Chef’s Lifehacks:
2 min read
Chef’s Lifehacks:
Secrets to Cooking Perfect Meat
I’d like to share a few tried-and-true techniques from professional kitchens that can elevate the taste and presentation of meat dishes at home.
Pressed Beef Ribs for a Clean Presentation
After slow-cooking beef ribs, I always remove the bones and surrounding tissue. Then I place the cleaned meat in a tray, press it down, and chill overnight. By morning, the meat becomes firm and easy to portion neatly—perfect for consistent plating.
The Secret to a Perfect Crust
If your meat has been marinated—especially with oil—always pat it dry with a paper towel before searing. Excess moisture prevents proper browning. For a flavorful crust, start on a hot dry pan; after a minute, add oil and continue cooking. This seals in the juices and creates a caramelized crust like in restaurants.
I’d like to share a few tried-and-true techniques from professional kitchens that can elevate the taste and presentation of meat dishes at home.
Pressed Beef Ribs for a Clean Presentation
After slow-cooking beef ribs, I always remove the bones and surrounding tissue. Then I place the cleaned meat in a tray, press it down, and chill overnight. By morning, the meat becomes firm and easy to portion neatly—perfect for consistent plating.
The Secret to a Perfect Crust
If your meat has been marinated—especially with oil—always pat it dry with a paper towel before searing. Excess moisture prevents proper browning. For a flavorful crust, start on a hot dry pan; after a minute, add oil and continue cooking. This seals in the juices and creates a caramelized crust like in restaurants.
Lamb Rack Marinade with Sparkling Mineral Water
One trick I learned early in my career is using sparkling mineral water in marinades for lamb rack. Mix salt, pepper, garlic, coriander, cumin, rosemary, and paprika with olive oil.
Rub the lamb and chill for a few hours. Then add 100 ml of well-carbonated mineral water and marinate a few more hours. The carbonation and minerals tenderize the meat, making it juicier and more flavorful after cooking.
author:
Sergey Dibelov
Comment