4 Different Ways to Cook Meat

As any meat lover will tell you, there are a huge variety of different ways to cook meat and certain methods are more suitable for certain cuts or types of meat. Our handy guide will give you the rundown on how best to cook lamb, pork and beef and may just inspire you to try something different tonight!

Roasting

Everyone loves a Sunday roast and it can be a healthier way to cook as it involves little extra oil or fats. Normally an oven is used to roast meats but a rotating spit over a fire, gas flame or electric grill also produces great results, not to mention delicious and mouth-watering aromas! Most cuts of meat are suitable for roasting. To reduce the time it takes to cook, and to provide a nicely browned surface, sear in a pan before roasting.

Poaching

Most regularly used as a method to cook fish, poaching also lends itself well to lean cuts of meat, resulting in juicy, moist, flavour-filled cuts. The meat is placed in a single layer in a pan with the minimum amount of stock, kept at just below simmering point. Reduce the poaching liquid in a frying pan after the meat’s been cooked and you’ll have a lovely sauce to accompany your meat. As poaching doesn’t tenderise, this method is best for cuts with low amounts of connective tissue.

Stewing

Great for low-cost meals, stewing is best with tougher, cheaper cuts of meat which have a decent amount of marbling and connective tissue. Simply cut the meat into cubes, sear in oil, add in a selection of vegetables, herbs and spices of your choice, top with stock, cover and simmer gently, and you’ll end up with a flavour-packed stew with tender pieces of meat that melt in your mouth.

Grilling or Barbecuing

Whether barbecuing over charcoal or smoked wood chips or just on a hot plate, or grilling in an oven, this can be a great way to cook meat, especially if you have a quality cut. Pat the meat dry, rub with oil or marinade to add flavour, help it to tenderise and prevent it from sticking, and be sure to pre-heat the grill or barbecue so that the meat browns quickly. It’s up to you how long you sear it for on each side, totally dependent on whether you like your meat rare, medium or well-cooked, though the quality and cut will also have an impact on the cooking time. However long you cook it for, always leave meat to rest for a few minutes after cooking to ensure it’s tender and juicy.

There are a number of different methods with which to cook meat and our guide offers a few alternatives to try out, using Fisher & Paykel cooking appliances such as ovens, grills and cooktops.

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