2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Meat is an integral part of the table of most people around the world. It is a favorite dish of many and yet the preparation of an appetizing piece of meat seems like a mission impossible.
If you are one of those people who love to eat meat and want to learn to be cook meat properly, then keep reading to find out what its subtleties are master techniques in cooking meat.
Cutting the meat
The meat should be cut across the fibers (lines that run along the length of the piece of meat) and not along them, as it will absorb the spices better and will be easier to cut and chew. Otherwise, after cooking, it will stay drier and tighter.
Pork should not be fried before roasting
Many believe that pork should be fried for a few minutes in a pan before cooking to preserve its juices. This technique is known as "sealing", but it turns out that it is not necessary. The reason is that the "sealing" of the meat, especially at home, is done at a high temperature, which makes the chop dark, hard, dry and tasteless.
To preserve the juices of the meat, it is best, if it is tender, to bake it for a longer time in a low oven in a foil-covered pan with water. And if you cook it, it should be sealed in cooking foil together with the spices. In this way, as many vitamins, minerals and other nutrients as possible will be stored.
Let the meat rest
It's a big mistake the meat to be served as soon as it is removed from the oven. The reason is that after roasting, each meat must be left to rest so that the juices are evenly distributed. Steaks need 10-15 minutes of rest, but larger pieces of meat need 15-30 minutes to stay under foil or a warm towel before being cut.
Add your spices in advance
It doesn't matter if you will you cook the meat in the oven or on the grill, put the necessary spices in the evening before baking and let it stand with them. In this way, they will not only remain on its surface, but will also be able to enter the interior. In addition, you should not save spices - the more, the better, but without overdoing it, of course.
Leave it at room temperature
It is a big mistake to start cooking meat that has just been taken out of the fridge, as there is a danger of prolonging the cooking time and cooking it unevenly. Therefore, always remove the meat from the refrigerator at least 1-2 hours before cooking.
When baking, control the temperature
If you want the meat to acquire a golden crust and be juicy inside, you should start baking in a preheated oven at a high temperature (220-230 degrees) and as soon as it begins to acquire a brownish color, reduce to 150-160 degrees. This way the outer part will not burn and the inner part will bake well.
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