Pot-roasts, other braised dishes and stews may be conveniently cooked in
a moderate oven (300° F. to 350° F.)
•
Meat cubes are browned for a brown stew; browning is omitted if a light
stew is preferred.
•
A roast meat thermometer is inserted so the bulb reaches the center of
the largest muscle but does not rest in fat or on bone.
•
Cooked meat should be stored closely covered in the coldest part of the
refrigerator.
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All meat is tender if cooked by the correct cookery method.
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Steaks and chops for broiling should be cut at least an inch thick.
•
Panbroiling is a convenient method for cooking thin beef or lamb steaks,
chops or patties and smoked ham slices, bacon and Canadian-style bacon.
•
Roasts are more easily carved if the meat is allowed to “set” 20 to 30
minutes before carving.
•
For ease in carving, have the back bone loosened on beef rib and pork
loin roasts before cooking.
•
A roast meat thermometer registers the internal temperature or degree of
doneness of a roast.