Steamed, baked, grilled or fried? What about individual types of meat preparation?
People who start cooking often have the greatest respect for meat preparation. Sometimes it is difficult to judge the right temperature or cooking time so that it has a delicious taste and is not tough or rubbery. We will give you some tips, thanks to which you can bravely take on this challenge.
What about individual types of preparation?
Each of us has a certain preference, which meat preparation we like best. However, let’s not resent one of them and alternate them little by little. Each of them brings different benefits, either from a taste or nutritional point of view. You don’t even have to be afraid of individual procedures, because if you don’t succeed the first or second time, then you will already have mastered your tricks and it will be easier.
Meat can be steamed or stewed in juice. The first method is more dietary and at the same time you will keep the most nutrients in it. If you don’t have a steamer, just use a pot or mat to heat the pasta. It is easiest to prepare chicken or turkey meat, you can also use beef, but it requires a significantly longer cooking time. Just lightly salt the individual slices and sprinkle with fresh herbs. You can also prepare diet meat cooked in water. It is suitable not only for health problems or weight loss, but also if you want to treat yourself to a lighter meal during the summer heat or after some big feasts.
The second choke is more familiar. First, just marinate the meat in an oil or onion base and then water it. It should not float in the water, it should only be cooked slowly, so that the taste of the juice is more pronounced. In that case, you don’t even need to thicken it, just enjoy its excellent taste.
Any chicken or turkey meat, pork shoulder, loin or thigh, beef front or neck that has some fat is great for cooking. The duration of preparation depends not only on the specific species, but also on the age of the animal. In general, poultry is ready within half an hour, pork within an hour, beef approximately thirty minutes longer. If the meat is from older cattle, you need to add more than fifteen minutes. That’s why it’s important to taste and, if necessary, add hot water.
A very popular method of preparation is baking. Just mention our traditional Sunday lunch, which is often dominated by roast chicken. But let’s go to the beginning. You can bake the meat in one piece or cut into slices. You can prepare it in a pan or in the oven. When baking larger pieces, lower the temperature and cook them for a longer time, which will make them juicier. Follow these tips when baking:
– When roasting chicken, put butter mixed with herbs under the skin, which will make it juicier. Pour milk over the top so that it has a nicer color.
– If you make chicken to taste, put a whole lemon or orange in the middle, which you pierce with a knife to release the juices. Don’t forget to always salt them inside as well.
– When roasting duck or goose, always cover the poultry with fat, which will gradually melt. Do this at least once every fifteen minutes so that they are juicier and have a nicer color.
– Pieces of pork with fat are especially good, so that they are not too dry. If you are baking a loin, do it in one piece and monitor the internal temperature, which should be between 70 and 85 degrees, depending on how well done it is. Use a food thermometer for this
– Beef is more suitable for slow roasting, for example, with root vegetables and washing it down with beer or wine. Again, fat cuts like the front shoulder, clinch or neck are better.
– The baking temperature depends on each oven. The general rule is that for smaller cuts or portions of chicken 180 to 200 degrees is enough, roast the meat in one piece at 200 to 220 degrees, but you can also choose slow roasting at 150 degrees, where you can count on a time of at least three hours. However, the result will be absolutely perfect.
– Don’t forget to baste the meat regularly. You can use plain water, demi-glace or stock for this.
Grilled meat has been very popular for several years. Also in this case it is true that meat with a fatty component is tastier, so it is ultimately juicier. If you want to grill a chicken breast or loin, in that case, make sure you have a good marinade that gives it flavor. You can grill the meat over direct fire, on a grill or on an electric grill.
Be careful not only to burn it on the surface, but it will be raw inside. You can prevent this by gradually moving the pieces from the center to the edge of the grill, where the temperature is lower, and also don’t place the grill too low over the coals.
The most popular way is to wrap the meat in a classic triple package – simple flour, egg and breadcrumbs. You can also make pasta or healthier alternatives when you use, for example, only egg and crushed corn flakes. In both cases, you can season them with various spices, herbs or grated cheese.
Do not grill the meat at a very high temperature so that it is well done. Also try a healthier preparation, when you spread it on a baking sheet with greaseproof paper, pour a little oil and bake it in the oven.
Currently, the sous-vide processing method, which we already know how to prepare at home, is also very popular. In the store you will find quite simple tools for such cooking. Either it is just such a pot, or just an immersion machine that precisely controls the temperature of the water. First season the meat, cover it with oil and you can add herbs to it, put it in a vacuum bag and vacuum it.
Another alternative is to wrap it in a thicker sheet and pull it off completely. Cook like this at 60 degrees, thanks to which it will remain juicier and softer. Then unwrap it and fry it quickly on all sides in a pan, so that it gets a nicer color.
Before baking or grilling, you can first marinate the meat. Try classic marinades with herbs and olive oil. Or make it spicy using, for example, ketchup and spices. It is also delicious with soy sauce or yogurt marinade.
A big advantage is that if you make an oil marinade or with ketchup or pressure, you can keep the meat in the refrigerator for three days and do it little by little. You can marinate the meat in advance, but you can dip it in some marinades even after cooking, which will give it a completely different taste.
For steaks with shanks
Preparing steaks is a bit of a science for some chefs. The more experienced are guided by the color and tenderness of the meat. However, for that you need enough experience to be able to accurately assess its current performance. In general, the softer the beef is to the touch, the more raw it is. The most convenient method is to take a stopwatch in your hands and follow the correct time. For a classic steak up to five centimeters, use this table.
Very rare (almost completely raw) 30 seconds on each side
Rare (just lightly browned) 1 minute and 30 seconds on each side
Medium rare (medium rare, slightly bloody) 2 minutes and 30 seconds per side
medium (done but still pink) 3 minutes on each side
Averagely good (well done, just slightly pink) 4 minutes on each side
Well done (fully cooked meat) 5 minutes on each side
Do not season the meat before preparation
The most common mistake when preparing meat is that you salt it too soon. Because of this, it releases all the juice and is no longer so tasty. Therefore, let it cool in the pan before adding all the spices. Likewise, when you make steaks, season them on the plate afterwards to preserve the flavor. Another important trick is to make sure the meat is completely dry before cooking. When you wash it, wipe it with a paper towel before working with it.
How we divide beef depends on cultural preferences. In addition, meat portion can vary from butcher to butcher, but there are some basic rules. Who are they?