Cooking meat and poultryThere are two basic methods of cooking meat:

moist heat, and dry heat.

It is important to select the proper cooking method for the cut of meat. Less tender cuts of meat require moist heat cooking methods to help break down the tough connective tissues. Moist heat cooking means moisture is added to the meat and the meat is cooked slowly over a long time; it includes:

braising, and cooking in liquid, such as stews or other slow cooker

recipes. Tender cuts of meat do not require moisture and long, slow cooking. They are usually cooked with a dry heat method, including:

roasting, broiling, pan-broiling, pan-frying, and grilling.

The method chosen to cook a certain cut of meat should relate directly to the inherent tenderness of that cut. Tenderness is determined by:

where on the animal the meat comes from, the degree of marbling, the age of the animal, how the meat was stored, and how the meat was prepared for market.

In general, cuts from the loin section are the most tender; the farther away from this section the less tender the meat will be.

Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote.Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat. Most often, this promotes the caramelization of surface sugars in foods. Common dry-heat cooking methods include: pan frying, searing, roasting, sauteing, sweating, stir-frying, shallow- and deep-frying, grilling, broiling, baking and rotisserie cooking.

Cooking Tender Cuts of Meat RoastingRoasting is a cooking method in which meat is surrounded and cooked by heated air, usually in an oven Broiling, Pan-broiling, or Pan-fryingThe basic rule for broiling, pan-broiling or pan-frying meat is to use enough heat to brown the outside without overcooking the inside of the meat. A moderate temperature is best for broiling and frying most meats.BroilingBroiling is cooking by direct heat from a flame, electric unit, or glowing coals. Meat is cooked one side at a time. Choose tender beef steaks, lamb chops, cured ham slices, and bacon for broiling. Use steaks or chops cut 1 to 2 inches thick. If steaks or chops are less than 1 inch thick, panbroil them.Consult the manufacturer’s instructions for broiling since equipment varies. Usually the door is left open when broiling in an electric range and closed when broiling in a gas range.

Pan-broilingPan-broiling is cooking in an uncovered pan over direct heat. Fat that cooks out of the meat is drained off.Pan-fryingPan-frying is similar to pan-broiling, except that meat is cooked in a small amount of fat.

Cooking Less Tender Cuts BraisingBraising is cooking in steam trapped and held in a covered container or foil wrap. The source of the steam may be water or other liquid added to the meat, or it may be meat juices. Large, less tender cuts, such as chuck, round, and rump, are braised as pot roasts.Cooking in LiquidThis method involves covering a less tender cut of meat with liquid and simmering in a covered kettle until tender and well-done.Cooking PoultryThe type of method to use for cooking poultry depends on the bird. Young poultry is best for roasting, broiling, and frying. Older poultry requires braising or stewing methods. Either way, slow, even heat should be used for tender, juicy, evenly done poultry. Do not overcook; it results in tough, dry meat.BroilingPoaching (in the microwave)An easy way to be prepared for any recipe that calls for cooked chicken is to poach chicken in the microwave ahead of time and have it stored in the freezer. That way, cooked chicken is available for use in casseroles, sandwiches, and salads.Roasting

Place poultry breast side up on a rack in a shallow roasting pan. Do not add water. If desired, brush poultry with cooking oil or melted margarine or butter.

Cover poultry with a loose tent of heavy-duty aluminum foil. To make a tent, tear off a sheet of foil 5 to 10 inches longer than the poultry. Crease foil crosswise through the center and place over the bird, crimping loosely onto sides of pan to hold it in place. This prevents overbrowning, keeps the bird moist, and reduces oven spatter.

Insert a meat thermometer through the foil into the thickest part of the thigh muscle without touching the bone. The inner thigh is the area that heats most slowly. For turkey parts, insert the thermometer in the thickest area.

Roast at 325°F according to the timetable. To brown poultry bird, remove the foil tent 20 to 30 minutes before roasting is finished, and continue cooking until the thermometer registers 185°F.

Basting is usually not necessary during roasting since it cannot penetrate the turkey; it does help brown the skin.