Photo: from open sources
Find out how to make it juicy and tender and not dry out during baking?
Roasting meat is always a real art. Nothing so decorates the festive table as a deliciously baked piece of meat, which not only pleases the eye, but also captivates with its flavour. But how to make it juicy and tender, and not dry out during baking?
How to bake meat for the festive table correctly, what to do so that it does not dry out, tells RBC-Ukraine with reference to “Domashni kukhari”.
Basic tips for baking meat
Choosing meat
Pork, beef, veal, veal, lamb or chicken is best for roasting. Choose good quality meat that does not contain excessive fat but has some marbling for juiciness.
Marinating
Meat can and should be marinated for better flavour and tenderness. Use oil, spices, herbs, lemon juice or yoghurt to make it more succulent. Marinating should not take more than 4-6 hours so as not to overpower the natural flavour of the meat.
Temperature before baking
Before putting the meat in the oven, let it “rest” at room temperature for at least 15-20 minutes. This will allow it to bake evenly, retaining more of its juices.
Correct oven temperature
Bake the meat at a temperature of 180-200 degrees centigrade. If the temperature is too high, the outside of the meat will brown too quickly, leaving the inside of the meat uncooked.
Meat thermometer
If at all possible, use a meat thermometer to keep an eye on the temperature. For most meats, the optimum internal temperature should be 60-75 degrees. This will preserve all the juiciness.
Humid environment
To keep the meat from drying out, you can use foil or a special baking sleeve. This will help keep the moisture inside the meat without letting it dry out. At the end of baking, the foil can be removed to allow the meat to brown.
Let the meat rest
After you take the meat out of the oven, let it rest for 10-15 minutes to allow the juices to distribute throughout the piece and make it even more juicy.
Tips
- Baking with vegetables is a great idea for a festive table. Vegetables baked together with meat enhance the flavour and aroma.
- Roast meat can be baked with sauces (like barbecue sauce or cream sauce) to make it even more flavourful and juicy.
These simple tips will help you prepare a real culinary masterpiece for your festive table, which will leave all the guests delighted.How to bake meat for the festive table, so that it does not dry out and does not spoilMeat should be well prepared before baking (photo: freepik.com)
Roasted pork with rosemary and garlic
Ingredients:
- 1kg of pork (shoulder or rib eye)
- 4 cloves of garlic
- 2 tbsp. olive oil
- 1 tsp dried rosemary
- Salt, pepper to taste
- 1 tsp. mustard (optional)
- 1 tsp honey (for glaze)
- 200 ml white wine or stock
Preparation:
- Wash the meat thoroughly, dry it and make a few shallow cuts in it.
- Cut the garlic into thin slices and insert them into the incisions.
- In a bowl, mix together the olive oil, rosemary, salt, pepper and mustard (if you like it).
- Apply this mixture to the meat, rubbing well into the surface. Leave to marinate for 20-30 minutes.
- Preheat the oven to 180 degrees centigrade. Pour wine or stock into the baking dish (this will help retain the moisture).
- Put the meat in the mould, cover with foil and bake for 1-1.5 hours, periodically sprinkling the meat with its own juices.
- 15 minutes before the end of baking, remove the foil, brush the meat with honey to form a golden crust.
- Remove the meat from the oven and let it rest for 10-15 minutes before slicing.
How to store meat
Cooked meat should be stored in the refrigerator, but it should only be put there when it has cooled down completely. If you do not do this, condensation can form due to temperature differences and the meat will spoil more quickly.
Use foil or parchment – these are what keep the meat from drying out. Foil is less desirable as it can cause condensation. Even better, put the roasted meat in a container with a lid. You can cover it with parchment. This will protect it from drying out and foreign odours in the fridge.
In the fridge, meat can be stored for 3-4 days at a temperature of +2 +5 degrees Celsius. If you need longer – put it in the freezer. But freeze immediately after cooking and chilling to avoid re-chilling.
You don’t want to reheat baked meat in the microwave. It is better to do it in a pan with a few spoons of water or in the oven at 150-160 degrees. But wrap it in foil.
If you baked the meat with sauce, it is better to store the sauce separately. Otherwise the meat will sour and lose its flavour. If you baked a large piece of meat, divide it into smaller pieces after cooking and wrap each one separately in foil. This will make it easier to reheat.
