Baking - one of the oldest and easiest ways of cooking. Today, however, these baked dishes, such as the meat in the oven, acquired the status of holiday. Delicious, elegant, delicious and do not require time-consuming to prepare such dishes - a real festive table decoration Decoration of festive table - the art of decorating . And spoil the dish is almost impossible.

Millions of prescriptions

Recipes of cooking meat in the oven there is a huge amount. Meat baked large pieces or portions, in its own juice or in a sauce, in foil or in a "sleeve" in a test or a vegetable "coat", with the addition of fruits, vegetables, mushrooms, alcohol, dairy products. And depending on the method of preparation of the starting material becomes more and more new tastes.

The problem is that the cook, in order to properly prepare the meat to baking. And after the meal will be sent in the oven, you can safely do their business: the cooking process will go without cooking. If you follow the recipe and do not forget about common sense, spoil baked dish is almost impossible.

Thus, a baked meat - a very simple dish. It is no accident baking is the oldest way of cooking that has been available to people even in the days when the dishes are not yet invented. However, for its stunning taste of the meat in the oven firmly took place on the holiday table. Mistresses prefer to cook the meat in the oven, as this dish does not require constant attention, it is easy to prepare a certain time. And finally, baked meat - it's always delicious.

Choice of meat

The most important thing in baking - to keep meat juices. Otherwise the meat will even soft but dry. To preserve the juices can be a variety of ways, which are selected depending on the feedstock.

Large chunks of the best baked fat meat, such as pork neck or leg of lamb. The larger the piece, the more time it needs to prepare, and the longer the meat to hold in the oven, the more it dries. Therefore, when large pieces of meat roasting it must be protected from drying. This can be done by wrapping the meat in aluminum foil or a special sleeve for baking, stuffed a piece of bacon, protect the surface of the meat using a sauce or fat. A lean meat is better to bake small pieces, protecting them from drying out.

Flat pieces of meat cooked in a pan handy. To chops turned out juicy and tender, their surface generously smeared sauce or covered with chopped vegetables, which not only enrich the taste, but also protect the meat from drying out.

Small pieces of irregular shapes conveniently baked in ceramic pots. In this dish the meat is always tender is obtained, regardless of whether it is stewed in its own juice, sour cream Smetana: untold riches of Russian cuisine   or vegetable puree.

Secrets of cooking

It is best suited for roasting meat with some fat. During cooking this fat will drips out, soaking the muscle tissue, preventing the precious juices to flow. So often opt for roasting pork Pork - meat guide   with a layer of fat or fatty lamb. If you need to bake a lean piece, it is usually wrapped in bacon fat or thin strips of bacon.

Another way to avoid leaking juice when baking - pre-frying meat in a pan. Frying should be done on a hot skillet without fat. Proteins from high temperatures in the upper layer of meat changed its structure, there is a crust that prevents the leakage of juice.

Protect a piece of the heat of the oven can be wrapped meat in foil or parchment pastry. As a result, the meat will stew in its own juice. At the end of cooking parchment or foil is removed and the meat is covered with a crust quickly. A shell of dough soaked in meat flavors, you can eat with pleasure.

As protection from the heat of the meat can act as a variety of sauces, vegetables and fruits. The sauce should be applied thick, so it does not drain off from the surface of the piece. It is possible to use, for example, mixed with garlic and pepper cream or mayonnaise. Vegetables and fruits (the most commonly used pineapple, kiwi, apples, vegetables are especially popular onions, tomatoes, peppers) not only make the meat soft, but gives the dish a rich flavor and interesting flavor.

To the meat in the oven prepared quickly, its pre-marinated. The structure of marinade includes generally acids, fats, spices and spices. Marinated meat quickly reaches readiness, but also, it turns out especially gentle and soft. Depending on which the marinade is used, changing the taste of meat.

High or low temperatures

It is believed that the start be sure to cook meat at high temperatures, the dish turned out to school. At the same time, there are many recipes that involve very long cooking meat at a low temperature (about 60-70S). As a result, the meat is a much more tender than cooked traditionally.

Low-temperature meat served in luxurious restaurants for the most demanding palates. But at home, you can feel the delicate structure, captivating aroma and great taste of dishes. It needs a good oven, cooking thermometer and meat for grilling.

The meat is placed on a greased baking tray and baked until until its internal temperature reached 55C. It may take some time, but the result is worth it.

Ruddy crust on the meat, prepared in such a way does not work, but if necessary can be quickly browned the finished piece: for this it needs to be spread generously with oil and bake for a short time at a high temperature (for example, under the grill) for the appearance of the crust.

Maria Bykov

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