Recipes for cooking meat with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetarians may think differently, but animal proteins are undoubtedly important for our body. In addition, there are still such weighty arguments as taste and aroma, a feeling of fullness and satisfaction from eating. So the rules for cooking meat dishes (of many of its varieties) are still relevant for cooks of all ranks and stripes, especially for novice home cooks. In our article today, we will try to briefly talk about these basic principles, illustrating what was said with an example recipe, so that cooking meat is, as they say, a joy and pleasure! So let's get started?

Choose Right

A very important step in the preparation of meat (pork, beef, veal, lamb) is its correct choice for a specific dish you have planned. Especially when it comes to grilling or, for example, barbecue. Yes, and in the oven, as a rule, not all pulpturns out soft and tender. And it is almost impossible (and undesirable) to cook an optimal steak (or steak) from a sternum or a ham. For frying in a pan or for grilling, you can choose a fillet (tenderloin), a thick or thin layer. The quality of the final product will also depend on the age of the slaughtered animals: the younger, the tastier.

A few words about the marinade

Before cooking meat in many cases it is better to marinate. The easiest way is to sprinkle the pulp with peppers and pour with vegetable oil, after rubbing with crushed garlic. S alt, by the way, is not recommended: s alt causes the release of juices, and this reduces the taste of the dish. Therefore, experienced chefs advise doing this at the very end of frying or baking.

Recipe for ribs

"Quick" marinade works well when sautéing pork or veal ribs. We cut them in portions, lightly beat them off, put them in a container, sprinkle with chopped onions and caraway seeds, parsley and parsley (root). Then pour vegetable oil, mixing it with lemon juice (freshly squeezed), peppers and s alt. Let's soak for a while. Then fry in well-heated vegetable oil over medium heat until tender.

Don't flip often

When cooking meat (frying), it should not be turned over often. As a rule, this is done only when the 1st side is almost ready, well fried. You must also decide what degree of readiness (stronglyfried, medium, with blood) you want to get at the exit. Only some beef dishes (for example, a steak or the same roast beef) can become half-done, but lamb with veal and pork should not be cooked this way.

Recipe for fried meat

We need a kilo of pork tenderloin (you can marinate it beforehand in any composition familiar to you), vegetable oil, breading, egg, s alt with spices. We cut the pulp into slices 1.5 centimeters thick and beat with a wooden mallet to the state of "schnitzel". Dip the pieces in a beaten raw egg, flavored with spices, and roll them in breadcrumbs. Fry over medium heat in well-heated oil for 5 minutes on each side.

Before serving

The taste and aroma of finished pieces of pulp deteriorate significantly during long-term storage. Therefore, it is recommended to start cooking meat shortly before serving it to the table. When cooking, for example, in the oven, combine a high initial temperature (for an appetizing crust) with a low level of heat (more evenly distributed) closer to the final. The oven fan (“grill” mode) enhances the heating effect on the surface of the pulp. And before frying, give the pork or veal some time to "rest".

Cooking meat in the oven

The main advantage of the oven is that the process can take place over a long period of time. Animal protein is slowly heated while controlling the internal temperature of the meat. But, however, not too muchtrust the temperature indicated on the oven door - if necessary, it is better to measure it with a separate kitchen appliance.

Note: a very high temperature in the oven, of course, gives the delicacy a delicious crust and shortens the cooking time. But there is a risk that the outer part of the meat will already be ready before the heat reaches the center of the piece (this is especially true when the flesh is baked with a large piece of carcass). Low temperatures in the oven will give a nice, even result throughout the piece, not just a toasted and delicious crust. This is why a combination of a high temperature at the beginning followed by a longer cooking period at a low temperature is the best technology for home cooking meat. Now let's turn to the recipe. Undoubtedly, in such a short article it is impossible to cover the whole variety of meat-based dishes. Here is another one.

Meat in French, or "Diplomat"

It's like home, like a captain, "Surprise". They say that the original name of the dish was Veau Orloff, and for the first time it was cooked on special order for Count Orlov, the empress's favorite, who made Paris happy with a visit at that time. Since then, the food has practically not changed (such as happened, for example, with the recipe of everyone's favorite "Olivier"). From the original, only the mushroom component fell out, and the place of veal was taken by pork or lamb, as an option, or chicken, turkey meat.

By the way, professional chefs themselves say thatthe dish is so simple that there is virtually no way to "screw up" it. Even a novice home lover who respects nutritious protein food will master the simple way of making it without any hassle. To do this, we need the following ingredients: a kilo of pork pulp, several large potato tubers, several onions, three hundred grams of hard cheese, s alt and pepper, seasonings for meat (your favorite, according to individual preferences). And, of course, Provence - where without it! As you can see, the range of products is quite affordable. But the recipe itself will require some “curtseys”, on which the result may depend. So let's get started.

French cooking meat in the oven

1. The pork for the dish should be cut across the fiber into thin slices - about two centimeters thick. We need it in order for the dish to come out juicy. And to make it tender, lightly beat off the pulp with a wooden mallet. If it is not at hand, the back of the knife may come in handy for these purposes. Having beaten off the meat, we proceed to the vegetables.
2. Clean, wash, cut tubers into circles. We make the rings not too thick - about half a centimeter, a little more. This is necessary for us to bake the ingredients evenly.
3. All housewives know: peeled potatoes darken. To avoid this, put the tubers in cool water. It will really save the root crop, but then before cooking, the potatoes need to be dried with a kitchen towel, otherwise they will “shoot” on a baking sheet in the oven.
4. Now we take on the bulbs. We clean them, wash them, cut them into half rings / rings, s alt a little, add sugar on the tip of a knife, sprinkle with natural apple cider vinegar.
5. Grate hard cheese coarsely and proceed to the design of the dish on a baking sheet.
6. By the way, depending on individual taste, the sequence of layers may vary. But this is considered traditional: first, potatoes, which we s alt / pepper, and on top - beaten pulp.
7. Some prefer to pre-soak it in the marinade, then a lot of seasoning is no longer required. And if the meat was not seasoned with anything, sprinkle it with a set of spices for pork. Top with onions and some mayonnaise.
8. It is added according to individual taste. When too much is put, it flows onto the baking sheet, turning into a sauce (maybe burnt). And some housewives, on the contrary, prefer to add a little Provence, so that it does not even get on the potatoes. It's a matter of taste. In any case, such a dish cannot be called dietary.
9. But cheese is always put in a fair amount, but only in the last phase of cooking (when the meat is almost "reached").
10. Place the filled baking sheet or baking dish in an oven heated to 180-200 degrees. The "French" dish is made from half an hour to forty minutes.
11. Cooking meat, the photo of which can be seen below, can be considered complete. And the signal for its readiness will be a soft potato and a fork freely piercing the pork.

Curious fact

Although the dish is called meat in French, but in France this dish simply does not exist. Only in the area of Alsace is there a culinary delicacy, which includes meat with onions, carrots and potatoes. This masterpiece is called backoffe. Unlike the recipe we are used to, cheese and mayonnaise are not put in the backoff, and whole pears make up the top layer.