General Cooking Techniques

Human beings discovered the benefits of cooking meat eons ago. Heat destroys harmful bacteria, causes physical and chemical changes and brings out the natural flavor of the meat. However, there is much more to cooking meat than simply the application of heat. Venison should not be cooked the same way as fish; a rump roast should not be cooked the same as a flank steak. There are many different ways to cook meat, and the method should be determined by the type of meat, its cut, its condition and the results desired.

Broiling

When meat and fish are fresh and tender, broiling is one of the best cooking methods. The main goal of broiling is to seal the outside of the meat quickly to prevent juices from escaping. The broiler or oven should be preheated to the highest temperature possible before placing the meat or fish under it. Broiler trays should be placed as close to the heat as possible, at least until both sides of the meat are browned.

The intense heat may have a drying effect, which can be counteracted by brushing the food with butter. This will also flavor it.

Spraying the broiling pan lightly with an oil such as Pam will make handling and cleaning easier.
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Grilling (Barbecuing)

Much of the same technique that applies to broiling also applies to grilling, except grilling is done on a barbecue grill or over an open fire. The important thing is for the temperature to be hot enough to sear both sides of the meat. Once this is accomplished, the heat should be lowered to finish the cooking process.

Try to limit the number of times you flip the meat, and try not to cut it to see if it is done; instead, use a thermometer to determine the meat’s internal temperature. This is especially important for ground meat, which should be cooked to 160 F throughout to kill bacteria. Thinner patties will cook faster, but don’t try to flatten them on the grill – the uncooked meat will squeeze between the bars and may get cut off by the spatula.
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Roasting

Roasting is the best method for larger cuts of tender meat, fish and fowl. Roasting is cooking in an oven without any liquid other than fat. Meat being roasted without the benefit of a spit should be basted a few times during the cooking process to enhance the flavor and to prevent the top part of the meat from drying out. Game is normally very lean and should be barded or larded when roasting. Barding means to tie pieces of fat around the meat; larding means to insert the fat into meat with a knife. Bacon usually works well using both methods, and the flavor compliments the meat.

Cuts of meat that may bleed, like moose or venison, should be browned all over in a hot pan to prevent juices from escaping.
Game birds, including wild turkeys, should also be barded and a very moist stuffing, like those made with sausage, should be used. I usually insert butter just under the bird’s skin to help moisten the bird. Cooking the birds and turkeys upside down for most of the cooking time will also help. About a half hour before the bird is to be taken out, turn the bird over so that the skin will brown up.
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Shallow Frying (Pan Frying)

During shallow frying, tender cuts of meat are treated with intense heat for a brief time period. This method is great for frog legs, thin pan steaks, liver and other suitable cuts.

Meat should be in oil no more then a fourth of the depth of the pan. It is important to note that the type of oil used will partially determine the flavor of the finished product. Different oils also have different smoking temperatures. It is a good idea to learn about the different kinds of oil so that the best kind can be used for the task at hand. Peanut oil has one of the highest flash points and quite a nice flavor.
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Sautéing

Sautéing comes from the French word that means jumping or tossing and is basically the same as shallow frying except that less oil is used. The fry pan will only have about 1 tablespoon of oil in it. A lot of recipes – for example, those for stews – will call for the meat to be sautéed before it is cooked further.
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Deep-Frying

Deep-frying is a fast process where, as the term suggests, the meat is totally submerged in hot oil. Once again, as in shallow frying, the type of oil used will make a difference in the final product. When deep-frying, it is important to keep the temperature at the desired level. If the temperature is too low the meat will absorb a lot of oil, resulting in a greasy meal. If the temperature is too high the meat will burn. Make sure the oil is up to temperature when you start to cook and goes back up to temperature after you add the meat.

Sealing the meat is very important when deep-frying; a seasoned crumb coat or batter is an excellent choice. This not only enhances the flavor, it also seals in the juices and stops the oil from spattering. Make sure to drain the final product to maintain the crispness.
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Baking

In baking, tougher cuts of meat are cooked slowly in an oven at controlled, moderate temperatures to ensure even cooking. Meats are usually baked in one of two ways: pot-roasting or braising.
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Pot-Roasting – Pot-roasting is a combination of frying and baking. The meat is first browned all over (seared) in fat. The fat adds flavor, and the searing keeps the juices from escaping the meat. Searing will also give the impression that the meat was roasted. When pot-roasting, it is normal to add vegetables and a little liquid and cook until everything is tender.
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Braising – Braising is slow cooking on a bed of chopped vegetables in a covered pan. Little or no liquid is added, since the meat cooks in its own juices and the steam from the vegetables. This is probably not the best cooking method for game, as game is too lean to produce enough juices. However, the method works well for fish.
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Steaming

Steaming is cooking food in hot vapor instead of liquid. It is a great way to cook without the addition of fat or salt, and yet the food remains very flavorful. The food also keeps most of its nutrients. Steaming is useful for food that tends to break up when cooking, as many vegetables do.
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Poaching and Stewing

These two terms are often substituted for each other, as they both refer to cooking slowly and gently in a liquid. Food that is being poached is usually completely immersed in liquid at a temperature just below the boiling point. In stewing, the meat is only partially immersed in liquid and then covered with a lid. Both methods can be used on the stovetop or in the oven.
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