First off, in the meats section, determine the area of the animal the meat comes from to pick the appropriate cooking method.
Terms for this lesson:
Mirepoix
A combination of diced onion, diced carrots and diced celery in a ratio of 2 parts onion to 1 part carrot and 1 part celery.
Pincé
Cooking tomato paste until it becomes fragrant and changes color, often done in a pan along with mirepoix to add a heartier flavor to a sauce or dish.
Carryover Cooking
The continuation of cooking when an item has been removed for the heat source.
Direct Heat Cooking
Grilling
Tender cuts cooked with the heat source directly beneath the meat. Renders a charred flavor (or smokey flavor if using wood chips). Typically has “cross-hatched” design by rotating on grill (put the meat on the grill at the 1 O'clock position and when the meat releases point it to the 5 O'clock position).
Make sure the grill is at the appropriate temperature before adding the meat. The item may temporarily attach to the grill and will release on its own when it is ready to be turned. You can test with a meat thermometer or by using the method we'll discuss later.
Spit Roasting
Spit roasting items, for example a pork loin, is put on a spit and turned either by hand or motor. The item is constantly being basted by its own juices. Because this involves in-direct heat, a pan can be added to catch any accumulated fats of juices that may be used later for a sauce. Because these are generally thicker cuts of meat, use a meat thermometer to gauge doneness. Spit roasting should only be done with leaner meats.
If you are using a gas barbecue, use all the burners to bring up to heat, then turn off any burners directly below the meat.
Broiling
The heat source is above the item in the oven. The thinner the cut, the closer to the element or burner. Thicker cuts are lower as not to burn before warming the inside of the meat. Generally, fish and delicate meats can be broiled 3 to 5" from the heat source.
Cooking meats on a grilling pan is considered Pan Broiling. The pan has ridges that keeps the meat out of the juices. The juices can be reserved and used for sauce.
Broiling is relatively quick and doesn't actually tenderize meats. In the case of London Broil, the meat is rare and cut against the grain to mimic tenderness.
In-Direct Dry Heat Cooking
First to come to mind is cooking a turkey. Indirect heat surrounds the item with heat while it is raised in the pan above the juices. The juices and fat can be used for gravies and sauces.
This is generally done in a closed cooking vessel (in the case of turkey, tented with foil).
*Just a note about turkey timers, These pop-up timers are actually inaccurate. There's a reason that turkey has a reputation for being dry, and it's because of these timers. If they ever pop at all, it can be too late. Use your trusted meat thermometer instead!
Dry Heat with Small Amounts of Oil
Sautéing
Sauté literally translates to ‘jump in the pan.’ When sautéing you are rapidly cooking the item in a very hot pan with very little oil. Sauté is too fast to tenderize meat.
Pan sauces can be created from the fond left in the pan. Best for tender meats and fish. Always remember “Hot pan - Cold Oil!”
Stir Frying
Mimics Sauté. Cooked over high heat with the incorporation of vegetables and a sauce built directly in the pan with the main meat item.
Pan Frying
Often includes a coating or breading of some sort. In a hot pan, add oil to a depth of ¾" to 1". Doesn't completely cover the item. The item is turned back in the oil. Tender cuts of meat or items like shrimp or fish.
Deep Frying
is neither dry or moist heat cooking. The item which is usually breaded (to keep the meat or fish from direct contact with the oil) and cooked in an oil with a very high smoke point. Oil is best heated between 350° and 375°.
Moist Heat Method
Steaming
Item is usually cooked with a steamer basket above the liquid in a closed pan. Steaming preserves nutrients and flavors that are lost in other methods. Best for steaming vegetables, but keep a close eye on it as items can overcook quickly. Liquid may anything for water to stock which imparts a subtle flavor.
Poaching
Perfect for delicate fish, eggs and very tender meats. Items are poached completely submerged in a cooking liquid, usually flavored with herbs and or spices.
The items are “shivered” in the liquid. Never boils but forms small bubbles. Tops at 185°.
En Papillote
Steamed in a parchment envelope and cooked in a hot oven. Natural juices or a tiny bit of wine steams the item. Vegetables can be added only if they have been par-cooked beforehand. The top of the parchment envelope is sprayed with cooking spray or brushed with butter, When the spray of butter have browned, the item is done. Excellent for fish fillets.
Combination Cooking
Braising
Less tender meats are seared in hot oil in a pan on the stove-top. This involves a 'mirepoix" bed in the bottom of the roasting pan. Mirapoix should be briefly sautéed in a saucepan with 2 tablespoons of tomato paste (pincé) and then placed in the roasting pan. The tomato sauce adds flavor to the dish.
A small amount of liquid is added to the mirapoix (to the bottom of the meat). This liquid will help tenderize the meat and the moisture will help break down the connective tissue of the meat. When finished, the liquid provides a great sauce base. This method is great for pot roast, osso buco (veal or beef shank), and less tender pork roasts.
Stewing
Stewing is much like braising, but it requires more cooking liquid and the meat is usually cut into bite-sized pieces. In stew the vegetables are an integral part of the whole, whereas in braising, mirepoix is just for flavor and discarded.
Chemically Cooking
The acid in citrus can "cook" protein by causing a chemical reaction similar to what applying heat does. Basically let cut up fish or seafood marinate in lime juice, chili peppers, herbs like cilantro, maybe some onion or tomato.
The acidity kills off most, I emphasize most, of the bacteria associated with fish. Only the freshest fish should be cooked in this manner.
Gravlox (Lox and Bagels) is also chemically cooked Salmon. The salmon is cured with three key ingredients: salt, sugar, and tons of dill.