Meat Recipes Preparing: Do you like to cook and eat meat? Now get your Tips for preparing your meat recipes! Let’s take a deeper look at it.
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Pay Attention To Quality When Buying Meat.
Before you can even begin to prepare it, you first need the right piece of meat. Pay consideration to the following aspects when buying:
Roast meat should be marbled, with delicate fat veins running through it. It ensures that it does not dry out during cooking.
The color of the meat is also a good advisor: pork should be deep red, beef dark red to brownish, steak red-brown, and light lamb red.
It’s worth spending a few extra dollars. High-quality (organic) meat loses less liquid when cooked, staying juicier.
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Meat Preparation Starts With The Right Arrangement.
Before you cook, braise, or fry your roast, you must consider a few small things to optimize the later result.
Use a marinade – this can give the meat that specific something. Spread the meat with a spicy marinade made of olive oil, garlic, and herbs, for a few hours or the day before. It will penetrate the meat and give it more flavor.
We should first bring the meat to room temperature before applying the heat, and it is best to take it out of the fridge two hours before cooking. The meat will cook faster, more evenly, and not become hardened.
Have you done all the preparatory steps? Perfect, then you can finally start preparing the meat. You have several possibilities.
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Meat Recipes Preparing Tips
The best is to defrost frozen meat in the refrigerator. Other possibilities are defrosting with warm air, microwave, or tightly sealed foil in cold running water.
The meat must be defrosted completely, right down to the core, which means that less juice leaks out. Never reuse the meat juice that escapes during defrosting.
Under no circumstances should meat be thawed at room temperature or in warm water.
Defrosting at room temperature or in warm water leads to “Active Germ” multiplication on the surface of the meat. The outside thaws and core parts remain frozen – the subsequent heating process is often insufficient.
Meat that thaws too quickly loses a lot of liquid and becomes dry and strawy when cooked. Frozen goods in portion sizes can be defrosted and cooked in one operation in the same dish.
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Depending on their size, the pieces of meat should be removed from the refrigerator 1 to 3 hours before preparation and slowly brought to room temperature.
If there are bone fragments and tiny meat fibers on the meat, rinse it briefly under cold water. Then dry the meat well with kitchen paper or a clean cloth.
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If the butcher has not previously done so, first parried pieces of roast and cooked meat. Remove any bone fragments, coarse tendons, and cartilage. Skin some cuts (roast lung). The skins are loosened with a sharp knife, lifted, and cut from the meat fiber with the blade held flat.
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We can tenderize the stubby, firm, or poorly seasoned large pieces of meat (roast beef, grilled meat) in the tube for several hours at a core temperature of approx—40 °C.
Depending on the firmness, we can expect 6 – 12 hours, and we must set the oven to 40 °C. Afterward, the still raw but tender pieces of meat can be prepared as a whole or sliced as usual.
Large pieces of roast meat will be nicely tender if you rub them with brandy, cognac, whiskey, or rum beforehand and put them in a covered cool place for two to three hours.
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Quick Meat Recipes Preparing
We can freeze meat well. Only take it out of the freezer in the morning after getting up and let it defrost in the fridge during the day. Then there’s nothing to hinder you from having a quick steak in the evening, and you have a healthy, quick meat dish on the table.
If you fry yourself a steak or schnitzel, make sure you have one for the next day. Then all you should do is cut it into bite-sized pieces, and you can enjoy it, for example, in an aromatic couscous salad as a meat dish in the office or at home in the evening.
In the same way, you can use the leftovers of a barbecue party. The meat leftovers land on your plate, saving your wallet and our resources.
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Healthy Preparation Of Meat Dishes
Fat is a flavor carrier, and you know that for sure. But how can meat dishes be prepared quickly and with little fat without losing their flavor?
With these healthy tips and tricks, your meat will stay sweet and juicy:
- Fry with little oil and then absorb the excess oil with a kitchen towel
- Use mineral water instead of oil for frying.
- Frying meat in a coated pan without oil
If you have a little more time, cook the meat in the oven. Cooking is not only a very low-fat preparation but also ensures that the nutrients present in the flesh retain, and this also makes the meat dish taste even more aromatic.
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Meat Is An Essential Supplier Of Nutrients.
With a protein content of about 20 percent, meat provides protein similar to the body’s proteins, and these can be converted very quickly into body protein and optimally utilized.
Our body needs the vital protein building blocks for our immune system, cell structure, the transmission of nerve impulses, and much more.
Furthermore, meat provides us with B vitamins. Without these, nerves, blood, skin, and hair could not perform their function.
Meat provides us with an abundant supply of minerals, such as iron and zinc, and because of its excellent availability, it is also our best source of iron. The so-called haem iron in meat can be absorbed particularly well by our body, whereas iron from plant foods has much more reduced availability.
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Red Meat: Healthier Than Its Reputation.
Red meat is a valuable source of nutrients, supplying the body with proteins, iron, and vitamins. Veal, beef, pork, or lamb are red meat types. If it has to be quick but still light and simple, we can put on a piece of meat on the plate.
Make sure you choose low-fat meat. It lies more luminous in the stomach and thus gives you more energy for other things.
Veal, beef, and lamb are among the low-fat types of meat. But parts of pork, such as a piece of fillet or back, can also be low-fat.
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Methods Of Meat Recipes Preparing
Roast Meat In The Oven
Tender pieces of meat, such as beef rump, prime rib, roast beef, or leg of lamb, are suitable for roasting in the oven.
Roasting In The Oven Meat
The meat is also first roasted in the oven at high heat – until a crust has formed. Then the temperature is reduced, and the meat cooks to completion at medium heat.
A roast thermometer is the easiest way to measure when the roast has reached the perfect cooking state.
Please insert it into the thickest part of the meat and read the temperature. Under the keyword “core temperature,” you will find the respective values to roast online.
If no thermometer is available, we can also take the cooking sample at the touch of a finger. In doing so, scan the pressure resistance of the meat:
If the flesh gives way under pressure, it is still raw or bloody inside. If the pressure resistance is slight, the core is roasted pink.
We can also roast tender pieces of meat from calf or pork in the oven. In this case, however, please bake through entirely and do not cover.
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Roasting And Cooking Meat
Large, tender pieces of meat such as beef rump, fillet of beef, shoulder of pork, and leg of lamb are usually not roasted thoroughly, as they can become severe.
For perfect enjoyment, sauté the meat in a pan with hot oil. Make sure to use heat-resistant oil. Then pour the escaping juice over the meat and cook it with the fat at low heat. The cooking interval depends on the size and texture of the flesh and the set temperature.
In general, we should reduce the temperature more for thicker pieces. This way, it remains evenly juicy. The meat should also rest briefly in the pan before slicing. This way, it does not lose too much juice.
The meat used for cooking is usually unseasoned or marbled, which is less suitable for frying or braising. These include, for example, breast, belly, ribs, knuckle of pork, a shank of beef, the lower legs of beef, and veal.
The meat is placed in the boiling liquid for preparation and should also be entirely covered.
Then turn the temperature down a little and continue cooking gently, just before boiling, because too much heat will cause the meat to become unevenly cooked, dry or tight.
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Braised meat is usually more coarse-grained and is used in one piece for a braised roast and in small portions for goulash or knuckles. Fry the heart in hot fat during braising and then deglaze with a liquid (wine, water, broth, cider).
We can then braise the meat in two ways:
- The first way, it is covered and placed in the preheated oven (at 180 degrees), which guarantees even braising.
- The second way is to protect the meat and braise it in a pot on the hotplate at low heat – this makes it easier to control the liquid. The braising time in the oven and hotplate is about the same.
The required temperature and amount of drinks depend on the meat. Don’t Forget! The less heat and fluid, the more tender the meat!
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Meat Recipes Preparing: Cooking Meat With Low-Temperature
Meat becomes particularly juicy if cooked at low temperatures over a more extended period. As described in the previous tip, the meat is first fried over high heat so that a crust with a mild roasting aroma forms.
Due to the high temperature, the meat juice withdraws into the inside of the piece of meat. If the meat is then left to rest, it can relax again. The meat juice circulates and spreads evenly. The slower, the better because the meat continues to cook very quickly.
For this purpose, heat the oven is heated to 90°C. Depending on the piece of meat, cooking will now take at least one hour.
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Meat Recipes Preparing: How The Meat Does Not Become Severe
Small pieces of meat, such as shredded meat and steaks, quickly become tight and dry if fried too long and too hot. It is, therefore, better to prepare them in a pan than in the oven, as this allows the temperature to control more easily.
When braising or cooking, we should only cover the meat with liquid to a third of its surface; otherwise, it will leach out. Let the meat braise in the oven in a closed pot at medium or low heat in liquid.
It will make almost any meat tender, juicy and brown because, in the range, the temperature can penetrate from all sides.
It is best to defrost frozen meat overnight. If it thaws too quickly, ice crystals will tear the muscle cells. The consequence: the meat juice escapes, and the meat loses valuable proteins. When roasting or cooking, the meat usually becomes dry.
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Meat Recipes Preparing: How To Season Meat Properly
Season small pieces of meat, shredded meat, or steaks only after browned or when the meat is cooking. Otherwise, salt can extract too much juice from the pieces. Big pieces of meat, such as a roast, can be seasoned before frying without any problems.
Meat Recipes Preparing: Light Meat Consumption
Meat is often considered unhealthy or high in calories. But this is only the case if it is fried in too much fat or served with creamy sauces.
You can opt for lean meats of beef, lamb, or poultry and prepare them low in fat for easy preparation. For example, in coated pans, you can quickly fry meat with little fat or even without any fat.
You can roast and cook in their juice without any fat or cream for the sauce. To do this, fry the piece of meat in a large stainless steel or cast iron pan until it is very brown all around. Then put the lid on and cook through at minimum heat.
Caution: The steam should not leave the pan; otherwise, the meat will burn and become tight and dry. If steam does survive or the temperature is too high, or the lid does not close properly, you must add some water to the meat.
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Cooking meat is one of the essential skills you need to master when preparing meals. Our above guide will help you learn how to prepare meat for cooking. You’ll find out how to choose the proper cut of meat, trim off excess fat, and cook it properly.
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Last Updated on 08/06/2022 by Buzz This Viral