EXPLORE THE DIFFERENT

Cooking Methods


Grill

This is a popular method for preparing steak, but it’s also the one that tends to worry a lot of beginner cooks. But when you follow these steps (and allow yourself a little practice), you’ll find grilling is easy and—most importantly - very satisfying.

Stir Fry

Skip the takeout — it's just as fast (and fresher) to cook this simple one-pot meal at home. Stir-frying is best done with bite-sized pieces of food and lots of added flavours from aromatics (garlic, ginger, scallion) and Asian condiments (soy, hoisin, chili paste, etc.).

Pan Fry / Skillet

This is primarily a preparation technique for recipes that call for browned Ground Beef. But can also apply to cuts you might thinly slice before cooking — think Flank Steaks. Once the beef is cooked, it can go into a variety of recipes.

Oven Roast

Oven roasting is considered a simple cooking method because it generally uses a lower temperature over a longer period of time, allowing you to "set it and forget it."

Braising

The beauty of braising is how it turns less-tender cuts into rich, fork-tender dishes. The key is to cook the beef in liquid over low heat for several hours. If you use pre-cut chunks, make sure they're not too small (a golf ball size is good), because they tend to overcook.

Smoking

Large cuts such as Brisket, Roasts and Ribs are prime candidates for smoking, but even a Ground Beef burger can benefit from a hint of smoke. Whichever cuts you choose, always remember that time, patience and practice pay off — don’t be afraid to tweak your technique to suit your tools and tastes.

Broiling

Broiling is similar to grilling in that it uses direct dry heat—only the heat comes from above instead of below. You’ll have the best results with cuts that are relatively flat and of even thickness.

Stew / Casserole / Slow Cook

This is a slow-cooking method, similar to braising, with the key difference being the beef is covered in liquid. Stewing is best done in a heavy stockpot or Dutch oven on the stovetop or in the oven, or in a slow-cooker.

Pressure Cooking

Pressure cooking is the process of cooking food under high pressure steam, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling, and permits cooking temperatures well above 100 °C to be reached.