How Lean – When browning ground beef and pouring off the fat, any lean-to-fat ratio is suitable. When stuffing peppers with raw ground beef mixture, use a leaner product.
Be Gentle – The secret to juicy flavorful burgers, meatloaves and meatballs is gentle handling. Overmixing results in a firm compact texture after cooking.
No Press – Don’t press down on burgers during cooking; flavorful juices can escape, resulting in dry burgers.
Tender Measures – Beef steaks can be divided into two categories: tender and less tender.
Tender Steaks – can be cooked using any method and can be cut into cubes for kabobs or strips for stir-fry.
Less Tender Steaks – need to be braised or marinated in a tenderizing marinade.
Dry First – For better browning, pat steaks dry with paper towels prior to cooking.
No Poke – Turn steaks with tongs; piercing steaks with a fork loses flavorful juices.
Right Temp – Use the correct cooking temperature. Too high of temperature can cause overcooking or even char on the outside and be raw in the center.
Go Rack-less – Rib roast can be cooked without a rack; the curved bones act as a natural rack.
Be Indirect – When grilling roasts, use the covered, indirect grill method.
Don’t Overdo It – To prevent overcooking, remove the roast when the thermometer registers 5°F to 10°F below desired doneness. For medium-rare doneness 145°F (pull at 135° to 140°F), for medium doneness 160°F (pull at 150° to 155°F).
Stand Before Carving – Let roast stand 15 to 20 minutes. Standing time is important because the temperature continues to rise, and the meat juices firm up, making carving easier.
Tender Cuts – The more tender the roast, the thicker the slice may be.
Braise Praise – The four crucial elements of successful braising are slow even browning, long slow simmering, a small amount of liquid and a tightly fitting cover.
Veggie Kindness – To prevent overcooking of vegetables, add them towards the end of the cooking time.
Cook Options – Pot Roasts can be braised in a preheated 325°F oven or on the stovetop over low heat to maintain a gentle simmer. Or try a slow cooker or a pressure cooker.
Less Mess – Pot Roasts can also be cooked in an oven cooking bag.
Done Test– Due to the nature of braising, pot roasts are always well-done and are cooked until fork-tender. To test for doneness, insert a double-pronged fork into the thickest part of the pot roast. When the fork can be inserted without resistance, and releases easily when pulled out, it is done.
Better Shredder – If you are shredding the pot roast, use two forks and shred when the pot roast is still warm.
Freeze to Cut – When cutting strips from a steak, partially freeze the beef first (about 30 minutes) to make slicing easier.
Better Browning – Stir-fry beef in small batches (½ pound at a time) for best browning.
Cook Before Crossing – Stir-fry vegetables and/or noodles separately from the beef; then combine.