Jamie Oliver's tips: how to cook different types of meat
'04.04.2018'
Source: Segodnya
In the preparation of meat there is no such wide choice of ways, as is the case with fish. It all depends on how soft or hard it is, sure famous Jamie Oliver.
In general, those parts of the animal that worked most during life, that is, the shoulder blades and legs, are the toughest and require a long preparation, refers to the most famous British chef Segodnya. And the parts that did not do a lot of work (thick edge, tenderloin, brisket, fillet) are so tender that they cook quickly, and you can serve them even in a state of incomplete readiness, for example, in the form of steaks.
Baking
Soft meat (lamb loin, a thick edge of beef and pork fillet) is salted, peppered, put in an oven preheated to 200'C and baked to the desired degree of readiness, from time to time pouring with distinguished juices. Red meat (lamb, beef) can be served slightly under-cooked, with a red center.
Slow baking
This method is suitable for parts such as pork or lamb shoulder, which during normal roasting remain a bit tough. In fact, this is the same roasting, only at a lower temperature. Meat is given more time for the fibers to break up and the meat is better baked.
Pot roasting
Such a delicate way fits tough meat. Meat is fried to a brown crust and cooked in the oven, in a pot with high walls. Around the middle of the cooking, pour in broth or wine to make the meat juicier and make a sauce.
Pan frying
This method is used to prepare tender pieces (lamb loin and thick beef rim), which are too thick for roasting. After stirring the meat in the pan, put it in the oven to bring it to readiness.
Roasting
Soft portions (eg, steaks) are often fried in oil in a hot, cast-iron or grill pan, bringing to the desired degree of readiness. More severe types of meat in such conditions will not have enough time to soften.
Grilling
This is the perfect way to cook steaks. Before you put the meat under the top grill, make sure that it is well warmed. If you are cooking meat under the lower grill, first fry the steaks on the hotter part of it, and then bring to readiness in the middle heat zone. So you get a ruddy crust and a gentle middle.
Enlargement
This method is suitable only for the most tender parts of meat. Like fish, meat is allowed in broth or wine, from which it is taken out ready and served along with sauce or dressing, which emphasize its taste.
Extinguishing
The best method for preparing hard parts is the shoulder blade, drumstick and brisket. The meat is long and slow cooked in a griddle on the stove or in the oven, along with vegetables, seasonings and spices, broth, wine, beer or water, until it is quite tender.
Bird and game
Poultry meat is so versatile that it can be cooked in any of the above ways, and the result will be fantastic. Bird and game with harsh meat best stew.
