Cooking zone The art of roasting meat from a cook from a milk bar, just like in the Polish People’s Republic. At what temperature should you bake meat? Due to this mistake, it comes out rubbery and dry

by Andrea
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Cooking zone The art of roasting meat from a cook from a milk bar, just like in the Polish People's Republic. At what temperature should you bake meat? Due to this mistake, it comes out rubbery and dry
  • Baking meat in the oven is a healthy alternative to frying, perfect for people who watch their diet.
  • The key to a juicy roast is the right choice of meat with a small layer of fat and long marinating.
  • Learn the optimal baking temperatures for poultry, pork and beef to always enjoy the perfect taste.
  • Learn how to avoid the most common mistakes and prepare a roast that melts in your mouth – read on!

it is a true culinary work of art. Without preservatives, artificial colors and large amounts of added fat. , which is recommended for people on a diet and those who should avoid heavy and fatty meals. You can prepare practically anything in the oven, including cakes, bread, as well as baked vegetables and meat. The latter is especially appreciated due to its taste. The perfect oven roast is juicy and melts in your mouth. All it takes is one mistake and your culinary feast will turn into a not-so-successful experience. See how to properly roast meat in an oven with and without convection.

How to choose meat for the oven?

First of all, choose good quality meat. The best chefs reveal that the best helmets can usually be bought in local butcher shops, not in supermarkets. Another important factor is fat. A small layer of fat is needed to make the meat soft and juicy. It is the carrier of flavor and prevents the meat from drying out during thermal processing.

What types of meat are suitable for roasting?

  • Poultry – legs and carcass,
  • Pork – neck, loin and bacon
  • Beef – roast beef
  • Lamb – leg, ribs, neck or shoulder
  • Duck, goose, turkey – you can bake it whole

Marinating meat for roast

A very important element of preparing meat for baking is . It gives flavor and influences the tenderness and juiciness of the meat. Marinating should last at least 3 hours, but the rule is the longer the better. Some meats, such as beef or pork, may marinate for more than one day.

Temperatures and directions for various meats

  • Poultry (e.g. whole chicken, turkey) 180-200 °C is best
  • Pork (e.g. pork loin, neck, shoulder) 160-180 °C
  • Beef 180-200 °C (sometimes higher if we want a very browned crust)
  • Lamb/mutton 170-180 °C
  • Game (e.g. wild boar, roe deer) 150-170 °C

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