Not every steak is the same. Different cuts of meat come from different sections of the body and with that, different degrees of flavor. Our ancestors have been eating meaty food for years to the point that some of us are addicted to the fatty taste and juices that ooze out when we sink our teeth into a piece of meat. No two pieces of steak are the same unless it’s prepared and cooked by the same chef. However, you don’t have to be a chef to enjoy the best steak of your life. Read on to find out how to cook your steak to perfection.
The Preparation Process
We’re assuming that you chose the same cuts of meat from the same animal, such that the fat crystallization is not a factor to the final taste. If not, Vlees bestellen large enough to experiment with after cutting slices off. The spices and salt types you spread on the surface of the meat can change the taste dramatically. However, it’s best to stick with the simple and most common seasoningsfor a tasty piece of meat: Salt and Pepper.
This is the best type salt topair with a meat a few minutes before putting it on the flame. The granular form of rock salt gives it much character compared to the finer grains consistent with table salt. For one, it seldom contains contaminants – iodine, for example, which alters the reaction that happens when meat, salt, and oil meet in a pan. It’s a chemical reaction, and as such, each additive can be held accountable for the final taste.
A spice that Kings once upon a time favored due to its simplicity to find.It changed the taste of nearly bad meat so much that it was once used as a currency before we started printing money. Used in moderation, before placing the meat into a pan, black pepper increases the meaty essence that meat lovers can’t get enough of. After the meat is prepared, the spice gives the meat an exciting flavor that lingers on your throat minutes after you take your last bite. In addition, it has health benefits as well.
The Cooking Process
Have you ever wondered why meat cut from the same animal tastes different after cooked using different methods? Without any olive oil, hung over a slow cooking flame, meat cooks in its own fat, often giving off a tasty aroma that can spread through the air over long distances. When olive oil is added to the cooking process, new tastes are brought into the mix, and the texture of the meat is softer because not much of the natural fat is used in the cooking. You could also keep it on an open grill for a shorter time and braise the meat every now and then. So depending on what process of cooking you choose for your meat, the taste and flavor would change dramatically.
It would be such a waste to cut off any excess fat from a piece of meat before preparing and cooking it. If anything, that white accumulation of energy should be put with the meat in the pan and allow for more of the original flavor to be incorporated. Think of this next time you order meat.