Tips for Cooking Meat

Beef Roasts, Pork Chops and other meat dishes have been the mainstay of the dinner table in many American homes. It lost favor in the 1980s and 1990s. Now, with the new emphasis on high-protein diets and the wide availability of leaner cuts of beef, pork and poultry, preparing meat for meals is once again in vogue.

Homemade Gravy

Many recipes tell the cook to flour the meat before browning it for stew or casseroles. But, something that is often overlooked is the fact that you should flour the bottom of your roasting pan before placing the meat in it. This will make the drippings thicker and it will eliminate the step of browning the flour separately if you’re making gravy.

When you roast is fully cooked, remove the pan from the oven and transfer the roast to a cutting board or serving platter. If you’re just going to use the drippings for au jus, pour them into a gravy boat or bowl.

If you want to make gravy, put the roasting pan (with the drippings still in it) on your range–top. Turn the heat on low and stir more flour into the drippings until they have the consistency of heavy cream. Continue stirring constantly as you add enough water, milk, stock, or beer to make one cup of gravy. Add salt, pepper or dried herbs to taste.

Make a Meatloaf without Dirtying Your Hands

Most people that mix meatloaf stick their hands directly into the mixture of ground meat, eggs, bread crumbs and seasonings to mix and form the mixture into a loaf shape. To keep your hands clean, mix the ingredients with a fork and dump it out onto a large piece of waxed paper. Wear plastic baggie “mittens” to form the loaf and lift it into the pan. It’s not only cleaner - it’s more sanitary!

Use Warm Water to Tenderize Meat

When you make homemade roasts or soups, pay attention to water temperature. When you pour water (or marinades or sauces that contain water) over the top of meat before cooking it, be sure the liquid is boiling. If you’re going to stew meat or chicken, bring the water to a boil before adding the meat. The outer part of the meat contracts when the boiling water hits it and the internal juices are preserved for a more tender meat.