Serena Irvine, age 16, of Utica, N.Y., for her question:
WHAT IS THE DIFFERENCE BETWEEN DRY AND MOIST HEAT MEAT COOKING?
There are two chief methods for cooking meat: dry heat and moist heat.
Dry heat meat cooking includes such methods as roasting, broiling, pan broiling, frying and deep fat frying. They are best used for cooking tender cuts of meat.
Moist heat meat cooking methods include braising, baking, simmering and cooking in water. These methods are best for meats that are not very tender:
The difference between the two cooking methods is obvious. One method uses heat that can be classified as dry while the other uses moist heat.
Dry heat tends to harden the connective tissues of less tender meats, making them harder. Moist heating softens the tissues and makes the meat more tender.
Dry heat cooking uses as little water as possible. This helps meat to keep its natural flavor. Cooks usually roast meat by placing it in an uncovered pan in an oven. Broiling means to cook by applying heat directly to the meat. Cooks place the meat under a gas flame or electric heating unit of an oven, or over hot coals.
Meat is animal flesh that is used for food. The most commonly eaten meats include veal and beef (from cattle), lamb and mutton (from sheep), pork (from hogs), fish and such poultry as ducks, chickens and turkeys. Fish is also classified as meat.
Most nutritionists say that meat is necessary for well balanced diets. It is an energy food and contains the five basic food elements that all human beings need for healthy life: proteins, minerals, vitamins, fats and carbohydrates.
Meat is also an excellent source of tissue building elements called amino acids.
Nearly all meats also contain the minerals iron and copper which are needed for the blood. Liver is especially rich in these minerals. Most meats also contain phosphorus, which plays an important part in building strong bones and teeth.
The fat in meat is one of the best sources of body heat and energy. Some meats contain small amounts of carbohydrates in the form of glycogen. Carbohydrates supply energy and are necessary for normal body functioning.
The smart shopper knows the different cuts of meat which are sold. The wide variety of cuts which can be bought at retail shops can confuse some shoppers. But it doesn't take too long to discover that the prime rib cut of meat is expensive while the chuck shoulder cuts and shanks are less expensive.
Steaks and chops are the most popular cuts of red meat because they are flavorful and easy to prepare. Less popular cuts are just as high in food value, however, and they cost much less.
Lower grades of meat have less calorie value, but many yield more protein, minerals and vitamins.