This time we will talk about beef. But not every piece of meat, not every cut can and should be baked.
A thick or thin edge is well suited - meat from the back of a bull, adjacent to the ridge and base of the ribs. However, the opinion that “fresh” meat will turn out so good is wrong. It will turn out tough.
Having brought meat from the market, you should carefully wipe it with a clean damp cloth, remove all specks, and even better, even trim off a thin layer of the meat that came into contact with the butcher’s block, counter, hands, etc. It is better not to touch fresh sections and not to stain them. The meat can be lightly salted and... If you don’t have a vacuum sealer, it’s time to buy one. Pack the meat in special bags - buy them together with the packers - and leave them in the PLUS compartment of your refrigerator for several days. Place it away from the door, close to the source of the cold. Believe me, nothing will happen to the meat in three or four, or even six or seven days, especially if you have not inseminated it with bacteria and carefully done what is written above.
Stuff the meat with salt, pepper, garlic, strips of pre-frozen lard, carrots and - most importantly! - let it warm up to room temperature. You can fry the meat on all sides in a frying pan with oil, but you don’t have to do this. I like pre-fried meat better. I hope you didn't throw away grandma's goose bowl? It's time to get it out of the mezzanine, because baking in a closed container gives the perfect result!
By the way, if you still don’t have a knitting needle thermometer, now is the time to buy one. Because you should bake meat not by a clock, but by a thermometer - until a certain temperature is reached inside the piece of meat. If we talk about hours and minutes, then you need exactly the same oven as the author of the recipe, exactly the same piece of meat and the same initial temperature of the product. Everything should be exactly the same, you know? Therefore, everyone who tells stories about one hour per kilo of meat are ordinary suckers who understand nothing about cooking. And those who listen to them are deceived investors. They invested the most precious thing - their time, and then they added food and... spoiled it, considered it lost.
Watch carefully, listen and record, I will tell you how to get the perfect result! Such meat can be taken to VDNKh, to any culinary competition, without shame or reservations, placed on the table in front of family and friends, saying, “That’s how it should be, I did it all, you just don’t understand anything.”
I teach you these results, but not only in videos - videos are just illustrations for my books, the main work of my life. The books contain photographs and codes for the corresponding videos. It's not too late to order and receive gifts for the New Year.
stalic.ru - autographs, professional packaging, discounts for purchasing multiple books, in a word, everything to make you smile!