Meat in oven in foil

Processing of meat by roasting originatedmany millennia ago. Our ancient ancestors did this in clay on coals. Since then, the baking methods have been significantly improved. There are several types. You can bake the meat in the oven in a foil, in a dough, in a sleeve.

At its core, baking meat in foil isa method for the heat treatment of products, in which they are tightly wrapped in it, and there is no possibility of steam escaping, so the product is prepared in its own juice, preserving all the nutrients and excellent natural taste.

Experienced housewives know that the baked meat in the oven in the foil, is soft, juicy, pleasant aroma and minimal amount of fat.

There are several important rules for baking in foil:

The first and most important thing is a sealed packagingproduct in foil. To seal the meat tightly, it should be put on one half of the foil sheet, and cover the second half. Form the formed edges so that a tight sealed joint is formed. Further, the foil is closed in the form of meat. Another nuance: to accelerate the baking, the meat should be wrapped in a shiny, and not in the matte side of the foil;

When baking it is not advisable to use too much salt, as it provokes a large amount of juice;

The time for baking in foil depends on the quality of the meat. If high-quality meat is used, a high-temperature cooking mode is used, in which the product remains in the oven for as long as necessary for roasting. In the case if less tender meat is used, it is baked in the oven in a foil at a lower temperature - so the meat of the meat will soften with prolonged warming. The exception is veal, which requires prolonged cooking at moderate temperatures.

There are many recipes with which you can cook meat in the oven in foil, with the use of various additional ingredients.

The simplest recipe for meat baked in foil is pork with garlic and mustard.

To prepare this dish, we need 700 grams of pork, 6 cloves of garlic, and also mustard, pepper and salt to taste.

First we rub pork with a mixture of mustard, saltand pepper. Further on the meat we make cuts into which we insert cut into 4 parts of garlic cloves. Then we wrap the meat in foil and send it to the oven for an hour and a half. We bake meat at a temperature of 180 degrees. With respect to technology, the meat turns tender and juicy.

A rabbit baked in foil turns out to taste great. Here is one of the options for cooking.

Rabbit in Mexican baked in foil.

For cooking, prepare a rabbit, 4 tomatoes, 1 garlic head, 2 onions, 1 sweet pepper, 1 tablespoon vegetable oil, 4 bay leaves, parsley, salt, coriander and pepper.

Preparation.

First you need to peel the onions, garlic, tomatoes frompeel and pepper from the seeds. Then the vegetables are cut into cubes, and the garlic is passed through the press. Next, you need to fry the vegetables in vegetable oil for 5 minutes. Add salt and pepper to taste.

After this, the rabbit is cut into severalparts (6-8), which are laid on pre-cut pieces of foil. The meat is topped with vegetables, coriander, bay leaves and parsley are added. Next, all this should be wrapped in an envelope so that the juice does not flow out. The envelopes should be laid out on a baking tray, in which to pour a little water, bake in the oven at a temperature of 180 degrees 45 minutes.

Meat dishes cooked in the oven deservedly occupy a worthy place at the festive tables. The delicate taste of meat will be pleasing to all guests, and it can become a hearty dinner with the family.



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