Читать книгу German Cooking Today - Dr. Oetker - Страница 37

Meat will be particularly tender and moist if it is cooked according to the “slow-cooking” method. First you must seal the meat by browning it vigorously on all sides in a pan on the stove. Now put the pan with the meat into the preheated oven (top and bottom heat: 80–95 °C/180–200 °F for poultry and large roasts) and cook following the instructions in the recipe. With this cooking method it is important that the low cooking temperature should be carefully maintained; therefore it is advisable to use an oven thermometer to check the temperature during the cooking. When cooked the internal temperature of the meat must be at least 60 °C/140 °F in the case of beef and lamb, while in the case of poultry, venison and pork, the internal temperature of the meat must be at least 70 °C/160 °F. It is best to check the internal temperature of the meat with a digital probe thermometer.

piece of meat cooked, the meat juices should run clear, not pink or red. You can also check whether the meat is adequately cooked by pressing it with a spoon. If the meat gives a lot and feels soft, then that piece of meat is still red inside. If the meat is springy, it is pink inside. When the meat does not give at all when pressed with a spoon, it means that the meat is cooked through.

» Carving meat: Large roasted pieces of meat in particular but steaks as well should be allowed to stand for at least 10 minutes, covered with a sufficiently large plate or foil to keep it hot. This will let the meat juices settle evenly so that the meat is juicy and tender. Always carve meat across the grain. Reserve the meat juices which run from the meat while carving it and use them in the sauce.

» A delicious sauce: The sauce is often the perfect finishing touch when serving a roast or fried (sautéed) meat. It usually prepared using the cooking residues on the bottom the pan after the meat has finished cooking. The flavour of the cooking residues is enhanced by the addition of vegetables such as onions, garlic, carrots, celery and leeks, cut very small. You can also add tomatoes and tomato purée. To make a perfect sauce, remove the meat from the roasting tin and put it in a warm place; then carefully remove the fat from the cooking juices. Now loosen the cooking residue in the pan with wine, water or stock. This will give you the basis for a delicious sauce to accompany the meat.