BRAISE
Braising is a technique done by browningthe meal on all sides in a heavy utensils. A small amount of water is added and then the meat is cooked until tender at low temperature.

COOKING IN LIQUID
Cooking in liquid is used to prepare less tender cuts of meat. The meat covered in liquid (usually water) and is simmered until tender

BROIL
Broiling is done in an oven brolling, However it is faster and more convenient. A Non-stick pan is useed to cook the meat until brown on both the sides with occassionally turning there is no need to add water or cover.

PAN FRY
Pan frying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slice of meat.

ROAST
Rosting is recommended on large cuts of meat such as ribs. The meat is place on rock or roasting pan and cooked until the desired level of doneness. Roasting temprature is usually set at 350-450 Degree F.

STIR FRYING
Stir frying is similar to pan frying with exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.

 
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