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How to cook meat?: We will tell you the best way here
Meats are considered by many as the most important attribute for their meals; We find it in our favorite dishes, and it is an essential part of the nutritional pyramid to keep us healthy.
We all enjoy a good cut of meat, but are we really taking advantage of all its attributes?
Here we bring you the best tips to make your cut of meat the best; and thus benefit from all the proteins and vitamins that this important food can provide.
But, in order to better cook our meat we must know:
What is the best cut of meat?
To get the most out of it, we must know which piece we have in order to choose the best way to cook.
There are many types and cuts of meat, but the essential thing for our dish is to know if it is a fatty or lean cut and its volume, the type of cooking and the term that your meat requires will depend on your taste.
The less fat the cut of meat contains, the more beneficial it is for your health.
It is important that we ask our trusted butcher for a lean cut.
These cuts contain almost entirely only muscle fibers, that is, it has at least 10 grams of fat per 100 grams of weight.
It is also advisable that if we see a lot of fat in our meat we ask the manager to remove it, in order to have healthier dishes.
Let's know the terms of the meat
To achieve the best dish, we must know what is the best term for our meat, there are in total four possible terms to prepare meat. These include:
1. Blue finish: It must have the outer layer well cooked, but be tight to the touch, the secret of this cooking is that the center of our cut of meat is raw.
2. Medium term: This is the best and most recommended for our dishes, in this you can still see the red center of the meat, but on the outside it is sealed.
Maintains juiciness and smoothness, but is not raw, food regulators in the United States recommend this term to prevent food poisoning.
3. I finish three quarters: in which the meat begins to lose its juices and also decreases in flavor, the center is light brown, the exterior is well cooked and sinks slightly to the touch.
4. Well cooked term: In this term the meat will have lost most of its juices and therefore the flavor is identified because the meat is gray on all sides and is dry and rigid to the touch.
Tips for the cooking process
Now that we have chosen the best cut, and we know the best term for our meat, we must take into account the following tips for the cooking process:
The low temperature is your ally, it helps the juices and with them the nutrients of the meat remain inside and thus maintains all its nutrients, and of course that delicious flavor that characterizes it.
The less fat, the better, as we know fat is not the best friend of health, when cooking meat we must take care to add the least amount of fat possible to our dishes. Meat is a complete and rich food on its own, when we do not add extra fat we preserve its beneficial properties to the maximum.
Choose the oven and not the pan, when we prepare our meat in the oven we help it to cook properly, and we do not add additional fats, we can also use a non-stick griddle that does not require cooking oils.
The appropriate size for our consumption is approximately that of the palm of our hand, in larger pieces the meat is less susceptible to burning and losing its nutrients. In addition, this way we enjoy a delicious and guilt-free individual portion.
Do not overcook it, as we mentioned earlier the best term for our meat is the medium, when we overcook it our meat loses flavor and nutrients.
Add citric juices, these will add flavor and substance to our meat and provide us with its vitamins, it helps not to dry out the meat and that it remains in its term.
When seasoning you can add a wide variety of herbs and spices that help enhance the flavors and generate an explosion of flavors in our palate, you can experiment with the combinations that you like the most.
These are some key tips for you to learn how to make perfect cuts of meat to improve your dishes.
