Meat cooked at low to moderate temperatures is more tender, juicy, and
flavorful than meat cooked at high temperatures. There is more meat to
serve because there is less shrinkage at low temperatures.
Beef may be cooked rare, medium, or well done. Lamb is enjoyed either
medium or well done, but veal and pork are usually cooked well done.
Broiling, pan-frying, and roasting are recommended for tender meats
only. Less tender cuts are more satisfactory if braised, pot-roasted,
or simmered. For suggested methods for cooking, see guide on [page 19].
Frozen meat need not be thawed before cooking, but extra cooking time
will be required if it is not thawed first.
_Roasting ... beef, veal, lamb, pork_
Place roast, fat side up, on a rack in a shallow pan. Do not add water;
do not cover. Season either before or after cooking.
Check the timetable (p. 20) for approximate roasting times. The quality
of the meat, its size and shape, and its temperature at the start of
cooking will affect the roasting time. Times given here are for meats
at refrigerator temperature. Frozen roasts may take 1½ to 2 times as
long to cook as unfrozen roasts of the same weight and shape.
If you are using a meat thermometer, insert it so the tip is at the
center of the thickest part of the roast, and not touching bone or fat.
_Broiling ... beef, lamb, cured ham_
Slash fat around edge of meat to prevent curling. Place meat on cold
broiler grid.
Broiling temperature can be regulated by the distance meat is placed
from heat source and whether the door is open or closed during
broiling. Because broilers vary widely, follow the manufacturer’s
directions. If you like meat well done, place it farther from the heat
source than for medium or rare meat—to avoid burning the outside before
the center is cooked. Place thicker cuts farther from the heat source
than thin ones, for the same reason.