Meat should be a special treat and that's why it's important to prepare it properly. Meat remains particularly juicy and tender when you roast it like this.
- Meat should be tender and juicy.
- If you don't always succeed, this tip is worth gold.
- The correct order when roasting is crucial.
Meat should not land on the plate too often with a balanced diet. It is all the more important that it is perfectly prepared when it is served on the table. If you have had bad experiences with tough, dry meat, you will be particularly interested in this roasting method. When roasting "backwards", it remains particularly tender and juicy .
"Backward roast" promises juicy meat
Perfect meat has a crispy crust and a juicy inside . So that you can reliably achieve this condition even without much experience, you can proceed as follows:
Also interesting: restaurants deliberately fry your meat wrong - and that's the reason
The advantages of "backward roasting"
You are probably familiar with the fact that you first fry the meat in a pan at high temperatures and then let it cook in the oven. Do it the other way around, cook the meat more evenly and stay juicier . In the case of conventional roasting, it often happens that a lot of meat juice escapes, the meat cooks rather than roasts and so takes longer to form the desired roasted aromas *. If you only cook it in the oven, the juices come out and a dry piece of meat ends up in the pan , which quickly forms a crust .
Read more: Do you really have to remove the silver skin?
The perfect core temperature for every taste
To know when to take the meat out of the oven and put it in the pan, you need to know what core temperature is ideal :
beef
Piece of meat | pink | medium | Well done |
|---|---|---|---|
Beef fillet | 38-55 ° C | 38-55 ° C | - |
roast beef | 53 ° C | 55-60 ° C | - |
Entrecote | - | 56 ° | - |
Beef sirloin | 38-55 ° C | 55-58 ° C | - |
Veal sirloin | - | 60 ° C | - |
Veal fillet | - | 60 ° C | - |
Saddle of veal | - | 65-70 ° C | - |
pork meat
Piece of meat | medium | Well done |
|---|---|---|
pork filets | 65 ° | - |
Pork loin | 65-70 ° C | - |
pork tenderloin | 58 ° C | 65 ° C |
Boneless pork chop | - | 68 ° |
Cutlet with bones | - | 75-80 ° |
Pork neck | - | 70 - 75 ° |
** If you don't have a meat thermometer, you can also use the handball test * to check how far the meat is.
Also read: This ingredient makes meat tender as butter.
ante
From entrecote to tenderloin: a small steak customer
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