a pan. It is ideal
for small, tender cuts if meat, such as chops,
cutlets and steaks.Use a wide, uncovered pan.
Oil the pan and preheat it until it is hot and
the oil is rippling before adding the meat.

Do not allow the oil to smoke in the pan because
it will scorch the meat when it is added.

Pat the meat dry wit kitchen towel before adding it
to the pan, otherwise it will not brown and caramelise sufficiently.

Char-grilling

This is a method of cooking meat quickly over a high
heat in a shallow, ridged, cast-iron griddle pan to achieve either blackened diagonal lines or a criss-cross effect on both sides of the meat. It is a relatively healthy way of cooking meat, as it requires minimal additional cooking oil and any excess fat from the meat can drain away.

Before adding the meat, the pan is heated over a high heat and brushed with oil to keep the meat from sticking. During cooking, the meat can be brushed with a marinade or extra oil if it is looking dry.




Stir-frying

Stir-frying is a fast way of cooking strips, cubes or slices
of meat in a round or flat-bottomed wok or large frying pan. The oil is heated in the pan until hot and rippling and the meat-often marinated for extra flavour-is then added and cooked quickly over a high heat, while being moved around constantly with a spatula.

Once seared, the meat can be removed from the pan. Chopped vegetables, a marinade and any other ingredients can then be added and cooked quickly before the meat is returned to the pan to heat through and mingle with the flavours.

Because stir-frying is such a fast method of cooking, having all the ingredients ready-prepared  and close to hand before you start cooking is vital - there will be little time for chopping once cooking begins.

Grilling

Grilling is a method of cooking whereby direct heat is applied from above.

Just as preheating the oven is essential before roasting meat, it is important to preheat the grill to its highest setting before adding the meat. A strong heat will help to give the meat a lovely caramelised flavour.

Ideally, grilled meat should be slightly charred and crisp on the outside and succulent and juicy within. Only fairly thin, tender cuts are suitable for grilling and they should be brushed with a little oil or melted butter first.

Browning and searing

Browning meat in hot oil at a high temperature before cooking it more slowly enhances its flavour and appearance.

Browning is often necessary for cubes, slices and strips of meat destined for stews, pot-roast’s and braises. Searing usually refers to browning a roast. Browning or searing in a hot pan on the hob or at a high temperature in the oven will caramelise the outside of the
meat and seal in its juices. Sometimes a recipe will require dusting
the meat in flour before browning; the addition of this starch
will thicken anyliquid added to the pan later, turning it into a rich sauce.



Braising

For a braise, the meat is first browned with a
combination of finely diced vegetables such as carrots, celery and onion, known as a ‘mirepoix’, in a casserole or heavy pot on the hob or in the oven. Stock or another flavoursome liquid is then added and the dish is covered with a tight-fitting lid. Braises are made with meat which is reasonably lean and rich in connective tissue. During cooking the vegetables break down and, along with the natural gelatines released from the meat, thicken the liquid, resulting in a deliciously sticky sauce. As liquid is required, braising is more like a stew than a pot-roast. Using a good-quality stock will give the braise an intense depth of flavour.

Stewing

For a stew, meat is cut into cubes and browned before being simmered on the hob or in the oven in plenty of liquid, such as stock, water, beer or wine. The cooking liquid forms part of the finished dish and towards, the end of cooking, can be thickened with flour, corn flour or a paste of butter and flour (beurre manie) to form a gravy - like sauce. Chopped onions, mushrooms and carrots can be added with the meat to provide extra colour, texture and flavour. This moist slow-cooking method is ideal for tenderising tougher cuts of meat; cuts with a generous amount of connective tissue and marbling make for the best stews. Take care not to overcook the stew, because the meat will disintegrate or become stingy. White stews are made without browning the meat first; as a result, the finished stew is paler in colour.