Types of cooking meat at home


Types of cooking meat at home



Meat goes well with various foods, so you can prepare a wide variety of dishes from it. When preparing meat dishes, all types of heat treatment are used: boiling, poaching (cooking food in a small amount of liquid or in its own juice), frying, stewing and baking .


Cooking and poaching

Beef, veal, lamb, rabbit and pork for main courses are boiled in a small amount of water (1-1.5 liters per 1 kg of meat). Meat, onions, parsley, carrots and celery prepared for cooking (15 g of vegetables per 1 kg of meat) are placed in hot water and heated to a boil, after which cooking is continued at a temperature of 90-95 until the meat is cooked. As a result of this cooking method, the extraction of soluble substances from it is reduced. Towards the end of cooking add salt. The broth after cooking meat products is used to prepare sauces or soups.

Raw lamb meat (with spices)

The duration of cooking meat varies and depends mainly on the type of animal, its age and fatness. The cooking time for different types of meat also varies (from 40 minutes to 3 hours) depending on the part of the carcass and the size of the pieces taken for cooking. To determine readiness, take into account the cooking time of the meat, and also pierce the thickest part of the piece with a chef's needle. If the needle enters with some effort and reddish juice appears at the puncture site, coagulating in boiling water, it means that the meat has not yet been cooked. Pieces of cooked meat are placed in a bowl in one row, a little broth is added, covered with a lid and stored at a temperature of 60-65 until serving. Remove the ribs from veal and lamb breasts immediately after cooking.


Frying large pieces

Beef (tenderloin, back and loin). The meat is sprinkled with salt and pepper, placed on baking sheets with hot fat (layer of fat 1-1.5 cm) and fried over high heat until a crust forms. The meat is placed at intervals between pieces of at least 0.5 cm, so as not to cool the fat too much. When pieces of meat are placed closely, the temperature of the fat drops significantly, a crust does not form for a long time, juice is released abundantly and the meat turns out to be insipid and tough. After frying on the stove, the meat is finished in the oven. During frying, the meat is poured with juice and fat every 10-15 minutes. If it is possible to heat the cabinet to 300-350 at the beginning of frying, then the baking sheet with meat can be placed in it immediately, without first frying the pieces of meat on the stove. In this case, the crust on the meat forms much faster and more evenly than when frying on the stove. The duration of frying depends on the size of the pieces.

Roast beef

Veal, lamb, pork . For frying large pieces of veal, lamb, and pork, use hams, shoulders, loins, and briskets. In addition, the kidney part of veal, as well as lamb, is fried in large pieces. Pieces of lamb can be stuffed with garlic before frying; garlic can be crushed with salt and pepper and rubbed onto pieces of lamb 2-3 hours before frying the meat. The pieces prepared for frying are sprinkled with salt and pepper and placed at intervals on baking sheets with the outer side up. Place pieces of uniform weight and shape on each baking sheet. The surface of the pieces is poured with fat (fatty pork is poured with water). Pieces of meat are fried in an oven until completely cooked. When frying meat, there should be little liquid on the baking sheet, since excess of it prevents the formation of a crust on the pieces of meat being fried. Therefore, add water or broth to the meat during frying in small portions. During frying, pieces of meat are poured with fat every 10-15 minutes, in which they are fried.

Roasted lamb loin

When frying pork with skin, the ham is first scalded, and the skin is cut so as to form squares or diamonds. To determine readiness, the pieces are pierced with a chef's needle. If the meat is ready, the needle enters easily and evenly, and the flowing juice is clear. As a result of temperature control during frying, an even crispy crust is formed on the pieces. If ovens do not have a special temperature regulator, then if the temperature rises excessively, the cabinet doors should be opened slightly and the product being fried should be covered with damp paper.

Roast pork

Frying portions and smaller pieces

Portioned and smaller pieces are most often fried with a small amount of fat and, less often, in a large amount of fat (deep fat). The first method is to fry natural and breaded pieces of raw meat, and the second is to fry only breaded pieces. Roasting on a spit or grill is used much less frequently.

To fry thin portioned pieces of meat - langet, entrecote - use iron or cast iron frying pans. It is recommended to fry natural pork and veal cutlets, fillets, and steaks in small saucepans, on thick-bottomed tinned baking sheets or in a cast iron frying pan. Portioned breaded pieces are fried in iron frying pans or baking sheets. Immediately before frying, sprinkle the meat with salt and pepper. For frying, the pieces are placed in a container with fat, preheated to a temperature of 130-140. After a crust has formed on one side, the meat is turned over. During the frying process, the temperature should not decrease; Only thick pieces of meat (fillet and steaks) are cooked at a lower temperature.

Veal langette

Portioned natural pieces are fried until fully cooked. Breaded pieces, if they are not fried during the formation of the crust, are brought to readiness in the oven. The readiness of meat is determined by the absence of bloody juice when pierced with a needle or by the degree of elasticity of the pieces when pressed. The ability to determine the readiness of meat by elasticity is acquired through practical skill. For deep frying, cooked or fried foods are coated in flour, egg and breadcrumbs. The breaded pieces are placed in fat heated to 160-170. The amount of fat for frying should be in a ratio of 4:1 to the product. After the crust has formed, the products are removed and, if required, fried in the oven for 3-10 minutes, depending on the thickness of the pieces. Meat is fried in its natural form over coals on a grate or without it in a kebab oven; Frying duration ranges from 8 to 20 minutes.


Braising large pieces

The meat is stewed in pieces weighing no more than 1.5 kg. Before stewing, the meat is fried until a crust forms and then simmered (stewed) with a small amount of liquid in a closed container, spices and seasonings are added, and sometimes ready-made sauce. For extinguishing, they mainly use the side and outer parts of the hind leg and parts of the shoulder blade. The taste and aroma of meat and sauce are complemented by seasonings, aromatic vegetables and spices. Aromatic vegetables (onions, carrots, celery and parsley) are added at the rate of 100 g of vegetables per 1 kg of meat. Seasonings and spices for stewing meat are added in the following quantities: black pepper, bay leaf - 0.5 g each, parsley - 5 g, dill - 3 g. This set can be supplemented with cinnamon, cloves, nutmeg, which are added according to 0.5 g per 1 kg of meat. To add spice to the meat, you can add or red grape wine, kvass, vinegar, as well as pickled berries and fruits along with juice (100-150 g per 1 kg of meat). When introducing these products, reduce the amount of tomato puree. The finished meat is stored in a sealed container at a temperature of 50-60 and, as needed, cut into 2-3 pieces per serving. If the meat is supposed to be served no earlier than 3 hours after production, it is cooled and, when leaving, the cut pieces are heated in the sauce.

Canned stewed meat

Braising portions and smaller pieces

To stew meat in portions and small pieces, use the flesh of the hind and front legs and trimmings of beef carcasses, brisket and shoulder of lamb, and veal. Portion pieces are lightly beaten and then their tendons are cut. The meat is cut into small pieces into cubes weighing 25-40 g. When stewing, the above-mentioned seasonings, as well as spices, are placed in the bowl with the meat. Pieces of meat sprinkled with salt and pepper are fried on a baking sheet or frying pan until a crust forms, and then stewed for 40-50 minutes in the same way as large pieces (see above).


Baking Meat products are simmered or fried until fully cooked before baking. Bake the meat in an oven at high temperature (300-350). Products are considered ready when they are heated to 80-85, and a crust forms on their surface. Ready-made meals should not be stored, as their appearance and taste quickly deteriorate.

Ham baked in apple sauce