Season meat before or after roasting?
When preparing a tasty steak, the method of preparation is not the only important factor. The right seasoning before or after roasting also plays an important role in the juiciness of the Meat.
Interesting facts about seasoning meat
Before you a piece meat season, it should definitely be dabbed off with kitchen paper so that the oil does not splash out of the pan when searing. But when is the best time to season the meat?
- Never season frozen meat. The wort cannot penetrate the tissue and muscle cells. If the meat thaws too quickly, the individual cells inside are destroyed. The vitamin and histamine content of defrosted meat is also significantly lower than the content of fresh goods.
- roast meat Then you put the meat in the pan, so you only have to add a little fat.
- Meat contains a lot of high quality protein, vitamins, minerals and also essential fatty acids. Unfortunately, your body cannot produce the fatty acids itself, so they have to be ingested through food.
What to watch out for when roasting
Anyone who likes to eat meat knows the taste of well-seasoned and well-cooked roasts. But when is the right time to season so that the meat does not taste tough or even flaky?
How to make beef fillet in the oven - instructions
The right preparation of a wonderful beef fillet in the oven is not so ...
- In general, you can season meat before and after roasting. However, it will have a better and heartier taste if you season it before roasting. The salt crystals, the pepper and the other spices combine with the meat and give it an unmistakable taste.
- The opinions are very controversial and varied. Especially when it comes to a juicy one steak goes, the individual points of view differ widely. Roast pieces from pigsuch as roast pork or sauerbraten should always be seasoned for the sake of taste before roasting.
- For pieces of meat such as rump or minute steaks from Beef We recommend adding spices only after frying. By and large, beef is a bit more delicate to handle and also loses its meat juice more quickly.
- Meat that is fried for more than 30 minutes should be seasoned beforehand.
- You should always dab a piece of meat with a paper towel before seasoning and frying it.
- Ideally, use a salt, pepper and oil marinade to season and rub the meat vigorously. Let 1 tablespoon of oil get hot in a non-stick pan and fry your meat as usual. So it stays crispy and still juicy even after a long cooking time!
