Cooking Tips

The tastiest kosher meat cooked to perfection every time.

Key Techniques

A professional chef’s secret to creating intense flavor in a meat dish is caramelization.

In a process known as the Maillard reaction, caramelization occurs when food is cooked in fat at high temperatures until the color turns a dark brown.

You’ll know you’ve achieved caramelization once your house smells amazing and the meat releases easily from the pan.

Get ready to cook with confidence after mastering these key techniques.

How to Sear Meat

Searing: Get a beautiful, golden coating of flavor on your steaks and chops.

  1. Heat a skillet over high heat until pan is very hot. (If a drop of water lands on the pan, it should make a loud sizzling sound.)
  2. Reduce to medium-high heat.
  3. Use paper towels to pat the meat dry.
  4. Season with salt and pepper on both sides.
  5. Place your meat in the pan, but be careful because there will be splatters.
  6. Wait 3-5 minutes (depending on size) before using tongs to test if the meat will release by pushing it gently side to side. If it is firmly attached, leave it for another minute. (Your meat will release from the pan very easily after a sear forms, but if you move it too early, the flavor will stick to the pan instead of the meat.)
  7. Once you feel it starting to release, flip and repeat.
  8. If the meat is cut rather thick, you’ll want to finish cooking it in the oven. If it is thin enough to already be cooked through to your desired temperature, remove it from the pan.
  9. When it’s done cooking, tent it with aluminum foil and let it rest for at least 10 minutes before trying to cut or serve. (This allows the proteins to relax and reabsorb the liquids.)
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No peeking! Your sear needs time in the pan without disturbance.

How to Brown Meat & Deglaze the Pan

Browning: Follow the directions above for searing meat, but with a few adjustments for small pieces of meat (e.g. for stew).

  1. Don’t overcrowd the pan.
  2. Work in batches so you don’t steam the meat.
  3. Don’t rush.
  4. Brown all the sides, not just top and bottom.
  5. Add more oil as needed.

Deglaze: After browning the meat, it’s time to deglaze the pan to gather up the last few bits of flavor that may be stuck to the bottom.

  1. Add about 1/4 to 1/2 cup of liquid, such as broth, water, or wine. (Stand back and be careful of the steam).
  2. Use a wooden spoon to scrape the browned bits from the bottom of the pan.
  3. Add the liquid and browned bits to soups, stews, or braising liquids, or reduce it down further to make a sauce.
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The secret is the yummy little bits on the bottom of the pan!

How to Braise Meat

Braising: Cook your meat in liquid at low temperatures for a silky-smooth, juicy, well-basted roast. This technique works well for any meat that likely gets tough at higher temperatures.

  1. Follow the directions above for browning the meat.
  2. Place meat in a 3″ tall roasting pan, a Dutch oven, or a tall pot.
  3. Use a large bowl to combine liquids (such as broth, water, or wine) with quartered onions, fresh herbs, peeled garlic cloves, etc.
  4. Add the liquid to the pan, pouring in enough to go about 1/3 to 1/2 of the way up the meat (with less for poultry and more for beef).
  5. Cover the pan tightly with a lid or aluminum foil.
  6. Cook at 300 degrees Fahrenheit for as little as 1 hour or as much as 6 hours, until the meat is completely tender and starting to fall apart. It will be done much sooner, but still tough.
  7. For a beef roast such as brisket, cooking it until it is tender but still firm will allow you to slice it. Cook it longer if you want to make pulled or shredded brisket.
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“Low and slow” is the name of the game for many delicious roasts. Don’t rush it.

How to Roast Meat

Roasting: Larger cuts of meat (think poultry or tender roasts) are delicious when roasted in the oven. The higher temperatures are possible because the heat is dry and indirect.

  1. Preheat your oven for at least 20 minutes.
  2. Remove your meat from refrigeration and allow it to come to room temperature.
  3. Place the meat on a wire rack inside a large roasting pan.
  4. Rub the meat with oil.
  5. Sprinkle salt, pepper, and other herbs over the meat.
  6. Roast for the time indicated in your recipe.
  7. Test the internal temperature with a meat thermometer, but understand that it will continue to rise about 10 degrees after the meat comes out of the oven.
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No peeking! Your oven drops by 50 degrees every time you open the door.

How to Grill Meat & Finish with Indirect Heat

Grilling & Finishing with Indirect Heat: This is a technique for gas or charcoal grills, but can also be simulated in an oven.

  1. On a gas grill, set 1/2 of the burners on high and the other 1/2 on medium-low. On a charcoal grill, pile briquettes or charcoal on 1/2 of the kettle.
  2. Pat your meat dry with a paper towel.
  3. Season with salt and pepper on both sides.
  4. Fold a paper towel into a square, then use tongs to dip it in oil and rub the grate.
  5. Sear both sides of the meat over high heat, remembering to wait for the meat to release itself when it’s ready to be flipped.
  6. Move the meat over to a cooler part of the grill to continue cooking.
  7. Cook to the desired internal temperature of doneness or until the meat is tender.
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Searing your meat first, then moving it to the side to finish cooking, is a definite crowd-pleaser on the grill.