There are many tips that can enhance your meat preparation. Here we have collected twelve quick tips so you can easily think right with your meat thinking.
Become the meat cooking expert
Here you get a crash course in meat knowledge. We’ve compiled twelve quick tips so you can easily think right with your meat.
1. Hanged meat is the best
Beef needs to be cooked before cooking. Vacuum lubrication is the most common method, where the various cutting parts are packed in a plastic package from which all air is extracted. The natural mourning process of the meat then continues to work, while protecting the meat from unwanted bacterial attacks. The flavor itself also develops and is most developed after about three weeks of meringue, when the meat is really ripe.
2. Fat, a good flavor carrier
Fat is an important flavor carrier that helps lift the meat’s taste. When frying, a certain portion of the fat disappears. In order to take advantage of all the good taste, it is best to spoon the fat on the meat during the frying.
3. So you get perfect results every time!
A real meat lover needs a roasting thermometer. Yes, really anyone who wants the meat to be absolutely delicious. With the thermometer you measure the temperature inside the meat and thus always get the same result, whether you bake or fry the meat.
4. To think about when frying
Keep in mind that the heat from a frying pan is very high and that meat is sensitive to heat. Start with high heat and lower as soon as you have a good roasting surface. If you use a cast iron boiler keep in mind that it keeps its heat longer than a teflon or titanium boiler. On a conventional stove (without induction) the temperature does not go down as quickly.
5. Area first, then content
If you need to roast the meat, always start frying in the frying pan to create a nice surface and color. The meat will be tender and juicy if the temperature in the oven is between 80-90 ° C.
6. Remove from the fridge well in advance
Let the meat rest in its package at room temperature about 15-20 minutes before frying so you get a better roasting surface because the cold meat can cool down the frying pan and it will then be difficult to get a good roasting surface.
7. As the pros, wipe off the meat
One tip is to dry the meat free of meat juice just before you salt and pepper. Use a towel or paper towel to remove the excess meat juice.
8. Salt and pepper!
A quarter of an hour before you put the meat in the frying pan, it’s time to salt and pepper. This way, the spices are pulled into the meat and you get a pleasant taste. Then concentrate on the frying and top with some good flake salt when the meat is ready.
9. Make space in the frying pan
Do not put more meat in the frying pan than 2/3 of the surface because then it is easy for the frying pan to become too cold, so that the meat releases liquid. Then there is a risk that the frying goes into boiling and you lose a good roasting surface. This is especially important to consider when using a Teflon boiler.
10. Oil or butter?
Add neutral oil such as rapeseed oil in the heated frying pan. Frying in oil allows you to maintain a high temperature. Oil has a much higher focal point than butter but preferably use oil and butter together as the butter gives good taste and color. Do as the master chefs, mix oil and butter so you can fry at higher temperature without burning the butter.
11. Get to know your oven
If you use an oven without a digital thermometer on the oven heat, you can easily see the temperature with an external thermometer for the correct indication. Place the thermometer aside on the grill in the oven so you can check the oven temperature. This is especially important in a gas stove.
12. Do not bake beef for long
How do you want your meat? The inside temperature should be 55 degrees for red, 60 degrees for medium (pink) and 65 degrees for roast meat when roasting in the oven.
