Foil is a very valuable culinary invention of our time. Without too much trouble, this thin metal wrap helps prepare meals that taste better than any other cooking method. The foil is light, compact, protects food well, does not oxidize itself, it does not need to be washed, because it is disposable.
Any meat is cooked in foil: lamb, pork, beef, poultry, but not game. Pork prepared in this way is especially popular. It acquires a stew-like taste, however, without the corresponding smells of stews and fried foods. This pork is softer, more tender than any other type of cooking. Pork is usually cooked in foil in the oven. It is more convenient than on coals, because. pieces of meat in such cases are large, with them on the coals a lot of fuss. A whole piece of pork baked in foil is better and better to cook in the oven.
Each recipe for pork in foil involves its preliminary preparation, including pickling. The taste of the future dish largely depends on this. Recipes for pork in foil in the oven are varied, there are plenty to choose from. Simple pork in foil baked in the oven, as well as pork pork in foil, are very popular. All these recipes are on the site, choose the one that you like. Look also at the photo of the finished pork in foil dish, the recipe with the photo will help you make the right choice.
Cooking pork meat in foil is a pleasure, the process is accompanied by such smells and aromas that it is impossible to resist tasting the degree of readiness of the dish. You can come up with a recipe for baked pork in foil yourself, relying on your own experience in cooking meat dishes. You can also experiment with spices and marinade. For example, a common recipe for pork baked in foil in the oven involves the use of a standard set of products: salt, pepper, bay leaf, garlic, etc.
When preparing meat, it is first cleaned of inedible parts and impurities, then washed and dried with a paper towel;
Bones must be hidden from the surface to prevent tearing of the foil;
Then the prepared meat must be thoroughly rubbed with spices or stuffed with additional ingredients, and then wrapped in foil;
Pork in foil, if it is cooked in a whole piece, is not salted before cooking. Also in this case do not use fats;
The cooking time for pork in foil may vary depending on the size of the piece of meat, as well as the temperature in the oven. At 350 degrees about 30 minutes, at a lower temperature - more than an hour;
The readiness of the meat will be shown by the smoked edges of the foil, the blackened corners of the package;
Large pieces of meat must be sealed tightly in foil, otherwise the juice will leak out and the dish will be spoiled;
The meat is tightly wrapped like this: fold the sheet of foil in half, put the meat on one half of the sheet, loosely cover the top with the other half without tension, wrap the edges along the long side. So get a hermetic main seam. Similar seams need to be done on the sides. The resulting package should be easily squeezed around the piece of meat in it;
Such meat can be served hot and cold;
It does not hurt to pre-marinate the meat. For example, many chefs advise soaking pork in red wine for about an hour before baking in foil. You can come up with your own marinade;
If you want to get a golden crust on your meat, you need to unfold the foil 10 minutes before the end of cooking.
Bake delicious meat in foil: tips, tricks and cooking recipes.
Since foil has become one of the most common kitchen "accessories", cooks have baked everything they can in it: fish, poultry, vegetables, meat. Here we’ll talk about the last option: how to properly bake meat in foil so that it turns out fragrant, juicy and at the same time well baked?
Foil is a wonderful invention of our time. Without any difficulty, this thin metal paper allows you to cook dishes that, in their taste properties, will be close to those cooked in a Russian oven, on a fire, in ashes, on coals - and all this in ordinary home conditions. The foil does not oxidize, it is light, compact, protects food like dishes, but it does not need to be washed - in general, this kitchen helper has only pluses!
Any meat can be cooked in foil: lamb, pork, beef, etc., only game is excluded - it is not cooked in foil. The meat prepared in this way acquires a taste close to stew, but without the smell and fat of stews and fried dishes, while such meat is softer, more tender than just fried or boiled.
The cooking time of meat in foil can vary depending on the temperature at which cooking is carried out, on the size of the piece of meat. Usually, at a temperature of 380-400 degrees Celsius in good ovens, 15-30 minutes is enough for 1 kg of meat. If the maximum heating of the oven is lower, then for 1 kg of meat in one piece it will take 1 hour - 1 hour 15 minutes. Readiness can be easily checked: on the folds of the foil, the corners should be sooty, blacken, in which part of the meat juice burns after reaching full readiness.
Features of cooking meat in foil, subtleties and tips.
It is worth noting that all the advantages of roasting meat in foil are achievable only if it is properly wrapped: large pieces of meat from 500 g or more in size must be hermetically sealed in foil, otherwise taste, aroma, texture, meat will be lost due to juice leakage. burn or get tough.
How to wrap a piece of meat in foil hermetically:
Fold the sheet of foil in half (if it is thin), put the meat on one half of the sheet, loosely cover the second half on top without tension, wrap the edges along the long side - you get a hermetic seam, make two more of the same seams on the sides (on the short sides). You will get a package that you need to carefully squeeze around the product located in it. When heated, the bag will expand, the foil will inflate, but the tightness should not be broken, and the shape in the form of a square or rectangle should be preserved. It is with this form of wrapping that you can determine the readiness of meat by the type of foil - the folds will turn black. During the cooking process, not a single drop of juice should leak out of the bag - this is what you should focus on when wrapping foil and making hermetic seams.
There are also rules for preparing meat for baking in foil:
First, the meat is cleaned of inedible parts, dirt and damage, washed, dried with a paper towel.
If there are bones in the piece of meat, make sure that they do not stick out of it - otherwise they will break through the foil during the cooking process. This is a fundamentally important point in this type of preparation! If you do not approach this moment properly, the tightness will be broken and the dish will deteriorate.
Next, the prepared meat is rubbed with spices or stuffed, along with additional ingredients (vegetables, herbs, etc.) wrapped in foil. IMPORTANT: the whole piece of meat baked in foil is not salted before cooking! Also, for roasting meat in foil, fats are not needed.
If you bake meat in foil according to all the rules, then it will turn out not only very tasty, but also retain a maximum of useful substances, which means that such dishes turn out to be healthier and healthier.
Recipes for cooking meat in foil.
As a rule, we bake meat in foil for the holidays, however, such dishes are often prepared for everyday meals. Pork, beef, lamb - baked in a whole piece, they turn out to be real delicacies, refined, tasty and extremely appetizing. Let's look at a few recipes for such wonderful dishes.
Recipe for roast beef in foil
You will need:
1kg beef fillet,
1 head of garlic
0.5-1 carrot,
spices for rubbing meat (it can be ground pepper, oregano and other herbs, mustard, laurel, etc.).
How to bake beef in the oven.
Clean the meat from films, rinse, dry. Cut carrots and garlic into thin sticks - they will be used for stuffing. Make punctures in the meat all over its surface, insert garlic and carrots into them. Grate the meat with spices (remember: you can’t add salt!), Hermetically wrap in foil, put on a baking sheet in the oven preheated to the maximum temperature, after you notice sizzling sounds, reduce the temperature, bake the meat for about an hour until cooked.
Such meat can be served both hot and cold.
There are a lot of subtleties of cooking meat in foil. For example, many cooks believe that meat should be soaked for about an hour in red wine or another marinade before roasting. And, of course, what is already more known: if you want your meat baked in foil to have a golden crust, then you need to unfold the foil and bake the meat for 5-10 minutes.
Recipe for pork in foil with vegetables.
You will need:
800g neck of pork (sirloin)
2 onions and medium tomatoes,
1 each hot green pepper and lemon,
pepper.
How to bake pork in foil.
For the marinade, cut the tomatoes and onions into circles, squeeze the juice from the lemon (it can be replaced with 0.5 cups of dry white wine), pepper, mix. Put the whole meat in the marinade, leave for 2 hours. Put the chopped onion on the foil, put the meat on top, put the mugs of tomatoes on top of it, then hot pepper cut in half lengthwise. Wrap the foil hermetically, bake in the oven until tender.
Recipe for roasting lamb in foil with carrots and prunes.
You will need:
500g lamb,
1 carrot and a glass of prunes,
0.5 cup raisins
3 art. l. dry red wine,
black pepper,
spices to taste.
How to bake lamb in foil.
Rinse the meat, dry it, rub with spices. Make cuts, stuff with carrots. Put prepared prunes on a sheet of foil, put a piece of meat on it, pour raisins on top, pour wine over it, wrap the meat hermetically. Bake lamb in foil for 1 hour at a temperature of 160 degrees or until cooked at a different temperature. Serve hot lamb, raisins and prunes are suitable as a side dish.
You can easily come up with your own recipe for roasting meat in foil: just use the best suitable products and spices for the selected type of meat. Meat can be stuffed or simply wrapped with these products, rubbed with spices to your liking. In any case: if all the canons of roasting meat in foil are observed, it will certainly turn out very tasty!
Homemade bacon.
We'll need
2 kg pork, ham, fresh, not frozen.
1 large garlic
some mustard and mayonnaise.
Foil for baking.
Cooking boiled pork
We cover part of the table with foil and put the meat on top.
We cut the garlic cloves lengthwise and with the help of a knife we stuff the pork with them more or less evenly.
Next, mix mayonnaise with mustard and salt and evenly coat the entire ham.
We give the meat a more compact shape.
To taste, you can pepper a little or sprinkle with paprika, but not necessary.
After that, tightly in several layers, not sparing the foil, wrap the meat and put it on a baking sheet, preferably with deep edges.
We put in the oven and forget about 3.5 - 4 hours
After that, we take it out of the oven, unfold it and let it cool.
Cut into slices and eat.
Meat in mustard-garlic marinade.
To cook meat you will need:
1 kg pork shoulder
- 1 liter of water
- 2 tbsp. l. vinegar
- Bay leaf
- peppercorns
- 6 garlic cloves
- ground pepper
- 1 tbsp. l. mayonnaise
- 1.5 tsp mustard
Cooking:
1. Wash the meat and put in a deep bowl.
2. Dilute salt and vinegar in water. Stir until the salt is completely dissolved.
You need to be careful with vinegar so as not to burn the dish.
3. Pour the meat over the marinade. It should float completely in it.
4. Then add peppercorns and bay leaf to the bowl.
5. Covered with a lid and put in the refrigerator overnight to make the meat soft and juicy.
6. Remove the meat from the bowl and make deep cuts in it.
7. Then prepare the second marinade. Chop the garlic into a small bowl using a garlic press.
8. Add ground pepper, mayonnaise and mustard to it. The substance turns out to be very thick, so we added another 1 tbsp. l. ordinary water.
9. Roll the meat in the marinade.
10. And wrap in 3 layers in foil.
11. Cook the dish in the oven for 2.5 hours.
Due to the fact that the dish is cooked in foil, its own juice does not evaporate and thus prevents the meat from becoming dry.
Enjoy your meal!
Meat is baked in any cuisine of the world. Famous recipes include English roast beef, Austrian Schweinsbraten or Russian boiled pork. Today, when baking, foil is often used.
Meat baked in foil is a maddening aroma and a real feast of taste. Therefore, we will not neglect pleasure, fortunately, there is a legitimate reason - the long New Year holidays. There are a lot of recipes for meat in foil. The technology of baking itself is the same, and the difference lies in the pre-treatment of meat (there are several of them) and sauces (marinades) for it. My recipe for today is meat with mayonnaise, herbs and garlic.
Ingredients
To bake meat in foil, we need:
- a good piece of meat, it is possible on the bone - 900-1000 g
- olive mayonnaise - 300 g
- ground pepper
- greens - a bunch (dill + parsley)
- head of garlic for 5-6 cloves
Cooking
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Any side dish is suitable, you can even cook potato pancakes with carrots - dinner will turn out wonderful!
How to cook pancakes for a side dish for meat
Grate 10 potatoes and one large carrot with a fine grater. Add, through a press, a couple of cloves of garlic, two eggs and spices to taste. Mix well, add a couple of tablespoons of flour and mix again. For juiciness, you can rub a small tomato into a mass.
Fry potato pancakes like pancakes, spooning tablespoonfuls into hot oil. After frying, it is better to transfer to a paper napkin.
In addition, other fresh vegetables can be added to the dough, you get a kind of assortment, which will only improve the taste.
In fact, there are many recipes for meat baked in foil, but it is always better to marinate the original ingredient. In addition to mayonnaise, this can be done in sour cream, wine or pure tomato juice.
AND HERE ARE MORE RECIPES.
Since foil has become one of the most common kitchen "accessories", cooks have baked everything they can in it: fish, poultry, vegetables, meat. Here we’ll talk about the last option: how to properly bake meat in foil so that it turns out fragrant, juicy and at the same time well baked?
Foil is a wonderful invention of our time. Without any difficulty, this thin metal paper allows you to cook dishes that, in their taste properties, will be close to those cooked in a Russian oven, on a fire, in ashes, on coals - and all this in ordinary home conditions. The foil does not oxidize, it is light, compact, protects food like dishes, but it does not need to be washed - in general, this kitchen helper has only pluses!
Any meat can be cooked in foil: lamb, pork, beef, etc., only game is excluded - it is not cooked in foil. The meat prepared in this way acquires a taste close to stew, but without the smell and fat of stews and fried dishes, while such meat is softer, more tender than just fried or boiled.
The cooking time of meat in foil can vary depending on the temperature at which cooking is carried out, on the size of the piece of meat. Usually, at a temperature of 380-400 degrees Celsius in good ovens, 15-30 minutes is enough for 1 kg of meat. If the maximum heating of the oven is lower, then for 1 kg of meat in one piece it will take 1 hour - 1 hour 15 minutes. Readiness can be easily checked: on the folds of the foil, the corners should be sooty, blacken, in which part of the meat juice burns after reaching full readiness.
Features of cooking meat in foil, subtleties and tips.
It is worth noting that all the advantages of roasting meat in foil are achievable only if it is properly wrapped: large pieces of meat from 500 g or more in size must be hermetically sealed in foil, otherwise taste, aroma, texture, meat will be lost due to juice leakage. burn or get tough.
How to wrap a piece of meat in foil hermetically:
Fold the sheet of foil in half (if it is thin), put the meat on one half of the sheet, loosely cover the second half on top without tension, wrap the edges along the long side - you get a hermetic seam, make two more of the same seams on the sides (on the short sides). You will get a package that you need to carefully squeeze around the product located in it. When heated, the bag will expand, the foil will inflate, but the tightness should not be broken, and the shape in the form of a square or rectangle should be preserved. It is with this form of wrapping that you can determine the readiness of meat by the type of foil - the folds will turn black. During the cooking process, not a single drop of juice should leak out of the bag - this is what you should focus on when wrapping foil and making hermetic seams.
There are also rules for preparing meat for baking in foil:
First, the meat is cleaned of inedible parts, dirt and damage, washed, dried with a paper towel.
If there are bones in the piece of meat, make sure that they do not stick out of it - otherwise they will break through the foil during the cooking process. This is a fundamentally important point in this type of preparation! If you do not approach this moment properly, the tightness will be broken and the dish will deteriorate.
Next, the prepared meat is rubbed with spices or stuffed, along with additional ingredients (vegetables, herbs, etc.) wrapped in foil. IMPORTANT: the whole piece of meat baked in foil is not salted before cooking! Also, for roasting meat in foil, fats are not needed.
If you bake meat in foil according to all the rules, then it will turn out not only very tasty, but also retain a maximum of useful substances, which means that such dishes turn out to be healthier and healthier.
Recipes for cooking meat in foil.
As a rule, we bake meat in foil for the holidays, however, such dishes are often prepared for everyday meals. Pork, beef, lamb - baked in a whole piece, they turn out to be real delicacies, refined, tasty and extremely appetizing. Let's look at a few recipes for such wonderful dishes.
Recipe for roast beef in foil
You will need:
1kg beef fillet,
1 head of garlic
0.5-1 carrot,
spices for rubbing meat (it can be ground pepper, oregano and other herbs, mustard, laurel, etc.).
How to bake beef in the oven.
Clean the meat from films, rinse, dry. Cut carrots and garlic into thin sticks - they will be used for stuffing. Make punctures in the meat all over its surface, insert garlic and carrots into them. Grate the meat with spices (remember: you can’t add salt!), Hermetically wrap in foil, put on a baking sheet in the oven preheated to the maximum temperature, after you notice sizzling sounds, reduce the temperature, bake the meat for about an hour until cooked.
Such meat can be served both hot and cold.
There are a lot of subtleties of cooking meat in foil. For example, many cooks believe that meat should be soaked for about an hour in red wine or another marinade before roasting. And, of course, what is already more known: if you want your meat baked in foil to have a golden crust, then you need to unfold the foil and bake the meat for 5-10 minutes.
Recipe for pork in foil with vegetables.
You will need:
800g neck of pork (sirloin)
2 onions and medium tomatoes,
1 each hot green pepper and lemon,
pepper.
How to bake pork in foil.
For the marinade, cut the tomatoes and onions into circles, squeeze the juice from the lemon (it can be replaced with 0.5 cups of dry white wine), pepper, mix. Put the whole meat in the marinade, leave for 2 hours. Put the chopped onion on the foil, put the meat on top, put the mugs of tomatoes on top of it, then hot pepper cut in half lengthwise. Wrap the foil hermetically, bake in the oven until tender.
Recipe for roasting lamb in foil with carrots and prunes.
You will need:
500g lamb,
1 carrot and a glass of prunes,
0.5 cup raisins
3 art. l. dry red wine,
black pepper,
spices to taste.
How to bake lamb in foil.
Rinse the meat, dry it, rub with spices. Make cuts, stuff with carrots. Put prepared prunes on a sheet of foil, put a piece of meat on it, pour raisins on top, pour wine over it, wrap the meat hermetically. Bake lamb in foil for 1 hour at a temperature of 160 degrees or until cooked at a different temperature. Serve hot lamb, raisins and prunes are suitable as a side dish.
You can easily come up with your own recipe for roasting meat in foil: just use the best suitable products and spices for the selected type of meat. Meat can be stuffed or simply wrapped with these products, rubbed with spices to your liking. In any case: if all the canons of roasting meat in foil are observed, it will certainly turn out very tasty!
Homemade bacon.
We'll need
2 kg pork, ham, fresh, not frozen.
1 large garlic
some mustard and mayonnaise.
Foil for baking.
Cooking boiled pork
We cover part of the table with foil and put the meat on top.
We cut the garlic cloves lengthwise and with the help of a knife we stuff the pork with them more or less evenly.
Next, mix mayonnaise with mustard and salt and evenly coat the entire ham.
We give the meat a more compact shape.
To taste, you can pepper a little or sprinkle with paprika, but not necessary.
After that, tightly in several layers, not sparing the foil, wrap the meat and put it on a baking sheet, preferably with deep edges.
We put in the oven and forget about 3.5 - 4 hours
After that, we take it out of the oven, unfold it and let it cool.
Cut into slices and eat.
Meat in mustard-garlic marinade.
To cook meat you will need:
1 kg pork shoulder
- 1 liter of water
- 2 tbsp. l. vinegar
- Bay leaf
- peppercorns
- 6 garlic cloves
- ground pepper
- 1 tbsp. l. mayonnaise
- 1.5 tsp mustard
Cooking:
1. Wash the meat and put in a deep bowl.
2. Dilute salt and vinegar in water. Stir until the salt is completely dissolved.
You need to be careful with vinegar so as not to burn the dish.
3. Pour the meat over the marinade. It should float completely in it.
4. Then add peppercorns and bay leaf to the bowl.
5. Covered with a lid and put in the refrigerator overnight to make the meat soft and juicy.
6. Remove the meat from the bowl and make deep cuts in it.
7. Then prepare the second marinade. Chop the garlic into a small bowl using a garlic press.
8. Add ground pepper, mayonnaise and mustard to it. The substance turns out to be very thick, so we added another 1 tbsp. l. ordinary water.
9. Roll the meat in the marinade.
10. And wrap in 3 layers in foil.
11. Cook the dish in the oven for 2.5 hours.
Due to the fact that the dish is cooked in foil, its own juice does not evaporate and thus prevents the meat from becoming dry.
Enjoy your meal!
Bake pork, beef and lamb in pots, foil, sleeves and even in a jar.
- Take pieces of meat without bones: tenderloin, loin, ham. What exactly to ask for your dish in the market or in the store, Lifehacker will tell you.
- A piece baked as a whole should weigh no more than 2–2.5 kg. Too big can burn around the edges, and not baked in the middle.
- It usually takes one hour to bake 1 kg of meat. But some types of meat require more time, and the temperature should be higher. For example, beef is tougher and more fibrous than pork, so a kilo can take an hour and a half to bake.
- To make the meat soft and juicy, use. For pork, mustard and honey are excellent, from spices - basil, garlic, suneli hops. Beef goes well with sweet and sour sauces and Provence herbs.
- Use ceramic molds or other heat-resistant utensils. When baking on a baking sheet, it is better to wrap the meat in foil or cover it with parchment.
1. Pork in French
multivarenie.ruMeat in French is an invention of Soviet housewives, which has nothing to do with the cuisine of France. Each family has its own signature recipe, here is one of the simplest and most affordable. The pork is very tender, and the potatoes are fragrant.
Ingredients
- 1 kg of pork;
- salt and black ground pepper - to taste;
- 6 potatoes;
- 3 tomatoes;
- 2 onions;
- 4 tablespoons of mayonnaise;
- 1 teaspoon chopped dried basil
- 200 g of hard cheese;
- sunflower oil for lubrication.
Cooking
Wash, dry and cut the pork into medallions about 1 cm thick. If desired, the meat can be lightly beaten. Sprinkle each piece with salt and pepper. Let the meat sit for a couple of hours. If possible, let it marinate overnight, but in this case, keep it in the refrigerator.
When the meat is cooked, peel and cut the potatoes into thin rounds. Do the same with tomatoes. Cut the onion into rings.
Mix mayonnaise with basil. Rub the cheese on a coarse grater.
Grease a deep baking sheet or baking dish with sunflower oil. Lay out in layers: pork, onions, potatoes, mayonnaise, tomatoes, cheese.
Bake for 60 minutes at 180°C.
cf.ua When the meat is marinated, thread it onto wooden skewers. Their length should be about 20-23 cm to fit in the jar.
Finely chop the remaining three onions, put on the bottom of a three-liter jar and pour boiling water over it. It is important that the jar is dry, without cracks and flaws. Add liquid smoke and line meat skewers inside. Will fit about five or six pieces.
Seal the neck of the jar with foil. Place the jar on the oven rack. The oven must be cold. Then set the temperature to 220 ° C and bake for 1.5 hours.
Wrap the jar in a dry towel (wet glass may break), remove from the oven, place on a wooden cutting board and let cool slightly. Then remove the foil and carefully remove the meat skewers.