The variety of products, packaging, culinary preparations, and distribution channels give butchery and tripe products all the assets necessary to meet our culinary aspirations.
The cooking methods differ according to the pieces.
Meats and tripe products are quickly cooked (grilled, pan-fried, or roasted) or simmered for a long time (braised or boiled)
The so-called quick cooking is suitable for naturally tender pieces while the so-called slow cooking allows the less tender pieces to become tender thanks to prolonged cooking in a humid environment.
Pan-frying: sear the meat on high heat and then cook it at a higher or lower temperature in fat.
Grill: quickly sear the meat over very high heat on a grill or in a frying pan without fat.
Roast: bake the meat in the oven with little or no fat.
Braising: brown the meat then cook it covered in a little liquid. It cooks very gently and very long to express all its flavor and its fondant.
Boil: immerse the meat completely in a liquid and cook it for a long time with a little simmering.
For either of these two cooking methods, the pan or grill but also the oven or barbecue grill must always be very hot so that the meat is seared and a protective crust is formed: juices thus remain “locked up” and the meat, well-irrigated, remains tender and juicy.
Tips To Use:
Choose a frying pan the size of the pieces of meat, especially not too large to prevent fatty substances from burning on unused surfaces.
For grilling, oil the grill with a brush or lightly massage the piece of meat with a drizzle of oil.
To be perfectly seared, the meat must sizzle in contact with heat.
Add salt and pepper at the end of cooking.
To turn a piece of meat, use a meat tong or a spatula rather than a fork: pricking meat makes it lose its juices and harms its tenderness
Depending on the species, the cooking times and degrees are different.
This very simple cooking method nevertheless requires a little vigilance and good control of the oven temperatures. White meats such as pork or veal cook in a medium / hot oven and red meats in a hot / very hot oven.
Very hot oven: Th. 9 (250 ° to 280 ° C) to Th. 10 (more than 280 ° C)
Hot oven: Th. 7 (190 ° to 220 ° C) to Th. 8 (220 ° to 250 ° C)
Medium oven: Th. 5 (130 ° to 160 ° C) or Th.6 (160 ° to 190 ° C)
Soft oven: Th. 3 (80 ° to 100 ° C) or Th. 4 (100 ° to 130 ° C)
Warm oven: Th. 1 (40 ° to 60 ° C) or Th. 2 (60 ° to 80 ° C).
Tips To Use:
Choose a dish the size of the roast, neither too small nor too large.
Preheat the oven with the lightly oiled baking dish, then sear the roast for a few minutes in a very hot oven and continue cooking in a medium / hot oven depending on the species.
Another solution is to “mark” (sear, color) the roast (or large piece of meat) on all sides in a very hot pan and then continue cooking in the oven.
Let the meat rest:
To preserve the tenderness and flavor of the meat to grill, pan, or roast, think of R as rest. Rest before cooking and rest after cooking. Remember to take the meat out of the refrigerator a little before cooking: return to room temperature, it is not attacked by a too large temperature difference during cooking. Once cooked, it is also essential to let it rest: the heat is distributed evenly, which allows the meat to relax. For small pieces (steaks, steaks, ribs, or cutlets), the rest time should be equal to the cooking time and for large pieces (roast, square, or leg), ideally, half under a sheet of aluminum foil.
This cooking is reminiscent of the cooking of our grandmothers, full of warm aromas: tasty friendly dishes that simmer for a long time over low heat and covered. They can be prepared the day before, without special supervision, and reheated the next day: they will only be better.
Tips To Use:
In a lightly oiled casserole, brown the meat on all sides to keep all of its juices.
When it is uniformly colored, add an aromatic garnish (onions, thyme, bay leaf …), season, and moisten to the height with water, wine, broth, or a mixture of both. The meat should be barely covered with liquid. Bring gently to a boil.
Then add the vegetables (except the potatoes which it is better to cook separately), cover, and simmer over low heat until the meat is tender.
The casserole dish can also be placed in a warm oven (Th. 5 – 150 ° C).
Stir from time to time, add a little liquid if necessary, and season only at the end of cooking.
Allow between 1 h and 3 h of cooking, depending on the species, for tenderly tender meat.
To divide the cooking time by 2, use a pressure cooker.
Remember to cook smart by preparing large quantities for several meals: reheated the next day with another accompaniment, leftovers accommodated according to many recipes but also freezing for another day without cooking.