Juicy and tender, but at the same time rich in taste, meat is a decoration of the festive and everyday table.
The most common mistakes in cooking meat are: too hard a crust, which is formed when the roasting temperature is too high or the cooking process is too long; a dry, fibrous piece - evidence of excessively prolonged heat treatment or lack of liquids when cooking the lean part, and much more. It makes sense to separately consider the main mistakes, as well as how to avoid them in the case of each type of meat separately.
Beef
Lean types of regular, non-marbled beef are extremely rare for housewives. Meanwhile, there are only two ways (apart from the common beef stroganoff) to cook delicious beef without overdrying it.
The first is soups and stews with her participation. To do this, chop the beef into small pieces, slightly larger than beef stroganoff, dip them into a preheated pan with butter and immediately stir continuously with a kitchen spatula. Already after a minute of intensive stirring, the meat should be transferred to a saucepan for the soup and cooked over low heat for at least an hour.
The second method is to bake a large piece of beef or smaller pieces. A large piece is pre-fried very quickly on all sides, in order to seal the juice in it, as it were. This must be done very quickly. It is then placed in a deep mold, with or without foil. Under the meat must be at least onions, and around it - a lot of water, broth or marinade. The cooking time for ordinary lean beef in the oven is at least two hours. The cooking temperature should not be too high during the second half of the baking process. The optimal temperature for a large piece is 140-180 degrees.
Pork
Pork, like beef, loves quick frying followed by braising. However, this type of meat is great with another cooking method.
Medium-sized quick-fried chunks are salted, pepper and sprinkled with rosemary, covered with a glass of red or white wine, or one spoonful of wine vinegar diluted in warm water. After about five to ten minutes of stewing, warm water is added to the meat, allowed to boil and then the heat is reduced. The resulting meat has a pleasant taste and aroma, an excellent crust and, most importantly, its own juicy structure.
Mutton
Lamb often has a specific odor that needs to be removed. Usually, wine and herbs successfully cope with this: sage, thyme, rosemary, cilantro, parsley and others. Lamb stewed in sweet and sour sauces, beer, wine and marinades behaves well. It goes well with wine marinade and hot peppers. Lamb does not like roasting, it is better to bake it, like beef, or stew in a thick gravy in a cauldron. It is important that the ingredients adjacent to the lamb are not bland.
