Match each cut of meat to the right cooking method. Find quick chicken and mince dishes, juicy steaks, roasts and slow braises, with useful guidance on browning, temperature and resting.
Recipes
Fill the goose with apple, onion and bye-foot, fry slowly and pour out several times with frying juice; red cabbage cooks separately. Drain fat regularly, test the core temperature on the club and let the goose rest before tranching.
Spicy beef patties are strongly fried and built with cheddar, salad, tomato, cucumber and burgers sauce in the bun. Turn patties only once and melt the cheese on the hot meat; attach the monster decoration only when assembled.
Mini sausages are wrapped with narrow puff pastry strips, coated with egg yolk milk and baked golden brown. Leave small gaps between the dough strips so that the mummie shape remains visible and the puff pastry becomes crispy everywhere.
Wild goulash is cooked in a dark portion and slowly melted softly with onion, carrot, red wine, wild fond and juniper. The meat needs low heat and time; cranberries only stir into the reduced sauce so that sweetness and wild aroma remain balanced.
Fry the chicken breast and finish in a sauce of apple, onion, mustard, cream and thyme. Remove the meat from the pan before the sauce and put it back for a gentle cooking, so that it remains juicy.
beef goulash is browned in portions and then seasoned slowly with onions, peppers, tomato paste and stock. Meat and onions need strong roasted aromas; the peppers may later be added to the pot so that it does not decay completely.
Rinderhack is heavily browned, then boil onion, potatoes and finely cut Wirsing with cumin and little liquid in the same pan. Add the sauté only after the potatoes and cook the cream in the end only gently, so that cabbage and meat do not boil.
Chicken pieces are marinated with lemon, garlic, paprika and olive oil, sprinkled and grilled all around in direct heat. Cook equally large pieces of meat at the same time; the marinade must not hang drip-wet on the meat before grilling.
The meat is ready when it dissolves slightly from the bone; the sauce is only reduced and tasted after the taste has been tasted.
Pre-cooked white asparagus is wrapped in ham, poured with a mustard-and-sacre sauce and garnished under Gouda. The asparagus should drain well so that the sauce does not water and the cheese actually browns.
The lamb leg is seasoned with garlic, rosemary and lemon, slowly cooked with a stock and finished with rosemary potatoes. A meat thermometer and the rest time after the oven are more reliable than a rigid minute indication.
Lamb chops are sautéed hot, filled with a crust of herbs, garlic and crumbs and cooked briefly in the oven. After cooking, the meat needs a few minutes of rest to preserve juice and pink seeds.
Chicken oats and young potatoes are baked first with lemon, garlic and thyme, the asparagus is added later. Potatoes need a head start, while the asparagus should only be cooked until it has a light bite.
Prepare French fries after pack or fresh until crispy. Keep warm. Sweat onion in oil, tomato paste and curry powder briefly.
Dip the meat dry, if there is a rind, cut the rind and salt it vigorously. Fry the meat all around. Roast the root vegetables and tomato paste in the braeter.
Sprinkle rolls and mix loosely with minced meat, egg, onion, mustard, salt and pepper. Form equally large dumplings with moist hands and do not push too hard.
Spread meat flat, salt, pepper and sprinkle with mustard. Spread bacon, cucumber and onion on top of it. Beat the sides slightly, roll up roulades tightly and fix with needles or kitchen yarn.
Rhenish Sauerbraten is marinated for three days in red wine, vinegar, root vegetables and spices. The beef is then braised slowly and served with a balanced sauce made with Printen gingerbread and raisins.
Pide is a Turkish batter with crispy edge and spicy filling. This recipe combines yeast dough with minced meat, peppers, tomato paste and parsley.
At home, a Döner plate succeeds with well seasoned meat, hot pan, fresh salad, rice or flatbread and a garlic yoghurt sauce. So it becomes aromatic instead of dry.
Turkish cooks are kneaded from minced meat, onion, parsley and spices, shaped and briefly fried or grilled. Rest time and strong taste make them juicy.
Lahmacun is baked from very thinly rolled yeast dough and a spicy minced meat tomato mass. With parsley, lemon and sumach onions it tastes fresh as from the Turkish bakery.
Satay with peanut sauce consists of marinated chicken skewers, which are grilled or fried in the pan. A creamy sauce of peanuts, coconut milk, curry and lime is added.
Panang Curry is a thick, creamy Thai curry with panang paste, coconut milk, makrut lime leaves, peanut note and meat or tofu. It is served more concentrated than many other curries.
Pad Kra Pao is a fast Thai food with minced meat, lots of garlic, chilli, fish sauce, oyster sauce and Thai basilica. Classically, rice and a fried egg fit.