Volantino

DISCOVERING RED MEATS HOW TO COOK AND EAT RED MEATS? In this case, in order not to lose the nutrients contained in the food, the advice is to not discard the broth but to use it because it is rich in proteins and minerals. FROM A GASTRONOMIC POINT OF VIEW, IT IS INTERESTING TO KNOW THAT: we talk about boiling if the meat is placed in the saucepan when the water is already boiling, while we say poaching when the meat is placed directly in cold water and then everything is brought to a boil. With boiling, the meat retains most of its flavours, making it tastier. Cooking can take about an hour and a half, but this also depends on the chosen cuts. With poaching, the juices are released into the water, resulting in a slightly less tasty meat but a broth with a significantly intenser flavour. OVEN COOKING , however, starts from the outside of the food. It is, therefore, good to pay attention to the size of the piece of meat to ensure complete cooking even inside. This type of cooking is recommended for shaped red meats such as meatballs, meatloaves or minced meats, in general, a core temperature of 75°C, so that they are safe for consumption. GRILLED OR HOT PLATE COOKING involves exposure to high temperatures which can lead to the formation of substances that are harmful to health. Therefore, great care is required when cooking in this way, to not carbonise the meat, and avoiding excessive consumption. With FRYING the type of fat used (butter, margarine, extra virgin olive oil, seed oil, etc...) and the batter are other factors that affect the formation of potentially harmful substances. Therefore, deep frying with extra virgin olive or peanut oil and very fast cooking times is better to guarantee a drier result and a lower absorption of fat in the food.