Techniques for Cooking Meat

The general rule for cooking meat is to use dry heat for tender cuts and moist heat for tougher cuts. For example, sirloin, fillet and chops should be grilled, fried or roasted, whilst tougher cuts such as brisket, rump and flank should be braised, stewed or pot-roasted. Following this rule allows fluid loss to be minimised and the conversion of the tough collagen in the connective tissue into soft, moist gelatine to be maximised.

In this section, we explore the different methods of cooking meat, along with advice on cooking specific cuts.

Boiling
Use to cook brisket, silverside, neck, knuckle and scrag ...
Braising
Cooking medium quality meat, such as flank, rump, brisket and shoulder ...
Frying
Cook good quality cuts of meat such as fillet, sirloin and chops by shallow frying ...
Grilling
Cooking steaks, chops, sausages and bacon ....
Roasting
A guide to roasting times and temperatures for pork, beef, lamb and veal ...
Stewing
Slow cooking tougher cuts of meat, such as flank, chuck, shoulder, shin and neck ...