Different meat types and cuts

in a nutshell


Regardless of the animal and cut, it’s a good idea to rinse bloody meat briefly under a cold tap to prevent blood from entering the dish. It gives a dingy appearance and can turn the dish gray.

For many of the One Pot recipes, the meat must be browned first. This is important for building depth and flavor in your one pot. So remember the cooking rule, it also applies when we’re talking one pot: Heat the pot well. Add fat if the recipe calls for it. Place the meat evenly in the pan and DON’T mess around with it right away. Let it cook. And you should be able to hear it cooking, those little crispy popping sounds, not boiling bubble sounds, then your pan isn’t hot enough. If you start stirring right away, the pot and meat will cool down and you’ll just cook everything. We want beautiful and golden frying surfaces, and this is achieved with good heat, patience and a steady hand. Once you’ve got the crust out, it’s time to turn it down a notch or two, especially when it comes to one-pot dishes. Otherwise it will burn.

And then there are the beautiful, light dishes, such as my favorite, labskovs. Here, the meat must be cooked gently. And as with meat that is steamed, cooked and treated elegantly, the flavor is the same: flattering and beautiful.



For veal, the same rules of thumb apply as for beef, but remember that the calf is a young animal and therefore hasn’t built up quite as much connective tissue. So veal is generally quicker to cook and more tender than beef.








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