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The slow cooking produces tender, juicy meat and roasting is only suitable for large pieces of
meat. Remove the meat from the oven when the internal temperature reaches about 5º lower than
the final target temperature because the higher outside heat continues to raise the inside
temperature for another 10 or 15 minutes.
Moist cooking
In moist methods the idea is slow and long cooking until the meat turns perfectly tender
but not falling apart.
Braising (also called pot-roasting) and stewing are very similar cooking methods. In
braising you add very little liquid, just enough to keep it from sticking. In a covered pan you
basically steam the meat at a low heat that barely simmers the liquid. Stewing, on the other hand,
uses highly-flavored liquid that covers the meat and the liquid also becomes the sauce. Good-
flavored cooking liquid is essential for an outstanding stew. The slow cooking equalizes
flavors—the meat absorbs some from the liquid and the liquid, in turn, acquires a pleasant meat
flavor. The slow cooking also insures very tender meat. Overcooking is not a problem, unless
you cook it so long that the meat falls apart.
Steaming is a moist-cooking method that is not used for meat—it doesn’t develop any
flavor.
Poaching (or boiling) is slow cooking in a barely-simmering highly-flavored liquid that
should just cover a large piece of meat. It is not a widely-used method for meat but poaching
produces wonderful meals from such full-flavored meats as beef brisket.
Cardamom-apple pork simmer
Do you like to prepare in advance? In today’s rushed life style having extra food in the
refrigerator or freezer is like money in the bank. Here is a stew that not only holds very well, but
benefits from waiting a day for your diners. On standing, the spices infiltrate the apple and pork,
and the flavors marry. Prepare extra for a second meal. This dish holds well in the refrigerator
for 3 or 4 days and in the freezer for 5 to 6 months if there is enough sauce to cover the meat and
insulate it from the damaging oxygen.
Inexpensive, lean, flavorful pork is best for this dish. Buy a boneless pork roast of the
weight you need, trim off the fat and cut it into cubes yourself instead of buying precut meat.
You’ll have fresher, better quality and leaner meat at a lower price. With a good knife it only
takes 5 minutes to trim and cube a boneless roast.
Ingredients
1
1
6
½ tablespoons vegetable oil
½ pounds (680 g) lean pork, cut into 1-inch (2½-cm) cubes
ounces (170 g) meat or vegetable broth
¾
½
1
¼
¼
teaspoon salt
teaspoon black pepper
teaspoon ground cardamom
teaspoon cinnamon
teaspoon turmeric
play © erdosh 62
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