Chef Shares Expert Tips for Mastering Meat Cooking Techniques

Today’s Homemade Cooking School class in Manitoba focuses on meat preparation, guided by chef and culinary instructor Jordan Carlson from Red River College Polytech. Known for his extensive experience in the culinary field, Carlson shares invaluable insights for cooking meat effectively, emphasizing the importance of proper techniques and seasoning.

Carlson, who began his culinary journey at the young age of 13 as a dishwasher, has worked his way through various esteemed establishments, including Elkhorn Resort and St. Charles Country Club. His transition from student to instructor allows him to inspire aspiring cooks by sharing practical knowledge and techniques.

Understanding Meat: Tips for Selection and Preparation

When it comes to purchasing meat, Carlson stresses the significance of building relationships with butchers and local farmers. He believes that “finding a good butcher is as important as having a good mechanic or a family doctor,” as they can provide tailored advice based on individual cooking needs. This approach ensures a better understanding of the meat’s origins and quality.

Carlson also advises consumers to consider buying meat in bulk, which can be portioned and frozen for later use. He highlights three essential practices for enhancing the cooking process: tempering, seasoning, and resting the meat. Tempering involves allowing meat to reach room temperature prior to cooking, which helps to ensure even cooking. Carlson recommends removing meat from the refrigerator between 20 minutes to an hour before cooking, while also remaining cautious about food safety for larger cuts.

“Salt helps lock in moisture, break down proteins, and improve browning,” Carlson explains, advocating for generous seasoning. He suggests salting poultry and red meats at least 45 minutes before cooking while maintaining a shorter window for fish. Proper drying of the meat with a paper towel before seasoning is crucial to achieving the desired texture and flavor.

Cooking Methods: From High Heat to Low and Slow

The cooking method chosen largely depends on the type of meat cut being prepared. Carlson notes that lean, tender meats, such as steak and chicken breast, are best cooked at high temperatures for shorter periods. He explains the Maillard reaction, a chemical process that enhances flavor through browning. To achieve this, heat oil in a pan over medium-high heat until it shimmers before adding the meat, allowing it to cook undisturbed for optimal results.

For tougher cuts, Carlson recommends slower cooking methods to tenderize the meat effectively. Braising is a technique he advocates, particularly for cuts like thighs and briskets, which benefit from longer cooking times. After seasoning, the meat is seared in a hot pan and then simmered with liquid until fork-tender. Roasting is another method that can be employed, either with or without prior searing.

Using a digital thermometer is critical in ensuring proper cooking temperatures. A common benchmark to aim for is 145°F (about 63°C) for medium-rare steak. Carlson emphasizes that once the meat reaches the desired temperature, it should be allowed to rest for several minutes to retain moisture.

Carlson’s final piece of advice is straightforward: “Add more salt.” He notes that even thorough seasoning may not penetrate deeply into the meat, so seasoning immediately before serving can enhance the flavor.

With these expert tips, home cooks can elevate their meat preparation skills, making the most of their culinary experiences. Whether experimenting with new recipes or refining techniques, the guidance provided by Carlson offers a solid foundation for anyone looking to master the art of cooking meat effectively.