BARBECUE

Besides allowing you to enjoy a beautiful day, grilling gives meat a mild smoky flavor and a crispy crust on the outside, while the meat is tender on the inside. It is best to grill meat with the skin on, as the skin helps to preserve the juiciness of the meat. Marinating the meat for a few hours before grilling will have a tenderizing effect on it while also greatly improving the flavor. To prevent the meat from drying out or overcooking, it is important to choose equal pieces for grilling. If you are grilling meat with the bone, make it easier for yourself and cut the meat close to the bone.

PAN

Frying meat in a pan is a quick and easy way to get a juicy, crispy meal. Heat about half a centimeter of fat (we recommend chicken or duck fat) in a pan, then slowly place the pieces of meat, seasoned as desired, on it, taking care not to splash yourself with hot fat. Turn the meat over when it has a nice, brown color on all sides. Before serving the meal, leave the meat to rest for a few minutes.

OVEN

Roasting a whole piece of poultry can seem daunting, but it’s actually surprisingly easy to prepare. It’s a good idea to marinate it inside and out for a few hours before cooking to ensure it stays tender and juicy after cooking. Preheat the oven to 200°C, place the meat inside, and resist the temptation to open the oven door too much to prevent the heat from escaping. The meat is done when the inside of the meat reaches a minimum temperature of 78°C in the center. When estimating cooking time, use a rough formula – the number of hours the poultry weighs is the number of hours you should cook the meat.

Cutting the meat: Using clean utensils, such as a sharp knife and kitchen shears, the meat can be cut in just a few minutes. Use a knife to first separate the wings, then the hindquarters. Use the shears to separate the back, cutting the meat from the side to get a whole piece of both the back and the breast. To get two equal parts of the breast, use the knife again and cut them lengthwise.

QUICK FRYING IN A WOK

Stir-frying is a technique similar to pan frying, with a few key differences: a wok is most often used, the meat is cut into smaller pieces or noodles, and the meat needs to be stirred almost constantly, either by using the air-turning technique or a heat-resistant or wooden spatula. To make sure the pan is hot enough, spray it with a few drops of water. If the water evaporates immediately, the pan is ready to use. After frying, you can make an excellent meat sauce in the same pan using water, wine, or broth. After pouring in the liquid, gently scrape up the brown bits on the bottom of the pan, add the spices, reduce the heat, and stir as needed until the sauce thickens.

MEAT FRYING

Breading meat is one of the basic culinary techniques that is specific because the meat is breaded before being dipped in fat or oil.

We distinguish several ways of breading, depending on the ingredients of the breading mixture:

Viennese method breads the meat by first rolling it in white wheat flour, then in beaten eggs and finally in breadcrumbs and frying it in well-heated fat or oil (avoid olive oil for frying due to its low smoke point).

Parisian method breads the meat first in white wheat flour, then in beaten eggs and immediately fry it in well-heated fat or oil.

Milan method breads the meat in a way similar to Viennese method, rolling it in white wheat flour, then in beaten eggs and finally in breadcrumbs mixed with Parmesan.

For the Orly method of breading meat, the food is dipped in a mixture of flour, eggs, salt, and beer and then fried in well-heated fat or oil.

SOUS VIDE

The sous vide cooking technique began to develop more strongly in the 1970s in France. Today, it is gaining increasing popularity thanks to its simplicity of preparation with fantastic results. The technique consists of cooking meat in a water bath, sealed in a plastic bag, at temperatures from 55°C and above, depending on the type of meat and the length of cooking. Before serving, the meat is “finished” by briefly roasting it on a pan or grill to create a crispy crust on the outside, while the meat remains soft inside. Find out more about this technique at the following link about the Anova product that brings this cooking technique to your home.

BASTE MEAT

To baste meat in the oven, you won’t need anything more than the meat stock that is produced during baking. To do this, use a soup spoon or a basting pump, a so-called baster. If you use a brush to baste meat on the grill, we recommend using silicone brushes that don’t leave lint on the meat.