It would seem that difficult in cooking meat? But there are secrets that will help make the chicken or lamb just melt in your mouth. We've collected the most popular tips from Chef Jamie Oliver, who makes every dish of the highest quality.
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First tips before cooking
The following recommendations of the culinary "wizard" must be taken into account in order to make a truly delicious dish:
- Meat quality - the most important point. Therefore, you should not save on this product. If there are not so many funds, then it is better to take a smaller piece of meat or chicken than take a lot, but of dubious quality.
- 1.5-2 hours before cooking it is better to get the product out of the refrigerator so that during this time the meat temperature approaches room temperature. Thanks to this, it is fried as evenly as possible.
- After cooking you need to leave the meat to “rest”, and this is very important: thanks to this, the juice will be distributed inside, making the meat tender and juicy. 3-5 minutes is enough, and the taste of the dish will be completely different.
Features of cooking beef
For cooking, you need to choose soft parts of meat: fillet, tenderloin, loin.
Secrets and subtleties:
- The steak is prepared from soft portions. It is best to use a piece of meat that is 5-13 ribs. Another delicious option is bone-in steak.
- The meat must be fresh. If you are using a frozen piece, then it is better to defrost it not in the kitchen, but in the refrigerator at a low temperature. This will help preserve its taste.
- For the marinade, it is better to use regular onions or simple seasonings: just grate a piece with them and leave for a couple of hours.
- Before cooking, the steak must be dried with a paper towel - thanks to this, there will be no water on it, which means that you will get an appetizing crust.
The nuances of working with pork
Here's what Jamie Oliver says about pork:
- it should not be soaked: if you want, just pour boiling water over the meat, rinse with cold water;
- before cooking, the meat is dried, especially if you need to fry it;
- in order not to dry pork, it is better to combine it with juicy foods, such as cheese;
- to emphasize the taste of meat, you can use just pepper and salt, but suneli hops are not suitable for pork, since they interrupt the taste of meat.
Lamb and the secrets of its preparation
Lamb is a tasty and healthy meat. But many refuse to use it on the principle of a rather specific smell of meat. But here everything is simple: just soak or soak.
But there are other important tips:
- before cooking, you need to cut off the main source of odor - a layer of fat;
- for soaking, you can use milk or kefir or vinegar when the smell is too strong, but for a maximum of an hour, otherwise the meat will become tough;
- for pickling, you can use cumin, garlic, mint, but parsley with dill only emphasize the unpleasant smell.
The marinating time depends on the freshness of the meat:
- 1 hour for young lamb;
- up to a day - for the old;
- when cooking kebabs in the marinade, stand for 10-12 hours.
The nuances of cooking dietary chicken
The main advantage of chicken is its versatility, since it can be cooked in any way.
Secrets:
- you should not remove the chicken leg - of course, it contains calories, but at the same time it is juicy, it will make the dish more tender;
- despite the fact that chicken is rather tender meat, it is still recommended to marinate it before cooking;
- in order not to make the bird "rubber", it is cut across the fibers;
- before frying, the breast should be beaten off - the meat will turn out to be the same width, which means that it will cook evenly.
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