At first sight can seem that it is absolutely simple to bake meat in an oven. But it is the seeming simplicity, really festive dish shouldn't be dry and rigid, and opposite, fragrant, juicy and gentle. It is possible to achieve it, having seized some skills and knowledge of preparation.
How to choose meat for roasting
For roasting in an oven it is possible to choose any meat: both pork, and mutton, and beef will approach. Giving preference to beef it is the best of all to stop the choice on meat of a young bull-calf. It much softer also is more juicy than some meat of an adult animal, and time for its preparation will leave much less. Veal of the same age won't save up still all substances, necessary and useful to food.
To bake meat a piece, it is necessary to choose a certain part of ink correctly. We will return to beef: from it the loin, an okovalok, kostrets, a rump, false fillet perfectly will be suitable for roasting. Meat of a young bull-calf is more preferable at a neck, it is a so-called back muscle. If to speak about veal, then choose a round or a scapula except fillet.
Fans of pork should pay attention to gammon. The most valuable bacon pork – a gentle lean meat with a pink small layer of salted pork fat is considered. Also for roasting of pork choose a loin, a shovel, edges, femoral and back parts.
If you want to bake mutton, then ham will be ideal juncture. Suitable option are also the caret, a scapula, a saddle and a back part.
Keep in mind that meat for roasting has to be without veins and films, it is a little fat quite appropriate.
We choose a way to bake meat
Technology of preparation of a mnogovariantn: it is possible to bake meat on a baking sheet, in an oven on a lattice, in a foil, on a spit, in the ware closed by a cover. If you chose the last way, then keep in mind that ideal ware for roasting has to be pig-iron, i.e. have good heat conductivity and heat up evenly.
If you wish to bake meat on a baking sheet, then cast iron will be the best option too, it is desirable with non-stick coating. Baking sheet height – not less than 4-5 cm. Its size is also important as on too big pallet juice will spread and will burn that will deprive a sauce dish, and from small gravy will overflow.
It is the best of all to bake beef in "sleeve" or a foil, it is possible to create for it a tight environment in any other way – having inwrapped in grape leaves or having covered with the test, the main thing that the dried lean meat pined in own juice.
How to prepare meat for roasting
The steak chosen for roasting needs to be washed up and dried by means of tissues. Rub it with the coarse salt mixed with spices oil vegetable. For beef it is desirable to create an additional layer of fat that at preparation it didn't dry up and remained gentle. Just fill it with pieces of fat or wrap up with bacon slices.
Roasting temperature
Most often bake meat in an oven at high temperatures, classics - 220 °C. At 150 °C prepare in the ware closed by a cover. But such meat should be fried previously in a frying pan, and minutes for 15 are until ready uncovered.
Roasting of meat on a lattice assumes installation of 200 °C, and then decrease in temperature to 180 °C the first 15 minutes. It is recommended to bake meat in a foil at 240 °C, at the same time on a baking tray pour a half of a glass of water, and in the course of roasting water a foil.
Time of roasting of meat depends on the size of a piece and a way of preparation. It is simple to define readiness: meat is pierced by a knife if juice transparent, then it it is possible to take out from an oven, and it is worth taking it there still some time if the flowing liquid pinkish or hazy. But you shouldn't be overzealous with check, otherwise meat will be tough because of juice loss.
Ready meat can be inwrapped in a foil and to leave for some time in an oven, then it will be much more gentle. Roasting of meat allows to keep in it all useful substances and keeps its nutritive properties.