Cooking meat in the oven - the best recipes

 Sometimes the best thing about cold weather is the warmth of the oven. And that's exactly what you get when you roast meat. Although this requires a little patience, the principle is still very simple. It's also a great way to cook a lot of food without any extra effort. We share the secrets of how to cook delicious baked meat.

Cooking meat in the oven causes a lot of controversy, questions and endless topics for discussion. I often hear some tricks, secrets and legends from friends about how to cook the best piece of meat. Some of them will help, and some are better to bypass. Do you know why?

Because when baking meat in the oven, as in cooking any recipe, it is important to observe many nuances. If something is missed or done incorrectly, then the delicious boiled pork turns into a dry piece, vaguely resembling meat. Therefore, it happens that taking a beautiful recipe from a cool site and buying the freshest piece of meat, you will not even get a satisfactory result in the end.

Therefore, we have collected seven subtleties that you need to consider in order to cook delicious meat and not only in the oven!

  • The oven must keep the temperature well . To do this, you need to know how many degrees there will be in each department. The task is not as simple as it seems at first glance, because all ovens are different. Therefore, in our courses, we also tell you how to determine the temperature correctly.

  • For baking, it is better to choose either a soft cut that does not require long cooking, or a piece with layers of fat, which will melt and make the meat juicier during long cooking.

Here you can read which parts of the carcass are suitable for different dishes .

  • If the piece is still a bit dry, marinate it , but lay it for pickling at least a night, 3-6 hours will not be enough. Of course, it is important to choose the right marinade. Strongly sour will only dry out the meat, while salty will make the piece harder.

  • Don't overdo the meat. If you have a soft tenderloin or a piece of chicken breast, you should bake very quickly. At school, we advise you to navigate by a thermometer and talk about the minimum baking time for different pieces, which then just need to be checked for readiness.

  • Maintain the desired temperature. If the meat is hard, it cannot be cooked at 180 degrees for a long time, it will dry out and burn.

  • Let the meat rest after cooking . Remember the juices that flow out when you cut a hot piece of meat? They will remain inside if the meat has rested a little and cooled down a little. A piece of meat in 1 kg needs at least 10 minutes.

  • Do not pour out the juices that remain after baking. Even just mixing with cream or flour, you can make a delicious sauce out of them.

Now you can try to apply all these tips in life and cook baked meat in the oven. Here are some recipes to hone your skills on:

baked chicken

A simple, familiar dish that can become both a part of a weekday lunch and a festive dinner. Depending on the weight of the chicken, cooking can take from one and a half to two hours. To check if the meat is ready, you need to cut the thigh: if clear juice flows out, the chicken is ready. If you cook with a thermometer, then for complete frying, you should focus on 72-75 ° C.

Pork knuckle

In another way, this dish is also called “boar knee” and is often served with sauerkraut or mashed potatoes. Such meat has a lot of fatty layers, so after a long cooking it becomes very tender and easily separated from the bone. Such a dish can be safely prepared for a company for Friday evening gatherings!

Pork on ribs

If an ordinary piece of boiled pork looks too simple, then pork on the bone will be a spectacular substitute, and it will take no more effort. And if you take a piece with the skin, you can also get excellent cracklings!

Meat in French

Favorite since childhood Soviet classics. To diversify or make the dish healthier, read our article. By the way, there is a proven recipe from the chef!

By the way, we have a recipe for healthy, light and tasty meat in French. 

Rack of lamb

To begin with, the rack of lamb can be fried a little in a pan, and then brought to readiness in the oven. Then you will have a delicious crust and juicy meat inside. And you can serve such tender meat with vegetables, so as not to greatly interrupt the delicate taste.

If you want to learn how to cook quickly, tasty and from any ingredients, come to our Basic Course!

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