Time and temperature. How to bake in the oven correctly

Modern ovens have made baking the most reliable way to prepare a guaranteed delicious dish with a minimum of hassle. You just put fish, vegetables or meat in a preheated oven, “forgot” about it for a period of time from 10 minutes to several hours - and voila, you have a full dinner ready without additional movements.
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If you randomly open any recipe that involves baking in the oven, it will most likely indicate a temperature in the range of 180 to 220 degrees, or even higher. This method has both advantages and several disadvantages.

Low temperature cooking

Low-temperature cooking, in all its diversity, usually operates at temperatures ranging from 50 (lower is no longer baking, but light heating) to 100 degrees, that is, not higher than the boiling point (and, what is much more important for us, active evaporation) of water. You probably know the main types of low-temperature baking:

Boiling and stewing

Cooking food in liquid allows you to not worry too much about drying out: for this, the liquid in which you boil or stew must first dry out or, more precisely, evaporate, and this is much easier to track than measuring the moisture content in a piece of meat.

Cooking in a water bath

The products (usually liquid or at least viscous) are transferred to a container, which is placed in another container filled with water. You don’t have to worry about overheating - the water that surrounds the container with food on all sides will not allow it to heat above 100 degrees until it evaporates completely. This is how desserts and pates are prepared, and you can read about the water bath in detail here.

Steaming

The products are placed over boiling water and covered with a lid that does not release steam, forcing it to circulate inside. As a result, products are cooked at a temperature of about 100 degrees, do not dry out and do not lose the flavoring and aromatic compounds they contain, which go into water during normal cooking. I wrote more about steaming here.

Sous vide

The products are packaged in a plastic bag, immersed in water, the temperature of which is controlled to within a fraction of a degree, and cooked in this way for several hours, or even days. As a result, the dish receives uniform roasting throughout its thickness, retains its taste and remains incredibly juicy. Of course, the sous vide method cannot be described in a nutshell, so for more details I recommend that you refer to my article Sous vide technology: a complete guide.

Meat with tomatoes

To prepare the dish, take:

• 800 g beef;
• 4 tomatoes;
• 150 g hard cheese;
• 3 tbsp. l. mayonnaise;
• seasonings;
• salt pepper.

Cooking a dish with meat in the oven:

1. Beat the beef cut into portions well.
2. Place the pieces on a baking sheet covered with parchment.
3. Lubricate the meat with mayonnaise, sprinkle with salt and pepper.
4. Place tomatoes on top.
5. Place in preheated oven for 30 minutes.
6. Sprinkle the dish with grated cheese and bake for another 10 minutes until melted.
7. Serve with vegetables, garnished with herbs.

Low temperature baking

Since I did not write a separate article about low-temperature baking, unlike other methods of low-temperature heat treatment, we will dwell on it in a little more detail. Low-temperature baking is still the same oven baking as we know it, but at a much lower temperature, in the same range of 50-100 degrees. It may seem like this method was invented recently as chefs began to move away from decades-old recipes and feel free to experiment, but in reality, low-temperature baking has a long tradition.

In the old days, when all food was cooked in one oven, it was thoroughly melted, and then, as it cooled, it was used to prepare various dishes. First, under the hot arches, they baked things that required high temperatures, but were cooked quite quickly - bread, flatbreads, and so on. Then came the turn of soups and dishes that were cooked at a slightly lower temperature, but still quite high. And at the very end, when the oven was no longer so hot, tough pieces of meat were sent into it, which simmered for many hours at a low temperature, softening and gaining flavor.

Today, low-temperature baking is used for approximately the same purposes: slow baking at a low temperature helps soften tough cuts, transform connective tissue into gelatin, and low temperature helps such meat retain more juices, because it is already not rich in them.

However, low-temperature baking also has its disadvantages - for example, the meat still dries out, because the evaporation of moisture occurs naturally one way or another. In order to slow down this process, the meat can be placed in a form to which a little water has been added (or not, depending on how juicy the meat itself is that we are preparing) and covered with foil. Another disadvantage is that meat prepared in this way is completely devoid of crust. For this reason, it is usually cooked at a higher temperature or fried, either at the very beginning or at the end, before serving. However, for those for whom fried foods are contraindicated, this disadvantage may well become an advantage, giving them the opportunity to try delicious meat baked in the oven.

Pork baked with potatoes in the oven

The following recipe will definitely not leave you indifferent, because how can you resist pork and potatoes. This is the perfect tandem. This dish is perfect as a good dinner for the whole family or a large company. Let's start with the fact that we need to take the following ingredients:

• pork – 1 kilogram;
• potatoes – 1 kilogram, or 700 grams;
• onions – 2 pieces;
• mayonnaise;
• oil;
• salt, pepper, spices.

Step 1. To begin with, before cooking, we immediately turn on the oven and heat it to 180 degrees. While the oven is heating up, wash the meat thoroughly and dry it with napkins.

And immediately cut everything into small cubes.

Step 2. After the meat, let's do the onions. We clean it and cut it into very thin half rings. To prevent your eyes from watering so much, it is better to rinse the peeled onion under water and then cut it (important!).

Step 3. In one bowl, mix the chopped pork and onion. Mix everything thoroughly.

Step 4. Let's move on to the potatoes. We also peel it and cut it into slices, not too thick. We add it to the pork. Salt and pepper the whole mass, if necessary, add your own spices for taste. We’ll also season it all with mayonnaise. Let's mix!

Step 5. Once everything is prepared, you will need to prepare a baking sheet. We grease it well with oil, after which we put potatoes and pork on it.

Step 6. By this time, the oven has already warmed up enough, and we can start preparing our food. Place in the oven at 180 degrees for about 50 minutes. It is better to stir the contents periodically (important!).

Step 7. As soon as the set time has passed, you can take it out and serve it to the table. Moreover, there is both meat and side dish!

Low Temperature Baking Recipes

In principle, you can bake any piece of meat this way - just reduce the temperature and increase the cooking time. Vegetables and fish can also be baked at low temperatures, but there is no point in doing so; they will not benefit much from this approach. To give you an idea of ​​the method, here are several ready-made recipes. Some of them use temperatures slightly higher than 100 degrees, so technically it's not low-temperature baking, but something in between, but they can also be cooked using this method.

Slow baked lamb Beef in the oven Duck legs in the oven Porchetta Baked goose legs

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How to bake correctly, serve deliciously and eat appetizingly? – 12 simple tips!

We think you can’t wait to start cooking or try the finished pie!

Therefore, catch interesting facts and tips about preparing and eating homemade baked goods:

1. Use yeast dough to make the cake fluffy and light.
2. Follow only proven recipes. Our grandmothers have them especially tasty.
3. Maintain proportions. Otherwise the dough may be too runny/watery.
4. Choose only fresh and high-quality products. Not only the taste, but also the health of those who try your food depends on them.
5. Grease the mold with vegetable oil or flour. This makes it much easier to get the pie.
6. Fill the dough with filling in the proportion: “Not too much, not too little.” The filling will give the pie, juiciness and brightness in taste.
7. Before filling the pie with filling, process it. For example, if it is meat, mushrooms, minced meat, fry them. Only then start stuffing.
8. Follow the temperature specified in the recipe. Use a wooden toothpick to check the appearance and readiness of the pie - the dough should not stick to it.
9. Using berries in a pie is convenient if they are frozen. So, they will not have time to release the juice and dilute the dough with their wateriness.
10. Don't forget to give the yeast dough a chance to brew in a warm and quiet place. It will be much more magnificent.
11. The idea arose to bake a pie with oranges - a great idea! But sugar the fruit before putting it in the oven, otherwise it will become bitter.
12. Don't eat pies that have just come out of the oven. This harms the body. Give it time to stand.

We hope that our tips and recommendations will help any housewife bake the most delicious and unique pies. Therefore, arm yourself with a recipe and an oven and feel free to experiment!

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How to cook beef in the sleeve

Meat (1 kg) is greased with a mixture of mustard, butter, pepper, salt, lemon juice and herbs to taste, placed in a baking sleeve and placed in an oven heated to 180°C; bake for 1.5 hours.

Sauce

: fry finely chopped onion in oil until transparent, chop fresh or frozen porcini mushrooms or champignons (300 g), add to the onion, add salt and pepper and fry for another 7 minutes. Add crushed dried mushrooms (20 g), 100 ml of water, simmer for half an hour; add 500 ml cream, 2 tbsp. flour, stir and, stirring, bring the mixture to a boil.

Serve the baked beef, cut into pieces and sprinkled with mushroom sauce.

Author: Gataulina Galina

Article protected by copyright and related rights. When using or reprinting material, an active link to the women's website www.inmoment.ru is required!

Tags: beef in the oven

How to bake a piece of beef

1. Cut off large fatty pieces and films from beef; Do not remove small layers of fat, because they will help tenderize the meat. 2. Rinse the beef under cold water and dry with a paper towel. 3. To make the meat soft, juicy, and with a piquant taste, the beef can be kept in a marinade before baking. Or, if you don’t have enough time for marinating, then salt and pepper the beef and stuff it with garlic and leave it at room temperature for half an hour. 4. For the crust, you can fry a piece of beef in a hot frying pan, poured with vegetable oil (3-4 tablespoons) - 3 minutes on each side. 5. Wrap a piece of beef in 2 layers of foil so as to prevent the juice from leaking.

How to bake in the oven

1. Preheat the oven to 220 degrees, place the beef on a baking sheet and place in the oven on the middle shelf. 2. After 15 minutes, reduce the oven temperature to 200 degrees, bake the beef for 2 hours. 3. Optional: if you want baked beef with a crust, but the meat was not fried before baking, you can unwrap the foil, pour the resulting beef juice over the beef meat and put it back in the oven without foil for 7-10 minutes at 200 degrees.

Roasting beef in an air fryer

1. Wrap the fried beef in foil and place on the middle rack of a preheated air fryer. 2. Bake beef in foil in an air fryer for 1.5 hours at 200 degrees, or 20 minutes at 250 degrees and another 1 hour at 170 degrees.

Baking beef in a slow cooker

1. Place the beef in foil on the bottom of the multicooker. 2. Bake the beef for 2 hours on the “Baking” or “Stewing” mode.

Secrets of tender beef

1. Choose juicy pieces, slightly “fat”. The fat should be fine; when baked, it will melt and give its juice to the beef. Neck, loin, ribs, marbled beef (delicacy) are best suited. Beef thighs and shoulder are suitable for roast. 2. If you use a piece of beef that is known to be dry for baking, bake the beef with vegetables: the vegetables will be saturated with meat broth and release juice to the meat, which will prevent it from becoming hard. 3. Beef can be soaked in milk for 12 hours - then any piece of beef will be softer.

Finishing touches

After you take the meat out of the oven, let it rest: place it on a preheated plate (you can do this by running it in hot water and wiping it dry), cover with foil and place in a warm place for 15-20 minutes. During this time, the meat will continue to cook due to residual heat, and the juices will be evenly distributed throughout the piece.

And from the meat juice and fat remaining on the baking sheet, you can make a delicious gravy. Add a little wine, water or broth to the pan and place on low heat on the stove or in the oven at 180°Cx. Wait for the liquid in the pan to boil and add 1 teaspoon of flour: scatter it evenly, stir with a spatula and cook to the desired consistency. You can add vegetables and herbs to the gravy to suit your taste - onions, garlic, carrots, thyme, rosemary... In this case, it is better that the vegetables are baked together with the meat, and when preparing the gravy they can be gently mashed with a spatula. Before serving the meat, strain the gravy through a sieve into a small saucepan and cook for a few minutes.

Beef marinades in the sleeve

for 1 kilogram of beef

1) soy marinade for roasting beef in a sleeve

: 2 onions, chopped in a mixer, a tablespoon of olive oil, 3 tablespoons of soy sauce, a quarter teaspoon of ground black pepper, a teaspoon of sweet paprika and salt; marinate for half an hour, cook for 2 hours at 180 degrees.

2) green marinade for roasting beef

: 4 heads of garlic, 50 grams of parsley, 1 teaspoon of pepper mixture; marinate for 2 hours, cook for 2 hours at 180 degrees.

3) mustard marinade for baking

: 5 tablespoons mustard, 2 tablespoons mayonnaise, pepper to taste; marinate for half an hour, cook for 10 minutes at 220 degrees, then an hour and a half at 180 degrees.

4) salty-sweet marinade for cooking baked beef

: 2 tablespoons sugar, 2 tablespoons salt, half a teaspoon of paprika, a teaspoon of dry mustard, 2 generous pinches of ground black pepper, 2 generous pinches of oregano, 2 generous pinches of thyme. Marinate beef for 1 hour before baking; cook for 1.5 hours at 200 degrees.

Marinades for baking in foil

1) lemon marinade for beef

: a quarter cup of oil and 3 tablespoons of lemon juice; Rub the sauce over the beef and marinate for 1-2 hours before baking.

2) soy marinade for roasting beef

: mix half a glass of soy sauce with 5 cloves of chopped garlic, coat with the mixture; marinate beef for 1.5 hours.

3) vinegar marinade for roasting beef

: 100 milliliters of apple cider vinegar, a tablespoon of vegetable oil, half a glass of ketchup, a tablespoon of lemon juice, a tablespoon of sugar; marinate beef for 10-12 hours before baking.

4) mint marinade for roasting beef

: 50 grams of mint, half a glass of sunflower oil, 4 tablespoons of mustard, juice of 1 lemon; marinate beef for 3 hours.

5) spicy marinade for roasting beef

: 1/6 teaspoon each pepper, paprika, coriander, garlic, 1 finely chopped onion, 2 tablespoons mayonnaise, 2 tablespoons mustard, 2 tablespoons tkemali, 1 grated kiwi; marinate for 12 hours.

6) mustard-honey marinade for baking beef in foil

: 2 teaspoons mustard, 2 tablespoons honey, 1 clove garlic, 2 tablespoons sunflower oil, 2 tablespoons soy sauce, ground black pepper and salt - to taste. Marinate portions of beef before baking for 1 hour, bake in foil for 50 minutes at 180 degrees, then remove the foil and bake for 10 minutes.

To decorate, you can stuff the beef meat with pieces of raw carrots, prunes, and garlic before baking.

Check out our beef roast recipes!

Important nuances

When roasting meat, especially if you are using a high-temperature method, it is important to be sure that your oven maintains the required temperature and is not “cheating” on you. If possible, use a special thermometer to check the temperature in the oven. In this case, it may turn out that in order to achieve the optimal 220 °C, the oven regulator must be set to 210 or 230 °C.

• Never put meat in an oven that is not heated to the required temperature - all the juice will leak out of it.
• If during baking you feel like the crust on the meat is about to burn, cover the meat with a sheet of foil.
• There are several classic meat and spice combinations that you can use to achieve brilliant results:

Beef - ground black pepper.

Pork - cumin, ground black pepper, allspice, garlic.

Lamb - rosemary, garlic.