  Roasts may be seasoned before, during or after cooking, since salt penetrates only to about ½ inch. • Boned and rolled roasts require approximately 10 minutes per pound more cooking time than roasts with the bone left in. • Pot-roasts, Swiss steaks, “birds,” chops and other cuts cooked by braising should be browned slowly in order to retain the attractive brown color during cooking. • Steaks, chops and patties broiled at moderate temperatures require only one turning during cooking. • Meat cuts cooked in liquid increase in weight and are juicier if they are allowed to cool in the cooking liquid and under refrigeration. • Low temperature cookery yields 10 to 30 per cent more meat to serve. • Meat that is overcooked shrinks more, is less palatable, less attractive and more difficult to carve. • Searing does not seal in meat juices but actually increases cooking losses. • Turning meat occasionally during panbroiling insures even cooking throughout the cut. TO ROAST{uncaptioned} 1. Season with salt and pepper. 2. Place meat fat side up on rack in open roasting pan. 3. Insert meat thermometer. 4. Do not add water. Do not cover. Do not baste. 5. Roast in a slow oven (300° F. for beef, veal, lamb, and smoked pork; 350° F. for fresh pork). 6. Roast to desired degree of doneness. TO BROIL{uncaptioned} 1. Set oven regulator for broiling. 2. Place meat 2 to 3 inches from heat. 3. Broil until top of meat is brown. 4. Season with salt and pepper. 5. Turn meat and cook until done. 6. Season and serve at once. TO PANBROIL{uncaptioned} 1. Place meat in heavy frying-pan. 2. Do not add fat. Do not add water. Do not cover. 3. Cook slowly, turning occasionally. 4. Pour fat from pan as it accumulates. 5. Brown meat on both sides. 6. Season. Serve at once. TO BRAISE{uncaptioned} 1. Brown meat on all sides in fat in heavy utensil. 2. Season with salt and pepper. 3. Add small amount of liquid, if necessary. 4. Cover tightly. 5. Cook at low temperature until tender. TO COOK IN LIQUID |
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