Methods of Cooking
There are seven chief methods of cooking meat—roasting, boiling, baking, stewing, frying, broiling and poaching.
The first three are most suitable for joints weighing four pounds or more, but not satisfactory for smaller pieces which are liable to become hard and flavorless by the drying up or loss of their juices.
Of the other three methods, stewing may be applied to fairly large and solid pieces, but it is better for smaller thin ones, while frying and broiling can be used only for steaks, chops, and similar cuts.
Braising and steaming are combinations and modifications of these methods.