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Culinary Techniques for More Delicious Roast Meat

Jana G.Jana G.
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Pork ribs

There are a few culinary techniques to make roast meat softer and more delicious. The most important thing for succulent and juicy meat is to choose a high-quality fresh product.

The quality of the cooked meal greatly depends on the age of the animal. The younger the animal is, the softer its meat is.

In order for the roasted meat to end up tasty, it is a good idea to marinate it before the main heat treatment. The easiest and fastest way for this is to rub the meat with black pepper and crushed garlic and to cover with oil.

Leave the meat like this for 4 hours. It is not advisable to salt beforehand, since salt causes the juices from the meat to be released prematurely, which worsens the taste after roasting.

Salt the meat a little bit before it's fully ready, in order to be soft and to melt in your mouth. The marinade from oil with garlic and black pepper is suitable for roasting pork, beef and lamb ribs.

If you must quickly marinate the meat when you don't have much time, cut it into portions of 6 oz (175 g), tenderize it, place it in a deep container, sprinkle with chopped onions, caraway and pour oil on top, mixed with lemon juice.

Roasted meat

The quantities for mixing are 1 tbsp (15 ml) of oil and the juice of 1 lemon. Sprinkle everything with black pepper, add 2 bay leaves and let them sit for 20 min, turning over the pieces of meat so that they get drenched in the marinade. Then you can roast them and rest easy that the result will impress all your guests.

It is not good to turn the meat over numerous times once it is actually in the oven. It must be turned over only after it has cooked well on one side.

Every person decides the degree of roasting of the meat for themselves. It can be well done, medium or a l'anglais - pink juices spill out when pierced with a fork. This means that the meat is not quite cooked on the inside - this is a favored specialty for some people only.

That is why it is best to ask how people want their meat, so there's no unpleasant surprises for your guests. If their tastes vary way too much, simply roast the various pieces of meat to different stages of cooking. It is best to serve the meat with the sauce from its own roasting.