How to Cook Roast Beef
Roast beef is one of the most popular meal or even as a snack for most people. It is simple and it clearly presents the distinct taste of beef. It may be served with any preferred sidings such as potatoes and vegetables for dinner, or simply between two pieces of bread for an uncomplicated sandwich.
Roasting is ideal when using large cuts of meat. For beef, there are a number of ideal cuts for this cooking process. The loin is a very tender part of the beef located behind the ribs, generally a more expensive cut, but is ideal for roasting. Examples of loin cuts are the tenderloin and tri-tip. Behind the loin is the round. The round section is generally tender, thus a common choice for most. Rump roast, especially the boneless rump roast, is most frequently used for everyday casual cooking. Before cooking, the meat should be at room temperature to make sure that during the roasting process the beef is evenly heated and cooked.
For seasoning the meat, this may simply be salt, pepper and/or garlic although the meat may be seasoned using either a marinade or a rub. A marinade is a solution where the meat is soaked for at least an hour or two so that the taste permeates through the meat and helps in making the roast beef tender and juicy. Others prefer marinating the meat overnight prior to cooking. Dry rub on the other hand, is simple a mix of different seasonings and herbs that are rubbed over the meat before cooking. Salt, pepper, basil, garlic, lemon, rosemary and thyme are some of the common seasonings and herbs used as rub.
A shallow pan is preferred for roasting. This ensures that the heat is evenly distributed on the meat thus, cooking it evenly. As in any cooking done in the oven, preheat the oven prior to cooking the roast beef. Cooking time is largely depended on the size of the beef cut. One may also consider the amount of fat and bone in the meat, as well the grade of the meat.
Though there are general rules regarding cooking time, a meat thermometer is a must to ensure that the meat is cooked to the preferred done-ness. For those who prefer rarely cooked roast beef, 9 minutes should be devoted per pound of meat with the temperature of the meat at 120-125
Categories: How To Cook Beef Tags: Distinct Taste, Meat Thermometer, Rosemary And Thyme
Cooking Tips – Easy To Use Venison Cooking Tips
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A good many people will love to get their hands on a good recipe for a deer meat dish. For most, this is not the first time they will be trying their hand at cooking deer meat and for a few it will be and these people will be more than grateful to get a few good venison cooking tips.
Irrespective of you being a seasoned cook or a newbie the following tips will be very useful to you:
The first thing to remember is to never over-cook the meat. , the more you cook red deer meat the more it will dry. Once the meat has dried there are few and very difficult ways to moisten it again, and even the gurus have known to have given up.
Set the internal temperature to not more than one hundred and forty degrees because this is the temperature the meat begins to dry. In order to accurately determine the degree of preparedness of the meat it is advisable to use a meat thermometer.
Allow the meat to soak in the juices when you remove it from the fire. Keep it covered for at least fifteen minutes and serve it hot. If you want you could fry or brown the meat fast over a fire. However, prevent it from getting over cooked. Whatever you do, you still have to allow it to rest before serving it.
Some of you will just love to broil or grill the venison meat, if you do decide to broil or grill the meat stop cooking when it is rare or medium done.
Many people will definitely consider marinating the venison meat in a favorite sauce. This does keep the meat very tender and ads to the taste as well. Most of the time adding moisture to the meat while grilling is not necessary. However, try spreading a small quantity of butter or grease over the meat before cooking. If you have broiled or grilled the meat remember to let it soak in the juices for at lease 10 minutes before serving it.
Stews and pot roasts are more ways to prepare venison meat. These are slow cooking ways and the cooking is done over low temperatures. Both the techniques require crock pots that make the entire cooking process of cooking venison meat very simple.
When cooking venison meat it is a good practice to use a pair of tongs to turn or pick the meat. This is a way of piercing the meat and allowing a bit of the juice and flavoring to penetrate the meat.
There is a lot to be learnt about venison meat cooking and there are a lot of tips at many portals that offer information for free. Try reading some books as well about venison cooking before starting out to prepare your own venison dish. In no time at all you will have mastered all the tricks of venison cooking.
By: Abhishek Agarwal
About the Author:
Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report “Master Chef Secrets” and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available.
Categories: Cooking Tips Tags: Cooking Tips, Easy Cooking, Meat Thermometer