How to cook soft juicy lamb ham. Roasted leg of lamb. Leg of lamb in the sleeve.

The downside here is that the sauce doesn't get as much flavor due to the lack of a toasting reaction. But here, too, icing, spicy searing at the beginning, or briefly satisfying the meat under a hot grill after cooking can help. It might be 5 o'clock already. As a result, the meat is heated extremely slowly up to 70 degrees. After that, nothing happens, because a small difference in the oven temperature of 10 degrees and the relative poor heat transfer in the oven does not lead to a noticeable increase in temperature.

You have to wait a long time for the thermometer to rise 1 degree again. You cannot cook a roast more easily and the results cannot be more easily reproduced. A thermometer is useful, but it can also be done without one. Price for a "perfect" roast - no sauce and few roast flavors. Both of them should be prepared as separate further steps. Cooking meat at 80 degrees in an oven is commonly referred to as low or low temperature cooking.

In the last few years, several books have been published on the subject. But it even comes with an even lower temperature! Collagen meat can be cooked with oil moistened at 60 degrees, that is, at temperatures below the melting point of collagen. The method of culinary preparation reveals its special power here. However, cooking takes 1-2 days and requires a water bath that can maintain the temperature very accurately over the entire period of time.

Recipes for frying and stewing mix cooking methods and change the temperature almost arbitrarily. In my opinion, this makes little sense. Of course, of course, it will be hot. Either open the ovens at high temperature to emphasize the crust and sauce, or close and at a low temperature to preserve the meat, or at a low temperature if you want to prepare a special detail. Even at temperatures around 120 degrees, it will soon evaporate and boil in the pot and lubricate the roast through a cycle of constant water evaporation and condensation, cooling and flavoring.

It is difficult to provide reliable cook times during hot roasting and simmering because they are affected by the type of meat, the thickening of the roast, the age of the animal, and how long the meat has matured. If you don't have roast utensils, you can place the roast, along with the roasted vegetables and flavors, in a heat-resistant kiln and place it on the grate of the oven. If the cover is missing, you must work "open". A piece of baking paper, given the size of the pan, does not replace the lid, although this is sometimes suggested.

Also, taking a roman pot makes little sense because it only produces its special Garclima when high temperatures about 200 degrees. In the future, the veal knot is prepared “classic”: once “hot and open” and once “soft and closed”.

In the case of uncovered stewing, the focus is on producing roasted flavors similar to dark fund production. However, the meat does not need to be heated unnecessarily, so care must be taken to protect the meat and not irritate it too much.

Roast is cultivated by frequent overflows with roasted fondant. This means that the products of the roast are washed into the back, and moisture and new flavors are added to the roast. In the case of quenching at high temperatures in the kiln, the kiln curve is very steep, the curve being flat only at temperatures above 90 degrees.

180 degree veal knot, no lid

Cut carrots and celery into cubes 2 cm long, eighth onion. Don't parachute the veal knot, free the bone when the butcher hasn't sawed it off, then stick it in 3-4 places with kitchen string to keep the meat from falling apart when cooking. Slice the beef in the hot pot on all sides, then remove the vegetables, wash the vegetables in the same fat, and simmer with the sherry. Lightly cover the back of the plant, the roots should be on the vegetables, not on the back, salt and heat, scrape the edges of the roast pan with a brush, and then place the beets with the cut surface on the vegetables.

Place the pan without a lid in the oven for 2 hours. The meat should then be easily separated from the bone. If the liquid in the pot is running low, refill it. Warm up your head and let it rest for 20 minutes. At the same time squeeze Bay leaf in a mortar and boil thyme and pepper in the sauce and further reduce them with vegetables. Pour the sauce through a sieve and squeeze the vegetables vigorously, further reducing the sauce. Cut the meat along the bone into thin slices, sprinkle with salt and pepper while serving.

Sauce spices are only added at the end, otherwise too many of the aroma-bearing molecules evaporate. Glazing underneath a hot grill hits the surface with even hotter flavors and helps grill for a shiny, appetizing look. When boiling, the thermometer reached 83 degrees after 2 hours. The meat was completely fried, but still juicy, perhaps the thickest shells of the connective tissue of the hay still needed some time to thaw. To do this, I was compensated by a particularly strong sauce.

Lamb leg in foil

The oven curve shows a steep run that even beyond 80 degrees there will be no plateau where the roast has time to melt the collagen into soft gelatin, but the high gradient across the 180 degree oven temperature is too great. The size of the roast ensures that the warm-up takes a certain amount of time so that the collagen can be softened.

After roasting, the roast should be roasted under the oven grate to form a delicious crust. Hake is prepared in the same way, but the pot is covered with a lid and the oven bakes gently at only 120 degrees in the oven. The important thing is that the closed lid creates hot water in the pot. humid climate, which provides the roast with flavor and moisture. Roast does not need additional watering. At the end of the cooking time, the lid is usually removed, the oven temperature is increased to 200 degrees and the grill is turned on.

Recipe with aromatic herbs

Thus, the surface is dried, the crust hardens and by increasing the temperature of the surface, the Maillard reactions give taste again. A gas burner is also useful for small roasts. After all, this cooking method is again only a compromise, but this time for the flesh!

Veal knot 120 degrees, with lid

The preparation is the same as above, 200 ml of calf food should be sufficient. The pan is placed in the oven for 2.5 hours at 120 degrees and the lid is closed. Since less liquid evaporates, the sauce may need to be reduced a little longer. In addition, hay is good when the meat is easily separated from the bone. Don't forget the glazing under the hot grill.

My marginal notes

The lid of the frypot should be as shallow as possible, and the frypot should be very solid so that it can store the heat well and react very little to temperature fluctuations in the oven. Whether the pan is made of stainless steel or cast iron is not that important. The water that condenses on the lid drips over the entire surface, so the roast is evenly “watered” and cooled. The roast takes care of itself and the gelatin gradually builds up storage water. The flavors are absorbed by the fat and gelatin and transported by diffusion along the muscle bundles into the deeper layers of the meat.

There are even lids that look like small pots and are filled with water to further enhance the condensation effect inside. Putting meat in an acidic spot makes the meat drier today. The penetration depth of the stain is only a few millimeters per day.

In many recipes, roasted meat is placed overnight or for several days in wine or a stain with water and vinegar, which is additionally seasoned with vegetables and spices. The acid diffuses into the meat and helps break down the collagen proteins before the actual cooking, similar to the maturation of meat. Hydrogen ions weaken the hydrogen bonds between the amino acids of proteins and, consequently, their adhesion. Proteins unfold in an acidic environment. When lemon juice is dripped into an ice egg white, the immediate reduction around the dripping point makes the denaturation of the proteins visible.