The trick to sealing in meaty goodness to meals is precooking meat before adding it to meals. Meat has a delicate flavor and easily takes on the flavors of other foods. Regardless of amount of spices or flavors in soups, stir fry, pastas or casseroles the precooked meat maintains its individual flavor.
There are many ways of precooking meat: baking, frying or parboiling. Boiling meat is also an option, yet is defeats the point of precooking meat. Flavor is lost in the broth; however, some recipes call for an infusion of flavors.
This technique enhances many recipes. Bite-sized meats in soup or spicy Mexican food often become a background player, baking is an easy solution. Wrap the meat in aluminum foil; place it on a cookie sheet to catch the drippings; place it in the oven, and cook it until ready.
TIMETABLE FOR ROASTING (Good Housekeeping Cookbook)
4 lb. STANDING RIB ROAST
1 3/4 hr. at 325F thermometer reading 140F (rare)
2 1/4 hr. at 325F thermometer reading 160F (medium)
3 hr. at 325F thermometer reading 170F (well done)
4 lb. RIB EYE ROAST
1 1/4 hr. at 325F thermometer reading 140F (rare)
1 1/2 hr. at 325F thermometer reading 160F (medium)
1 1/2 hr. at 325F thermometer reading 170F (well done)
1 INCH THICK BROILED STEAK
5 min. (rare) per side
6 min. (medium) per side
7 to 8 min. (well done) per side
PORK LOIN ROAST
2 to 3 lb. 1 1/2 to 2 hr. at 325F thermometer reading 185F
5 to 7 lb. 3 to 4 hr. at 325F thermometer reading 185F
UNCOOKED BONED HALF HAM ROAST
8 TO 11 lb. 2 1/2 to 3 1/4 hr. at 325F thermometer reading 160F
11 TO 14 lb. 3 1/4 to 4 hr. at 325F thermometer reading 160F
BROILED HAM SLICE
1 inch thick 9 min. per side
3/4 inch thick 7 min. per side
LAMB SIRLOIN ROAST
2 to 3 lb. 2 to 3 hr. at 325F thermometer reading 180F
BROILED LAMB OR RIB CHOPS
1 inch thick 6 min. per side (medium)
1 inch thick 7 min. per side (well done)
WHOLE ROASTED CHICKEN
2 to 2 1/2 lb. 1 1/2 to 1 3/4 hr. at 400F
2 1/2 to 3 lb. 1 3/4 to 2 1/4 hr. at 400F
ROASTED TURKEY
6 to 8 lb. 2 to 2 1/2 hr. at 325F thermometer reading 185F
8 to 12 lb. 2 1/2 to 3 hr. at 325F thermometer reading 185F
ROASTED GOOSE
4 to 6 lb. 1 1/2 to 1 3/4 hr. at 325F
6 to 8 lb. 1 3/4 to 2 1/4 hr. at 325F
Frying or braising meat is the fastest way to prepare meat for soups or stir fry. Barely sear slices of meat or tenders, in oil or butter, on both sides until it turns brown. For a nice quick sear, medium-high heat works best. After it is seared dice it up. The middle is still pink, so it fully cooks with the rest of the ingredients.
To fully cook the slices or tenders, fry them on a medium-low heat and cover the pan with a lid. They are still brown on both sides, but it has cooked through to the middle.
Parboiling is similar to frying, yet it doesn't necessarily brown the meat. Added enough water to cover the bottom of the pan with a half inch of water and then bring the water to a boil. Place the meat in the pan and cover with a lid. Keep a glass of water nearby. Occasionally check on the meat and pour water in as it evaporates. When it is done slices or tenders are slightly brown on the bottom and there is no pink in the middle when dicing. Use a meat thermometer with larger portions, such as: a whole chicken.
When making a salad, add extra spices to bite-sized pieces: butter, lemon pepper, basil, parsley. This provides a spicy crust, to differentiate bite-sized pieces. When meat is added to something like soup, stir fry or hot sandwich, meat continues cooking with the other ingredients, so do not add it until the last few minutes. It should be enough time to reheat meat.
Using any of these methods will seal in meaty goodness, even with a lot of spices. When you take a bite of chicken, steak, lamb or ham you know it. This technique is an excellent kitchen helper. If you have a home recipe, this step gives it the something extra you were looking for. I like to taste the meat. It is not considered a spice in my home.
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