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Chapter 11
Cooking Meats and Game
1
Chapter Objectives
1. Cook meats by roasting and baking.
2. Cook meats by broiling, grilling, and pan broiling.
3. Cook meats by sautéing, panfrying, and griddling.
4. Cook meats
5. Cook meats
by simmering.
by braising.
6. Cook variety meats.
2
Roasting and Baking
Remember Chapter 4, on the definitions of roasting and baking.
A refresher: To cook foods by surrounding them with hot, dry air, usually in an oven.
No water is added, the food is uncovered, so moisture can escape.
3
Roasting and Baking (cont’d)
Seasoning Salt added to the surface will penetrate only a fraction of an inch into the surface
Alternatives
Season several hours or a day ahead to allow the seasonings a chance to penetrate
Season after roasting
Don’t season meat at all, but carefully season the sauce or juice (jus) you are serving with the meat
4
Seasoning
With roasts of any size, there are two alternatives to seasoning just before roasting.
Marinate the meat or apply seasonings in advance to allow the flavors to penetrate the surface of the meat.
Serve the meat with a flavorful sauce, gravy, or jus.
5
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