Defined by cooking meat in a hot oven without liquid.

Commonly used on tender cuts, they can be lean or fatty.

Slow roasting generally refers to cooking at 300°F or less.

Most roasting recipes use two different temperatures: lower for the actual cooking, and higher to brown the outside of the roast.

Note the weight of the roast.

Bring meat to room temperature.

Season the meat well with salt and pepper (or use marinade overnight), then oil the meat lightly.

Preheat the oven (350°F is most common and useful oven temperature for roasting).

Place meat on a rack in a roasting pan. If there is no rack, elevate the roast by cooking it on halved onions/carrots/etc.

Cook roast for average of 15-20 minutes per pound. This will yield average results; cooks can play with these times based on the roast.

Best way to determine doneness is by using an internal thermometer.

Rest the meat for 10-15 minutes before carving.

Cooking meat in a pan has many advantages, including preventing flare-ups, creating pan sauces, and basting the meat.

Used for fatty and lean meats.

Use a heavy pan that can be transferred into the oven for thicker cuts.

Heat the pan over a medium-high heat.

Bring meat to room temperature.

Season the meat well with salt and pepper (or use marinade overnight), then oil the meat lightly.

Sear the meat in the hot pan, and turn when one side is golden brown.

Don’t overcrowd the pan, as the meat could steam and not brown.

For thicker cuts, transfer the pan with browned meat into a 350°F oven to finish cooking.

Rest the meat for 5-10 minutes before carving/serving.

Make a quick pan sauce by deglazing the pan with flavourful liquid (wine, beer, stock, juice, etc), and whisking in cold butter.

Most easily defined as cooking meat on a grate over an open fire.

Direct heat refers to the meat being on the grill right over the flame.

Indirect heat refers to the meat being on the grill away from the flame.

Heat source can be propane, gas, wood, charcoal.

Grilling is perfect for tender, leaner cuts – fatty cuts can cause flare ups on the grill.

Preheat the grill – ½ should be high, ½ should be medium heat.

Bring meat to room temperature.

Season the meat well with salt and pepper (or use marinade overnight), then oil the meat lightly. “Sear” the meat on the hot (direct) side of the grill, browning each side.

For thicker cuts, move the meat to the indirect side of the grill to finish cooking.

Rest the meat for 5-10 minutes before carving/serving.

Most easily defined as slow roasting in an aromatic liquid.

Used on tougher cuts of meat to break down the muscle fibers and make them tender.

“Stewing” refers to braising smaller pieces of tough meat.

Season the meat with salt and pepper, and dust with a fine layer of flour.

In large pot on medium heat, brown the seasoned meat in fat (butter or oil). When brown all over, remove from pot.

In the same pot, sauté aromatic vegetables (onion, garlic, carrot, celery, etc).

Add liquid to vegetables (wine, stock, water, beer, juice, etc).

Add meat back to pot. Make sure it is at least ¾ covered with liquid.

Put a lid on the pot and place in a 300°F oven until meat is tender.

It is important to use an internal thermometer to test cooked meat for internal doneness.  Please refer to the cooking temperatures chart from Health Canada.

Remove your food from the heat and insert the digital food thermometer through the thickest part of the meat, all the way to the middle.

Make sure that the thermometer is not touching any bones, since they heat up more quickly than the meat and could give you a false reading.

If you have more than one piece of meat, poultry or seafood, be sure to check each piece separately, as temperatures may differ in each piece.

For hamburgers, insert the digital food thermometer through the side of the patty, all the way to the middle. Oven-safe meat thermometers designed for testing whole poultry and roasts during cooking are not suitable for testing beef patties.