1º Como conseguir el asado perfecto:
Today I leave a new entry on small cooking tips and we always can be very useful:
1 How to get the perfect roast:
- Elegir la temperatura correcta. Para las verduras ponga el horno en una temperatura media de 180-190 grados para que no se quemen o ablanden.
- Por lo general, cuando hornea piezas grandes es recomendable utilizar temperaturas bajas o moderadas entre 120 a 190 grados con el objetivo de que se cocinen lentamente y se haga bien el interior de la carne.
- Las altas temperaturas funcionan bien con comidas que requieren poco tiempo de cocción y que sólo necesitan dorarse. Por ejemplo, pizzas o trozos de carne pequeños y/o finos.
- Siempre que sea posible, utilice la bandeja del horno o una bandeja pesada para dorar los alimentos, ya que, tendrá más espacio lo cual favorecerá que los alimentos queden un poco más separados entre sí y se puedan cocinar mejor por todos los lados.
- Para las piezas grandes de carne, no olvide incluir un termómetro para carnes entre los utensilios de su cocina. Existen algunos modelos bastante prácticos como los termómetros eléctricos o los que avisan cuando el interior de la carne está listo.
- No es necesario rociar la carne con extra jugo o salsa contínuamente para prevenir que se seque. Las carnes de pavo y pollo tienen suficiente grasa bajo la piel para no secarse en exceso, mientras que la carne de vaca o las costillas se beneficiarán del tostado conseguido con el horneado y, si ya llevan salsa, el estar rociándolas sólo conseguirá que el calor del horno se pierda al abrir la puerta del mismo.
- Deje la comida reposar entre 10 a 20 minutos antes de sacarla del horno, especialmente si lleva salsa o jugo para que la carne pueda absorber su sabor.
Podeis consultar más en el enlace:
http://www.nosotras.com/cocina/tecnicas-cocina-elaborar-perfecto-horneado-118084/
Choose the correct temperature. For vegetables set the oven at an average temperature of 180-190 degrees to prevent burning or tender.
Generally , when large pieces baked is advisable to use low to moderate temperatures between 120 to 190 degrees in order to cook slowly and that the interior of the meat is well done.
High temperatures work well with foods that require little cooking time and only need brown. For example , small pizzas or pieces of meat and / or fines.
Whenever possible, use a baking tray or a heavy pan brown the food as it will have more space which will favor that food is a little farther apart and can better cook on all sides .
For large pieces of meat, be sure to include a meat thermometer between your kitchen utensils . There are some very practical models like electric thermometers or to be notified when the inside of the meat is ready .
No need to baste the meat with extra juice or sauce continuously to prevent drying . The meat of turkey and chicken have enough fat under the skin to not dry excessively, while beef ribs or roasted benefit achieved with baking and , if it takes salsa, only be achieved by spraying the heat miss the oven when opening the door of the same .
Let the food rest for 10-20 minutes before removing from the oven, especially if you have sauce or juice to the meat to absorb the flavor.
You can find more on the link :
http://www.nosotras.com/cocina/tecnicas-cocina-elaborar-perfecto-horneado-118084/
Choose the correct temperature. For vegetables set the oven at an average temperature of 180-190 degrees to prevent burning or tender.
Generally , when large pieces baked is advisable to use low to moderate temperatures between 120 to 190 degrees in order to cook slowly and that the interior of the meat is well done.
High temperatures work well with foods that require little cooking time and only need brown. For example , small pizzas or pieces of meat and / or fines.
Whenever possible, use a baking tray or a heavy pan brown the food as it will have more space which will favor that food is a little farther apart and can better cook on all sides .
For large pieces of meat, be sure to include a meat thermometer between your kitchen utensils . There are some very practical models like electric thermometers or to be notified when the inside of the meat is ready .
No need to baste the meat with extra juice or sauce continuously to prevent drying . The meat of turkey and chicken have enough fat under the skin to not dry excessively, while beef ribs or roasted benefit achieved with baking and , if it takes salsa, only be achieved by spraying the heat miss the oven when opening the door of the same .
Let the food rest for 10-20 minutes before removing from the oven, especially if you have sauce or juice to the meat to absorb the flavor.
You can find more on the link :
http://www.nosotras.com/cocina/tecnicas-cocina-elaborar-perfecto-horneado-118084/
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