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When preparing a meal, we want it to be of the highest possible standard. When it comes to roasting meat, it is important to prepare it properly beforehand, the way and the vessel in which it will be roasted. We suggest the best way to roast meat.
The basis of any well-prepared dish is choosing the best possible ingredients. This is also the case with roasting meat. It is very important to choose fresh and good quality meat from a reliable source. To keep the meat juicy, it is advisable to choose a piece that is not too lean. The right layer of fat will keep it from drying out.
To keep the meat juicy and tender you should marinate it well in advance and wrap it in foil. This should be done a day before roasting. Depending on your culinary preferences, marinades may vary. However, they should contain an acidic ingredient such as wine vinegar. Spices such as peppercorns, marjoram, allspice or rosemary are also necessary.
Put the meat in a cold marinade and turn it from time to time. Remember not to marinate it too short or too long.
After removing the meat from the marinade, you need to dry it and protect it from losing juices. This is best done by pan-frying the meat. It should be done briefly but on all sides. This will close the pores of the meat and the juices will not flow out. The dish will retain its juiciness, aroma and flavor.
The duration of roasting depends on the size and type of meat and the vessel used for roasting. You can use a traditional roasting pan, which is now available in many variants. The most classic ones are made of raw cast iron, but modern roasting tins can be made of stainless steel or aluminum. They are most often oval or rectangular. Some roasting tins have glass lids with spouts enabling pouring water, broth or wine over the roasted meat without removing the lid. The transparent lid also allows you to control the roasting without lifting the lid and cooling down the inside of the pan. Roasting pans are best suited for roasting whole poultry.
Cast iron pots are also often used for roasting meat. They are smaller than roasting pans and are usually also made of raw cast iron or cast iron coated with colored enamel. Such pots are intended both for cooking on the stove and for baking in the oven. They are perfect for preparing one-pot dishes, such as stews or stews, or smaller portions of meat, such as pork neck or ham.
You can also have meat in a heatproof glass. Glass dishes come in different sizes and shapes. They are also very practical.
Before putting the meat in the oven, you should preheat it first. The average roasting time for a kilogram of meat is about one hour per kilogram, and the most suitable temperature is between 150 and 180 degrees. However, there are some meats that if roasted longer at a slightly lower temperature will taste even better. This applies to pork, duck or goose meat.
Additions such as dried fruit, dried mushrooms or garlic can also add to the taste of the roast.
In order to keep the roast juicy, you should let it rest after taking it out of the oven. Let it rest for about ten minutes so that the juices spread evenly all over the meat. Beef, veal and pork should not be cut right after baking, because all the juices will flow out and the meat will remain dry.
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