Juicy and tender, but at the same time rich in taste, meat is the decoration of a festive and everyday table.
Pick your recipe
The most common mistakes in cooking meat are: too hard crust, which is formed when the roasting temperature is too high or the cooking process takes too long; a dry, fibrous piece is evidence of excessively long heat treatment or the absence of liquids in the preparation of the lean portion, and much more. It makes sense to separately consider the main mistakes, as well as how to avoid them in the case of each meat variety separately.
Beef
Lean types of ordinary, non-marbled beef are extremely rare for housewives. Meanwhile, there are only two ways (except for common beef stroganoff) to cook delicious beef without overdrying it.
The first is soups and stews with her participation. To do this, chop the beef into small pieces, a little larger than the beef stroganoff, lower them into a preheated pan with butter and immediately stir continuously with a kitchen spatula. After a minute of intensive stirring, the meat should be transferred to a pot for soup and simmer for at least an hour.
The second way is to bake a large piece of beef or smaller pieces. A large piece is preliminarily very quickly fried from all sides in order to seal the juice in it. This must be done very quickly. Then it is placed in a deep form, with or without foil. Under the meat must be at least onions, and around it - a lot of water, broth or marinade. The cooking time of ordinary lean beef in the oven is at least two hours. The cooking temperature should not be too high in the second half of the baking process. The optimum temperature for a large piece is 140-180 degrees.
Pork
Pork, as well as beef, loves quick frying followed by stewing. However, this type of meat is excellent at another cooking method.
Quickly fried slices of medium size are salted, pepper and sprinkled with rosemary, filled with a glass of red or white wine, or with one spoon of wine vinegar diluted in warm water. After about five to ten minutes of stewing, warm water is added to the meat, allowed to boil and then the fire is reduced. The resulting meat has a pleasant taste and aroma, a magnificent crust and, most importantly, actually a juicy structure.
Mutton
Lamb often has a specific odor that needs to be removed. Usually, wine and spicy herbs successfully cope with this: sage, thyme, rosemary, cilantro, parsley and others. Lamb stewed in sweet and sour sauces, beer, wine and marinades behaves great. It goes well with wine marinade and hot pepper. Mutton does not like roasting, it is better to bake it, like beef, or stew in a thick gravy in a casserole. It is important that the ingredients adjacent to the mutton are not fresh.