Food foil became relatively widespread among culinary specialists from different countries about 30-35 years ago. There is nothing surprising here, because it is one of the few materials that are practically completely impervious to steam generated during cooking. In addition, "metallic paper" does not impart any foreign smell or taste to them, and it is also non-toxic. Not only does the foil not add anything of its own to the food, it also takes nothing away from it, providing an ideal cooking environment. This material is practically sterile and guarantees food safety. And due to the fact that the foil not only acquires, but also retains its given shape, you can bake everything in it: from chicken, duck or whole goose - to pork ham, beef roast beef, lamb loin.
It is necessary
- - Beef;
- - pork;
- - lamb;
- - salt;
- - pepper;
- - spices;
- - vinegar or lemon juice;
- - vegetable oil;
- - garlic;
- - knives;
- - cutting board;
- - bowls;
- - foil;
- - oven.
Instructions
Step 1
If you decide to bake lamb in foil, a boneless ham (gigot) or loin will do. Other parts should not be baked in the oven; it is better to choose a different cooking method for them. Choose lamb with a normal meat color. Light may indicate that this is lamb meat. In some cases, it has a softer fiber structure, it is easy to overexpose. Dark - almost certainly "hints" at the venerable age of the animal before slaughter. This meat is more likely to be dry, tough or fibrous. As always, something in between is better. If you buy mutton in a department where there is a seller, and the piece is not laid on a substrate and is not sealed with cling film, sniff it. Do not like the characteristic "lamb" smell - you will be able to determine at this moment whether the meat is suitable or not. In most cases, store lamb has not had such a smell for a long time, it is the lot of farms and private households where rams are kept together with sheep.
Step 2
Buy pork some other time. The boneless loin and neck are the most preferred parts, but the brisket will work in some cases. It makes sense to bake a pork leg with bone and make the main dish of the feast - in this form it is spectacular, but in terms of the texture of the meat it loses a little. You should not bake the flank in foil. Store sellers often roll it beautifully into a roll, in which the lean pulp alternates with rather fatty areas. Looking at the roll it seems that here it is, ideal for baking in foil. At this moment, it seems that such a cut will definitely not be dry - the fat will not give, and it will not be too greasy - it seems that there is very little of that very fat. But when you bring it home and unfold it, you will see that the pork flank is an unsightly and thin piece covered with a film. So, looking at cute rolls, think a hundred times whether they are suitable for baking in foil for you or not.
Step 3
Opt for beef if you want to feel a little English. In this case, of course, cook roast beef from meat. It is made predominantly from the front of the beef tenderloin, but sometimes it is trimmed with a thin or thick edge. Cooking beef in the oven is always a bit of a risky step - it is easy to overdry or underexpend, because this meat depends more than others on keeping cows and gobies before slaughter, which is, of course, unknown to us, the buyers. Make sure not to spoil the excellent piece, buy a thermometer with a probe. Observing the recommended temperature, it is possible with a high degree of probability to assume what is happening inside - the beef is ready or it is worth keeping it in the oven for more. An important point that must be taken into account when using such a thermometer is that it must be inserted into the thickness of a piece before starting heat treatment. Otherwise, there is a double risk of spoiling the baked beef. First, by piercing the fillet in the half-cooked stage, you will release some of the meat juice from it. Secondly, you will pierce the foil, which will lead to its depressurization and disrupt the technological process.
Step 4
If you are going to cook in the near future, take out a piece of meat a couple of hours before the start of cooking, let it "rest" at room temperature. Peel off films and excess fat, make deep cuts with a sharp knife with a narrow blade - they are needed for more even salting of the product that you are going to bake in foil. Also, through these cuts, spices will penetrate into the thickness. Marinating or not depends not only on your taste preferences, but also on possible fears that lamb, pork or beef may be harsh. Marinade, due to the content of acidic substances in it (most often lemon juice or acid, apple cider vinegar or ordinary vinegar), softens collagen, respectively, making meat for baking in the oven softer.
Step 5
Sprinkle the pork with garlic and coriander seeds. Lamb will turn out to be very tasty and aromatic if you season it with cumin (cumin). For roast beef, it is better not to use spices other than black and allspice peas. It happens that the pieces are perfectly salted on top and absolutely fresh on the inside. To prevent this from happening, in order not only season with salt on the outside, but also fill it in the cuts. Sometimes, pre-frying the meat is recommended before baking. In other cases, you can do without it. When using a thermometer with a probe, stick it into the meat thickness approximately to the middle and wrap it with foil thoroughly with it. Some housewives leave a gap at the same time, receding from the top of the pieces. They believe it is necessary for the steam to circulate between the meat and the foil. There is logic in their opinion. However, there is no mandatory clearance requirement. The main thing is that inside the foil there is a tightness close to ideal. Otherwise, when baking meat in foil, it risks getting a crust.
Step 6
Monitor the temperature in the meat mass. Periodically open the oven door and check the thermometer. Pork and lamb are ready when they reach 68-70 degrees. For beef, there is a temperature gradation depending on the desired degree of roast: 50-55 degrees - cooked with blood; 55-60 - an ideal piece with a pronounced "pinkish" inside; 60-65 - slightly pink in the cut; 65-70 - roast beef meat juice will be absolutely transparent. It is not recommended to keep the meat in foil longer - it is not harmful, but why? Therefore, it's time to cut the foil at the top, fold it back and let the meat tint - get an appetizing color. Reduce the heat, the temperature is already high in the oven, wait 7-10 minutes and you can carry it to the table!
