Show The O of I Cooking oking I I. I Meats r ife Methods hads for far farco co cooking meat are grouped under three heads for cooking tender cuts cut for far cooking tough taugh cuts without much for cooking tough taugh cuts with much bone Under these tiree- tiree groups there are however nile nine specific methods o of cooking meat so a it be difficult to have have sufficient changes In n the meals to satisfy the te fam family l The first group s-raup should be cooked b by one ane of ot t the e following methods Roasting broiling baking frying or sauteing mer Roasting and broiling are saIn sir sa si Ye Yein In that both bath mean to expose ii n n side of af the m meat at to the fire T ra tn the oth other r side is exposed ire to the therein rein rein- Meat cooked in this way ay 1 la if i. i ri Is and finer liner in flavor It I is the Mi Mim m method thad for far cooking the tender r j jAs gj d As the aim is to retain and den flavor ur-flavor Cavar flavor in these cuts dry dry hatani G water are essential points la is t cooking on t BakIn Baking means to cook In a 1 aIn 11 r bi In the oven This i is t d erroneously referred to toas taa as asIt It I is a delicious method for tor coo COOk tender cuts and whole hams ham fa Frying is cooking in deep Jt fatt is used use for far croquets ay oysters ers etc gr Sauteing Is c cooking In a I l it- it rec quantity of ot fat as some same nit c cers ers era cook chops chaps steaks etc Icel is the least wholesome of otan ofU an nods n- n ml Ji for cooking meats 1 H |