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Successful outdoor cooking results for a number of reasons, the most important ones are: the right outdoor kitchen equipment for the job in hand, a great recipe, with ingredients of good quality, with great care when preparing and cooking food and then there's that magic ingredient is love what you do. In this article we examine the eight most important things to consider if "should be cooking and preparing meat outdoors."
Thefollowing eight secrets are in no order of priority or relative importance, are all important in their own way, in a more or less;
Before you ask your butcher for a piece of meat to cook outdoors, he or she knows better what you say, planning and led them to
Popular TV & magazine advertising would have us believe that the red, fat, meat, rather than through brown, fat, meat, are the ones we choose. No, freshly cut,Red meat is not ready for cooking. Steaks need time to age. To do this, using enzymes that naturally beak meat proteins, the delicate aroma and helps to build. If you put your meat to come home in the fridge for 24-48 hours. Always try to get some meat with fat on the outside, or streaks of fat through the meat of choice. This is where all juicy flavors.
According to the steak dry, then season with salt before cooking
The driesCan the steak the less water vapor is created at the beginning of cooking to get. This helps in the process that creates a crust on the steak and there is great flavor, a process further enhanced if you salt your steak after drying.
Third Cook the steak on a grill really hot
Preheat the grill to a high temperature, it is almost smoking, then the temperature drop in the middle before the meat. To check temperature, keep your hand on the grill,If you can keep it there for 3-4 seconds, is this medium. If your grill is too hot for your steaks can char burned outside and inside rare.
Do not cook frozen steaks in part
Defrost meat thoroughly. Do this in the refrigerator, keep in mind the texture and flavor. Steaks and Chops thaw is usually 36 hours a day can make a large roast. Remove steaks from refrigerator an hour before cooking, will remain juicy. Save your steaks are at room temperaturebefore cooking. This avoids the shock of hitting the hot grill influence the taste and texture. If you thaw meat quickly with cold water. Meat may be thawed in the microwave, no! Loses juice to make it dry and hard.
Fifth temperature cooking of meat
There are no right or wrong temperatures for cooking meat, as we all our love, especially the steaks cooked differently. Remember that the meat takes longer with the bone without meat. Asgeneral approach, the following temperatures for different types of meat:
Steak & Lamb
Rare 120-130 ° F 6-7 minutes. Center of steak still cold when served;
Medium Rare 130-135 ° C. 8-9 minutes of cooking outside, dark inside;
Average 140-150 ° C, 10-12 minutes. Served uniformly pink in the middle.
Middle-good 155-165 ° C. Almost donekitchen with light pink in the center.
Well done 170 ° F. cooked 13-15 minutes to completely replace, are cooked slowly
Pork
Medium 140 ° F to 155 ° F is the meat slightly pink center
-Well Done 160 ° F 185 ° F until the meat is evenly brown
Veal
Medium 145 ° F to 155 ° F
All poultry:
Cook165 ° F with juices running clear in the thickest part of the bird
Sixth Test the temperature of your meat
The meat can be reviewed on how well its cooked by a finger. Rare meat is soft, half the meat is firm and slightly elastic, meat well done, feels very tight. The most accurate method is to use an instant read thermometer into the thickest part of meat added, away from the bones.
Do not keep turning the seventhSteaks
To achieve this objective, including the kitchen and see the stripes on each steak grilled steaks turning once. Always use tongs, never a fork as you can pierce the meat juices to escape.
8th Take the time to brown meat first, if your kitchen stewed
The Maillard reaction is an important measure when cooking stews, it is of great taste. When stew pan, always start with meat Browning A. What you do is to allowthe Maillard reaction occur. This reaction occurs only when the meat is cooked over a fire above 115 ° C, which respond when the meat creates a natural amino acid complex melange of flavors to start. And 'because of the Maillard reaction, brown steak taste so good, crisp.
So why is this important in the wet? Now, for the simple reason that if you cook the meat moist, brown the meat before you need the warmth of the 'water to a boil, what to dois the highest temperature of the meat has reached 100 ° C [the boiling point of water] a sense of Maillard reaction will not occur! Means that is not your meat is so delicious as usual.
What should I do? Its simple: Cut the first cut the meat into cubes, season, then the heat of the heat a bit 'heavy oil in a frying pan, lightly brown the meat on all sides over medium heat. Do this in small batches. Never cook with a frying pan over stuffed and do not appear, the heat, go for moreQuick, take it easy.