Cooking Methods

Broiling and Cooking in Liquid


  • good for thin cuts of meat: chicken or fish
  • uses a special pan to allow fats to drain
  • meat should be placed 2-5 inches from the heat source
  • oven can get up to 500 degrees
  • dish cooks quickly on top oven rack

Broiling Recepie

Feta-Topped Chicken

4 boneless skinless chicken breast halves (1 1/4 lb)

2 tablespoons balsamic vinaigrette dressing

1 teaspoon Italian seasoning

1/4 teaspoon seasoned pepper

1 large roma (plum) tomato, cut into 8 slices

1/4 cup crumbled feta cheese (1 oz)

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2.Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

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Cooking In Liquid

  • also known as stewing
  • tougher cuts of meat: roast or round steak
  • meat is first seasoned then browned
  • liquid is added to completely cover the meat
  • usually used for soups or stews
  • vegetables are added toward end of cooking

Cooking In Liquid Recipe

Pot Roast

1 1/2 lb small Yukon Gold potatoes

1 1/2 lb carrots, cut into 1 1/2-inch pieces

4 cloves garlic, halved lengthwise

1 boneless beef sirloin tip roast (2 1/2 to 3 lb)

1/2 teaspoon pepper 1/4

teaspoon salt

3 1/2 cups Progresso® beef-flavored broth (from 32-oz carton)

2 tablespoons tomato paste

1/2 teaspoon dried thyme leaves

1 can (10 3/4 oz) condensed cream of mushroom soup

1 package (1.1 oz) beefy onion soup mix

2 tablespoons cornstarch

2 tablespoons water

1. Spray 6-quart slow cooker with cooking spray.

In slow cooker, place potatoes, carrots and garlic. Place beef over vegetables. Sprinkle with pepper and salt. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables

2. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 8 hours longer or until beef is tender. Remove beef from slow cooker to serving platter. Spoon vegetables around beef; cover to keep warm.

3. In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook about 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley

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