Terms of roasting meat and poultry.
For each type of meat and poultry has its own rules baking. And keeps them is particularly important in the case of stuffed dishes. There are important not only to the size and quality of the baked pieces, but what was he stuffed
- For baking, choose the best cuts of meat – or after cooking it can be hard
- Avoid too small pieces of meat (they dry up or even burn down) and very large (around the edges will burn, and not fry inside)
- Observe the temperature mode
- Tender of the cover foil
- Large birds do not forget to water the juice stand out
- Stuffing, which stuffed with meat or poultry, should be ready – otherwise it will remain wet
Categories: How to cook
