Aside boiling and frying,meat can be prepared in various ways which is not common to everyone,these various ways of preparing meat is divide into two;
1) MOIST HEAT; This involves the following methods:
BRAISING METHOD : Braising is 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 it's ready at a low temperature.
STEWING METHOD : Stewing is a combination cooking methods that uses small, uniform pieces of meat that are totally immersed in liquid and slowly simmered. In this case, the food and the liquid are served together as one dish.
COOKING IN LIQUID METHOD : 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 method is commonly used by people.
2) DRY HEAT; This involves the following methods:
BROILING METHOD : Broiling is done by cooking the meat until it is browned on one side then broil the other side to the desired doneness. This is done in an oven or outdoor grill.
GRILLING METHOD : Grilling method is similar to broiling, this is usually done on a grill with charcoal or gas flames. When starting charcoal, highly flammable materials are used to cause large amounts of open flames.These flames are allowed to burn off till the charcoal becomes 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 seasoned meat is placed on the grill and is browned on side, 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, sprinkling a small amount of water can be used to avoid frames from getting in contact with the meat.
PAN BROILING METHOD : Pan broiling,though similar to oven broiling but 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 FRYING METHOD : Pan frying and Panbroiling are Similar methods of preparing meat,the difference is that a small amount of fat is added first to pan frying.
ROASTING METHOD : Roasting is recommended on large cuts of meat. The meat is placed on a roasting pan and cooked until the desired level of doneness. Roasting is usually done at 350-425 degrees F.
STIR FRYING METHOD : 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.
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