Meat packaging: materials and methods. We bake delicious meat in foil: tips, tricks and recipes for cooking What is better not to take

Foil has reliably settled in the kitchen of modern housewives. Since she appeared in the kitchen, the housewives have baked everything they think is necessary in it: vegetables, chicken, fish, meat. Foil allows you to bake products in such a way that in their taste properties they become similar to those that are baked in an oven, over coals, or over a fire.

And with all this, the foil is very affordable, lightweight, compact, it does not need to be washed after cooking. Today we'll talk about how to wrap meat in foil before baking. When using foil for baking, you should take into account some very important nuances in order for the meat to turn out tender, juicy, aromatic and at the same time baked well:

You can cook pork, lamb, beef in foil. Only game is not cooked in foil;

Wrap the meat in foil with the shiny side facing the meat. Then the heat will be retained in the meat, and not reflect the heat from the oven;

The meat should be wrapped in foil hermetically. There should be no holes, holes, punctures in the foil. Only then will the meat be the most tender.

This thinnest metallic paper has become one of the most important discoveries of our time, and its importance in cooking is especially valuable. However, often we do not even know the basic rules of how to bake various products in foil, despite the fact that we often resort to its help in this matter. Having made friends with this chrome wrapper, you can create real masterpieces in the kitchen, and here we will try to study in detail all its possibilities.

Foil advantages

The scope of foil exploitation in food handling is incredibly wide. It carries the functions of protecting food raw materials, is used as a dish, and besides, one can hardly find at least one negative side of it.

The foil is not oxidized.
It is not toxic.
It does not need to be washed as it is classified for one-time use.
This paper is lightweight and compact, and in any even the smallest kitchen there is a place for it.

And this is just a small fraction of its merits. Its versatility is simply amazing. Foil is used for confectionery, freezing, storage and baking. With regard to high-temperature treatments, here we will dwell in more detail.

Foil has truly amazing capabilities in imitating the processing of products over an open fire, in particular, roasting over a fire, that is, grilling or on coals, like on a grill.

She is also able to recreate with striking similarity the culinary creation of Russian stoves and cooking vegetables in ash. And all this is possible without leaving comfortable dwellings, with minimal time and physical costs, and here it is not necessary to have the rank of a chef of an elite restaurant, the foil will do everything by itself and in the best possible way. Amazing, right?

What can and can not be baked in foil

It may seem to us that we know everything about foil, but this little thing, like any other unknown material, should be handled skillfully. And what kind of skills the metal wrapper will require from us, we will try to make out here, as much as possible.

In general, initially, we should have dotted all the "i" s and found out which foods can be baked in foil paper, and which ones should not be worth approaching this wrapper.

We bake in foil

The list of permitted ingredients is quite extensive and includes:

Meat and poultry (game is an exception). Meat products cooked in foil have a taste close to stews, while poultry is closer to fried foods, not burdened with fat and without a characteristic smell.
Minced meat and products from it;
Fish and seafood, which are cooked and baked in foil.
Meat, fish and vegetable products, coupled with boiled cereals;
Cheese and salted cheeses;
Vegetables, in particular root vegetables - whole, and such as cabbage should be divided into large pieces. These gifts of nature, heat-treated in foil, repeat the taste of fruits baked in ash.

All dishes prepared with metal paper definitely have better qualities than their counterparts that have been fried and boiled in a pan or saucepan. They are more delicate, juicy and aromatic, in addition, they preserve the taste of products as much as possible.

Among other things, foil culinary masterpieces can rightfully be considered dietary, and can be safely given to children, since all cooking processes are carried out without the involvement of oils and fats.

The use of foil for heating ready meals is also allowed, but in this case the exposure time is limited to 5-10 minutes.

Are not friendly with foil

However, among the abundance of various products, there are those that should have avoided contact with a metal-like wrapper.

These include:

Cereals, cereals and products from them;
Mushrooms;
Vegetables of soft, green types and growing on the surface of the earth;
Fruits: quince, pears and apples;

The ban on fruits can be more attributed to restrictions, since the fruits of trees do not suffer qualitatively at all, but they are significantly inferior in taste and, moreover, completely lose ascorbic acid from their healing bins.

Cooking time

One of the most important rules for cooking in foil is the time factor. There are several main aspects that affect the timer in one way or another.

Oven: 380-400 o C

The first indicator of the cooking speed is, of course, the technique, that is, the oven. If the brazier has excellent insulation and is able to heat up to high rates (380-400 ° C), then cooking in foil even such long-playing dishes as meat will last no more than half an hour.

Oven: 250-300 o C

However, the capabilities of our kitchens are often limited, and the stoves can produce maximum values of 250-300 ° C.

In such situations, the cooking time is influenced by the following factor, namely the properties of the product.

So, for example, it takes time to bake the following products in foil:

tough, old beef - 1-1.5 hours,
duck - 1 hour - 45 minutes,
chicken carcass - 40-35 minutes,
fish weighing 1 kg - no more than half an hour,
chicken - it will take about 25 minutes,
the potato only needs 20 temporary units,
brynze - only 7 minutes.

Cooking in foil makes her culinary work much easier for the cook, because in this shell, as well as taking into account the specified time, the product is not threatened by such a seal as burning, and she, in turn, can calmly be distracted by other chores, and return to the main dish only during the last 5 minutes of its preparation.

And now the cherished hours or minutes have passed in anticipation of the crown item on the menu, and we are preparing to extract our masterpiece from the belly of the oven. However, we need to make sure whether the dish is ready, whether it has reached its climax. How can this be done?

Foil is the main "sensor" here.

When meat or fish treats, as well as salty cheeses or aromatic poultry are prepared in a metal wrapper, the swelling of the foil casing will serve as a signal that the dish is ready.
However, such an action takes place only when the product is wrapped in metal paper in compliance with all the rules.
Darkening, that is, the appearance of soot in the places where the metal-like wrapper is folded, can serve as another conditional signal for the end of cooking. This phenomenon is caused by the combustion of the juice released from the cooking product by the time the dish itself is completely baked.
However, this method will not work, for example, when baking potatoes. Here you can act by "typing", in the truest sense of the word.
By piercing the foil and tuber with a knife, you can diagnose the degree of readiness of the vegetable. If the root crop has not yet reached its climax, then the broken integrity of the foil casing will not affect the quality of the dish in any way, and we can calmly bake the potatoes.
Smell is one of the most effective methods for determining the readiness of a product, but it is still best combined with other test options.

And so we got to almost the most important moment of cooking in foil paper - wrapping the ingredients. You should not approach this process carelessly, because the quality of the finished product directly depends on the correct wrapping.

Tightness is the key to a successful dish, especially if we are dealing with a large (over 500 grams) piece of meat or fish, as well as fatty or overly tender poultry such as duck or chicken.

If the impermeability of the wrapper is violated, the product will lose its juice, and with it the taste, the necessary consistency, softness, and in the future we can get a dry, hard and burnt dish.

The creation of an impervious package should be carried out as follows:

If the foil is thin, and the product that you want to bake is large, then it must be folded in two layers to increase the strength of the paper.
Having spread a double metal-like sheet on the work surface, we lay our future dish (fish, meat, poultry or vegetables) on it from one edge.
Next, cover it with the second half of the foil, avoiding tension.
We must fold the free edges several times, forming tight seams. As a result, we should get an impenetrable quadrangular bag, which must be squeezed neatly with light pressure to fit the shape of the product inside.
When we place a metal-glass package with a filling in the oven, the package will unfold under the influence of heat, without breaking the tightness, keeping the correct cubic or spherical shape.

If large fish or meat slices cannot do without sealed foil containers, then poultry, like root crops, have an alternative packaging option - edging.

Having laid the carcass or vegetable on the foil, you should go around the product with its edges on all sides, leaving the top open. This will be enough to get an excellent dinner.

With regard to fish, there are foundations. The packaging should be made of single-layer foil, however, it should be packed twice, that is, the second wrapper should overlap the seams of the first one, thus ensuring the tightness of the baking bag.

Preparation of food

Speaking about the advantages of foil, we attributed unheard-of possibilities to this kitchen helper, but one should not naively assume that the aroma and taste of the dish depends solely on the metal wrapper.

Preparing the ingredients is already a chef's job, which also has a phenomenal meaning in this entire culinary epic.

And here, again, several features should be noted, because different products require specific pre-processing before baking them in foil, and dish practice will not help here in any way.

Meat

When preparing meat, you should pay attention to the presence of bones. If there are sharp, protruding bone elements, then they should be removed so that they do not damage the integrity of the sealed package and, as a result, do not lead to spoilage of the dish.

Meat does not tolerate water procedures, therefore, it should be cleaned from various damages and contaminants only when dry. However, if you did have to redeem the meat piece, it should be thoroughly dried with a napkin or rolled in flour, bran before packing in foil.

Bird

Birds are a special "client" of foil packaging. There are many bones in the carcass, which can break through the foil during the cooking process due to the fact that when heated, the meat first increases in size, and then contracts again, which causes movement of the bone elements.

This is why chicken or duck carcasses are often tied or stitched together, thus making them immobile, before being wrapped in metal-like paper.

Separate pieces (legs, wings and others like them) are subject to beating with a hammer in the area of the joints and in the places where the bones are located. Such a measure will destroy their strong bond with fillets.

A fish

When placed in foil, a fish carcass should be free of all fins, in particular the tail, as well as any elements that can burn before the fish meat is cooked.

Vegetables

The garden harvest, on the eve of baking, must be washed and cleaned to remove all damage and flaws.

Root vegetables can be baked as a whole, and at the end we will get baked products. You can also chop vegetables into slices and place them in a foil bag, but in this case, the dish will look more like a stewed-boiled one.

Spices and condiments

When we cook this or that culinary masterpiece by baking in foil, we expect to immediately serve the dish to the table after the oven. That is why, before going to the packaging made of metal paper, the food product must receive a whole portion of the necessary seasonings, spices and herbs. But in this case, there are some nuances.

Meat baked in a whole piece should not be salted.
Minced meat must be flavored with everything that is required by the recipe (salt, spices, onions, garlic), and also rolled in breading, for example, in flour.
Poultry should be enriched exclusively with dry spices and never with fresh herbs and spicy vegetables. As for salt, it should be added in moderation;
Fish loves a lot of salt, and most importantly, coarse salt! 1 tbsp for every 1.5 kg of fish, there will be enough. In addition, in the lavrushka, these sea inhabitants do not know the measure, you can put more fragrant leaves, just like onions.
Vegetables should be smeared with salt, capchup, butter or sour cream with spices only after cooking.

This metal-like packaging allows you to achieve incredible heights in the field of culinary.

To make an oven-baked dish, you will need foil. Thanks to her, it turns out to be as juicy, aromatic and tender as possible. Almost every housewife has foil in the closet. If you have never used it before and do not know how to use paper in cooking, our tips will help you.

Foil on a baking sheet: which side to put?

This silvery paper can be used both for storing food and for baking it. Alas, our grandmothers did not have the opportunity to use this material in cooking, but for several years now it has been popular with our mothers and with us. What is its secret and how should they be used?

Why do you need foil? Once you have once cooked a dish using it, it will always be in your arsenal. The food is juicy and soft, it does not stick to the baking sheet, and the silver paper makes the dishwashing process much easier. In addition, meat, fish and vegetables in the foil do not lose their juice and do not seem dry at the end of cooking.

Studies have shown that the use of foil helps to retain all the nutrients that are in food. This method of cooking is in second place after steam cooking, because the food does not lose its value.

But keep in mind that cooking in foil will take a little longer, but the result will be worth it!

Which side to put the foil on the baking sheet? Many hostesses mistakenly believe that there is no difference. In fact, there is a difference, and it is quite tangible. The silvery paper has a certain texture on both sides, pay attention to this.

Take a closer look at the foil - as you can see, one side of it shines and sparkles, and the other does not. For most dishes, it doesn't matter which side you use the foil on. But if you are cooking sour food, you need to lay the paper with a matte surface on a baking sheet, and put the food on a shiny one. This is due to the fact that the material begins to interact with acids, which negatively affects the taste and quality of food.

Also, foil is used to cover dishes during or after baking. For example, if you bake potatoes in a pan, but you do not have a lid, replace it with a sheet of silver paper, it will cope with this function just as well.

Foil wrapping is one of the most popular ways to use it. You can wrap potatoes and other vegetables, fish and meat in it. Unroll the foil 10 minutes before the end of cooking, so you can remove excess moisture.

Tips for using foil in cooking:

As you can see, it doesn't really matter which side you put the foil on the baking sheet. The exception is sour foods. To ensure that the dish retains its flavor and cooks as quickly as possible, try to wrap it tightly in 1-2 sheets of foil.

High-quality aluminum foil will become your reliable assistant in the kitchen. Thanks to its use, the aroma of the dish will become amazing! In addition, all products will retain their benefits.

Women's online magazine website

Which side to put the baking foil on the baking sheet, how to wrap the food in it?

Baked dishes have a lot of fans: they are tasty and retain useful substances. Food foil can speed up and in many respects facilitate heat treatment, without which not a single housewife can do in our time. But often when working with this material, questions arise, for example, how to wrap food in foil or which side to put it on a baking sheet.

Faithful assistant to the hostesses

Until recently, this method of cooking, such as baking, was quite laborious. I had to make sure that the product did not stick to the mold, did not dry out, and after all, I also had to wash the oven from greasy stains. The invention of food-grade insulating materials saved culinary specialists from such a hassle. One of them is ordinary aluminum foil.

This is a great tool that has many positive qualities. Unlike expensive non-stick cookware, this material is not only affordable, but also very convenient to use. Aluminum sheets are lightweight, compact, do not need to be cleaned and do not oxidize. But the most important thing is that the foil protects the product from the loss of nutrients during heat treatment, does not allow air to pass through, retains all liquids and aromas, at the same time being a good heat conductor. With the help of this metal-like paper, with a minimum investment of time and effort, you can prepare an amazingly tasty, juicy and not tough dish. That is why it has become so popular among modern housewives.

How to use cooking foil?

Despite the fact that foil has become a common fixture in our kitchens, many do not know which side to put it on when baking. To understand this issue, you need to look at the structure of the sheet: on the one hand it is matte, and on the other - shiny. This is how it looks because the foil is made in two layers at once, and the side that is in the middle, in contact with the second layer, turns out to be matte.

There is an opinion that a shiny surface, due to its physical characteristics, has a greater reflectivity than a matte one, and, moreover, does not stick, therefore it is on it that you need to put the baked product. However, in reality, the heat reflection values on both sides of the sheet are almost the same. Therefore, there is absolutely no difference in which side to wrap the product in baking foil.

Hermetically sealed wrapping

In this case, the product is tightly wrapped in foil: put it on one sheet (preferably on the shiny side), cover it on top with another sheet (shiny side down) and press the edges tightly, folding them several times. You will get a package that needs to be carefully crumpled around the future dish. Thus, the airtight packaging will allow it to cook in its own juice and remain tender.

Covering the baking sheet

Baking dishes

From foil, you can build a kind of molds in which it is very convenient to bake muffins, pies or any other dough product you want. In the oven, it is better to put the foil in the form of baking dishes with the matte side outward so that the dough does not stick to it.

Select Sheets

You should not buy sheets that are too thick: they are only suitable for baking on charcoal, and at home it will be inconvenient to use such foil due to its stiffness. Better to take thin, but strong aluminum paper, which folds well, holds its shape and does not tear. If necessary, it will be possible to collapse it into two layers.

What can be baked in aluminum paper?

In foil paper, not only main dishes are very tasty, but also baked goods, casseroles and desserts. For example, baked apples stuffed with cottage cheese and nuts. At the same time, all these products acquire a very pleasant taste, close to those baked in ash, and their consistency will be much softer and more tender than if they are boiled or fried. Plus, cooking doesn't require oil.

Whatever dish you cook in the oven, foil will improve its nutritional quality and greatly facilitate the process - no matter which side you put it on the baking sheet. In any case, the baked product will not only be tasty, juicy and aromatic, but also healthy, so it will fit even for baby and diet food.

Read other interesting rubrics

http://ladyspecial.ru

Baked dishes have a lot of fans: they are tasty and retain useful substances. Food foil can speed up and in many respects facilitate heat treatment, without which not a single housewife can do in our time. But often when working with this material, questions arise, for example, how to wrap food in foil or which side to put it on a baking sheet.

Faithful assistant to the hostesses

This is a great tool that has many positive qualities. Unlike expensive non-stick cookware, this material is not only affordable, but also very convenient to use. Aluminum sheets are lightweight, compact, do not need to be cleaned and do not oxidize. But the most important thing is that the foil protects the product from the loss of nutrients during heat treatment, does not allow air to pass through, retains all liquids and aromas, at the same time being a good heat conductor. With the help of this metal-like paper, with a minimal investment of time and effort, you can prepare an amazingly tasty, juicy and not tough dish. That is why it has become so popular among modern housewives.

However, if your dish contains vinegar or sour sauces, it is still recommended to lay it on a glossy surface, since matte reacts with acid, which can slightly spoil the taste.

You can use this material when baking products in several ways:

The bottom of the mold should be covered with a sheet of foil, the dish should be laid out on top and covered again with aluminum paper. It does not really matter which side to close the baking sheet. But if you think that the dish will cook faster this way, then lay the matte surface out.

To get a beautiful crisp, the insulating material must be unrolled 10 minutes before being ready - no matter which method you use.

As you can see, baking a dish with foil is a simple and convenient process that does not require special skills. But in order for the dish to really turn out delicious, the choice of the material itself is of no small importance.

Having picked up a low-quality baking material, you risk losing the tightness of the package, because the foil can break. And then all the juice from the prepared product will flow out, the dish will lose its aroma, change its consistency or burn. Therefore, be very careful when choosing a foil. When unwinding, it should not tear.

With the help of this convenient device, you can cook almost any type of food: meat, poultry and fish (both whole and cut and minced), vegetables, cheeses and feta cheese, some fruits. It is not recommended to use foil for baking mushrooms, wrap green vegetables (cucumbers) on either side of the leaf. Before placing cereals on a baking sheet, boil them first.

In contact with

What are the people on the train doing? Do they play cards, read, open their hearts to neighbors, just look out the window? Of course, all this can dispel road boredom, but one of the main entertainment is food. In the first couple of hours of the journey, fried chicken, boiled eggs, cucumbers are laid out on a folding table. Foil rustles, soda gurgles ... Traditional meal on the train. What can you add to this list? Or is it better to delete something?

Food on the train must meet several parameters: be resistant to heat and storage without a refrigerator, not get dirty or smell strong, be easy to eat, be tasty when cold and, of course, be nutritious like any food.

What products can I take?

hen. How can it be without her. You can grill the chops or fry them with a little oil, but add more pepper - it slightly prolongs the life of the meat in the heat. And the chops can be put on the bread - very convenient.
boiled meat. Better veal. It is possible with mustard, it will also extend the shelf life by a couple of hours.
potatoes. It can withstand a day or even two. Everyone makes boiled potatoes in their skins, but in fact, baked potatoes in their skins are better stored. Just bake it without oil, and you can add salt on the train.
boiled eggs. They, of course, have a specific smell, but almost everyone takes them - so there will be no complaints from the neighbors. To preserve longer, eggs can be boiled for more than half an hour, like on Easter.
cucumbers. Both fresh and lightly salted.
bread. Yeast-free does not stale for a long time, just wrap it in paper or foil, and not in a bag, then it will not grow moldy. A good option is thin pita bread. You can wrap meat in it so as not to get dirty when eating.
smoked sausage. It can withstand up to the second day, but only raw smoked. It is best to take slices in a vacuum package.
cheese. Fused well lies. - children's vegetable purees and meat pates. They last longer than regular vegetables and meat, and adults also like them.
nuts and dried fruits. But only dried fruits must be thoroughly washed.
if the trip is supposed to be long, then you cannot do without a stock of instant cereals, various cereals and soups from the package.
water. Plain unsweetened water and fruit juices are best. Since you want to drink even more from sweet soda.

Dishes

Disposable, of course. Now in stores there is a large selection of paper and plastic plates and utensils. But the plastic cups for the train are not very convenient - they fall off the tables when braking. So it's better to take unbreakable mugs, metal, for example.

You can use a set of plastic containers in which you packed food as dishes. You can also serve food in them, and use the lids for slicing.

Do not forget!

jackknife
wet wipes
paper towels (they can be used both as napkins and as a tablecloth)
hand sanitizer
activated charcoal, any medication for the disorder and poisoning. Just in case.

What is better not to take?

tomatoes. It is easy to get dirty with them, and they can be crushed during transportation.
Boiled sausages and deli meats. They "survive" only the first few hours, and then there is a danger of poisoning.
chocolate and sweets. They will melt and stain everything around. The only exception is chocolate coated tablets, those that do not melt in your hands.
be careful with dairy products. They deteriorate very quickly on the train. Therefore, it is better to buy them at long stops and eat them right away.

How to keep food on the train longer?

Hot and low air - food on a train seems to go bad much faster than just in a kitchen without a refrigerator. To keep it longer, you can take a regular thermal bag. And the cold accumulator is a plastic sealed box with a bluish liquid inside. It must be frozen in the freezer and put in a thermal bag or cooler bag. Such a battery can store frozen food for about 5 hours in a tightly closed thermal bag. So you can count on 7-8 hours of cool atmosphere in a thermal bag. After this time, it is better to eat perishable foods.

Use fewer plastic bags and more foil or wrapping paper for food packaging. Then the food will not suffocate.

25/02/2016

31764

A roll of foil is one of those accessories that no kitchen can do without. Anything is baked in foil: meat, fish, poultry, vegetables. Thanks to foil, you can diversify not only a homemade dinner, but also a picnic, a trip to the country house, fishing or hunting - there is nothing tastier than a freshly caught fish or bird, right there baked in the coals of a campfire or on the grill. Foil wrapping can be used in place of dishes that do not need to be washed. Food cooked in foil tastes like stew. Thanks to the foil interlayer, the meat does not come into contact with fire and therefore does not burn, and the steam and juice released during the cooking process do not go to waste, but are absorbed back thanks to the sealed packaging. But meat cooked in foil will not be tasty and juicy if you do not apply a few simple tricks to it.

- How long to cook in foil? -

The average cooking time for meat in foil is 15-30 minutes at a temperature of 190-200 degrees Celsius. As the temperature decreases, the cooking time increases, but the risk of overexposing the meat and becoming too dry decreases.

- What to bake? -

Try to use boneless meat for baking. If this is not possible, make sure that the bones do not protrude, otherwise the foil will break. River fish need not be gutted.

- Choice of foil -

Thick foil is better for charcoal baking - there will be less risk of it piercing. As a last resort, you can take ordinary foil folded in two or three layers. Also, when wrapping meat, pay special attention to tightness so that coals and soot do not get inside, and the juice does not flow out.

- Ingredients bookmark order -

In order for the meat to be baked better and saturated with the aroma of spices and vegetables, apply shallow cuts on its surface with a knife crosswise. Place the vegetables and onion rings first, and top with the meat grated with seasonings and garlic. So the meat will not burn and will be saturated with steam from vegetables as much as possible.

- How to properly wrap in foil? -

When wrapping meat, make sure that the foil is the matte side outward and the shiny side inward. Fold a sheet of foil in half and place vegetables and meat inside as close to the fold as possible. Fold the edge parallel to the fold, then fold the edges over the sides. Crimp the resulting package. Such packaging perfectly signals the readiness of the meat - it puffs up, and the folds turn black.

- With and without air -

When baking meat or fish, try to keep the foil tightly to the surface of the product when packing. On the other hand, when roasting vegetables, leave a little air - this way, the vegetables will steam well, but not fry.

- Fighting excess heat -

When roasting in coals, wait until the coals have cooled slightly so that you can bury the bags in the coals without the fear that the food will burn. If the coals are too hot, and you don’t want to wait, the best way to cook is to put the bags "on the bottom" on the side of the coals, propping them up with stones for stability.

- Do not forget about the crust -

To get a golden brown crust on the meat, unfold the foil and bake for another 5-10 minutes. When unrolling the foil, be careful not to get scalded by the steam, which will escape as soon as the seal is broken.

Since the foil has become one of the most common kitchen "accessories", cooks bake everything that is possible in it: fish, poultry, vegetables, meat. We'll talk about the last option: how to properly bake meat in foil so that it turns out fragrant, juicy and at the same time well baked?

Foil is a wonderful invention of our time. Without any difficulties, this thin metal paper allows you to cook dishes that, in terms of their taste, will be close to those cooked in a Russian oven, on a fire, in ash, on coals - and all this at ordinary home conditions. The foil does not oxidize, it is lightweight, compact, protects food like dishes, but it does not need to be washed - in general, this kitchen assistant has only advantages!

You can cook any meat in foil: lamb, pork, beef, etc., only game is excluded - it is not cooked in foil. The meat prepared in this way acquires a taste close to the stew, but without the smell and fat of stews and fried dishes, while such meat is softer, more tender than just fried or boiled.

The cooking time for meat in foil can vary from the temperature at which cooking is carried out, from the size of the piece of meat. Usually at a temperature of 380-400 degrees Celsius in good ovens for 1 kg of meat, 15-30 minutes is enough. If the maximum heating of the oven is lower, then for 1 kg of meat in one piece, it will take 1 hour - 1 hour 15 minutes. Readiness can be easily checked: on the folds of the foil, the corners should be smoked, blackened, in which part of the meat juice burns after reaching full readiness.

Features of cooking meat in foil, subtleties and tips.

It is worth noting that all the advantages of baking meat in foil are achievable only if it is wrapped correctly: large pieces of meat of 500 g or more must be sealed in foil, otherwise the taste, aroma, consistency, meat will be lost due to the leakage of juice. burn or get tough.

How to seal a piece of meat in foil:

Fold a sheet of foil in half (if it is thin), put the meat on one half of the sheet, cover the top with the other half without tension, wrap the edges along the long side - you get an airtight seam, make two more of the same seams on the sides (on the short sides). You will have a bag that needs to be neatly squeezed around the product in it. When heated, the package will straighten, the foil will inflate, but the tightness should not be broken, and the shape in the form of a square or rectangle should be preserved. It is with this form of wrapping that the readiness of the meat can be determined by the type of foil - the folds will turn black. During the cooking process, not a single drop of juice should flow out of the bag - this is what you should be guided by when wrapping the foil and making hermetic seams.

There are also rules for preparing meat for baking in foil:

First, the meat is cleaned of inedible parts, dirt and damage, washed, dried with a paper towel.
If there are bones in the piece of meat, make sure that they do not protrude from it, otherwise they will break through the foil during cooking. This is a fundamentally important point with this type of cooking! If you do not approach this point properly, the tightness will break and the dish will deteriorate.
Next, the prepared meat is rubbed with spices or stuffed, together with additional ingredients (vegetables, herbs, etc.), wrapped in foil. IMPORTANT: meat baked in foil in a whole piece is not salted before cooking! Also, fats are not needed to bake meat in foil.

If you bake meat in foil according to all the rules, then it will turn out not only very tasty, but also retain a maximum of useful substances, which means that such dishes will turn out to be healthier and more useful.

Recipes for cooking meat in foil.

As a rule, we bake meat in foil for the holidays, however, such dishes are often prepared for everyday meals. Pork, beef, lamb - baked in a whole piece, they turn out to be real delicacies, exquisite, tasty and extremely appetizing. Let's look at a few recipes for such wonderful dishes.

Recipe for roasting beef in foil

You will need:

1kg beef fillet,
1 head of garlic
0.5-1 carrots,
spices for grating meat (this can be ground pepper, oregano and other herbs, mustard, laurel, etc.).

How to bake beef in the oven.

Peel the meat from films, rinse, dry. Cut the carrots and garlic into thin cubes - they will be used for stuffing. Make punctures in the meat over its entire surface, insert garlic and carrots into them. Grate the meat with spices (remember: you can't salt it!), Wrap it hermetically in foil, put it on a baking sheet in an oven preheated to the maximum temperature, after you notice the rustling sounds, reduce the temperature, bake the meat for about an hour until cooked.

Such meat can be served both hot and cold.

There are many subtleties of cooking meat in foil. For example, many cooks believe that meat should be soaked in red wine or other marinade for about an hour before baking. And, of course, what is already more known: if you want your meat baked in foil to have a golden brown crust, then you need to unfold the foil and bake the meat for 5-10 minutes.

Recipe for cooking pork in foil with vegetables.

You will need:

800g pork neck (tenderloin),
2 onions and medium tomatoes,
1 hot green pepper and 1 lemon each,
pepper.

How to bake pork in foil.

For the marinade, cut the tomatoes and onions into circles, squeeze the juice from the lemon (you can replace it with 0.5 cups of dry white wine), pepper, mix. Put the whole meat in the marinade, leave for 2 hours. Put the chopped onion on the foil, put the meat on top, put circles of tomatoes on top of it, then hot pepper cut in half lengthwise. Wrap the foil hermetically, bake in the oven until tender.

Recipe for roasting lamb in foil with carrots and prunes.

You will need:

500g lamb
1 carrot and a glass of prunes,
0.5 cups raisins
3 tbsp. l. dry red wine,
black pepper,
spices to taste.

How to bake lamb in foil.

Rinse the meat, dry, grate with spices. Make cuts, stuff with carrots. Put prepared prunes on a sheet of foil, a piece of meat on it, pour raisins on top, pour over with wine, wrap the meat hermetically. Bake lamb in foil for 1 hour at 160 degrees or until tender at a different temperature. Serve the lamb hot, raisins and prunes are great as a side dish.

You can easily come up with your own recipe for roasting meat in foil: simply use the best suitable products and spices for the selected type of meat. Meat can be stuffed or simply covered with these products, rubbed with spices to your liking. In any case: if all the canons of baking meat in foil are observed, it will certainly turn out very tasty!

Homemade boiled pork.

We need

2 kg pork, ham, fresh, not frozen.
1 large garlic
some mustard and mayonnaise.

Baking foil.

Cooking boiled pork

Cover part of the table with foil and place the meat on top.
We cut the cloves of garlic lengthwise and use a knife to stuff the pork with them more or less evenly.
Next, mix the mayonnaise with mustard and salt and coat the whole ham evenly.
We give the meat a more compact shape.
To taste, you can pepper or sprinkle with paprika, but not necessary.
After that, wrap the meat tightly in several layers without sparing the foil and put it on a pan, preferably with deep edges.
We put in the oven and forget about 3.5 - 4 hours
After that, we take it out of the oven, unfold it and let it cool.

Cut into slices and eat.

Meat in garlic-mustard marinade.

To cook meat you will need:

1 kg pork shoulder
- 1 liter of water
- 2 tbsp. l. vinegar
- Bay leaf
- peppercorns
- 6 cloves of garlic
- ground pepper
- 1 tbsp. l. mayonnaise
- 1.5 tsp. mustard

Preparation:

1. Wash the meat and place in a deep bowl.

2. Dissolve salt and vinegar in water. Stir until the salt is completely dissolved.
Be careful with the vinegar so as not to overcook the dish.

3. Pour the marinade over the meat. It should float completely in it.

4. Then add peppercorns and bay leaves to a bowl.

5. Cover the top with a lid and refrigerate overnight so that the meat becomes soft and juicy.

6. Remove the meat from the bowl and make deep cuts in it.

7. Then prepare the second marinade. Grind the garlic into a small container using a garlic press.

8. Add ground pepper, mayonnaise and mustard to it. The substance turns out to be very thick, so they added another 1 tbsp. l. plain water.

9. Roll the meat in the marinade.

10. And wrap in 3 layers in foil.

11. Cook the dish in the oven for 2.5 hours.

Due to the fact that the dish is cooked in foil, its own juice does not evaporate and thereby prevents the meat from becoming dry.

Bon Appetit!