FAQ About Cooking Meat

Meats are cooked by dry heat for tender cut of meats like the prime rib roasts and steaks.  The meat is surrounded by dry air in the oven, under the boiler, over hot coals or by using hot fat. Meats are also cooked by moist heat for the less tender cuts, such as flank, rump or round. The meat is surrounded by steam or water. It is important to know the basic facts about cooking meats to ensure a good meal.

Q.  How do you roast meat?

A.  Season the meat and place the roast fat side up in a roasting pan. Do not cover and there is no need to add water. Roast in the oven at 325 degrees Fahrenheit until cooked thoroughly.

Q.  How do you broil meat?

A.  Preheat the broiler and place the meat on the rack of the broiler pan.  Broil the topside until browned. Season and turn over to broil the second side until browned.

Q. What is meant by pan-broiled meat?

A.  Pan-broiled meat is cooked in a skillet on top of the stove. Preheat the skillet, but do not add fat or water and brown the meat quickly on both sides.  Reduce the heat to finish the cooking, turn the meat and pour off the excess fat.

Q. What is meant by braising meat?

A.  Roll the meat in flour.  Brown the meat on all sides in hot oil.  Pour off the excess fat and season. Add a small amount of water and cover.  Finish the cooking by simmering until done.

Q.  How do you pan-fry meat?

A.  Use a skillet to brown the meat on both sides in a small amount of fat or oil.  Season and reduce the heat.  Cook until the meat is done, turning occasionally.

Q. Is it dangerous to eat raw or undercooked ground beef?

A.  The minimum internal temperature of cooked ground beef should be 160 degrees Fahrenheit to be safe to eat. Anything less than that could cause bacterial infections.

Q.  What is the difference between rare, medium and well-done meat?

A.  Rare meat has a red center and is soft. Medium cooked meat has a pink center and is firm. Well-done is gray-brown throughout and firm.

Q.  What is the most tender steak cut?

A.  Filet mignon is a cut from the small end of the tenderloin and it is the most tender along with the most expensive type of cut.

Q.  How do you smoke meat?

A.  Smoke the meat by using a commercial smoker that causes a thick cloud of smoke around the meat and out of the top quickly. That allows the meat to cook slowly and have the smoked taste.