How Long To Cook Steak Tips In Oven At 400 Healthy Way of Cooking Meat

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Healthy Way of Cooking Meat

Cooking is an art that needs to be learned according to the right principles. People who know how to prepare food should not need drugs. Animal meat consists of fibers. These fibers are surrounded by strong connective tissue. Cooking softens and breaks down these tissues, making it easier for digestive juices to penetrate and dissolve them. Proper cooking does just that. Improper cooking usually makes meat indigestible.

The simpler the cooking, the more digestible the food. Flavors are developed in this process, but they are hidden if meats are heavily seasoned.

Different methods of cooking meat include:

· Boiling: When meat is boiled, it loses muscle sugar, aromatic extracts, organic acids, gelatin, minerals and soluble albumin. That is, they lose flavor and nutrition. Therefore, the liquid in which they are cooked should be used. The correct way to boil meat is to submerge it in plain boiling water. Allow the water to boil vigorously for ten or fifteen minutes. This compresses the outside of the piece of meat. Then reduce the temperature of the water to about 180 degrees F. and cook until it is to taste. If it is allowed to boil for a long time at a high temperature, it will become hard, because the albumen remains compressed throughout.

Salts draw water from the meat. Therefore, none of them should be used in boiling. Meat should be cooked in plain water without additives. Do not add any vegetables or grains. All meats contain some fat, and this leaches into water and affects vegetables and starches, making them indigestible. Taste the meat after it’s cooked, or better yet, let everyone adjust to their own taste after serving.

Meat to be boiled should never be soaked because cold water dissolves some of the salts and some of the nutrients. If the meat does not look as fresh and clean as it should always be, it is better to simply wash it.

· Cooking: If the meat is to be cooked, cut it into small pieces and bake or broil at about 180 degrees F. It should be cooked in plain water. If you need a meat and vegetable stew, cook the vegetables in one pot and the meat in another pot. Once both are ready, mix the two together. Cooking, if done right, makes a “unrepeatable” stew. Food should be tasted while eating, not after.

· Broths: If broth is required, choose lean meat. Either grind or finely chop. There is no objection to putting the meat in cold water if the water is used in making the stock. Do not use spices. Cook or boil the meat at about 180 degrees F until its strength is mostly water. When the broth is ready, set it aside to cool. Then remove all the oil and heat it and use it. One pound of lean meat makes one quart of strong broth.

· Roasting: Cut the meat to the desired thickness. Then put it next to a strong fire, turning it from time to time until it is ready. But be careful not to burn the meat. A normal steak should be cooked for about 10 minutes. Perhaps the time depends on the thickness of the cut and whether it is rare, medium or well done.

Steak smothered in onions is a favorite, but it’s not a good way to cook onions or steak. The best method is to fry both the steak and the onion, or to fry the steak, cut the onion into half to three-quarter thickness slices, add a little water and cook them. Steak and onions prepared in this way are both tasty and easy to digest.

· Roasting: Roasting is similar to roasting, which means cooking a piece of meat in front of an open fire. But roasting uses a large portion of the meat and therefore takes more time to cook.

· Cooking: When cooking, put the meat in a closed oven. Most roast meats are cooked. The oven should be very hot for the first 10-15 minutes, about 400 degrees F. This heat will sear the outside of the meat very well. Then reduce the heat to 260 degrees F. If it is kept at a high temperature, it will produce a tough piece of meat. How long the meat should be in the oven depends on the size of the cut of meat and how well done it is. During cooking, some of the juices and some of the fat will escape. Baste the meat with its own juices about every fifteen minutes. And a few minutes before removing the meat from the oven, it can be sprinkled with a small amount of salt, and fried and fried meat can be done before cooking.

· Steaming: Steaming is a great cooking method which means none of its nutritional value is lost. Put the meat in a steamer and let it stand until ready. The cheapest and toughest cuts of meat, which taste as good and often as good as the more expensive ones, can be made very tender by steaming. Hard birds can be treated in the same way. A great way to cook an old chicken or an old turkey is to steam it until it’s tender and then put it in a hot oven for a few minutes to brown it. Some birds are so tough that they cannot be eaten by boiling or cooking, but steaming does not toughen it.

· Smothering: This is a modification of cooking. Any meat can be stewed, but it is especially suitable for chickens. Take a young bird, cut it into joints, put it in a pan and add a liter of boiling water. And if the chicken is lean, put it in a little butter, but if it’s fat, don’t use butter. Then cover the pan tightly and put it in the oven and cook it. A two-and-a-half-pound chicken, when dressed, requires one hour and fifteen minutes to cook. You must keep the lid on the cooking pot until the chicken is ready, not lifting it even once. Gravy (mainly the juices that drip from cooking the meat) is found in the pan.

· Frying is an inappropriate method of cooking. In general, when high temperature fat is forced into meat, it becomes very indigestible. And in fact, the crust formed on the outside of the meat is indigestible. It is foolish to prepare food so that it harms the body. However, there is a way to use a frying pan so that no harm is done in practice. Grease the pan very lightly so that the meat does not stick. Heat the pan very hot and put the meat in it. Turn the meat frequently. Cooking potatoes this way can give good results. The same goes for steaks and chops.

· Finally, you should try to avoid cooking with oil. It is an abomination that kills thousands of people every year.

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