We can fall into the routine of always making the same types of meat because we do not know other pieces or cuts. Here we leave you some tricks for each type of meat so that you can vary your menu and learn to cook in a more diverse way.
To cook meat, of whatever type, we must take into account the proper defrosting process, if we have it frozen. You can read more here on how to do it.
It is also highly recommended to remove it from the refrigerator 10 or 15 minutes before so that the pieces are tempered before being cooked.
Now let’s pay attention to the different tips depending on the type of meat with which we are going to prepare our dish:
White coat pig
Pork is very versatile and can be used in countless recipes. The first tip, if we cook it in a pan, is to keep the temperature in mind. After sealing on both sides at high temperature so that it does not lose its juices, we should not cook it over very high heat, it is better over medium heat so that it does not burn or lose tenderness. In addition, we can choose to marinate it with a little olive oil and spices to make it even juicier.
Another way to prepare the pork that we suggest is by coating it. We season it, we pass it through egg and flour, then through egg and breadcrumbs and fry it in hot oil.
As a last option, we recommend baked pork. It is essential for this to have the oven preheated before introducing the meat.
The Iberian pig contains more fat infiltrated in the muscle. This makes one of the characteristics of its meat is that it is much tastier and juicier than white layer pork.
Thanks to this characteristic, it is a very versatile type of meat that adapts both to the oven and to a frying pan, griddle, barbecue or stew. Everything can be welcome.
This type of meat is highly valued, although its preparation could seem more complex if we do not know how to handle the product.
If our intention is to make a stew with this meat, we must remember that we can take up to 60 minutes, first over high heat and then over medium heat.
The fried or grilled veal is also delicious. In these cases, its cooking should not exceed 4 or 5 minutes, depending on the thickness and type of cut of the meat.
Finally, we can also bake it. It is somewhat more laborious, since we must rehydrate the meat so that it does not dry out.
Chicken and turkey
Chicken meat is one of the products widely used in our kitchens due to its versatility, protein content and fat content.
It is recommended that all the pieces of the chicken that we cook have approximately the same sizes. In this way, they will be made at the same time and everywhere and we will avoid finding parts that are undercooked or with too much cooking.
A good trick is not to remove the skin or bone the chicken before cooking. This way we will conserve its humidity and it will be much easier for it to remain juicy.
To cook it in a pan, you have to seal the meat at the beginning with a few moments of high heat to continue at medium temperature except for the last minutes. We must also bear in mind that we must wait for a part to be done before turning it over. We cannot be continuously turning our pieces because we will not achieve the desired flavor.
If we make a stew or bake it, it is better to let the meat rest for about 15 minutes before serving it so that all its juices are mixed.
In the case of turkey, there are also endless possibilities: for example, marinated with lemon or orange juice, with wines or with different sauces and mayonnaise.
If we prepare it in a pot, it is advisable to use the breast area or lean parts, since it can be cut into small pieces and it will be much juicier for, for example, a stew. If, on the other hand, we want to bake a whole turkey, a very useful trick is to wrap it in aluminum foil so that it cooks evenly.
Rabbit is also a delicious meat that is easy to cook. You can use the whole piece or boneless, and we also find dishes that only use some parts of the product.
Its cooking must be short. In case of frying it we will need about 5 or 10 minutes, and if we choose a stew or bake it it will take us half an hour.
All the ways of cooking it are recommended because it is a very versatile dish of our gastronomy.
You cannot miss the lamb and goat meat. It looks on its own as it has an exquisite flavor. Therefore, it does not need a great elaboration.
Grilling it is always a very good option, turn and turn over medium heat to its point of salt and pepper. A little chili pepper can be added to the pan for a spicy touch. It is better to add the salt at the last minute so as not to lose the juiciness of the meat.
If we want to bake a leg of lamb, we must pay attention to its juice. Since it is a meat with little infiltrated fat, a good tip is to add water to the tray in which we are going to grill it.