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17
cooking meat
The quality of the meat and the tenderness of the cut are the two
factors that determine the cooking method to be used in meat
preparation. All cuts, regardless of the cooking method, should be
cooked at medium to low temperatures.
Braising
Less tender cuts of meat may be braised. Some tender cuts may also
be braised such as pork steaks and cutlets, pork liver, veal chops, steaks
and cutlets.
1. Preheat unit over medium heat. Heat for 2 to 4 minutes and then
test with a few drops of water sprinkled on the cooking surface. If
the water scatters or dances, the unit is hot enough to place the
meat in.
2. Place meat in unit. The meat will stick to the pan at rst, but
as soon as it browns it will loosen. Sear one side then turn and
brown the other.
3. Cover unit. When a vapor seal is formed and the lid spins, reduce
heat to low. Cook until you’ve reached your desired level of
doneness.
4. Vegetables may be added if desired. Be sure to coordinate
cooking time of the vegetables with that of the meat.
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