Meat abundance at BEEF & CAKE: From gourmet pates to flavorful barbecue

Meat abundance at BEEF & CAKE

 

People consider meat to be one of the most delicious foods. Even if you ignore its healthy and nutritional properties, the product even looks very attractive. Even if you always order sushi or salads in a restaurant, sooner or later you will want to taste a juicy, perfectly cooked piece of meat. Restaurant owners should definitely take this into account. In order not to spoil a quality product, of course, you need to use professional equipment. This should also be taken care of in advance.

 

Exquisite pates: Delight in every bite

 

Pates have ancient roots, first mentioned in Roman texts. Records about the ancient Romans say that they cooked pates not only from meat, but also added fish and seafood to them. The recipes were passed down from generation to generation, and over time they became more and more sophisticated.

 

In the Middle Ages, pate was considered a delicacy and was served only in rich houses. In France in the 19th century, they began to preserve it, making it available to a wider audience. Later, the recipe was changed.

 

Typically, pork, beef, or poultry is used to make classic pate. Spices, cream, and a small amount of alcohol are added for flavor. There are many varieties of this dish:

 

 

• Liver. Pork, beef, or poultry liver is used for cooking. The product is stewed together with onions and spices, then ground to a homogeneous mass using a blender. The dish goes well with sweet and sour sauce and red wine. It is usually served with bread or toast, and garnished with fresh herbs.Homemade. Meat or liver is used to make this dish, which is fried. Spices are added during the grinding process. This dish is perfect as an appetizer for a festive table. Clay pots or wooden boards are used for serving.

   

  Pork pate. A thick paste with fat added for tenderness. First, the pork is stewed with garlic and onions, then chopped. The pate goes well with white wine and stuffed mushrooms. To serve, use toasted toast, and can also be used as a filling for pies.

   

  Beef pate. It has a rich aroma and exquisite taste. The beef is stewed with vegetables and then ground to a paste. The dish is a perfect complement to red wine and hard cheeses. Rye crackers are used for serving. Pate is also great as a filling for baked rolls or vegetables.

   

  Chicken. Chicken breasts or liver are used for making it, and herbs are added during the cooking process. After cooking, it is mashed until smooth. Pate goes well with light salads and white wine. It is served on sandwiches or canapes.

   

  To add a special flavor, the pate can be cooked in the oven. It is served in slices with a side dish of vegetables.

Delicate tarts: A taste of freshness and quality

 

Tartare is a cold appetizer that belongs to French cuisine. The classic recipe includes diced beef, raw chicken or quail egg yolk, shallots, olives, capers, parsley, tarragon, and olive oil. Ketchup, tabasco, soy or Worcestershire sauce can be used as a sauce. A large number of ingredients are needed to disinfect raw meat and give it flavor. As a result, classic tartars are very spicy dishes.

 

 

 

Usually, raw beef, the extreme parts of the tenderloin, is used for cooking. This meat is very tender and easy to chew even when raw. But this is only in the classic recipe. Modern chefs use salmon, lamb, venison, fruits, and vegetables for cooking. They add various sauces and seasonings. The yolk is usually used to bind the meat mass. It can be put on top, or you can mix the dish in advance.

 

Crispy dishes go well with tartare. For example, you can serve fried croutons, French fries or chips.

 

Gastronomic barbecue: The art of grilling meat

 

Another restaurant trend is cooking over fire or charcoal. Although barbecue seems simple, there are several rules to consider. Not only do you need to choose the right meat, but you also need to prepare the grill and know how to cook the dishes correctly. To make meat dishes perfect, you need to:

 

Choose fresh meat. Savings in this case are undesirable. Keep in mind that frozen meat is not suitable for grilling. When it begins to defrost, the juiciness will disappear along with the moisture, and the dish will become tough and tasteless.
Take into account the parts of the meat. For example, any part of pork is suitable for cooking. For grilling beef, you should choose a rump or tenderloin, and it is better to cook the whole bird.
Make the roasting even. To do this, make cuts in the meat. When cooking liver or beef, the product must be well beaten off before frying to obtain softness and juiciness.

 

 

Meat masterpieces from the chef: How we choose and prepare the best dishes

 

To ensure that the meat menu at BEEF & CAKE is perfect, the meat is selected very carefully. They pay attention to various indicators:

 

Fat layer. It is necessary for juiciness. But it is important to keep in mind that the fat should be thin. It should melt during the cooking process and soften the meat.
Color. Pork should be pink, lamb should be light red, and beef should be red and rich.
Maturity of the meat. Do not use steamed or frozen meat. The meat should be aged, with soft fibers. It must be aged. Beef needs 21-28 days to mature, pork – 5 days, chicken – 1-2 days. To check, you need to press on the meat, and there should be no dents.

 

Some grills allow you to cook meat without marinade. But it is also popular. The marinade gives the meat a unique and non-trivial flavor. Usually, the recipe differs depending on the type of meat. For example, if it is too fatty, the marinade should not be too rich. Also, do not use oil and tomatoes, as they soften the meat and are used for dry veal or beef.

 

 

Gastronomy consists of many recommendations. For example, you need to keep in mind that different types of meat require different cooking times. Beef, chicken, and veal require more than 12 hours to marinate, while chicken, pork, and lamb require 2-3 hours. Do not use a large amount of salt, it is strongly absorbed with the marinade, it is better to add it to the finished dish. Meat goes well with vegetables and herbs.