How You Should Treat Your Meats for Better Flavors

Introduction

Beef and chicken are the most widely consumed meats globally. While the amounts differ from nation to nation, they play a prominent role in many cultures. For example, the good people of the UK eat over a billion Sunday Roast meals per year, not just on Sundays. At the same time, approximately 68% of meat-eating Americans consume almost 30 billion pounds of beef annually.

You probably have your own methods for cooking your favorite meats, and that’s OK, but don’t you want to know how to get more flavor and texture from your meat products? Fortunately, you don’t need to be a world-class chef to cook good food, but you do require a little time, patience, and a willingness to step out of your comfort zone and try something new.

Beef - The King of Meats

Often referred to as the king of meat, the steak of a cow is a beautiful cut of meat. However, most people don’t treat their beef correctly, and as a result, many flavors are lost. Aging is an essential part of cultivating the taste of meat, and this is done in a dry aging cabinet. These are excellent appliances for aging beef, used by professionals and chefs alike.

When choosing a cut, you should aim for at least a 30 day aged steak. This means that the flavor has matured to an acceptable level. Additionally, you can dry brine your steak. To do this:

  1. Place on a rack and tray
  2. Season both sides with good salt
  3. Place uncovered in the fridge for no more than 3 days

Dry brining allows the salt to penetrate and flavor the meat and provides a beautiful crust when cooked. To cook a steak properly, use clarified butter in a searing hot pan. Clarified butter has a higher cooking temperature and won’t burn. In addition, it will glaze your steak with flavor.

Chicken - Always Overcooked

There’s nothing like a simple yet well-cooked chicken. But most people cook a chicken way beyond what is required. This comes mainly from the fear of undercooking it and therefore increasing the risk of food poisoning. But cooking chicken is extremely easy. Additionally, the neutral taste of chicken means that you can add many flavors to it – but tarragon is a heavenly pairing. 

First of all, remove your chicken from the fridge 1 hour before cooking and allow it to come to room temperature. This loosens the joints of the chicken and relaxes the flesh, resulting in a tender bird. 

While your chicken is loosening, take a paper owl and dry it all over by patting it. Get into the nooks and crannies and don’t wash it. Do wash your hands afterward, though. Drying it will help to crisp the skin.

You should also preheat the oven to 180 degrees. This allows for even cooking. Preheat the oven for 20 minutes before cooking it. When it is ready, drizzle the chicken with olive oil, season with salt flakes, add tarragon, and place it in the oven.

Cooking times vary:

  • Small chicken – 1 hour
  • Medium chicken – 1 hour 20 minutes
  • Large chicken – 1 hour 40 minutes

There is no need to baste a chicken as the flavors work for themselves and you can use it for various healthy meals. To check if the chicken is cooked, pierce the fleshy part of the thigh. If the juices run clear, then it is cooked.

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