5 tips for making the perfect meat dish
It does not matter if you go for a steak, stew or roast beef this time - if you follow the following simple tips, your dish will turn out much tastier.
Here's all the things to do when dealing with meat in the kitchen
Walla!
Food in conjunction with Pavilion Wines
10/11/2021
Wednesday, 10 November 2021, 15:56 Updated: Monday, 15 November 2021, 12:08
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How to make roast beef (Photo: Alon Mesika)
One of the most fun things in the kitchen is cooking a quality meat dish, one that can arrange for the whole family a dinner from the movies. But how do you do it right? Whether you go for a good steak this time, a fine stew or roast beef, there are five great tips you should know, ones that will make sure your cooking turns out amazing.
And before the tips, the most important thing to remember is that there is no substitute for fresh meat, one that can be found in all Pavilion wine branches, where the butchers will be happy to help and guide you, so that you come home with the best quality, one that fits exactly what you want to prepare. And now, for the tips:
do not close, burn:
Browning the meat in a hot pan is an essential step in adding flavor to steaks, roast beef or roast meat or stew (whether cooking a whole slice or diced). When the meat is browned in a pan, it turns golden and produces new and delicious compounds from the proteins and carbohydrates in the slice. It is important to know that browning the meat, also called burn in the professional language, does not "close" the juices of the meat inside and to keep the steak juicy you need to know how to cook it at the right temperature (we will get to that immediately).
Let the pan / pot heat up well before you start:
to burn properly, it is important to let the pan or pot heat up well, even 2-3 minutes, over a high flame and without oil. If you try to burn in a pan that is not hot enough, the meat will lower its heat, begin to migrate liquids and may be boiled and not burnt and thus you will not get the browning, which always upgrades the flavors. The oil can be added to the pan just before the meat and you can simply grease the chunks themselves and not the pan or pot.
To buy fresh meat at an online booth >>
Pay attention to temperatures (Photo: Alon Mesika)
The degree of making is a matter of temperature: the
degree of making does not depend on whether you have seared the meat or not.
The burn makes the meat tastier, but also causes it to lose fluids (first from its outer surface and then from the inner).
As you gain experience in making meat, you can quite accurately estimate the degree of making by clicking on it - the more it is cast, the more it is made.
The simplest way to pinpoint the degree of making is to purchase a meat thermometer at a kitchenware store and follow the following numbers:
50 - Rare - except for the burnt margins, the red slice inside
55 - Medium Rare - the center is red, the margins are red
60 - Medium - Pink and uniform color along the slice , See the fibers of the meat
65 - Medium Wall - light pink color, some of the fibers
70 - Wall Dunn - The slice is completely gray
Let the slice rest:
It does not matter if you make steak or roast beef (and also chicken breast or chicken on the fire for that matter), if you try to slice it right after grilling it will convert a lot of liquid and feel less juicy. Therefore, it is recommended to let the slice cool slightly after its preparation, 5-10 minutes. At this time, the juices in the meat will stop moving and remain in the slice after spreading.
When preparing meat stew - if it does not fall apart, continue to cook:
When preparing meat in long cooking use portable chunks, those that work hard on the cow. They are not suitable for short roasting and need prolonged cooking to soften. Every such piece you cook (asado, roast shoulder, simulated fillet) has optimal cooking time for it. For example, after an hour and a half of cooking, portion 4 (central shoulder) may soften sufficiently, while portion number 8 (arm muscle) may still be very hard.
If you're wondering when the meat is really ready, the answer is "once it breaks down easily into fiber," with a fork or spoon.
At this moment, you can put out the fire and start eating.
If the slice still does not fall apart, just keep cooking until that happens.
enjoy your meal!
To buy fresh meat at an online booth >>
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