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Articles - Gourmet Pleasures:

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If you really want to enjoy meat, buy less but buy prime quality. And then make the most of your purchase by preparing the meat in such a way that it tastes delicious and no valuable nutrients are lost.

Four good ways to cook meat

Grilling is a low-fat method of cooking meat that keeps most of the nutrients intact. Temperatures can reach around 250 °C and you don’t need to add any extra fat. Important is knowing how to handle your grill or barbecue and care in choosing the meat to be grilled. Optimal for a rich flavour are pieces of meat that are lightly marbled with fat.

Roasting is another method that manages without, or with very little, added fat. The meat is browned and roasted at 170 to 200 °C. Depending on the type of meat, it can be roasted quickly, or more slowly at a lower temperature. Making sure the meat is dry, before you start, will minimise spitting.

Frying cooks the meat at between 160 and 175 °C in hot fat or oil. The meat can be fried just as it is or encased in dough or crumbed before it is dropped into the hot oil. If the meat has been carefully fried it will be golden brown on the outside and tender and juicy on the inside.

Braising is a low-temperature cooking method where the piece of meat is first seared at a high temperature to seal in the juices, and then roasted for quite a long time in the oven at around 80 to 90 °C. During this process, the core temperature of the meat won’t exceed 60 to 70 °C. This method is excellent for roasting large pieces of meat, but steaks and filets can also be cooked slowly like this and will stay tender and juicy. The meat won’t lose much weight due to drying out.

Source: Rüdiger Lobitz, www.aid.de