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Roasting, Broiling

Roasting and broiling develop a delicious flavor in meats. The only meats suitable for this method are the short-fibred, fine grained meats that contain no tough connective tissues. The less choice cuts are to be pot-roasted, stewed or braised, and this may be done best in a waterless cooker.

Roasts: Either meat or fowl, should first be subjected to intense heat which will sear over the surface and prevent the loss of juices and flavor.

After the surface is seared, reduce the heat to medium; add what water is necessary for basting and baste every ten or fifteen minutes. Of course, if a covered roaster is used, no basting is required.

The smaller pieces of meat, such as steaks, chops, etc., should be broiled under a flame or pan broiled; use intense heat at first and turn quickly to sear both sides; then reduce and finish at a lower temperature.

To pan broil, have the pan very hot without fat; put the meat in and turn often. When seared and browned, finish cooking at a slightly lowered temperature. When done, add seasoning, a little butter, and serve immediately.