The right way to bake meat in the oven. It always turns out tender and juicy
Baked meat is considered healthier than fried meat. Therefore, we suggest using little tricks to get baked meat with potatoes really tasty.
Modern housewives have various baking tools in their arsenal.
However, our grandmothers baked meat in unleavened dough, and it was incredibly tasty.
Proper roasting of meat
Choose fresh and soft meat to ensure the end result is tender rather than tough.
To ensure it is fried well, choose the right temperature.
Dip lean meats completely in the sauce to prevent them from becoming tough and dry.
Note! Beef and lamb take longer to bake, followed by pork, and then veal and chicken.
Wrap very tender pieces in cling film or baking foil.
Stuff poultry with ready-made minced meat, because it may remain raw after baking.
If you have a large bird, periodically baste it with its own juices that formed during roasting.
Bake a large piece of meat for 10-25 minutes at 220-250 °C to form a thin crust that will keep the meat juices inside. Then reduce the heat in the oven to 160-200 °C.
Housewives recommend cooking medium-sized meat so that it is well-done and juicy.
Remove the meat marinated in the refrigerator an hour before baking so that it reaches the same temperature inside and outside. This will allow it to cook evenly.
To make the meat more juicy and flavorful, lard it with a mixture of lard and garlic.
Do not salt unmarinated meat when roasting. Do this at the very end so that the salt does not draw out the juice.
