MAIN COOKING METHODS FOR MEAT
The main cooking methods for meat cooking white or red meat is basically the same. Yet, the cooking methods to do so vary according to the pieces you chose to prepare your dish. The more tender the piece, the faster the cooking. On the other hand, slow cooking is suitable for tougher meat pieces, and adding some kind of sauce will give them a melting texture. Whether you grill your meat, fry it, roast it, braise it or boil it: the choice is yours. Here are a few tips you can follow.
HOW DO I PAN-FRY OR GRILL MY MEAT PROPERLY?
Use a non-stick frying pan or a hot grill so that your meat is seized and not boiled: the meat juices will remain locked in for a juicy and tender result. Grilling is a quick way to cook with or without fat and without a cooking pot. Pan-frying means searing on high heat and then cooking the piece of meat at the temperature chosen according to the type of meat and the cooking you want: blue, rare, medium or well done. We’ll give you a small tip: add salt and pepper at the end.
HOW DO I ROAST MY MEAT CORRECTLY?
Simply place the meat in an ovenproof dish or cooker.
Be careful when choosing the cookware: it must be adapted to the size of the piece of meat.
Let your meat cook uncovered. Preheating allows you to bring the oven up to temperature, even if you have to reduce slightly the heat afterwards. White meat is cooked in a medium to hot oven, between 130°C and 250°C. Red meats should be cooked between 190°C and 280°C.
If you want to keep your meat tender, choose a low temperature and let white meat cook for a long time. You can add some fat – vegetable oil, butter or sauce - or not. Any idea for a recipe? Put the roast in coarse salt, wrap it with cling film and let it rest for 24 hours before cooking: the meat will be very tasty. Meat that tends to be a little tougher, such as pork, will melt in your mouth. You can also brown the roast in a pan and then put it in the oven to continue cooking. Always remember to let the meat rest under foil before serving.
HOW DO I PROPERLY COOK BRAISED MEAT?
Use an oiled casserole, brown the piece of meat, add onions, white or red wine, herbs, tomatoes or mushrooms. There are many recipes to choose from! Cover the meat with the liquid. The principle of this cooking method is to let the meat cook for a long time on low heat. Turn off the heat, let it cool, then turn it back on. I guarantee your dish will be very tasty and your guests will love it. Reheated, it will taste even better!
The cooker can be placed in the oven. If you use a pressure cooker, let it cook for a shorter period of time. It is up to you to choose according to your time and wishes.
HOW DO I BOIL MY MEAT?
Simply plunge the meat into a liquid and cook it for a long time on very low heat. Depending on the meat (veal for example), some white foam may rise to the surface, so you will have to remove it with a skimmer. Use a large pan for easier cooking. The Pot-au-feu is a perfect example of this cooking method.
Remember to use a large volume of salted water and add a variety of herbs.
WHAT DO I NEED TO REMEMBER?
There are specific ways to cook red or white meat according to the pieces of meat and the cookware you need according to your recipe. However, one thing never changes: always let the meat stay at room temperature before eating it. Enjoy your meal!