A roasting pan is an easy and quick way to cook without extra fats or oils. In a brazier, a heat source is directly above food. Under the influence of high temperature, food is quickly fried through and through. Thus, you can fry both meat and vegetables, while it is absolutely not necessary to add seasonings, sauces or oils.
Method 1 How to Roast Meat in the Oven
The meat can be cooked either at the "maximum" or at the "minimum" temperature, while the degree of roasting of meat differs from frying of vegetables.
- 1 Find a roasting pan. In some ovens, the fryer is located in the upper part, directly above the first holder. In other models, it is placed directly under the oven, as a separate box. When you find the brazier, turn it on.
- Set the roasting pan to “maximum” for thin slices of meat or if you want thicker slices to be “unfried”.
- Set the frypot to “minimum” for thicker pieces that should cook a little longer if you want the meat to not burn.
- 2 If a recipe needs seasoning, season both sides of the meat.
- 3 Place the meat on a baking sheet and place it in the oven directly under the frypot.
- 4 Turn over thin slices of meat or thick slices, which should be “unfinished” or medium-deep after 7-10 minutes, depending on how far the food is from the burner. Turn over the thick pieces of meat that you want to completely fry after 15 minutes. Replace the pan and close the oven.
- 5 Leave the meat to fry for another 5-10 minutes.
- 6 Check the meat’s internal temperature with a meat thermometer to determine the “readiness” of the meat.
- 7 Remove the meat when it reaches the desired temperature and turn off the roasting pan.
The art of baking: rules, subtleties and secrets
Roasting is the oldest way to cook. The first people on earth baked meat right on the fire, our Slav ancestors used Russian stoves, tandoor roasting ovens are still popular in East and Asian countries, and Europeans bake meat, fish and vegetables in the oven, air grill, microwave and multicooker. The main feature of baking is that the products are cooked under the influence of hot air, so they retain their natural taste without losing vitamins and nutrients. Products are baked without oil in their own juice, so the dishes are very juicy and dietary. The meat and fish baked in the oven acquire an incredible aroma and a beautiful golden crust that does not contain carcinogens, unlike the crust that is obtained during frying in oil. If you care about the healthy nutrition of the family, cook in the oven more often, baking is also considered the easiest way of cooking, as it does not require the intervention of a cook in the cooking process.
Three ways to bake
Baking is open, closed and short-term. In the first method, the products are placed in a mold on a baking sheet, wire rack or skewer. The closed method involves baking in foil, sleeve, bag, in utensils under a lid or in pots. Brief baking is used to complete cooking when it is placed in the oven for several minutes to form a crust.
You can bake anything - meat, poultry, fish, mushrooms, vegetables, fruits, as well as cottage cheese and cereals in the form of casseroles. How to bake delicious food in the oven and cook delicious dishes? To do this, you must own the secrets and subtleties of baking, honing your skills in practice.
For baking, any quality and fresh meat is suitable - lamb, pork, beef, rabbit and poultry, but it must be marinated beforehand. Further, small cuts are made on the meat and stuffed with spices, slices of lard, carrots and garlic. Juicy baked pork is obtained from loin, ham, scapula and brisket, and for baking beef ribs on the bone, thick edge, shoulder blade, brisket, leg, tenderloin, flank, thick and thin sirloin are suitable.
Before baking, fish is usually cleaned of scales, gills and viscera, although some cooks believe that only whole fish can be baked, since complete tightness makes it juicy and appetizing. The fish must be rubbed with salt - in fact, this is all the preparation for heat treatment. If you are going to bake too bony fish, marinate it in lemon juice, which will make the bones softer, and the dish will add a piquant taste.
Vegetables are simply washed and dried with a towel, baking whole vegetables or slices. Cauliflower is divided into inflorescences, eggplant is cut in half or circles, onions are baked completely or in rings. It is better not to salt the vegetables that are baked on an open fire, since salt stimulates the secretion of juice, so the dish turns out dry and without a golden brown.
How to bake meat, fish and vegetables in an open way
Typically, a crust on the product is formed much earlier than it reaches the stage of readiness, so that the dish does not turn out raw, it is poured with the juice released during baking. To obtain a low-calorie dish, it is sprayed with water diluted with lemon juice. If large pieces of meat or huge fish are baked, then by the end of the heat treatment it is better to cover them with foil on top so as not to burn out.
Before cooking, you can cover a piece of beef with bacon to make the meat soft and juicy. To do this, the fat is slightly cut for better warming, and then the skin is attached to the meat with toothpicks. Shortly before the beef is ready, the skin is removed so that the meat is covered with a crust. Before cooking, sprinkle the vegetables with olive oil, sprinkle with spices and spread on a wire rack.
The chicken should be baked at a temperature of 180 ° C, the goose requires a lower temperature - 140 ° C, and pork and beef are well cooked at a temperature of 200–210 ° C. If you cook beef, after 25 minutes it is recommended to reduce the fire to 160 ° C and bake the meat until it becomes soft. Baked fish and potatoes at a temperature of 170-180 ° С, other vegetables feel great at 200 ° С.
How long does it take to bake products in an open way
Beginning housewives are worried about a very important question - how much to bake chicken, beef, pork, fish and vegetables? You can easily calculate the cooking time using a simple formula - 1 kg of chicken is baked in half an hour, 1 kg of beef, pork and goose takes an hour, fish weighing 1.5 kg is ready in 50 minutes, and medium-sized potatoes are usually put in the oven for 40 minutes or a little more. How much you need to bake the rest of the vegetables depends on their juiciness. Eggplant, peppers, tomatoes and zucchini are ready in 20 minutes, it takes half an hour for pumpkins and carrots, and beets are baked for 40-50 minutes. The baking time of products depends not only on their size, but also on the quality of the oven, so you need to approach this issue individually.
If you cook several products at the same time, you should consider the cooking time of each of them. It is quite possible that some products will have to be semi-prepared before baking, or put them on a baking sheet first, and add the rest later.
How to deliciously bake meat, fish and vegetables in foil
Due to the fact that the food in the foil is prepared in its own juice, the dishes are even juicier. For a pleasant taste, meat, poultry, fish and vegetables can be baked with a slice of butter, sour cream, sauces, spices and seasonings. Tips for baking in foil do not differ from cooking meat, fish and vegetables in an open way, although it is worth highlighting several features. When baking eggplant, zucchini and peppers, be sure to remove the stem. Potatoes, carrots, beets and pumpkins are usually baked for 40 minutes at a temperature of 220 ° C. Eggplant and zucchini are ready in half an hour, and 15 minutes are enough for tomatoes. How to bake fish in foil? In this case, it must be gutted, cleaned of scales, seasoned with spices.
Products should be wrapped in foil carefully, but not very tightly. For durability, the foil is folded in two layers, a piece of meat, fish or vegetables is laid on top, covered with the second half of the foil, and the edges are securely pinched. The resulting envelopes are placed on a baking sheet or wire rack, and 10 minutes before cooking, cut the top layer of foil, allow the dish to brown and evaporate excess moisture. A kilogram of meat is cooked in foil for an hour, chicken pieces - 40 minutes, whole chicken - up to 2.5 hours, fish - 25 minutes. Even the driest meat baked in foil is soft, juicy, tasty and healthy!
How to bake food in a bag, sleeve or dish
Bags and sleeves for baking are made of a safe food film that is resistant to high temperatures, however this film should not come in contact with an open flame, therefore, grilling in the sleeve is excluded. The sleeve is a pipe, the dimensions and volume of which are regulated, and the packages are produced in certain sizes. Dishes in the sleeve and bag are very delicate and soft, but without a crust, so if you still need a crust, at the end of cooking you should open the sleeve and let the dish brown. Before baking, the products are placed in a sleeve, the edges of which are closed with clips or knotted, and the sleeve is placed in a heat-resistant form and put in the oven. Sleeves and bags are also suitable for a microwave oven, however, microwave clips should be made of plastic.
Refractory dishes made of ceramics, cast iron, silicone and glass are suitable for baking. If you use a baking sheet for baking, choose a model for draining the liquid, and it is better if it is equipped with a special grill, thanks to which you can remove fat. For roasting, a roasting pan, terrine, tagine and ceramic pots are also used. Dishes cooked in such a dish have a special taste, are easily digestible and do not require much effort for cooking.
What is the best way to bake fruit
In the fall, when there is an abundance of fruits and everyone is already full of fresh pears, peaches and apricots, I want something unusual. Baked fruits that can be stuffed with honey, spices, dried fruits, nuts, jam and chocolate are delicious. The fruits are cut in half, the core or the bone is removed from them, the fruit halves are filled with filling and baked in the oven. Instead of filling, you can fill the halves with butter mixed with sugar - the dessert turns out to be juicy, tender and aromatic. Fruits are also cooked in cream and sweet sauces, the most important thing is not to overdo them in the oven, otherwise they will turn into porridge. By the way, baked fruits can be an excellent side dish for meat, such as pitted baked grapes. It should be washed, cleaned of the stalks, put in a mold, mixed with a small amount of olive oil and bake at a temperature of 170 ° C for 45 minutes. For half a kilogram of grapes, just take 2 tbsp. l oils.
How to easily and quickly bake meat with spices
Take 1 kg of pork shoulder and prepare for it a marinade of 100 g of kefir, 3 tbsp. l olive oil, 4 cloves of finely chopped garlic and spices - ground allspice, dry mustard, dried parsley and mint. Grease a piece of meat with marinade and soak for 3 hours. Then put the pork shoulder in the baking dish and place it in the oven, heated to 180 ° C, for 1.5–2 hours. The meat is ready when it is pierced well with a knife, highlighting clear juice. Sliced ready-made pork. For piquancy, add a sprig of fragrant rosemary to the pork. Enjoy your meal!
Appetizing vegetables baked in marinade
Make a 4 tbsp marinade l olive oil, 3 chopped cloves of garlic, 2 tbsp. l soy sauce and 1 tbsp. l balsamic vinegar. Cut into slices 300 g of champignon, eggplant, zucchini, bell pepper and onion (one each), put everything in a small plastic bag without holes, pour the marinade into it and tightly tie the bag in a knot. Leave the vegetables for an hour, periodically shaking the bag, and then place the contents of the bag in foil along with the marinade and bake for half an hour in the oven at 180–190 ° С. This dish can be prepared with different vegetables, it turns out very juicy, bright, fragrant and delicious!
If you master the art of baking, breakfast, lunch and dinner will no longer be a problem in your family. And households will be happy to taste new dishes that are tasty, healthy and not time-consuming. Roasting is a real find for gourmets who do not have the opportunity to stand at the stove for a long time!
Step number 1 - crust for half an hour
Let's start with the well-known theory that preliminary frying of meat is necessary in order to “seal” the juices in it, to prevent them from flowing out. This is a myth, dear friends. Practical experiments have long proved that this is not so. In fact, a fried crust is needed to give meat a taste we all love. You can achieve a crust before and after baking. But technically it will be easier for you to fry the meat first, and then, reducing the temperature, bring it to readiness. So, preheat the oven to 210–230 ° С. At this temperature, you need to hold the meat for 10 to 30 minutes. depending on the size of the piece. During this time, it will be well browned. The exact temperature will depend on the size of the meat. If you cook a piece weighing up to 1 kg and with a small amount of external fat, preheat the oven to 210 ° C. For a cut weighing more than 1 kg, you need to preheat the oven to 220–230 ° С.
Losing weight on proper nutrition: bake in the oven and cook for a couple
We continue to answer the question "What should I eat to lose weight?" With the founder of the #SEKTA School of Perfect Body Olga Marquez. For proper nutrition, not only the products themselves are important, but also the methods of their preparation, the expert believes, and shares the secrets of baking in the oven, cooking and frying in a dry pan. What cooking method to choose to be healthy and tasty?
Fry in a dry pan
We do not insist on refusing to fry in oil at all, but it’s definitely worth trying to cook without oil. The result is very different. If you have a cast-iron pan, then frying in a dry pan will be easiest. Teflon-coated pans lose their non-stick properties over time and even emit harmful substances during cooking, but if the dishes are new, then they are also great.
So that when frying, nothing sticks to the pan, heat it up a lot. It is also important to dry foods before frying, otherwise they will begin to cook.
It takes time for the product to brown. Those who constantly flip or shuffle are often unhappy with the result. Let the product brown, then turn over.
If the meat is dry, the frying pan is good and red-hot and the dish is “sticky” anyway, do not be alarmed: the meat itself also has liquid - it interferes with frying. After the moisture evaporates from the surface, the meat will easily move away from the frying cover.
The meat will not be dry if you cook it in small pieces, quickly and at high temperature. Slice the chicken breast in slices or small strips and cook quickly in a hot pan. When you remove the pan from the heat, sprinkle the meat with oil, salt and add spices.
Cereals and vegetables also need to be fried in a hot pan. In order not to dry them, you can add a little broth or water at the end of cooking.
You can do without oil in another way: heat the pan over very low heat, add chopped onion, add salt and mix. Stew for 10-12 minutes - during this time the onion will give quite a lot of juice, which will replace the oil. After add the rest of the ingredients. This method is most suitable for cooking minced meat or fish.
Bake in the oven
Roasting allows you to save the shape, texture, color, taste and quality of the product. In addition, this cooking method does not require much attention: you can put in the oven, for example, chicken with vegetables and leave to do other things.
Roasting at low temperatures. This method is mainly used by professionals in restaurants, but nothing prevents you from trying to cook like this at home, for example, fish. There is only one rule: the temperature inside the product must reach 71 ° C or more, so you can be sure that all harmful microbes have died.
Set the oven at 70–100 ° C and load the product. This is how I cook mackerel: I put 2-3 at once and forget it for 4-5 hours. It is easy to determine the readiness of the fish: if the fillet easily moves away from the bone, the dish is ready.
Roasting at high temperatures. If you want to cook chicken or meat with a crust, put them in the oven, heated to 200 ° C, for 20-30 minutes, and then bring to readiness at a temperature of 160-180 ° C. For every kilogram of meat, 1 hour of cooking is required. Put seasonal vegetables or root vegetables at the bottom of the pan with the meat, and the side dish will not require some trouble.
Ideal for baking - root crops: in the oven, they retain their structure, and under the influence of dry heat, sugar in them is caramelized and gives the dish an original sweet flavor. Do not believe? Compare the taste of boiled and baked beets.
Если вы хотите приготовить картофель в духовке, то нарежьте клубни дольками, сбрызните растительным маслом, добавьте соль и любимые специи. Запекайте при температуре 220 °С 20–30 минут.
Чтобы определить степень готовности, наблюдайте за цветом картофеля: когда он хорошо подрумянится, разрежьте самую крупную дольку — и если она готова, за остальной картофель можно не переживать. При запекании кусочки овощей должны быть примерно одинаковыми, иначе мелкие могут сгореть, а крупные останутся полусырыми.
Если вы любите баклажаны, выкладывайте их целиком в духовку на 15–25 минут в зависимости от размера и готовьте при температуре 220 °С. To prevent the eggplant from exploding, pierce it in several places.
Willingness is determined by touch: the vegetable should slip well under the fingers, and the peel can be easily detached. After cooling, peel the eggplant and cook the babaganush or eat as a side dish.
How to cook delicious in the oven
- preheat the oven for 15–20 minutes before putting anything into it,
- do not open the door often, as you lower the temperature in the oven and increase the cooking time,
- do not add liquid to the baking sheet when baking, as the product will cook, not bake,
- do not cut the meat immediately after it was taken out of the oven, as it will lose a significant part of the liquid and will be less juicy and aromatic. Cover it with foil or a deep plate for 15-20 minutes and let it "rest", then serve it to the table,
- Please note that in many ovens the heat is not evenly distributed. If you notice that on one side the dish is browning better, turn the pan so that it cooks evenly.
How to cook correctly?
Cooked foods are quickly and easily absorbed by the body, and when properly cooked, they retain most of the beneficial trace elements. In addition, boiling eliminates the use of oil, which makes food less nutritious.
If you cook vegetables, meat or fish, it’s better to put them in boiling salted water. Cook them under the lid over high heat. This will not only save most of the vitamins in them, but also prevent the transition of the taste of the product into water.
But if you need fragrant broth - the products are placed in cold water and cook over low heat.
Don't you like boiled vegetables? Yes, you just do not know how to cook them! Cook them until half cooked and leave them in hot water under the lid. As the water cools, the contents of the pan continue to cook. This way you can avoid excessive digestion, and vegetables will not become soft and tasteless.
Concerning mashed vegetable soups, then try not to boil it here. Better grind semi-rigid foods with a blender to preserve vitamins and fiber.
If you want to cook vegetables so that they remain crispy and bright, then boil them in boiling salt water for a short time, and then put on ice or rinse with cold water. This method is suitable for green beans and peas (2-3 minutes of cooking), for broccoli and cauliflower (4-5 minutes of cooking).
Cook cereals and don’t know how much water to take? Usually the amount needed for cooking is written on the packaging, most often it is two parts of water per one part of cereal.
Cook beans? Be sure to soak them overnight in cold water. If you want to make hummus from chickpeas, add a little soda to the water until boiling, it will soften the outer shell, and peas are better chopped in mashed potatoes. A glass of chickpea will need half a teaspoon of soda. Be sure to rinse the beans before cooking.
Cook the eggs: 7 minutes after boiling - and they are ready to hard boiled, 4 minutes - soft-boiled. Cooking for more than 7 minutes is worth it, so the eggs will become rubber.
Cook soup: add 2–3 crushed cloves of garlic 10 minutes before the end of cooking and compare how its flavor changes.
Unlike cooking, when steaming vitamins, the taste and smell remain in the product and do not pass into water. However, a significant disadvantage may be that steamed dishes are fresh. You can serve the sauce with food or add it on the plate.
An interesting result is obtained if herbs or spices are added to boiling water. It can be garlic, rosemary, ginger or something else - turn on imagination and experiment. If you do not have a double boiler, but you want to try this method at home, you will need a saucepan and a colander. Put a colander in a pot of boiling water or broth and cook vegetables, meatballs, small pieces of meat or fish.
Author Olga Marquez founder of the Perfect Body School #sekta
Step number 2 - bringing the meat to readiness at lower temperatures
As already mentioned, if the meat is overexposed in the heat, it will become dry. That is why it is important to learn how to determine the required baking time, depending on the size of the piece. This skill will definitely come to you with experience.
But there are basic principles from which you can build on.
When baking an average piece of meat at high temperature, it is necessary after 10-30 minutes. reduce it to 150-180 ° C. For the oven to cool faster, open the door for 30-60 seconds. It all depends on the piece, but in general it is preferable to set the temperature to 160 ° C and allow the meat to sweat longer.
A good piece of baked meat requires patience, but, we promise, the efforts will be fully rewarded! In addition, you will have time to go about your business. The time of subsequent languishing can vary from a few minutes (as in the case of roast beef) to 4 hours if you have a very large piece of meat.
If it seems to you that the crust on the meat looks like it is about to burn, cover the meat with a sheet of foil. In addition to the weight of the piece of meat and its thickness, the baking time depends on whether you like meat - fully cooked, pink inside or “with blood”.
We take “with blood” in quotation marks because the expression is figurative. There is almost no blood in the cut meat, there is juice, the red color of which is the protein myoglobin. Remember that only two types of meat can be undercooked: beef and mutton. Pork, veal, goat meat must be completely fried.
Table of estimated time for cooking meat in the oven
Knowing the weight of a piece of meat, you can roughly calculate how much time you need to bake it. So, at a temperature of 160-170 ° C for a piece of meat weighing less than 5 kg for every 500 g you will need:
Full roast Medium roast With blood
Beef 20 min. 15 minutes. 10 min.
Lamb 20 minutes 15 minutes. 10 min.
Pork 25-30 minutes It is impossible! It is impossible!
For meat weighing more than 5 kg for every 500 g at 160–170 ° С you will need:
Full roast Medium roast With blood
Beef 18 min. 12 minutes 9 minutes
Lamb 18 min. 12 minutes 9 minutes
Pork 25-30 minutes It is impossible! It is impossible!
Step number 3 - the meat is "resting"!
No matter how you rush, this step is a must. It is the observance of this last condition that will make your meat stunningly tasty and juicy.
When the meat has almost reached the desired temperature and is almost ready, do not rush to serve it to the table. Give him a "rest" and prepare yourself! Due to the residual heat, the piece will get another 4–8 ° С, and the juices inside it will be evenly distributed. The meat temperature will also equalize over the entire thickness of the piece. The meat should “rest” at room temperature, in no case in a draft. You can leave it in the turned off oven with the door open, but only if it cools quickly, otherwise the meat may dry out. The easiest way is to get the meat from the oven and loosely cover it with slightly crumpled foil. Depending on the weight, the meat should “rest” from 10 to 30 minutes.
6 factors to consider:
1. The temperature of the meat before cooking: the colder it is, the slower it will cook.
2. The shape of the cut and its thickness: narrow and long pieces of meat cook faster than short but thick ones.
3. The amount of surface fat: fat is a heat insulator, and meat under a layer of fat cooks more slowly, but it will be juicier.
4. The presence of bones: the bones conduct heat faster than the flesh, so the meat on the bone cooks faster.
5. How many times did the oven door open: at this time the temperature drops, and the oven needs time to warm up again to the desired temperature.
6. Features of your oven.