Cookbook
Beef
In professional gastronomy
In professional gastronomy, a professional kitchen appliance called a combi oven is often used to prepare meals. The combi oven ensures a gentle way of preparing meals, preserving a large amount of vitamins and a higher nutritional value of prepared meals. The combi oven offers many ways of heat treatment of dishes such as cooking, pre-cooking, steaming, stewing, baking, baking, low-temperature or slow baking, sous-vide, confit, smoking, drying, grilling, grilling, roasting, frying, poaching, blanching, regeneration, sterilization or shock cooling.
Properties of beef
Beef is characterized by its brick red color, which is influenced by age, sex and physical activity of the animal. This is the third most frequently prepared meat in the Czech Republic. In gastronomy, we most often come across 18-month-old beef. In older pieces, the meat has a darker color and requires longer heat preparation. Beef is very nutritious, it contains a high proportion of iron, vitamin B2 and essential amino acids that our body needs. Beef offers several types of treatments such as: whole as roast beef, sliced in the form of steak, cut into small pieces - goulash, in minced form - meatballs.
Beef recipes
Beef offers many cooking options, such as sirloin carpaccio, cheeks, tenderloin, peeled beef shoulder or tournedos, which is a cut of beef sirloin about 4 cm thick, also referred to as a steak. The so-called Polish language is a great gastronomic experience in some regions. It is a boiled beef tongue cut into slices and drizzled with red wine sauce with raisins and almonds. Beef round shoulder and beef roller are referred to in gastronomy as fake sirloin. The beef fillet is flavored with, for example, Parisian pepper or the meat is seasoned in a seasoning mixture before the meat is roasted and wrapped in baking foil. Among other things, we can prepare great beef broth, liver dumplings or broth from beef. We also come across beef in the form of pate, chilli con carne or in the Australian pie dish.
