How to cook the meat in foil in the oven

What kind of meat you want to bake? The chicken is cooked quickly, the pork will take more time. The longest baked in the oven beef. Prepare the meat: wash, dry on a napkin, cut away the film. Frozen meat before cooking it is necessary to defrost. The pieces should not be large – no more than 500 g, preferably boneless and excess fat. Beef and pork before cooking it is better to recapture.

RUB the meat with salt and spices, you can smear it with mustard sauce. Pork and beef can be lard, garlic and carrots (to do this on a piece of shallow cuts, and the tip of a knife insert them pieces of vegetables) or to marinate for 1-2 hours.

Wrap the pieces of meat in one or two layers of foil very tightly so that the juice could not flow out. Put the parcel on a baking sheet and place in warmed, but not hot oven. Bake at temperature of 200oC. Chicken will be ready in about 30 minutes, pork – 40-50, beef can take an hour or so. Not worth it without having to unwrap the foil you will release steam, which is preparing the meat and it will begin to dry.

Readiness is checked so: half an hour after the start of cooking open the foil from the edge and try to pierce the meat with a knife tip. The easier it is pierced, the closer to full readiness. When uncovering the foil need to be very careful inside produces a lot of hot steam can burn.

Usually the meat in foil obtained by a beloved Golden brown. But if you absolutely can't live without it, for 10-15 minutes until cooked carefully open the foil top to form a crust.

With the meat in foil you can cook any vegetables. Just cut them into large chunks, season with seasoning and wrap in foil with the meat. Thus, you don't have to waste time cooking side dishes. Just remember that vegetables are usually prepared faster, and less coarsely cut meat than usual.