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Techniques of cooking the beef

The most commonly used techniques for preparing beef dishes (and meat in general) are as follows:


It is a heat treatment consisting of heating food in hot fat. Frying takes place at a temperature of 150-200 C.
Frying can be done in a small amount of hot fat (shallow) or by immersion in a large amount of fat. The “shallow” option requires systematic flipping to transfer heat within the dish.


Baking is a cooking method in which food is heated by air. It can be done in an oven or a stove. Baking should take place in a temperatures from 160 C to 250 C. At lower temperatures one can bake dishes that have been fried beforehand.


Braising is a combination cooking method using both moist and dry heat. Usually the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.


Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. It usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that had already been sliced. It is ideal for the preparation of delicate meats, such as beef, fish or poultry. Grilling is carried out in temperatures ranging from 200 C to 275 C.


The technique involves grilling meat, covered in the steaming liquid and vapor of smoke at temperatures ranging from 90 to 120 C. Due to the low temperatures, it lasts much longer than previously discussed grilling. Barbecue is especially popular in North America.


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