Overview

Every meat is different, so how do you know the right way to cook each meat to its finest? Cuts of meat that are more expensive, like pork fillets, lamb chops or beef steak, don't have as many connecting fibers, so they can be cooked more swiftly. The muscle cells that provide the juiciness will retain that moisture. The result? The meat will be wonderful and succulent. Cuts of meat that are cheaper, like pork belly or shoulder of lamb, contain more of the connecting tissues. They need to be cooked lower and longer. This often entails placing the meat in a baking dish with stock and vegetables, and cooking at a low temperature for two to four hours or so, or using a slow cooker. When you roast meat, it allows you to cook larger cuts of meat without water and without covering them. Tender meats that weight three lbs. or more will benefit from roasting. Stir frying is an interesting and simple way to prepare meat. It can cook sliced meats quickly in a bit of oil in a wok or skillet, while you stir it frequently. Slow cookers work wonderfully with meats. Defrost meat before you put it in a slow cooker. The recipes used include liquid that may be preheated on the stove before pouring it in the slow cooker. Whatever type of meat you want to cook, and whatever you'd like to serve it with, there is a way to get that done. This book gives you the keys to make meat its tastiest.

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