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Show cookery 'include roasting, broiling.' and panbroiling, a method of broiling which employs a frying-pan. frying-pan. In these, as the name implies, no moisture is used. The cuts cooked by this method are tender enough to not require moisture. Moist heat cookery, on the other hand, is for the less-tender cuts, and those which must be very well cooked to develop their fullest flavor. These include pot roasts, round steaks, flank steaks, pork and veal chops and many other cuts. Methods used in moist heat cooking include braising, in which a small amount of liquid is used, and cooking in liquid which uses enough liquid to cover the meat as it cooks. SIMPLE FACTS IN MEAT PREPARATION Simplicity in food preparation is still queen. Fancy cooking may win favor occasionally, but it's the cook who can prepare . simple foods the best who is considered the expert in the long run. Since meat is the food around which most meals are planned, Reba Staggs, home economist suggests sug-gests that each homemaker check up on herself to see that she is familiar with the basic methods of meat preparation. If each individual indivi-dual cut of meat is at its best when served the cook is usually considered to be a good one. This i is a target at which all home-' makers might aim. The primary law of meat cookery cook-ery is that all cuts are cooked according to their tenderness. By this simple formula, all meats are made equally tender, for each cut possesses inherent tenderness when properly cooked. Basically, meat is cooked by two different methods. These are dry heat and moist heat. The more tender cuts are cooked by dry heat while those which are considered less tender are cooked by moist heat. Roasts, steaks and lamb chops are the general cuts cooked by drv hpat. Other cuts of meat, which have been made tender bv the mechanical means of grinding, such as PTound beef made into loaves, patties, steaks, and mpat balls, may also be cooked in this manner. Dry heat methods of meat j |