Tips culinary: how to properly bake in foil meat
Aluminum foil allows you to bake fish, meatand vegetables, thus protecting them from drying out and burning. Inside such a sachet, juice retained during heat treatment is stored. In addition, meat or fish are soaked with spices. However, if you do not know the secrets of how to bake meat in foil, the dish turns out to be too fresh, hard and without an appetizing crust - like boiled. How to cook a delicious juicy dish - read in this article.
Not all meat is suitable for this methodbaking. It is best to take pieces with small layers of fat - the neck, ham, scapula. Pork is suitable for this purpose, but you can use beef, veal, lamb, steaks of red fish. Pieces should not be too large - they are better cared for. The optimal size is a bar 10 by 20 centimeters. Before baking meat in foil, it must be thawed and washed.
The preparation of a single piece is complicated by the fact that inthe middle of the flesh can remain fresh, without salt and spices. We are faced with the task of maximally permeate the meat, so that not only the crust was delicious. To do this, knife with a sharp tip several times poked into the bar, making deep longitudinal incisions. If you cook steaks, then just sprinkle them with salt and black pepper. But before baking meat in a foil with a large piece, it must necessarily be marinated.
Marinade can be very different.By the way, the taste of your dish will depend on it. The simplest marinade is the onion rings, filled with a glass of white dining (for pork) or red (for beef) wine. But you can also experiment: for example, grate pork with vegetable oil with various spices or bake in foil meat, smeared with mustard and honey. By the way, onion rings from marinade should not be discarded after impregnation. Try to bake them with meat. Too lean beef is recommended to wrap a thin slice of fat.
In addition to pickling, some cooks resort tomethod of lashing. Remember, we made some arbitrary longitudinal incisions on a piece of meat? Try to put in them pieces of garlic, carrots, bell peppers. Especially in this method of pre-preparation requires fat pork. Meat in foil with baking gives off a lot of juice. Try not to let it out, otherwise the dish will come out too dry. Carefully, wrap the aluminum bag in several layers. To be safe, put your envelopes not on the grate, but on the baking tray. Then, in the event of a foil breakout, you will have the opportunity to water the meat from time to time with the juice that has been released.
A bowl with meat is put in a preheated oven.First, set the temperature controller to 220 C, but after about fifteen minutes, switch to 180. The baking time directly depends on the size of the piece. In theory, a kilogram of meat requires 40 minutes of time in the oven. But in practice it is necessary to follow the process. Pleasant smell and easy piercing with a fork will serve as a signal that the dish is ready. Meat in foil in aerogrill is also prepared in two stages. The first - with high ventilation at 235 C for 20 minutes. The second stage - with an average air speed of 180 C for half an hour.