Aluminum foil allows you to bake fish, meat and vegetables, thus protecting them from drying out and burning. Inside such a bag, the juice secreted during heat treatment is preserved. In addition, meat or fish are better soaked with concomitant spices. However, if you do not know the secrets of how to bake meat in foil, the dish turns out to be too fresh, firm and without an appetizing crust - as if cooked. How to cook a delicious juicy dish - read this article.
Not all meat is suitable for this method of baking. It is best to take pieces with small layers of fat - neck, ham, shoulder blade. Pork is excellent for these purposes, but you can use beef, veal, lamb, steaks of red fish. The pieces should not be too big - they will bake better. The optimal size is a bar of 10 by 20 centimeters. Before baking meat in foil, it must be thawed and washed.
The preparation of a whole piece is complicated by the fact that in the middle the pulp can remain fresh, without salt and spices. We are faced with the task of maximally soaking the meat so that not only the crust is tasty. To do this, poke a knife with a sharp tip several times into a bar, making deep longitudinal cuts. If you cook steaks, then just sprinkle them with salt and black pepper. But before you bake the meat in a foil in a large piece, it must be marinated.
Marinade can be very different. By the way, the taste of your dish will depend on this, too. The simplest marinade is onion rings, drenched in a glass of table white (for pork) or red (for beef) wine. But you can also experiment: for example, grate pork with vegetable oil with a variety of spices or bake in a foil meat smeared with mustard and honey. By the way, onion rings from marinade should not be thrown away after impregnation. Try baking them with meat. Too lean beef is recommended to wrap a thin slice of fat.
In addition to pickling, some cooks resort to the method of shpying. Remember, we made some arbitrary longitudinal cuts on a piece of meat? Try to put in them slices of garlic, carrots, bell pepper. Especially in this method of preliminary preparation, fatty pork is needed. The meat in the foil during baking emits a lot of juice. Try not to let it leak, otherwise the dish will come out too dry. Carefully wrap an aluminum bag in several layers. To be safe, put your envelopes not on the wire rack, but on the baking sheet. Then in the event of a breakthrough of the foil, you will have the opportunity from time to time to pour meat with the allocated juice.
A baking tray with meat is placed in an already preheated oven. First we set the temperature regulator to 220 C, but after about fifteen minutes we switch to 180. The baking time directly depends on the size of the piece. In theory, a kilogram of meat takes 40 minutes in the oven. But in practice, you need to monitor the process. The pleasant smell and light piercing with a fork will signal you that the dish is ready. The meat in foil in the grill is also prepared in two stages. The first - with high ventilation at 235 C for 20 minutes. The second stage - at an average air blow speed of 180 C for half an hour.