Linsensalat – schnell, einfach, scharf. Mit Kirschtomate, Karotte, Zwiebel und Chili. Perfekt als pikante Vorspeise, Beilage oder als Hauptspeise. #linsensalat #rezept #scharfer #vegetarisch
First of all, the inevitable thing to cook a good meat is that it is a quality meat that has been rested. If your meat is bad, you can not get as good a result as you want.
We should choose the steak we bought from the butcher at least 1 finger thick and we should definitely not be subjected to that low process called forging. this process thinens the meat and causes it to lose all its juice.
Another issue is the need to get rested meat. Since this process will be done by the butcher in the most correct way, it is necessary to pay attention to this while buying our meat. In fact, a process like resting (see marinating) a good meat is unnecessary, but we can get a better result if we marinate our meat in order not to risk it.
The point to be considered during marinating is to get the best result by waiting for a day and not to put salt in the marinade. After removing our marinated meat from the cupboard, we should wait for it to come to room temperature and go to the cooking stage.
Another important point in the meat cooking process (see cast pan), however, if you do not have a cast ceiling, the teflon pan will also work. Since we use oil during the marinating process, we can salt our meat with sea salt and throw it in our pan. We have marinated our meat and started to cook in the cast pan that we have angered, and the key point is the cooking time.
There is a 6-stage cooking degree accepted all over the world
1. blue: bloody
2. rare: undercooked, bloody inside, cooked outside.
3. rare-medium: a little less bloody, outside cooked.
4. medium: blood is lost, flesh remains pink
5. medium-welldone: pinkish halved.
6. Weldone: The pinkness is completely lost.
It is not right to give time to get these results, but it is rare-medium to cook 4-5 minutes on one side and 3-4 minutes on the other side in an overheated high-temperature pan.
To understand that the meat is cooked, such as dipping or cutting the fork will cause the meat juice to flow out, causing all your effort to be wasted. Keep in mind that the meat that gives the flavor to the meat is the water in it and the cooked meat loses its flavor as the meat will gradually lose water.
Now we have come to the real trick. I will give two small but important secrets:
As I quote from the basting, gastronomic dictionary: “The product that is cooked using a spoon, scoop or brush is called refluxing or rubbing the liquids lost during cooking. “We can achieve this by basting. We both restore their aroma, ensure that they acquire color, and most importantly, prevent them from drying out.”
For this, you should prepare a mixture containing water and butter in half and seasoned according to your taste (use your creativity). We will apply this to the above-mentioned part of the meat during cooking with the help of a brush or a primitive brush made by tying thyme or rosemary to a wooden spoon. by turning the meat upside down almost once a minute.
Resting: The internal temperature of cooking beef is between 60-67 degrees depending on the preference of the eater. However, our chief at some point thinks 34 degrees for this. Taking the meat from the fire and waiting for 5-10 minutes is the most important trick for cooking a soft meat. This is the effect that the ancients thought was occurring during sealing. During this rest, the inside temperature of 34 degrees is spread all over the meat. the pulling and hardening of the meat is prevented. immediately behind it, the meat is set on a hot fire again and this time it is increased to an internal temperature of 67 degrees (basting should not be forgotten here too)