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MEAT
It is better not to salt meat until after cooking as salt encourages the meat
to spatter fat. This will dirty the oven and generate a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into a cold oven.
The cooking time is longer than for a preheated oven, but it cooks through
to the middle of the food as the heat has more time to penetrate.
Correct preheating is the basis of successful red meat cookery.
FOR GRILLING
Preparing for a mixed grill:
Remove the meat from the refrigerator a few hours before grilling. Lay it on
several layers of kitchen roll: this improves sealing, making it tastier and
ensures that it cooks right through to the centre.
Add pepper and spices to the meat before grilling, but add any salt after
cooking. This way it will seal and stay moist. Baste all the food to be cooked
with a little oil. This is best done with a wide flat basting brush. Then
sprinkle with more pepper and herbs.
Put the grill dish into the oven.
During cooking:
Never pierce the food during cooking, or when you turn it over: juice
runs out and the meat becomes dry.
Section 3
Summary of Contents for Bocuse
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