Meat - Different ways of Roasting meat in the oven

The meat is well washed and give water to drain, salt and, depending on the kind of rubbed garlic - for instance, veal, marjoram - poultry, pork and sprinkle with caraway seeds - the pork and leave for at least an hour. The meat is then lightly sprinkled with flour, spread on baking sheet, brush the top with fat (usually pork) and bake in very hot oven (200 - 220 ° C) so that it quickly browned. When fat begins to brown, pour in the pan about 1 / 2 cup water. During baking, a few times (once every 7 - 10 min), pour the meat sauce of oil, water, meat juice, so it turned out juicy. When browned entire surface of the meat, the temperature should be reduced to 180 ° C.

If you bake the meat in a pot with a lid, you first need to fry it in a pan, then bake, covered at about 150 ° C. For 10 - 15 minutes before the end of baking to remove the cover (above you can put a piece of butter). To spread the crunchy crust.

Cooking time depends on the type and quantity of meat pieces. Longest-roasted meat, designed for hot, while the sirloin roast and baked for only 20 - 25 min. Chunks of meat in English weight from 1 to 2 kg bake 1 to 2 hours fastest roasted veal, pork and young chickens. Check the readiness of meat with a fork: if the fork easily goes through the meat tissue, and after pressing serves light (not pink) juice, so the meat is ready.

There are other ways of roasting meat, such as baking in the oven on the grill. This method is more rational, since the meat is not saturated with fat, and loses less meat juices.

So, on the grill - openwork metal support, the proper size disgusted - laid salted, oiled or sprinkled with other fat meat. Fatty pork fat is not lubricated, and placed on a lattice appendage of the top. Baked meat in a very hot oven (about 200 ° C) for about 15 minutes, and for-

to reduce the temperature to 180 C and continue baking until cooked meat. To make the meat brown evenly, it needs to be periodically rotated and every few minutes, pour the juice, flowing down the pan by adding to it from time to time a small amount of water.

On the grid, you can bake, for example, meat in English, various poultry and game. Meat in English to prepare baked already known manner. The place that put the meat, you need a little grease and cook the meat in very hot oven, so it is quickly browned.

Besides, now for roasting meat is widely used aluminum foil, which protects the meat from losing juices, too much browning and drying. Before wrapping meat in foil to an hour before roasting with salt and rub seasonings - garlic, marjoram, thyme, etc. Then the meat grease, carefully wrapped in foil (with a double layer below, so that it is not turned around), put on baking sheet, but the bottom is poured about 1 / 2 cup water, and put in a hot (250 ° C) oven. During baking, the foil watered.

Likewise, for baking in foil prepared poultry (chicken, turkey, goose, etc.). Pork (1 kg) baked 15 - 2 hours, the chicken - about 45 minutes, while the average turkey - about 2,5 hours so the meat, baked in foil, not rosy for the 10 - 15 minutes before the end of baking to check it out softness, piercing the thin fork through the foil. After checking the readiness of meat, the foil can be expanded to the meat browned.

Roast meat, wrapped in the same foil in which it is baked, you can store in the refrigerator for several days.