As a beginner cook, you’re probably intimidated by the prospect of cooking meat. Even with a recipe in front of you, cooking meat seems daunting.
And while it may seem intimidating at first, with the right techniques, anyone can master cooking meat. Whether you’re grilling a juicy steak, roasting a tender chicken, or slow-cooking a flavorful pot roast, understanding the basics is key to achieving delicious results.
From choosing the right cut to seasoning, cooking temperatures, and resting time, each step plays a crucial role in making your meat dishes flavorful and tender. This guide will walk you through essential meat-cooking methods, helping you build confidence in the kitchen and elevate your culinary skills.
Choosing the right cut
The first step is understanding which cuts are suited for different cooking methods and why. How the meat is cooked largely depends on where it comes from on the animal.
For instance, tender cuts (ribeye, tenderloin, T bone steak, chicken breast) are great for quick cooking methods like grilling or pan-searing. And tougher cuts (brisket, chuck roast, short ribs) benefit from slow cooking methods like braising or stewing.
The cooking method for a particular cut of meat should directly correspond to its natural tenderness. There are several factors that influence a meat cut’s tenderness.
Those include the location of the meat on the animal, the amount of marbling (intramuscular fat), the age of the animal, storage conditions after butchering, and how the meat was processed for sale.
Generally, cuts from the loin are the most tender, while those farther from this section tend to be less tender and require different cooking techniques to enhance their texture and flavor.
Essential cooking methods
1. Grilling
Grilling is a high-heat cooking method that enhances the natural flavors of meat by creating a smoky, charred exterior while keeping the inside juicy and tender.
It’s best suited for tender cuts with good marbling, such as ribeye, tasty T-bone steak, sirloin, and pork chops.
Grilling works well for beef, pork, poultry, and even seafood, providing a delicious, smoky taste with a satisfying crust.
2. Roasting
Roasting is a dry-heat cooking method that uses consistent oven heat to cook meat evenly while developing a flavorful, caramelized crust.
This technique is ideal for larger, naturally tender cuts such as prime rib, beef tenderloin, whole chicken, turkey, and pork loin.
This cooking method is excellent for creating juicy, well-browned meats with minimal effort, making it a go-to method for holiday feasts and special occasions.
3. Braising
On the other hand, braising is a slow-cooking method that combines both dry and moist heat to break down tough cuts of meat, resulting in tender, flavorful dishes.
It’s ideal for cuts rich in connective tissue, such as beef short ribs, pork shoulder, lamb shanks, and chuck roast.
Braising is perfect for comforting, hearty meals and ensures even the toughest cuts become meltingly tender and packed with flavor.
4. Pan searing
Pan-searing is a high-heat cooking technique used to develop a flavorful crust on the surface of meat while keeping the inside juicy and tender. This method is ideal for tender cuts of meat like steaks, pork chops, chicken breasts, and fish fillets.
Pan-searing creates a rich, golden-brown crust that enhances the flavor and texture of meat, making it a go-to method for restaurant-quality meals at home.
Cooking different types of meat
1. Chicken
The most commonly cooked chicken meat is chicken breasts. It’s lean meat so it doesn’t need a lot of trimming. However, chicken breasts can be tricky. The trick is to slice it thin, pound to even thickness, marinade it, and cook quickly or slow-cook for tender results.
Other chicken parts such as thighs, wings, or drumsticks are higher in fat, which makes them more forgiving. These chicken parts are great for grilling or baking. And if you’re preparing the whole chicken, roast it in the oven or cook it in a slow cooker for easy meals.
2. Beef
Beef is slightly more difficult to cook, just because it has more cuts than chicken. But to break it down into two simple sections, you have tender and tougher cuts of beef.
Tender cuts are leaner and thus more expensive. When cooking these types of cuts, cook them with high heat for a quick sear.
Tough cuts will benefit from slow cooking to break down connective tissue.
3. Pork
This type of meat and beef are similar when it comes to cooking. Pork chops should be cooked quickly with high heat to prevent drying out.
On the other hand, pork shoulder is a tougher cut that benefits from slow cooking. And finally, ham. Ham often comes pre-cooked, which means that you can just reheat and glaze it.
4. Ground meats
Cooking ground meats is straightforward, and the same methods can be applied to any variety. Simply, heat a pan, add oil, then the meat. Let it brown before breaking it up. When cooking ground meat make sure you avoid overcrowding the pan.
Conclusion
By mastering these techniques and tips, any beginner can confidently cook a variety of meats and create delicious meals.
