Your meat cooking method is the most important step that gives the taste. It is, of course, important to buy good meat from a good butcher and marinate that meat well. But good meat can be wasted by poor cooking techniques. On the other hand, average meat can achieve great taste with a good cooking technique. Well in general; which cooking techniques have an impact on meat? Here are meat cooking techniques where you can create delicious flavours.
Sauteed roasting, which is a method preferred by those who like to prepare fast food, is a very tasty method. In this method, foods are broken down into small and thin pieces. Saute roasting can be done in a regular pan by adding a non-stick pan or very little oil. Since this method requires continuous mixing, the juice does not come out and the nutritional values do not decrease.
Although it is not called a gourmet technique, one of the healthiest meat cooking techniques is boiling. With the boiling technique, the nutritional value and aroma of the meat are not lost. Besides, boiled meat can be digested quite easily. In this technique, meat can be given an aromatic taste with vegetables such as carrots, onions and potatoes. Of course, while boiling, the meat can harden at high temperatures. The most important point to pay attention is to boil the water and then continue to boil the meat in low heat by putting the meat in it.
In baking, which is a popular cooking technique, the oven should be heated between 150 and 200 degrees beforehand. If the meat is not browned, it can be opened, if it is very brown, it can be covered. The most important advantage of baking is that no extra oil is required.
The roast method is cooking the meat with the top open, without adding liquid, by lubricating it frequently, using medium and dry heat. Although this method is not used frequently in our society, it is very delicious.
Slow Fire Cooking
In the heavy cooking technique, which is the most popular cooking method of recent times and restaurants are opened for its sake, no liquid is added to the meat or very little is added. In this way, the meat is cooked slowly, its flavour is not lost and it becomes incredibly delicious. Even though it has a long waiting period, the softness and taste that is felt when eaten prove that it is worth waiting.
Another method that is not considered as beneficial in terms of health but is a very tasty alternative is frying. The essence of this method is cooking meat in rising and constant temperatures in a hot oil bath. The frying technique is divided into two groups. These methods are deep-frying and low-frying. Care should be taken that the oil to be fried is light, free of sediment and clear. At the same time, the oil should be neither fluid nor dense. The meat should be cooked in a medium fat and should not be added to the hot oil. When cooking meat with the frying technique, the ideal oil temperature is between 200 and 250 degrees.
In the grilling method, food is directly exposed to heat. In this technique, it is very important to cook all sides of the meat. The surface contacting the grill should be changed between 2 or 4 minutes to ensure that all sides of the meat are cooked. If grilling outdoors, the meat should never come into contact with coal and coal should be ember.
Pouch & Glaze
The pouch and glazing method are two separate methods. In pouch technique known as a moist and wet cooking technique, meat is cooked partially in water and partially in steam. Another method, glaze, is used frequently in the world cuisine. In this method, the outside of the meat is covered with boiling water. In this way, the meat is both full of vitamins and delicious.
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