Lincolnshire Pork
Roasting Joints
Grilling Cuts
Stewing & Braising Cuts
Frying Cuts
THE METHOD
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F). Roasting can enhance the flavour through caramelisation and browning on the surface of the meat. Roasting uses indirect, diffused heat in an enclosed space, and is suitable for slower cooking of meat in a larger, whole piece. The joint being roasted is not generally turned but larger joints should be basted regularly. Roasting is not suitable for joints under 1kg in weight.
THE METHOD
Grilling is a form of dry cooking that involves high temperatures radiated to the surface of food usually from above which means the meat has to be turned during the cooking process.The high temperatures mean speedy cooking and this means tender cuts are better suited to this method. Caramelisation and browing during cooking add to the flavour of the grilled meat. The terms bleu, rare, medium and well done are mainly used with grilled meats.
THE METHOD
Boiling, Stewing and Braising are wet cooking processes using liquid to submerge the meat and then heat. Boiling it is not a method often used these days but can be used effectively on tougher cuts and for some dishes. Stewing and Braising are more common methods and a great way to create tasty meals incorporating vegetables and starches in one pan. Stews can be jazzed up or down depending on budget, available time and your taste preferences using cheaper cuts.
THE METHOD
Frying is the cooking of food with additional or in oil/fat. It is, usually, a very high temperature cooking method using direct heat transfer from pan to meat or submergance intot he oil. The high temperature and direct contact seals the meat and retains a lot of flavour which is further enhanced by the caramelisation caused by the high temperature. Deep frying involves the total immersion of cuts and isn’t commonly used with red meat in the UK. Care should be taken to use the minimum oil/fat required when frying.