11.2: Dry Heat Methods of Meat Cookery for Tender and Tenderized Meat
- Page ID
- 29430
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- To identify cuts of meat
- To be able to prepare various cuts of meat by the methods of panfrying and pan-broiling.
- To observe the effect of mechanical tenderization on the tenderness of meat.
- Identify cuts of meat.
- Panfry and panbroil lamb chops, beef patties, pork chops, pork sausage, and bacon.
- Panfry mechanically tenderized steaks with and without flour coating.
Examine cuts of meat:
Panfry Instructions
- Cut through epimysium (connective tissue surrounding muscle) at one-inch intervals.
- Brown meat on both sides in a small amount of vegetable oil or shortening. For some cuts no additional fat needs to be added. For lean or breaded meat, use enough fat to cover the surface of the pan.
- Turn meat occasionally to ensure even browning. Adjust heat so that meat is cooked to desired doneness without over- or under-browning surface.
- To check doneness, make a small cut with a sharp knife along the bone, or in the center of a boneless cut.
Pan-broil Instructions
- Cut through epimysium (connective tissue surrounding muscle) at one-inch intervals.
- Brush pan surface with vegetable oil or shortening to prevent sticking. (Omit this step if the pan you use has a non-stick surface.)
- Place meat in heavy frying pan or on a griddle.
- Cook slowly, turning occasionally. Adjust heat so that meat is cooked to desired doneness without over- or under-browning of surface.
- Pour off fat is it accumulates so that meat is not fried.
- Test for doneness by making a small cut with a sharp knife close to the bone, or in the center of a boneless cut.
Panfry Mechanically Tenderized Steaks
Minute Steaks
| 2 minute steaks (mechanically tenderized and flattened beef), ¼ lb. each | |
| 1-2 tsp. oil | ¼ cup flour |
| ½ tsp. salt | dash pepper |
Without flour: Add oil to skillet. Add steaks. Panfry until just well done, approximately 2 minutes on each side. Season with salt and pepper.
Floured: Melt fat in skillet. Mix flour, salt and pepper. Dredge meat in flour mixture and panfry until coating is brown and meat is well done, approximately 2 minutes on each side.
Prepare Enzyme Tenderized Steak using Round Steaks
Enzyme Tenderization
Divide ½ lb. round steak ½ to inch thick, into two comparable pieces. Cut through epimysium if necessary. Treat one piece with commercial enzyme tenderizer according to label directions. Pan-broil both pieces to the medium state of doneness. Salt the untreated piece.
| Retail Cut | Preparation Method and End Temp. | Muscles Present in Cut | Sensory Attributes |
|---|---|---|---|
| Beef Rib Steak
Beef Club Steak Beef T-Bone Steak Beef-Porterhouse Steak |
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| Pork Rib Chop
Pork Loin Chop |
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| Lamb Rib Chop
Lamb Loin Chop |
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| Beef Minute Steak | |||
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Round Steak
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