You don't like turkey breast because of its subtle taste and dry meat? Try to cook it in the way of long simmering! This method has a significant difference from conventional baking, and as a result you will get a completely different product, the softness, juiciness and good taste of which will pleasantly surprise you! And most importantly, in this way you can cook any other meat, and it is absolutely not difficult.
The main difference between this cooking method and traditional roasting is in the heat treatment mode. Usually, meat is baked in the oven at 180-200 degrees and it takes from 45 minutes to one and a half hours; with slow simmering, the temperature in the oven is much lower - only 80-85 degrees, and the cooking time is much longer.
What does it give and how safe is it?
Prolonged heating in this mode makes the meat very soft, delicate in taste and at the same time it does not creep, does not turn into jelly, remains a whole piece. The meat turns out to be very juicy, since it does not heat up to the boiling point of water.
It should be noted that at this baking temperature, all vitamins (E, group B) and trace elements (fatty acids, iron, manganese, amino acids) are preserved, which cannot be achieved with other cooking methods.
Baking at 80-85 degrees for several hours makes the product absolutely safe for consumption, since the lower limit of sanitary readiness is exceeded by 5-10 degrees even for poultry, and for pork and beef by 10-15. This means that all dangerous microorganisms are guaranteed to die.
How to cook
Ingredients:
- meat (fresh, without bloody spots);
- salt;
- black and / or allspice pepper;
- Bavarian or French mustard (half a teaspoon for one piece of meat);
- mayonnaise (half a teaspoon per piece of meat);
- one onion;
- garlic (optional)
Prepare the meat: remove films, veins, bundles. If the piece is large, then it is better to cut it into several pieces (the thicker, the longer it will take to bake). Wash, dry. Season with salt and pepper. Brush each piece with Bavarian mustard and mayonnaise with your hands.
Prepare sheets of foil, for each piece, two sheets of the appropriate size. Put a few thin slices of onions and garlic in the middle, a piece of meat on top and very tightly, leaving no free space, wrap first in one layer, then in another. Do the same with all the pieces and refrigerate for 4-6 hours.
Remove the workpiece from the refrigerator and let it rest at room temperature for half an hour. Preheat the oven to the maximum temperature, put the meat in it and after a minute reduce the heat to 80-85 degrees. Bake in this mode from two and a half to eight hours, depending on the thickness of the pieces.
At the end of baking, refrigerate and cut into thin slices, or vice versa, serve hot along with a side dish and sauce.
Useful Tips
Since it is important to accurately observe the temperature regime for cooking, it is recommended not to rely on the readings of the sensor in the oven, and even more so not on the scale on the regulator, but to use a special small thermometer designed for this very purpose - LDP, which can be placed directly next to the cooked product. The problem is that the heat inside the oven is unevenly distributed, and the sensor shows the temperature only in the place where it is located.
Use Bavarian or French mustard as they are softer and more savory.
Additionally, you can use any herbs and other spices - be guided by your taste.
