The basis of cooking: meat
Preparing meat properly can be difficult. Meat can quickly become ‘dry’ if cooked incorrectly and is therefore less tasty or even tough to eat. In this article you can read about the different types of meat, how to prepare it properly and you will find a number of meat recipes.
Types of meat
There are endless types of meat. Just think of ham slices, chicken fillet, ground beef, lamb cutlet and steak. In short, you can divide all types of meat into four different groups:
You can buy lean and fatty parts of any type of meat. Bacon, for example, is very fatty, while tartare is lean.
Where you buy your meat can determine the quality and taste of the meat. Buying meat in the supermarket can have the advantage that it is not too expensive or easy to prepare is. Just think of a minced meat schnitzel; it is breaded and you only have to fry it in a pan. Meat from the butcher can sometimes be more expensive than in the supermarket (it depends on what you buy) but is usually also of better quality. This is because the meat from the butcher is packed for a shorter time or differently, making the meat fresher. You usually have a lot more choice at the butcher. Nowadays you can also buy organic meat. Organic meat is usually a lot more expensive than other meat, but you help the environment and the animals with it. You can use the meat guide to help you buy meat.
Many people prepare meat by simply frying or frying it in a pan. By baking or frying, juices, oil and butter easily penetrate the meat, making the meat tasty tender and tasty can become. Other ways to prepare meat are, for example, stir-frying, stewing, grilling or preparing in the oven. Cooking is very important in the preparation of meat. With your finger you can feel whether meat is cooked. Meat should always have some ‘bounce’; when meat is stiff, you will notice this when you poke it with your finger. In a restaurant you can sometimes choose from rare, medium well done or well done meat. In your own preparation it can be difficult to determine when the meat is doneness. You can order a special meat thermometer buy that shows you how high the temperature is in the core of the meat. You then have red meat when the thermometer shows 50 degrees, medium well-done meat when the thermometer shows 60 degrees and well-done meat when the thermometer shows 70 degrees. If your meat is properly cooked, it is wise to allow the meat to continue cooking after cooking without a heat source. This ensures that all aromas are absorbed into the meat.
Although you can buy tasty ‘prepared’ meat at the butcher or in the supermarket (for example a schnitzel, cordon bleu or slavink) it is often tastier and healthier to prepare the meat yourself. A schnitzel, for example, can be breaded very well by putting a fillet steak through egg, flour and breadcrumbs. When you prepare meat yourself, this will probably be tastier and in any case Healthier are because no preservatives have been added.
Chicken rolls with spinach in ham
You will need the following ingredients: fresh or frozen spinach (a la crème), chicken breast, couburger ham. Cut the chicken breast into long, thin slices. Brush the fillets with a thin layer of spinach. Now roll the fillets into rolls and wrap them in the couburger ham. Prick each roll with a skewer and fry them in oil or butter until done.
You will need the following ingredients: 1 part lamb, 2 parts beef (meat of your choice), curry powder, paprika, parsley, pepper and salt and a finely chopped onion. Put all ingredients in a food processor and grind everything into mincemeat. For example, you can turn meatballs or make meatloaf from the minced meat.
You will need the following ingredients: a fillet steak, salt and pepper, 1 egg, flour, breadcrumbs. Put the fillet steak between plastic and flatten it on the counter. Season with salt and pepper and put it through the flour, a beaten egg and the breadcrumbs. Fry the schnitzel in a pan.