Tips for cooking large pieces of meat Bashny.Net

Since the days when our ancestors depended on hunting for survival, meat It symbolized prosperity, prosperity and confidence in a well-fed future. On New Year’s Eve, this is especially true, because as you meet the New Year, so you will spend it.



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Baked entirely pork ham, calf spatula or lamb leg will look very impressive on the New Year's table, but these impressive pieces of meat are, unfortunately, not always juicy and soft.



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Overcooked, burned, not baked – these problems faced everyone who tried to bake large pieces of meat. "Site" offers readers 5 useful tips that will help to avoid annoying mistakes and will allow you to prepare delicious, juicy and evenly baked meat.

Baking meat begins with choosing the right piece. Ideally suitable pieces of meat without bones: clipping, fillet, ham. The piece you want to bake whole should weigh no more than 2-2.5 kg. Too big will burn at the edges and never bake in the middle.



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Any kind of meat for juiciness and aroma can be additionally stuffed with lard or garlic. Lenten meat soft and juicy will make marinade. For pork, mustard and honey are great, beef is perfectly combined with sour and sweet sauces and Provencal herbs.

Bake a big piece of meat.

1. Add the spices in advance.
   In order for spices and seasonings to convey their aroma to large parts of the carcass, meat should be rubbed with them in advance, in the evening before cooking. In the open form, seasoned meat must be put on a tray and left in the refrigerator until the next day. The night will be enough for the meat to be soaked in the smell of spices.
   
   
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2. Let the meat go to room temperature
   Often the meat is put into the oven straight from the refrigerator. With large parts of the carcass, such haste is unacceptable. Get the meat out of the refrigerator in advance and let it stand for 2-3 hours so that the temperature of the surface and the middle of the piece can be equalized. Such a trick will allow the meat to be evenly fried.
   
   
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3. Rouge crust will not work on its own
   Most housewives simply put the meat in the oven and wait for it to bake. The result is gray, rubbery meat that no one likes. To obtain a ruddy crust, the baking tactics will have to be completely revised. If the size of the piece allows, then before sending meat to the oven, it must be roasted in a pan to a ruddy crust.
   
   Meat of large sizes immediately put in the oven heated to 220-250 degrees and bake until it is covered with a golden crust, then reduce the temperature to 160-180 degrees and continue to bake to the desired degree of roasting.
   
   
   
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4. And meat needs rest.
   Do not think that the process of cooking meat in the oven can be considered complete. Any meat dish after baking should be given a rest so that the juices in it are evenly distributed inside the piece. Steaks for this is enough 10-15 minutes, but large pieces will take more time. Before cutting and serving, leave the baked meat in a warm place under a foil or towel and let it rest for 15-30 minutes.
   
   
   
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5. Proper cutting will make the meat softer
   There's nothing complicated about cutting meat. But for many, this stage becomes a stumbling block: the meat is cut as it should and, seemingly appetizing piece turns into a kind of sole that is difficult to chew. Before cutting meat, look at your piece carefully. On closer inspection, you will see lines running along the length of a piece of meat. It's fiber. By cutting meat across the fibers, you make the pieces softer and juicier.
   
   
   
   
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Now you know, How to cook a large piece of meat. Many people believe that meat is purely male food. It gives the stronger sex endurance and satisfies perfectly. But fragile women without meat are nowhere to be found. "Site" will tell you what meat, according to nutritionists, is most useful for a sensitive female body.

Soon there will be a series of winter holidays, so the skill to cut beautifully and serve meat cutting will not be superfluous for anyone. We offer you 10 miracle ideas of cutting and serving meat and sausage, which will help you on any holiday. Save it, it'll come in handy!