The food foil became widespread relatively at culinary specialists of the different countries about 30-35 years ago. There is nothing surprising, it is one of the few materials having almost absolute impermeability for the steam which is formed at preparation of products. Besides "metal paper" doesn't impact them a foreign smell or relish, and still it isn't toxic. Not only that the foil doesn't introduce to dishes anything from itself, so also takes away nothing from them, providing the ideal environment of preparation. This material is almost sterile, it guarantees food safety. And thanks to the fact that the foil not only gets, but also keeps a zadanna a form it is possible to bake in it all: from chicken, a duck or a goose entirely - to pork gammon, beef roast beef, mutton brisket.
It is required to you
- - Beef;
- - pork;
- - mutton;
- - salt;
- - pepper;
- - spicery;
- - vinegar or lemon juice;
- - vegetable oil;
- - garlic;
- - knives;
- - cutting board;
- - bowls;
- - foil;
- - oven.
Instruction
1. If decide to bake mutton in a foil, the boneless ham (жиго) or brisket will approach. You shouldn't bake other parts in an oven, it is better to choose for them a different way of preparation. Choose mutton with a normal meat bloom. Light can demonstrate that this meat of a lamb. In some cases it has softer structure of fibers, it is easy to overdo it. Dark – almost for certain "hints" at respectable age of an animal before slaughter. This meat with a high share of probability will turn out dryish, rigid or fibrous. As always, something is better between them. If you buy mutton in department where there is a seller, and the piece isn't laid on a substrate and not soldered by food wrap – sniff. You don't love a characteristic "mutton" smell – you will be able to define at this moment, meat approaches or not. In most cases store mutton has no such smell for a long time, it is destiny of farms and private farmsteads where rams are held together with sheep.
2. Another time buy pork. The most preferable parts – boneless brisket and a neck, but will be suitable for some cases brisket. It makes sense to bake pork gammon bone-in and to do by the main course of a feast – in such look it is spectacular, but on texture of meat loses a little. The flank shouldn't be baked in a foil. Sellers of shops often beautifully turn it roll in which fast pulp alternates with quite fat sites. Looking at roll it seems that here it, ideal option for roasting in a foil. At this moment it is thought that such juncture will definitely not be dry – fat won't give, and won't be through чур fat – it seems, that fat very little. But having brought home and having developed, you will see that the pork flank represents the unsightly and thin piece covered with a film. So, looking at nice rolls, hundred times think, you are suitable them for roasting in a foil or not.
3. Give preference to beef if you want to feel a few British. From meat in this case, of course, make roast beef. It is done mainly of a front part of beef sirloin, but sometimes taken smoothed out thin or a rib-steak. – always a little risky step – it it is easy to overdry or underexpose preparation of beef in an oven because this meat more others depends on keeping of cows and bull-calves before slaughter, to us – buyers, certainly, unknown. Make secure not to spoil an excellent piece, buy the thermometer with the probe. Observing the recommended temperature, it is possible with a high share of probability to assume what occurs inside – beef is ready or it is worth taking in an oven still. An important point which needs to be considered, using such thermometer – it is necessary to enter into thickness of a piece it before you begin heat treatment. Otherwise there is a double risk to spoil baked beef. First, piercing fillet in a semi-readiness stage you release from it a part of a meat fluid. Secondly, you will pierce a foil that will lead to its depressurization and will break technological process.
4. If you are going to prepare in the nearest future, in a couple of hours prior to preparation pull out a steak, let "will have a rest" at the room temperature. Smooth out from films and excess fat, make deep cuts a sharp knife with a narrow edge – they are necessary for more uniform prosalivaniye of a product which you are going to bake in a foil. Also through these cuts spices will get into thickness. Pickle or not, depends not only on your flavoring addictions, but also on possible fears that mutton, pork or beef can be harsh. Marinade, thanks to contents in it sour substance (most often lemon juice or acid, apple or usual cider vinegar), softens collagen, respectively, doing meat for roasting in an oven to softer.
5. Stuff pork with garlic and grains of a coriander. Mutton will turn out very tasty and fragrant if you season its kuminy (cumin). For roast beef it is better not to use other spices, except black and fragrant bell peppers. Sometimes, pieces are ideally salted from above and absolutely leavened inside. That it didn't occur, in surely order not only season with salt outside, but also fill it in cuts. Sometimes before roasting the preliminary roasting of meat is recommended. In other cases it is possible to do without it. When using the thermometer with the probe, thrust it in meat thickness approximately to the middle and already together with it carefully wrap up in a foil. Some hostesses leave at the same time a gap, receding from top of pieces. They consider that it is necessary for the steam circulating between meat and a foil. In their opinion there is a logic. However there is no mandatory requirement to a gap. The main thing that in a foil there was a tightness which is brought closer to ideal. Otherwise when roasting meat in a foil, it risks to receive a crust.
6. You watch temperature in meat thickness. Periodically slightly open a door of an oven and check the thermometer. Pork and mutton are ready at achievement of 68-70 degrees. For beef there is a temperature gradation depending on desirable extent of pro-frying: 50-55 degrees – it is prepared with blood; 55-60 – an ideal piece with the expressed "rozovatost" inside; 60-65 – a little pink on a section; 65-70 – the meat fluid of roast beef will be absolutely transparent. It isn't recommended to keep meat in a foil longer, - it isn't harmful, but what for? Therefore it is a high time to cut a foil in the top part, to unbend and allow meat to zakolerovatsya – to gain appetizing color. Lower fire, in an oven already high temperature, suffer 7-10 minutes and it is possible to bear to a table!