Cooking is an exceptional art, along with serving and arranging the food. A truly good cook is one who knows how to combine these aspects of cooking in the best way.
The French have the championship in terms of skills for beautiful preparation of different types of food, which allows them not only to preserve their appearance, color and shape, but also to improve their taste. It's all about caramelizing or glazing products. Various products can be processed with this culinary technique. We will focus on the caramelization of meat.
This cooking technique allows you to get shiny-looking, juicy in taste and as if varnished pieces of different types of meat that look great, whether it's pork, lamb or poultry. With some tips and recipes we will show how to achieve a new taste when processing well-known products that will shine on the plate with their beautiful appearance.
Caramelization equipment and products
Boiling, frying and roasting are the main ways to prepare any kind of meat. Caramelizing products is a similar cooking technique, but with some nuances. They are expressed in the presence of products such as butter, sugar and honey, which are essential in glazing. They contribute to the beautiful look and a new and interesting taste to the meat. To caramelize the meat does not mean to make it sweet in taste, but only to give it a noble color and to strengthen the spices in it.
Recipe for caramelized pork ribs
Products:2.2 lb (1 kg) of pork ribs
2 tablespoons melted butter
2 tablespoons honey or sugar
Spices by taste - salt, black pepper, cayenne pepper, coriander, nutmeg and others.
Preparation: The washed and dried ribs are salted and seasoned. Melt the butter and honey / sugar in a cast iron skillet. Add the ribs and fry on all sides until they're crispy.
If you choose beef or the preference is for the meat to be more crispy, the ribs can be cooked in an oven preheated to 360°F (180 degrees) for 10 minutes.
It can be served with a variety of side dishes, as a side or main course.
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