Heat treatment

Beware of high temperatures

When heat treating meat, be careful not to exaggerate with roasting, sautéing and frying meat, as this may give rise to harmful substances. Moreover, excessive heat treatment decreases the nutritional values. A meat thermometer is a very useful idea. Most harmful microorganisms are destroyed at 74 °C for smaller cuts and at 82 °C for larger cuts.

Marinating and stuffing

When marinating meat, it is recommended to boil the marinade from the raw meat before using it as a basting liquid. Stuff the meat before heat treatment (usually roasting or frying).

Roasting

What is the secret of roast meat that awakes our appetite? The main culprit is the heat. It coagulates the proteins on the meat’s surface and thus prevents the delicious juice from dripping from the meat. At the same time, the heat brings out an alluring aroma inviting us with its promise of juiciness, tenderness and excellent taste, regardless of whether poultry is prepared in the oven or a pan. When roasting the whole chicken or its cuts in the oven, keep the skin. The meat will stay tender and juicy.

Frying

Frying is one of the most popular ways of preparing poultry meat. The delicious crust of flour, eggs and bread crumbs (the Vienna style) or flour and eggs (the Paris style) serves several purposes. It not only prevents the absorption of fat, where the delicacies are being fried in, but also helps the nutritious substances and delicious juice to stay in the meat.

Cooking

A bouquet of soup vegetables, a piece of poultry and some patience are the basis of a good poultry soup invigorating the body and awakening the senses. The secret of its preparation lies in slow cooking, as the water, after it boils needs to simmer gently. A tip: for a really delicious poultry soup use an older animal. Older animals contain slightly more proteins and a moderate amount of fat which contributes to a fuller taste of the soup.

Braising

Braising is a common way of preparing poultry, leaving the meat to cook slowly in a small amount of liquid. The advantage of this cooking technique is that it gives excellent sauces keeping the aroma, while the meat retains its tenderness and juiciness. For braising, smaller pieces should be used.

Steaming

Steaming has lately become increasingly popular as it allows the preparation of food in accordance with principles of a healthier diet providing numerous advantages. Steaming was long considered uninteresting when preparing meat dishes also due to its connotation of being a way of preparing food to maintain a diet. Such meat is not only healthy with the meat preserving its colour, vitamins and minerals but also has a rich, full and juice taste.