Food foil is a metallic paper that is widely used in cooking. The advantage of the foil is that it does not oxidize, therefore it does not change the taste of the product, the wrapper is cheap, does not take up much space in the kitchen, and after using it does not need to be washed like dishes.
In foil, you can bake all types of meat (exceptions game), fish, vegetables, mushrooms and all the ingredients together, for example, meat and vegetables.
Meat cooked in foil resembles the taste of stew, but without the smell of fat, in addition, it is soft, juicy and healthier than fried in a pan.
We will tell you how to cook meat in foil correctly, so that the dish would turn out tasty and preserve useful substances as much as possible.
Recipe 1: Meat in foil (pork)
The meat dish prepared according to this recipe can be awarded the status of “universal”, since meat can be served on the table as a main dish (hot), snacks, or as a main ingredient in a salad.
Ingredients Required:
- pork (neck) - 800 grams;
- French mustard - 2 teaspoons;
- A mixture of peppers - 1 tsp;
- paprika (ground) - 1/2 tsp;
- nutmeg - 1/2 tsp;
- salt (large) - 1/2 teaspoon;
- chili (ground) - 1/4 tsp;
- Coriander - 1/3 tsp;
- ginger (ground) - 1/3 tsp;
- marjoram - 1/3 tsp;
- vegetable fat or ghee - 2 tablespoons.
Preparation:
Phased cooking plan, fragrant pork in foil.
To cook pork in foil, it takes 7 hours and 20 minutes, including the preparatory stage - 10 minutes, pickling meat - 4-5 hours, heat treatment - 2 hours and 10 minutes.
Preparatory stage:
- All spices are combined in one container. - Spices are rubbed into dried pork and then mustard. A piece of meat is tightened with foil and marinated in a cold place for 4-5 hours (it is possible at night, it will only be better).
Thermal process:
- Marinated pork, fried on a high fire, 5 minutes on each side. Roasted meat is packed in foil, so that the top of the pork does not touch the wrapper, that is, there must be a void between the meat and the foil, at least 4 centimeters. In addition, the foil must be intact so that the released juice does not run out.
- Meat is baked for 1.5 hours in a heated oven to 190 degrees. At the end of time, the foil is cut cross-wise and unfolds, in the form of a rose. After this procedure, the meat is sent for 10 minutes in the oven under the grill. If your oven is not equipped with a grill, then increase the temperature to the maximum. During this time, the meat will get a beautiful golden "tan".
After cooking, the pork is again wrapped in foil and stands at rest for at least 10 minutes.
Rested pork is cut and served on the table with the juice released during baking. Enjoy your meal!
Recipe 2: Florentine Foil Meat
Beef fillet, prepared according to this recipe, acquires a special taste and aroma, thanks to the spinach and onions, with which it is stuffed. Baked beef turns out juicy, soft and fragrant in the whole house.
Preparation:
- beef (fillet) - 1 kilogram;
- spinach - 250 grams;
- onion - 1 piece;
- ground pepper - 1 tsp;
- garlic - 2 cloves.
Ingredients for sauce:
- butter - 1 tsp;
- soy sauce - 1 tsp;
- Flour - 1 tsp;
- port -1spoon;
- water - 50 milliliters;
- salt.
Preparation:
Phased cooking plan, beef in Florentine.
To cook beef in Florentine, it takes 1 hour and 45 minutes, including the preparatory stage - 15 minutes, heat treatment - 1 hour and 30 minutes. Preparatory stage:
- Spinach leaves are dipped in salty boiling water for 30 seconds and then reclined in a colander and washed with cold water.
- Garlic and onions finely chopped.
- Stuffing for meat: garlic, spinach, onion and pepper are mixed in one container.
- The fillet is salted, peppered, and then, along the meat, with a sharp knife, a deep cut is made (not completely). The spinach filling is put in the resulting pocket, and the fillet is tied with string.
Thermal process:
- Beef is packed in foil and baked for 1 hour 30 minutes in a preheated oven to 200 degrees.
After cooking, pork beef stands at rest for at least 10 minutes.
- Preparation of sauce: in a skillet mix port wine, water, soy sauce and butter. Flour is poured into the heated liquid. The sauce is cooked for 3 minutes on minimal heat.
Rested beef is freed from the string, cut into portions, poured over the sauce and served. Enjoy your meal!
Recipe 3: Meat in foil with vegetables and pistachios
This meat dish is good because the baked pork is tender, it does not float in fat, but moderately juicy. An important factor is the attractive appearance, pieces of meat stuffed with vegetables and pistachios will decorate any holiday table.
Preparation:
- brisket - 2 kilograms (pork in one piece, without bone);
- yellow and red Bulgarian pepper - 2 pieces;
- leek (white part) - 1 piece;
- butter - 50 grams;
- pistachios - 150 grams;
- garlic - 4 cloves;
- dry white wine - 1 tablespoon;
- pepper, salt, vegetable oil.
Preparation:
Phased cooking plan, pork with vegetables and pistachios in foil. To cook pork in foil, it takes 3 hours, including the preparatory stage - 15 minutes, heat treatment - 2-2.5 hours.
Preparatory stage: - Vegetables (pepper, onion) cut into longitudinal bars, garlic - rings.
- Pistachios are released from the shell.
- Dried pork is rubbed with salt and pepper. In meat, with a sharp knife, deep, longitudinal cuts are made. Formed pockets are stuffed with nuts and vegetables (leave some vegetables for the sauce).
Thermal process:
- Pork with the remaining vegetables and garlic, packed in foil and baked for 2-2.5 hours in a heated oven to 200 degrees.
After cooking, pork beef stands at rest for at least 10 minutes.
- Preparation of sauce: baked vegetables with the juice released, chopped with a blender. Puree mass is heated (3-5 minutes) in a saucepan with butter and wine.
Slightly cooled pork is cut and served on the table with vegetable sauce. Enjoy your meal!
Meat in foil - recommendations from chefs
In foil, you can bake the meat of any animal and poultry according to various recipes, but there are a number of requirements that unite them:
- meat is placed on the shiny side of the foil;
- the meat is wrapped in foil, so that its upper surface touches the wrapping, that is, a void between the meat and the foil must form. In addition, the piece of meat must be tightly packed, otherwise the juice will flow out, the meat will lose its taste, flavor and become tough;
- meat in foil is always baked in a preheated arc cabinet;
- the juice released during the heat treatment is poured over the meat or thickened with cream, flour and served as a sauce in a saucepan.
