My meat and cook in parchment, it seems to be fried, but it remains soft and juicy.

It's time to discuss meat. It is clear that now few people pay attention to it, as many profess vegetarianism or just trying to lead a healthy lifestyle. Meat and meat, who are you going to surprise? In general, this post is for those who do not think of their life without it. We have an interesting recipe here. parchment.

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People often complain about why the house is not as good as the restaurant. Editorial "Site" I assure you, with our help it will taste even better! We just got a piece of juicy turkey here. Wrap it in parchment and you get fire. Would you like to be sure?

The meat in the parchment doesn’t really matter what the meat is. You can wrap pork in the same way. But still insist on turkey, because it is interesting in itself. Maybe we haven't had a chance to work with her before, and here we are, you know, with our recipe. We take turkey because it cooks faster and juicy. Speed is almost in the first place. A joke, of course. It should be delicious first. And it will!



You'll need it.

• 1kg turkey
• 3-4 tbsp vegetable oil
• 1-2 tbsp Adyghe salt

Actually, there is still a pottery and a few sheets of parchment. Adyghe salt can be replaced. Let's remember which spices go in and decide what to do. It's usually salt. garlicA little coriander, a little black pepper, paprika, parsley, a little bay leaf, basil, red pepper, dill seeds, marjoram and chaber. In fact, this is the perfect set for meat marinade.

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But you can not only simplify, but also use your “live” spices. This applies to garlic, parsley with dill and basil. You can add onions and pinches. hop-suneli. Generally speaking about seasonings for meat can be endless. There are two ways: do as we suggest or choose our own spices. In our case, it will be like a restaurant, and in yours, like... in another restaurant. Let's cook!

Meat in parchment

1. Meat can not be cut especially, let it remain large pieces. A turkey thigh would do well, it's just the meat we need. It should be washed and dried with paper towels.

Put the meat in a bowl, add butter and Adyghe salt. The meat needs to be “grated” properly. In fact, to do this, it needs to be stirred for several minutes and not too aggressively crumpled so that it absorbs spices. Then lay the meat on the parchment and make what are called envelopes. They can be pinned together. Put the envelopes with meat on the pan. It remains to determine it in the oven heated to 180 degrees Celsius. The meat will stay in the oven for about 40 minutes, then you can get and try it. With parchment carefully, as there is already accumulated juice. The meat is ready, you can serve it on the table!





Of course, meat is best eaten hot, but nothing terrible will happen if you leave it for later. In the end, you can warm it up again, and if not, then just cut it with slices and make sandwiches. It's on the road. piece It'll come in handy when you find it. Any other options? Then write about them in the comments!



Meat in parchment It seems to be fried, but it remains soft and juicy. Just like a restaurant! Isn't that admirable? Here we have tips on how to properly cook large pieces of meat and what it takes. Have a good appetite!