The processing of meat by baking originated many millennia ago. Even our ancient ancestors did this in clay on coals. Since then, baking methods have improved significantly. There are several types of them. You can bake meat in the oven in foil, in dough, in the sleeve.
At its core, baking meat in foil is a way of 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 a wonderful natural taste.
Experienced housewives know that baked meat in the oven in foil is soft, juicy, has a pleasant aroma and a minimal amount of fat.
There are several important rules for baking in foil:
The first and most important is the sealed packaging of the product in foil. To tightly wrap meat, it must be put on one half of a sheet of foil, and covered with the second half. Fold the formed edges so that a tight seam is formed. Further, the foil is closed in the form of meat. Another nuance: to speed up baking, the meat needs to be wrapped in the shiny, and not in the matte side of the foil;
When baking, it is not advisable to use too much salt, since it provokes the release of a large amount of juice;
The baking time in the 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 is in the oven for as long as it is necessary for roasting. If less tender meat is used, it is baked in a foil in the oven at a lower temperature - this is how the meat tissues soften with prolonged heating. The exception is veal, which requires long cooking at a moderate temperature.
There are many recipes with which you can cook meat in the oven in foil, using 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, as well as mustard, pepper and salt to taste.
First, rub the pork with a mixture of mustard, salt and pepper. Next, we make cuts on the meat, into which we insert garlic cloves cut into 4 parts. 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. Subject to technology, the meat is tender and juicy.
It tastes great rabbit baked in foil. Here is one of the cooking options.
Mexican rabbit baked in foil.
To prepare, prepare a rabbit, 4 tomatoes, 1 head of garlic, 2 onions, 1 red bell pepper, 1 tablespoon of vegetable oil, 4 bay leaves, parsley, salt, coriander and pepper.
Cooking.
First you need to peel the onion, garlic, tomatoes from the peel and pepper from the seeds. Then the vegetables are diced and the garlic is passed through a press. Next, you need to fry the vegetables in vegetable oil for 5 minutes. Add salt and pepper to taste.
After that, the rabbit is cut into several parts (6-8), which are placed on previously cut pieces of foil. Vegetables are laid on top of the meat, coriander, bay leaf and parsley are added. Next, all this must be wrapped with an envelope so that juice does not leak. Envelopes need to be put on a baking sheet, in which to add 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 on the holiday tables. The delicate taste of meat will appeal to all guests, and it can become a hearty dinner with your family.