It so happens that guests are about to come, and the hostess does not have time to prepare all the planned dishes. A way out of the situation can be the simultaneous baking of meat and fish in the oven - however, this must be done correctly so that both products do not transfer their smell to each other.
Baking rules
In order to bake meat and fish at the same time in the same oven, they must be placed in a foil sleeve, which will keep them juicy, prevent food from drying out and prevent them from absorbing each other's flavors. To prevent this from happening, you need to tightly fasten the edges of the sleeve and make sure that the bones of the fish do not pierce the foil during the cooking process. In addition, both dishes must be wrapped in a sleeve so that the shiny side is always on the inside and the matte side is on the outside.
To cook meat and fish at the same time, you should choose sleeves made of heat-resistant film or culinary plastic bags.
On average, fish and animal meat in foil is baked at 200 degrees, and the cooking time depends on the size of the piece. So, the meat will cook from 40 minutes to 2 hours, while the fish will be ready in 20-45 minutes. At the very end of cooking, it is recommended to unfold the foil and turn on the intensive top heating of the oven - this mode will allow you to get a golden brown crust. At the same time, it is important to ensure that wines and marinades containing strong acids, which can break the tightness of the bag, do not fall on the foil sleeve during the cooking process.
Baking secrets
To make meat and fish cook faster, you can use high temperatures, since the foil can withstand up to 600 degrees. Before cooking, it is recommended to pierce the sleeve with a fork from above in several places - hot air will come out of it and the foil will not burst. You should not salt too large pieces of meat so that it does not lose its tenderness - it is also better to use dry spices rather than raw ones. But when baking, it is advisable to salt the fish several times more than during normal cooking, taking about a tablespoon of salt per kilogram of fish.
When baking minced meat dishes, you need to pepper and salt it in advance, adding a little flour in parallel, which will absorb excess moisture and salt.
Also, the simultaneous cooking of meat and fish is possible using the top and bottom heating - this allows you to distribute the heat as evenly as possible, as well as to ensure natural convection in the oven. Using this method, you can prepare even the most complex multi-stage fish and meat dishes with a variety of side dishes. This particular mode is the best suited for the simultaneous baking of several large pieces of a dish.
