Как приготовить мясо в рукаве в: Свинина в рукаве в духовке — вкусные рецепты разнообразных сытных блюд — БУДЕТ ВКУСНО!

Сочная и мягкая говядина запеченная в рукаве в духовке

Говяжья вырезка 400 гр. Морковь 1 шт. Лук 1 шт. Чеснок 4 зубчика Приправа к мясу Масло оливковое Соль

Подавать готовое блюдо можно с отварным или жареным картофелем, крупами или овощами.

Говядина со сливами в рукаве

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Говядина в этом рецепте запекается кусочками, а сливы придают ей неповторимый аромат и содействуют размягчению мясных волокон. Запекается мясо в смеси горчицы, меда, слив и овощей, что придает ему особую пикантность.

Ингредиенты:

• Говядина – 500 г.
• 2 моркови.
• 2 луковицы.
• По 1 ч. л. горчицы и мёда.
• 150-200 г слив.
• Специи и соль по вкусу.

Процесс приготовления:

1. Вымытый и обсушенный кусок говядины нарезать на порционные медальоны. Мясо отбить молотком, но не слишком тонко.
2. Подготовленные кусочки мяса натереть солью и смесью приправ, в их числе могут быть черный молотый перец, кориандр, тмин и другие. На 1-2 часа оставить мясо мариноваться.
3. Смешать в посудине натертую морковь, очищенные от кожицы и косточек и измельченные сливы, мед и горчицу.
4. Кольцами или полукольцами нарезать луковицы.
5. Рукав для запекания расстелить в форме или на противне, положить кольца лука, а после половину моркови и слив. На эту «подушку» выложить мясные медальоны, а сверху их смазать оставшейся морковно-сливовой смесью.
6. Концы рукава закрепить и поставить говядину в духовой шкаф запекаться. Температура в духовке должна быть 190-200 градусов, а время выпекания варьируется от 40 до 60 минут.

Говядина в рукаве с картошкой

Говядина в рукаве с картошкой – это готовый полноценный ужин и для будничного, и для праздничного меню. Для блюда подойдет говяжья вырезка или ребрышки, в любом случае мясо перед приготовлением нужно замариновать.

Ингредиенты:

• 500 г говядины.
• 700 г картофеля.
• 2 моркови.
• 2 луковицы.
• 3 зубчики чеснока.
• Зелень лука и укропа.
• Соль и специи.
• Растительное масло.

Процесс приготовления:

1. Мясо, вымытое и обсушенное, порезать на кубики – если используете вырезку. Ребрышки можно оставить целыми или разрубить на части, если слишком крупные.
2. Луковицы порезать кольцами и посыпать немного солью и перцем, размять руками, чтобы лук стал мягче и пустил сок.
3. Соединить говяжье мясо и лук, перемешать с растительным маслом и отставить в сторону (можно в холодильник) мариноваться на протяжении часа-двух.
4. Очищенные картофель и морковь подготовить к дальнейшему запеканию: картофель порезать кубиками, а морковь тонкими кружочками.
5. Измельчить зелень и чеснок. Зеленый лук оставить для посыпки готового блюда.
6. Перед отправкой в рукав смешать все ингредиенты, распределить их равномерно в рукаве. Закрепить концы, сделать несколько проколов рукава зубочисткой и поставить в противне или форме запекаться. Температура запекания – 190-200 градусов, время – 1-1,5 часа.

Готовое блюдо посыпать зеленым луком и наслаждаться восхитительным вкусом.

Говядина в рукаве с шампиньонами

В этом рецепте как дополнение к мясу используется необычный соус на основе оливкового масла с миндалем, что придает блюду неповторимый вкус и аромат. Шампиньоны при запекании впитывают сок остальных продуктов и обогащают вкус блюда, а говядина получается нежной и сочной, как из русской печи.

Ингредиенты:

• 600 г мякоти говядины.
• 150 г шампиньонов.
• 1 помидор.
• 1 луковица.
• 1 ст. л. масла оливкового.
• По ¼ ч. л. сахара и соли.
• ¼ ч. л. паприки.
• По щепотке корицы и черного молотого перца.
• Лавровый лист, тимьян.

Для соуса:

• 2 ч. л. оливкового масла.
• 2 ст. л. миндаля.
• 1 зубчик чеснока.
• 1 веточка петрушки.
• 0,5 ч. л. винного уксуса.
• 1 кусочек тостового хлеба.

Процесс приготовления:

1. Приготовить заправку для говядины. Почистить и обжарить в сковороде лук. К нему добавить по ¼ ч. л. сахара и соли и томить на медленном огне минут 15.
2. Очистить от кожицы помидор, порезать на части и добавить к луку, после выложить в сковороду лавровый лист и паприку, тушить на медленном огне.
3. Почистить и порезать на куски шампиньоны, добавить к луку и помидорам, а вместе с ними всыпать корицу и положить веточку тимьяна. Потушить 10 минут и снять с огня.
4. Говядину, порезанную на кубики, натереть солью и приправами, мариновать буквально 10 минут. После снова разогреть содержимое сковороды и поместить туда мясо, потушить вместе с помидорами, луком и шампиньонами 20 минут.
5. После всё, что в сковороде, отправить в рукав, завязать концы и поставить в форме в духовку. Выпекать при температуре 200 градусов 40 минут.
6. Приготовить соус. Рубленный миндаль смешать с оливковым маслом и нагревать в микроволновке около минуты. Раскрошенный хлеб добавить в масло с миндалем, прогреть все вместе 30 секунд. Добавить толченый чеснок, винный уксус и измельченную петрушку.

Готовую говядину подавать с миндальным соусом.

Говядина с овощами в рукаве

В этом рецепте вместе с говядиной запекается микс из овощей. Баклажаны, сладкий перец, морковь и картофель в союзе с говядиной создают комплексное блюдо, которое поражает богатым ароматом и вкусом.

Ингредиенты:

• 400 г говядины.
• По 1 перцу и баклажану.
• По 2 моркови, картофелины и луковицы.
• 1 стебель сельдерея.
• 50 мл подсолнечного масла.
• Смесь пряностей для мяса.
• Соль.
• Свежая зелень.

Процесс приготовления:

1. Подготовить мясо к запеканию: натереть его солью. Приправами, обмазать маслом и дать промариноваться в течение часа.
2. Баклажан помыть, нарезать на кружочки и залить подсоленной водой на 20 минут. После слить воду и овощ обсушить.
3. Почистить картофель, морковь, перец, лук, всё порезать небольшими кубиками, добавить к смеси овощей разрезанный на несколько частей корень сельдерея.
4. Смешать промаринованное мясо, все овощи и дать им постоят минут 10.
5. Переместить все ингредиенты в рукав для запекания, можно сверху все еще раз немного полить маслом. Завязать концы рукава, выложить заготовку в форму или на противень. Процесс запекания займет около часа: 20 минут при температуре 200 градусов и еще 40 минут при 160-170 градусах.
6. Готовое блюдо достать из духовки, разрезать рукав и посыпать свежей зеленью.

Мясо в рукаве. Рецепты редактора.

Шаг 1

Насыпаем специи для мяса в стакан.

Шаг 2

Наливаем почти полстакана кипятка и оставляем завариться.

Шаг 3

Мясо моем, даем стечь воде. Затем прямо в раковине натираем мясо солью, затем горчицей и после медом со всех сторон. Перекладываем на доску.

Шаг 4

Заварившиеся специи процеживаем через самое-самое мелкое сито (у меня для чая), иначе взвесь будет застревать в шприце.

Шаг 5

Набираем в шприц жидкость со специями и делаем много-много микро-уколов (по полкубика или даже по трети кубика) мясу со всех сторон. Я делаю инъекций 20-30, в зависимости от размера куска мяса. Постарайтесь купить самую крупную иглу, я в последний раз купила для капельницы. Потому как даже процеженные специи застревают в иголке и приходится ее промывать, что увеличивает время приготовления мяса и уменьшает время для себя любимой.

Шаг 6

Берем подходящий по размеру противень и рукав для запекания. (Если вы еще ни разу не использовали этот девайз, непременно начните! Нет ничего лучше для приготовления мяса, птицы и даже рыбы в собственном соку.) Отматываем от рулона необходимый нам по размеру кусок рукава, закрепляем его с одной стороны, кладем внутрь образовавшегося кармана мясо.

Шаг 7

Морковки чистим. Крупные можно разрезать пополам для удобства, небольшие оставить целиком.

Шаг 8

Укладываем морковки по краям мяса и убираем всю эту красоту мариноваться в холодильник. В идеале — пусть стоит ночь (тогда убирайте в холодильник без морковок), либо 4-5 часов. В крайнем случае, если времени мало, то маринуйте 1-2 часа, тогда не убирайте в холодильник. Перед приготовлением наливаем в «пакет» к мясу полстакана горячей воды, закрепляем второй конец и делаем сверху в рукаве несколько отверстий ножом. Отправляем в разогретую до 180 градусов духовку на час-полтора. Готовность, как известно, проверяем ножом и определяем по прозрачности сока.

Шаг 9

Готовое мясо выкладываем на блюдо «отдохнуть». Морковку кладем по краям.

Шаг 10

Через 5-10 мин можно нарезать и подавать к столу. Лично я горячее есть не успеваю, приходится вместо этого рассказывать всем, как я его готовила.

Шаг 11

На гарнир подойдут любые отварные овощи, в том числе отлично с тривиальным отварным картофелем.

Свинина в рукаве — 11 пошаговых фото в рецепте

Уверена, что те хозяйки, которые хоть раз готовили еду в рукаве, оценили этот способ приготовления пищи. Особенно он ценен в те моменты, когда не хватает времени. Благодаря рукаву, нехватка времени на вкусе и качестве подаваемого блюда никак не сказывается. Поэтому, кто еще не пробовал приготовить пищу в таком чуде-рукаве, непременно должны это сделать. Сегодня я предлагаю приготовить аппетитную и очень вкусную свинину в рукаве. Я использовала рукав фирмы Toppits.

Итак, для приготовления свинины в рукаве нам понадобится:

соль — 1 ст. л.;

рукав — 1 шт.

Приготовить кусок свинины. Обмыть его и обсушить с помощью бумажной салфетки.

Обсыпать весь кусок мяса любимыми специями, не забыть про соль.

Отрезать рукав нужного размера и поместить в него кусок свинины. Крепко завязать рукав с двух сторон прилагающимися клипсами.

Поместить рукав со свининой на противень и отправить в духовку, заранее нагретую до 200 градусов. Не нужно подливать никуда никакой воды.

Через какое-то время рукав в духовке раздуется, но он очень крепкий и хорошего качества, поэтому можете быть спокойны, ничего не разорвется.

Через 40 минут достаем свинину в рукаве из духовки. Сверху прорезаем отверстие и вынимаем через него нашу свинину. Внизу скапливается сок, выделившийся из мяса во время готовки.

Вот так выглядит пустой рукав после того, как мы достали из него мясо.

Выкладываем свинину на блюдо, не забываем вылить сок из рукава, он очень вкусный и послужит вместо соуса.

Отрезаем кусочки свинины, приготовленной в рукаве, и наслаждаемся…

Приятного аппетита!

90000 How To Cook Meat: The Best Methods For Different Cuts 90001 90002 Plus, a simple trick for figuring out what kind of recipe to use. 90003 90002 David Wolfman’s juniper buffalo tomahawk steak with oyster mushroom sauce. Photo, Marlene Finn and David Wolfman. 90003 90002 Do not stress the next time you pick up a discounted piece of meat or fish at the grocery store, even if you’ve never cooked it before — there’s an easy way to determine how to prepare it.90003 90002 First Nations chef David Wolfman shares a slew of tips and tricks in his latest cookbook 90009 Cooking with the Wolfman 90010. Few pieces of advice, however, are as integral to each recipe as determining the ideal cooking technique before you start, based on the fattiness of a protein. He breaks the methods into two categories: dry and wet techniques. 90003 90002 Dry-heat cooking includes grilling, broiling, roasting and baking and is best for fatty cuts of meat. Moist-heat cooking involves a liquid for poaching, simmering or boiling, which is better for leaner types of protein.90003 90002 Want to learn more about using this rule in your kitchen? See some of the examples below to get started. 90003 90016 How to cook beef, pork and game 90017 90018 Tender Cuts 90019 90002 Typically, tender cuts of meat (such as tenderloin or striploin) can be cooked quickly with a dry method, like grilling or broiling. For example, the high fat content in a well-marbled rib-eye steak means you can sear it on the BBQ and, unless it’s cooked until charred, it will likely remain tender and juicy.90003 90018 Tough Cuts 90019 90002 It’s best to cook these cuts (blade, brisket, short rib) slowly, by stewing or braising them, in order to add moisture and break down the tough proteins. With game meat, like elk or moose, this is taken to the extreme. As Wolfman says «They’re much leaner, so [they] benefit from stewing or braising.» 90003 90002 Chatelaine’s saucy BBQ chicken. Photo, Roberto Caruso. 90003 90016 90029 How to cook poultry 90030 90017 90018 Chicken and Duck 90019 90002 The chicken we buy in supermarkets is typically young, meaning it’s often more tender and forgiving when cooked.Whole chicken is great roasted in the oven, so the fat from the skin permeates the underlying meat. 90003 90002 Chicken thighs and legs — the darker, fattier cuts — work well on the grill and are resistant to overcooking. 90003 90002 Chicken breasts, or the much-used white meat, are often best cooked skin-on, to lock in the juices. They benefit from brining to add moisture if you’re worried about a dry dinner. 90003 90002 Duck breasts, on the other hand, have a thick cap of fat on each breast — when seared, it caramelizes and infuses the lean meat below with moisture.90003 90018 Turkey 90019 90002 Turkey, a lean animal, is a holiday staple, though everyone dreads a dry bird. A few foolproof tips: If you have the space for it, brining a whole turkey is a trick many experts swear by. If this is not a realistic option, go for the dark, often juicy, leg meat. 90003 90002 When using ground turkey, try adding wet component to your dish, like ricotta when you’re forming turkey burgers, which helps keep them juicy. 90003 90002 Chatelaine’s baked fish en papilotte.Photo, Jodi Pudge. 90003 90016 90029 How to cook fish 90030 90017 90018 Whole fish 90019 90002 Like landlubbers, fish can either be oily (herring, mackerel) or lean (cod, orange roughy) and can be prepared using nearly any cooking method (though boiling is generally discouraged as the meat can easily fall apart). For whole small fish, Wolfman recommends grilling, pan frying or steaming. For whole large fish, try baking, roasting or broiling. 90003 90018 Fish steaks and fillets 90019 90002 For fish steaks or thick, oily fillets, baking, roasting or even barbecuing will work great.Thin fish fillets do in the oven, either on a baking sheet or wrapped in a parchment paper package allowing them to steam — just do not try to turn them too often or you’ll risk breaking them apart. 90003 90002 The best method for smaller fillets, however, is poaching. 90003 90018 Watch: How to sear your meat like a pro 90019 .90000 How to cook meat properly on the barbecue 90001 90002 Warm weather is an invitation to get out the grill and spend time with family and friends. But while you’re enjoying the last official summer weekend around the barbecue, food safety may not be the first thing on your mind. In fact, the Food Standards Agency (FSA) knows that over half of barbecue enthusiasts never even consider that they might give themselves, or one of their guests, food poisoning. 90003 90002 However, our research shows that food poisoning cases almost double over the summer season and when cooking outside, it’s particularly important to be mindful of the risks.90005 90003 90007 Top tips for handling meat 90008 90002 90010 90010 90010 — Avoid cross contamination. 90013 90013 90013 The way you handle and store raw meat is extremely important to avoid food poisoning. Always store raw meat separately before cooking and use different utensils, including barbecue tongs and chopping boards, for raw and cooked food. Also, do not be tempted to use marinades on cooked food that have been in contact with raw meat. 90003 90002 90018 90005 90010 — Disposable barbecues 90013 take longer to heat up and to cook food.Make sure that burgers, sausages and chicken are cooked thoroughly by cutting into the meat and checking that they are steaming hot all the way through and that all juices run clear. 90003 90002 90010 — Pre-cooking. 90013 It’s a great idea to cook chicken in the oven prior to giving it the final ‘finish’ on your barbecue. You will still experience that ‘smoky’ flavour but you’ll know you’ve cooked the chicken all the way through. 90003 90002 90010 — Charred does not mean cooked! 90013 Charred on the outside does not always mean the meat is cooked on the inside.Always turn food regularly and check your burgers, sausages and chicken before serving. Check by cutting into the meat to make sure they are not pink in the middle and that the juices run clear. 90003 90002 90032 90003 90002 90010 — Do not wash raw chicken. 90013 Washing chicken or other meat can splash germs, spreading dangerous bugs on to your hands, clothes and worktops. Cooking will kill any bacteria, including campylobacter. 90003 90002 Now go forth and barbecue some of our favourite bbcgoodfood.com recipes with confidence: 90005 Barbecue chicken recipes 90005 Barbecue pork recipes 90005 Barbecue lamb recipes 90005 Barbecue fish recipes 90005 More tips and recipes for a great barbecue 90003 90002 Find more information and tips for barbecuing safely from the Food Standards Agency. 90003.90000 Everything You Need to Know 90001 90002 Sausage is a staple dish in many countries around the world. 90003 90002 It’s made from ground meat like beef, pork, or poultry, in combination with salt, spices, and other flavorings. It may also contain fillers, such as breadcrumbs or grains. 90003 90002 These ingredients are packed into a casing, or skin, that’s made from intestine or other materials like collagen and cellulose. 90003 90002 Interestingly, the way that you cook sausages changes their nutritional composition, which means that some cooking techniques are better for your health than others.Other methods may even increase your exposure to toxic compounds. 90003 90002 Thus, you may wonder about the best ways to prepare this scrumptious dish. 90003 90002 This article explores the healthiest ways to cook sausages. 90003 90002 Sausages are a versatile food that can be cooked in many ways. Here’s an overview of some of the most popular methods. 90003 90016 90017 Boiling 90018 90019 90002 Boiling is one of the easiest ways to make sausage links at home. 90003 90002 To boil sausages, simply place them one by one into a pot of boiling water and let them simmer.Pre-cooked sausages take around 10 minutes, whereas raw ones may take up to 30 minutes. 90003 90002 Keep in mind that boiled sausages will not be brown and crispy on the outside. However, you can brown them afterward in a frying pan with a little bit of oil. 90003 90002 Remember that only sausage links — not patties — can be boiled. Patties are better prepared using some of the other methods below. 90003 90016 90017 Grilling and broiling 90018 90019 90002 Grilling and broiling are both high-temperature cooking methods that use dry heat.Their key difference is that the heat source is below the food for grilling but above for broiling. 90003 90002 To grill sausages, simply place them onto a grill and cook them for 8-12 minutes, turning them every few minutes until they’re evenly colored. 90003 90002 For broiling, place them on a broiler pan in the oven and set its function to broil. Cook them for 5 minutes before turning and cooking them for another 5 minutes. 90003 90002 It’s worth noting that the high temperatures involved in both grilling and broiling can cause the formation of potentially harmful compounds, such as heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs) (1, 2, 3).90003 90002 HAs and PAHs have been linked to a higher risk of several cancers, while AGEs are associated with a higher risk of conditions like heart disease, diabetes, and skin disorders (4, 5, 6, 7). 90003 90016 90017 Pan-frying and stir-frying 90018 90019 90002 Pan- and stir-frying involve high-temperature cooking in a skillet, wok, or pot. While stir-frying entails continuously flipping or stirring sausages as they cook, pan-frying typically does not. 90003 90002 To pan- or stir-fry sausages, simply cook them on the stovetop with a little oil until they’re brown on both sides.Depending on their size, this takes 10-15 minutes. 90003 90002 Healthy oil options include coconut, olive, and avocado oils, as well as butter, as they hold up well at moderate to high temperatures and are rich in micronutrients. 90003 90002 You can check whether your sausages are done by cutting into one at the center. If the meat is firm, it’s ready, but if it’s pink and runny, it needs more time. Slicing or butterflying the sausages can reduce cooking time. 90003 90002 Like grilling and broiling, pan- or stir-frying sausages for too long can increase the risk of HA, PAH, and AGE formation.90003 90016 90017 Deep frying 90018 90019 90002 Deep frying involves completely immersing a food in fat during cooking. In most cases, sausages are breaded beforehand. 90003 90002 To deep-fry sausages, dip them in an egg wash — a combination of beaten eggs and either water, cream, or milk — then coat them in a breadcrumb mixture or batter. 90003 90002 Pour a healthy oil like coconut, olive, or avocado oil into a deep fryer and heat to 375 ° F (190 ° C). Fry the sausages for 5 minutes or until cooked through.90003 90002 The above oils are ideal for deep frying because they tend to have a moderate to high smoke point and are less processed than other options. 90003 90002 Although deep-fried sausages are scrumptious, this method significantly increases their total amount of fat and calories. Moreover, deep frying may increase the risk of HAs, PAHs, and AGEs. 90003 90002 As such, if you’re watching your weight, calorie intake, or general health, you may want to avoid deep-fried sausages. 90003 90016 90017 Baking 90018 90019 90002 Baking is a great way to make crispy sausages, especially in larger quantities.90003 90002 First, preheat the oven to 355 ° F (180 ° C) and place the sausages on a pan. Bake them for 15-20 minutes for smaller sausages or 30-40 minutes for larger ones, turning them halfway through to help them brown evenly and cook thoroughly. 90003 90002 If you find that your sausages dry out too easily in the oven, try boiling them beforehand. This can help them stay juicy on the inside after cooking. 90003 90082 90017 Summary 90018 90002 There are many ways to cook sausages. Some of the most popular methods are boiling, pan-frying, stir-frying, grilling, broiling, deep frying, and baking.90003 90087 90002 Cooking methods affect your health in various ways. 90003 90002 The healthiest cooking methods are boiling and baking, as these require little to no oils and are less likely to generate harmful compounds. On the other hand, deep frying is the least healthy technique due to its excess fats and calories. 90003 90002 Pan- and stir-frying are good options if you use a good quality oil, such as olive or coconut oil, and do not overcook. 90003 90002 Meanwhile, grilling, broiling, and deep frying have been linked to the formation of dangerous compounds like HAs, PAHs, and AGEs, which may cause various chronic diseases, including cancer.90003 90002 All the same, research suggests that you can reduce the amount of harmful compounds by scraping away drippings (the fat that emerges during cooking), avoiding charring or blackening, and using healthy fats like coconut, olive, and avocado oils (1) . 90003 90002 If you’re worried about overcooking sausages, try boiling them beforehand to help them stay moist. That way, you will not need to cook them as long when you switch to another method. 90003 90016 How to tell when sausages are done 90019 90002 Undercooking sausage is a common problem.90003 90002 Doing so not only affects the food’s taste but also raises your risk of food poisoning, as raw meats may contain harmful viruses, bacteria, and parasites (8). 90003 90002 Even though the sausage may be crispy on the outside, the inside may still be raw. 90003 90002 To determine whether it’s done, you can measure the internal temperature with a meat thermometer. Sausages should reach 155-165 ° F (68-74 ° C). 90003 90002 Alternatively, boiling them before cooking in a pan or on a grill can ensure that they’re thoroughly cooked and remain moist.90003 90082 90017 Summary 90018 90002 Boiling and baking are the healthiest ways to cook sausage, whereas deep frying is the least healthy due to the added fats and calories it involves. 90003 90087 90002 Though sausages are tasty, they are not the healthiest meat option. 90003 90002 They’re a type of processed meat, which means that they’re preserved through curing, smoking, salting, drying, or other methods. 90003 90002 Numerous studies link processed meat intake to chronic conditions, such as high blood pressure, heart disease, and bowel and stomach cancer (9, 10, 11).90003 90002 For example, a review of 20 studies in over 1.2 million people associated processed — but not unprocessed — meat consumption with a 42% higher risk of heart disease (12). 90003 90002 However, these studies do not show that processed meat causes these conditions. They only show an association between them. 90003 90002 Many factors may contribute to this link, including food preservatives, excessive salting, and the harmful compounds that may form during cooking (4, 13). 90003 90002 Furthermore, research demonstrates that people who eat processed meats regularly tend to have less healthy lifestyles (14).90003 90002 That said, you can still enjoy sausages from time to time. Just be sure to avoid overcooking them to reduce the risk of HA, PAH, and AGE formation. 90003 90002 For a healthier twist, try eating sausages with vegetables to add fiber and micronutrients to your meal. 90003 90002 If possible, choose products that have a meat percentage of 85% or more on the label, as these contain less fat and fewer fillers (15). 90003 90082 90017 SUMMARY 90018 90002 As processed meat products, sausages may increase your risk of several diseases.However, you can minimize this risk by cooking them properly and choosing healthier types. 90003 90087 90002 Sausages can be cooked in numerous ways. 90003 90002 In general, boiling and baking are the healthiest methods, as they do not require much oil. However, pan- and stir-frying are good options as long as you choose a healthy oil. 90003 90002 Conversely, deep frying is the least healthy way because of the fat and calories it adds. 90003 90002 Whichever cooking method you choose, try not to char or burn your sausages — as this can create harmful compounds.90003 90002 Keep in mind that sausages and other processed meats have been linked to an increased risk of several diseases, including cancer. As such, you may want to limit your intake. 90003.90000 What Is the Healthiest Way to Cook Meat? 90001 90002 Meat is a staple food in many diets. It’s tasty, satisfying and is an excellent source of high-quality protein and other important nutrients. 90003 90002 However, different cooking methods can affect the quality and healthiness of meat. 90003 90002 This article takes a detailed look at the changes that occur in meat during cooking. It also provides guidance for choosing the healthiest cooking methods. 90003 90002 Humans have been cooking meat for at least 250,000 years, according to estimates.Cooking meat breaks down any tough fibers and connective tissue, which makes it easier to chew and digest. It also leads to better nutrient absorption (1, 2). 90003 90002 In addition, cooking meat properly kills harmful bacteria such as 90011 Salmonella 90012 and 90011 E. coli 90012, which can cause food poisoning that results in illness or even death (3, 4). 90003 90002 However, cooking meat can reduce its antioxidant capacity, depending on how it is cooked and for how long (5). 90003 90002 Nutrients can also be lost during the process of cooking meat.The extent to which this occurs is strongly influenced by the cooking method. 90003 90002 What’s more, heating meat to high temperatures for long time periods can lead to the formation of harmful compounds that may increase disease risk. 90003 90002 Choosing cooking methods that minimize nutrient loss and produce the lowest amounts of harmful chemicals can maximize the health benefits of consuming meat. 90003 90002 Read on for an overview of how different cooking methods affect meat. 90003 90026 90027 Bottom Line: 90028 Although cooking meat makes it easier to digest and kills harmful germs, it can also reduce the nutrient content and create harmful chemicals that potentially increase disease risk.90029 90002 Roasting and baking are similar forms of cooking using dry heat. Dry heat cooking differs from moist heat methods, where meat is cooked in water or another liquid. 90003 90002 The term roasting typically refers to cooking meat in a large dish called a roasting pan. A roasting pan often includes a rack to keep the meat above the juices that drip down as it cooks. 90003 90002 This can also be done with an oven rotisserie, a device that allows meat to cook on a slow-turning spit. This technique is usually reserved for cooking large pieces of meat or entire animals, such as chickens or turkeys.90003 90002 By contrast, baking is generally used for chicken, poultry or fish rather than red meat. The meat is cooked in a baking dish that may be covered or open. 90003 90002 Temperatures for roasting and baking range from 300-425 ° F (149-218 ° C) and cooking time may vary from 30 minutes to an hour or more, depending on the type and cut of meat. 90003 90002 Generally speaking, roasting and baking are healthy forms of cooking that result in minimal losses of vitamin C. 90003 90002 However, during long cooking times at high temperatures, up to 40% of B vitamins may be lost in the juices that drip from the meat (6).90003 90002 Gathering these juices and serving them with the meat, which is sometimes called au jus on menus, can help minimize nutrient loss. 90003 90026 90027 Bottom Line: 90028 Roasting and baking are similar forms of healthy cooking, especially at lower temperatures and cooking times. Serving meat au jus can replace some of the B vitamins lost in cooking. 90029 90002 Grilling and broiling are very similar dry heat, high-temperature cooking methods. 90003 90002 Grilling involves cooking with a heat source directly below your food, such as an open grill or barbecue.Grilling temperatures usually range from 375-450 ° F (190-232 ° C). 90003 90002 In broiling, the heat source comes from above, such as the broiler in your oven. Broiling occurs at very high temperatures, typically 500-550 ° F (260-288 ° C). 90003 90002 Grilling is extremely popular because it imparts a delicious flavor to meat, especially steaks and burgers. 90003 90002 Unfortunately, this method of cooking often leads to the production of potentially harmful chemicals. 90003 90002 When meat is grilled at high temperatures, fat melts and drips onto the grill or cooking surface.This creates toxic compounds called polycyclic aromatic hydrocarbons (PAHs) that can rise up and seep into the meat (7). 90003 90002 PAHs have been linked to several types of cancer, including breast and pancreatic cancer (8, 9, 10, 11). 90003 90002 However, studies have found that removing drippings can reduce PAH formation by up to 89% (7). 90003 90002 Another concern with both grilling and broiling is that they promote the formation of compounds known as advanced glycation end products (AGEs).90003 90002 AGEs have been linked to an increased risk of several diseases, including heart disease, kidney disease and skin aging (12, 13, 14). 90003 90002 They are created in the body as by-products of a chemical reaction that occurs between sugars and proteins. They can also form in foods during cooking, especially at high temperatures. 90003 90002 One study found that broiled beef had higher levels of AGEs than beef cooked by other methods (15). 90003 90002 Keeping cooking times short and removing meat from high heat before it becomes charred may help reduce the amount of AGEs produced.90003 90026 90027 Bottom Line: 90028 Grilling is a popular form of cooking that can produce toxic by-products known as PAHs. Both grilling and broiling promote the formation of AGEs, which may increase disease risk. 90029 90002 Simmering, poaching and stewing are similar moist heat methods of cooking. 90003 90002 Although cooking times are generally longer than for many other cooking methods, temperatures are lower. 90003 90002 The three methods are classified by the temperature of the cooking liquid: 90003 90086 90087 90027 Poaching: 90028 140-180 ° F (60-82 ° C) 90090 90087 90027 Stewing: 90028 160-180 ° F (71-82 ° C) 90090 90087 90027 Simmering: 90028 185-200 ° F (85-93 ° C) 90090 90099 90002 Lengthy cooking in liquids at temperatures above 200 ° F (93 ° C) may cause meat proteins to toughen.90003 90002 Poaching involves shorter cooking times than stewing or simmering and is reserved for delicate foods like chicken, fish and duck. 90003 90002 Research has shown that cooking with moist heat at low temperatures can minimize the formation of AGEs (16). 90003 90002 On the other hand, the lengthy cooking times for stewing and simmering can lead to a loss of B vitamins, nutrients that are typically high in meat and poultry. 90003 90002 Up to 60% of thiamine, niacin and other B vitamins may be lost from the meat as its juices run off.Fortunately, consuming the meat’s juices as part of a stew or soup can significantly reduce these vitamin losses (6). 90003 90026 90027 Bottom Line: 90028 Poaching, simmering and stewing meat at low temperatures helps minimize the production of AGEs. However, B vitamins can be lost during stewing or simmering unless you also consume the cooking liquid. 90029 90002 Panfrying and stir-frying both refer to cooking meat with fat in a skillet, wok or pot. 90003 90002 During stir-frying, food is continuously flipped or stirred with a spatula as it cooks, while panfrying generally does not involve this type of constant movement.90003 90002 Although these methods use high heat, cooking times are very short, which helps maintain tender meat with good flavor. 90003 90002 These cooking techniques also promote the retention of nutrients and are less likely than many other methods to cause the cholesterol in fatty meats to become oxidized. Oxidized cholesterol is considered a risk factor for heart disease (17). 90003 90002 On the other hand, panfrying and stir-frying have some drawbacks. 90003 90002 Heterocyclic amines (HAs) are compounds capable of causing cancer.They are formed when meat reaches high temperatures during cooking. Studies have found that HAs often occur during the panfrying of meat and poultry (18, 19, 20). 90003 90002 Marinating meat in mixtures containing fruits, vegetables, herbs and spices high in antioxidants may help reduce the formation of HAs. One study found that adding herbs to a marinade decreased HAs by about 90% (21, 22). 90003 90002 In addition, it’s important to choose a healthy fat when panfrying or stir-frying. 90003 90002 Most vegetable and seed oils are high in polyunsaturated fats that are prone to damage at high temperatures.Heating these oils also promotes the formation of oxygenated aldehydes, potentially cancer-causing chemicals found in cooking fumes (23). 90003 90002 Palm oil and olive oil have been shown to form fewer aldehydes than vegetable and seed oils during stir-frying and panfrying (24, 25). 90003 90002 Other healthy cooking fats that are stable at high temperatures include coconut oil, lard and tallow. 90003 90026 90027 Bottom Line: 90028 Panfrying and stir-frying involve cooking in fat at high heat for short periods of time.Minimize the production of HAs and aldehydes by using antioxidant-rich marinades and healthy cooking fats. 90029 90002 Deep-frying refers to completely immersing food in fat during cooking. 90003 90002 Meat and poultry are sometimes, although not always, breaded or coated in batter prior to being deep-fried. 90003 90002 Benefits of deep-frying meat include enhanced flavor, crispy texture and excellent retention of vitamins and minerals (26). 90003 90002 However, this cooking method also poses potential health risks.90003 90002 Deep-frying has been shown to result in higher levels of toxic by-products like AGEs, aldehydes and HAs than most other cooking methods (12, 24, 27, 28). 90003 90002 The amount of fat absorbed by the meat during deep-frying can also be significant, particularly if it’s breaded or battered. 90003 90002 Additionally, the unhealthy vegetable and seed oils typically used for deep-frying may do more than increase calorie intake. This method of cooking has been linked to increased cancer and heart disease risk (29, 30).90003 90026 90027 Bottom Line: 90028 Deep-frying results in crispy, flavorful meat. However, it tends to produce more harmful chemicals than other cooking methods and is associated with increased cancer and heart disease risk. 90029 90002 Slow cooking involves cooking for several hours in a slow cooker, sometimes referred to as a crock pot. This is a large, electronically heated ceramic bowl with a glass lid. 90003 90002 Cooking temperature settings on a slow cooker range from 190 ° F (88 ° C) for the low setting to 250 ° F (121 ° C) for the high setting.These low temperatures minimize the formation of potentially harmful compounds. 90003 90002 The major advantage of slow cooking is its ease and convenience. Meat can simply be seasoned and placed in the slow cooker in the morning, allowed to cook for six to eight hours without needing to be checked, then removed and served at dinnertime. 90003 90002 Slow cooking is similar to simmering and stewing meat. Unfortunately, it also results in the loss of B vitamins released in the juice as the meat cooks (31).90003 90002 Slow cooking makes tougher cuts of meat, such as brisket, tender and flavorful. 90003 90002 However, it can sometimes cause poultry and other delicate meats to become overly soft and mushy, especially with longer cooking times. 90003 90026 90027 Bottom Line: 90028 Slow cooking is a convenient method of cooking meat at low temperatures using moist heat. Disadvantages include some loss of B vitamins and an overly soft texture for certain meats. 90029 90002 Pressure cooking is a form of moist heat cooking that has regained popularity in recent years because it allows food to cook very quickly and uses less energy than other methods.90003 90002 A pressure cooker is a pot with a sealed lid and a safety valve that controls the pressure of steam that builds up inside. 90003 90002 The steam’s pressure raises the boiling point of water from 212 ° F (100 ° C) to as high as 250 ° F (121 ° C). This higher heat results in faster cooking times. 90003 90002 The main advantage of cooking in a pressure cooker is that it significantly decreases the time it takes to cook meat or poultry. 90003 90002 What’s more, pressure cooking leads to less oxidation of cholesterol than some other cooking methods, provides flavor and tenderness to meats and minimizes vitamin losses (32, 33, 34).90003 90002 One disadvantage is that if the device needs to be opened to check food for doneness, this temporarily stops the cooking process. 90003 90002 Also, similar to slow cooking, pressure cooking may result in some types of meat becoming overly soft. 90003 90026 90027 Bottom Line: 90028 Pressure cooking uses moist heat and pressure to cook food quickly. It provides good nutrient retention, but may not be suitable for all cuts of meat. 90029 90002 Sous vide is a French term that translates to «under vacuum.»90003 90002 In sous vide, meat is sealed in an airtight plastic bag and cooked for one to several hours in a temperature-controlled water bath. 90003 90002 With certain types of meat, such as steak, sous vide cooking is followed by quick pan searing to provide a brown crust. 90003 90002 Sous vide uses the lowest temperature range of all cooking methods: 130-140 ° F (55-60 ° C). Cooking at these temperatures can help reduce the formation of potentially harmful chemicals. 90003 90002 Also, because the cooking time and temperature can be precisely controlled, the meat is reported to be more tender and evenly cooked than meat cooked with other methods (35, 36).90003 90002 In addition, all juices produced during cooking remain in the bag with the meat, resulting in better retention of B vitamins and other nutrients. 90003 90002 Cooking a steak sous vide can take an hour or more, which is considerably longer than grilling. On the other hand, the meat can be safely held at the desired temperature for several hours. 90003 90002 Furthermore, according to one manufacturer, all sous vide cooking bags have been independently tested and found to contain no bisphenol A (BPA) or other potentially harmful chemicals (37).90003 90026 90027 Bottom Line: 90028 Sous vide is a form of cooking at low temperatures in a sealed package immersed in a water bath, which results in a tender meat consistency, even cooking and excellent nutrient retention. 90029 90002 From a health standpoint, the best ways to cook meat are slow cooking, pressure cooking and sous vide. 90003 90002 However, all methods of cooking meat have advantages and disadvantages. 90003 90002 Some of the most popular types, including grilling and deep-frying, are concerning due to the high levels of toxic by-products they create.90003 90002 Poaching and other forms of moist heat cooking at lower temperatures produce fewer of these compounds, but can result in the loss of vitamins. 90003 90002 Choose healthy cooking methods, such as slow cooking, pressure cooking and sous vide, whenever possible. 90003 90002 However, if you grill or deep-fry your meat, you can reduce the risks by removing the drippings, not overcooking the meat and using healthy fats and marinades. 90003.