Recherche dans la collection - Economical Meats

CANADA. AGRICULTURE CANADA

1978-0095

Enregistrement sonore

1972-11 ?

Information Services of Agriculture Canada

reporter, Colleen Clarke

Less tender cuts of meat require special attention when cooking, as they should be cooked by the "moist-heat" method. Pot roasting is a way to cook larger less-tender cuts of meat - using a heavy kettle or Dutch oven. Brown the meat well on all sides in hot fat and season. Cool the kettle slightly before adding a small amount of liquid, then cover the kettle to keep in the steam. Cook the meat slowly over low heat on the top of the stove or in a moderately slow oven at 325 F - until it is tender and well done. The oven-cooked pot roast should be uncovered the last half hour of cooking for better brownness. Other methods of moist heat cooking are braising, simmering or pressure cooking. Less tender cuts of meat are delicious and economical and are in no way Inferior in food value to the more expensive cuts of meat. Serve them often and save on the family budget.

English

Libre

GAD 0FD063

~No Restrictions / Pas de restrictions

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur