{"id":13455,"date":"2023-09-13T07:08:20","date_gmt":"2023-09-13T07:08:20","guid":{"rendered":"https:\/\/tiendagourmet.bg\/useful\/"},"modified":"2023-12-16T22:24:47","modified_gmt":"2023-12-16T22:24:47","slug":"useful","status":"publish","type":"page","link":"https:\/\/tiendagourmet.bg\/en\/useful\/","title":{"rendered":"Useful"},"content":{"rendered":"\t\t
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Tienda guarantees<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We will make sure you receive your goods in excellent condition. Your shipment will be securely vacuum packed specially by Tienda. All packaging is safe.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Proper storage of products<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To properly store the meat, place it immediately in the freezer. Your product will be in excellent condition when the refrigeration chamber is set at -18\u00b0C or below. For all other items, please read the label for proper storage.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Proper thawing of meat<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Remove the meat from the freezer , leave the meat in the package until thawed. The time required to defrost the product depends on the size of the piece. The average defrost time is about 4-6 hours. Once the meat is completely thawed, remove it from the vacuum pack and pat it dry with kitchen paper.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Effect of vacuum packing\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Vacuum packaging restricts the access of oxygen to the meat, which in turn protects the product from contamination and the development of harmful microorganisms. That’s why Tienda recommends removing the meat about 20 minutes before cooking from the vacuum pack to fresh air, the meat will recover its natural color and natural smell.<\/p><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Our tips<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tAlways allow the meat to rest and acclimatise to room temperature before cooking, this helps even cooking and ensures more satisfactory end results.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tAlways preheat the baking dish, otherwise the temperature transition is disturbed and the cooking time is prolonged.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tDuring baking, do not open the oven door frequently as heat escapes, the temperature balance is disturbed and the cooking process is prolonged. A meat thermometer can be used to check the meat more easily.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tIf your guests are late, you can keep the meat warm in the oven for a while, but no more than 60\u00baC. Otherwise, the risk to continue cooking and overcook the dish.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          Techniques of cooking<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          There are several basic techniques for cooking the meat.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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          Bake on a pan <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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          Here is the technique for its preparation:<\/b><\/p>\n

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          • Cut the meat into steaks between 3 and 5 cm thick.<\/li>\n
          • Heat the pan on high heat, otherwise, the meat will become stringy and dry.<\/li>\n
          • In case you are cooking more than one steak at a time, space them slightly apart to avoid lowering the temperature.<\/li>\n
          • The stack is not turned over until sealed and given a crust.<\/li>\n
          • The meat should be allowed to rest for about 5 minutes before serving to allow the juices that have been drawn to the surface to relax back into the meat.<\/li>\n
          • You can add a knob of butter on the warm steak to get a great aroma and taste.<\/li>\n
          • Sprinkle with salt and freshly ground Maldon pepper for a perfect finish to your steak.<\/li>\n<\/ul>
            Pros: <\/b>This method is easy to execute, quick (only 9 minutes of combined cooking and resting), and the steak is cooked to a scallop-to-scallop rare grade. If you prefer your steak grilled, this your technique.<\/div>

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            Sealing the pan and finishing in the oven <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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            Here is the technique for its preparation:<\/b><\/p>\n

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            • Heat the pan well, add some oil, such as refined grapeseed oil for example, and then place the steak in the pan.<\/span><\/li>\n
            • Heat for two minutes, turn and wait another two minutes<\/span><\/li>\n
            • Then transfer the whole pan to a 180\u2070C oven for 2 to 5 minutes.<\/span><\/li>\n
            • Then remove and let the meat rest, covered with foil, on a cutting board for 7 minutes.<\/span><\/li>\n<\/ul>\n

              Pros:<\/strong> This is a traditional method that is widely used. If you’ve had steak in a restaurant, it’s almost certainly cooked that way.<\/p>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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              Here is the technique for its preparation:<\/b><\/p>\n

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              • With this method, it’s a good idea to butter the steak before putting it in the pan.<\/li>\n
              • Put the steak in a 250\u2070C oven for 15 to 20 minutes<\/li>\n
              • Let the meat rest for 5 to 10 minutes rest.<\/li>\n<\/ul>\n

                Pros:<\/strong> The steak cooked in this way shows much less of the unwanted grey ring and the result is a perfectly cooked steak to a medium rare degree, with a lovely crust. The cooking process itself is considerably more relaxed.<\/p>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                Degrees of firing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                Rare \/Unheated\/ The internal temperature is 45-49\u00b0C<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                When pressing the meat with a finger: it has a soft texture. The flesh is bloody and the juices that ooze when cut are dark red.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                Medium Rare \/Medium Undercooked\/ The internal temperature is 50-52\u00b0C<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                When pressing the meat with a finger: the texture is soft and springy. The flesh is still bloody in the centre and the juices that run out when cut are light red.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                Medium \/Medium Baked\/ The internal temperature is 55-60 \u00b0C<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                The colour of the roasted meat is brown with slight shades of pink. When you order your meat cooked in this way, you will be assured of eating tender meat that is not raw.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                Medium Welldone \/Medium well baked<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                The colour of the roasted meat is brown with slight shades of pink. When you order your meat cooked in this way, you will be assured of eating tender meat that is not raw.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                Well Done<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                The internal temperature is 64-71\u00b0 C. When pressing the meat with a finger: it has a dense and firm texture. The meat has an even texture .<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                Tienda guarantees We will make sure you receive your goods in excellent condition. Your shipment will be securely vacuum packed<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-13455","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/tiendagourmet.bg\/en\/wp-json\/wp\/v2\/pages\/13455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tiendagourmet.bg\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tiendagourmet.bg\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tiendagourmet.bg\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiendagourmet.bg\/en\/wp-json\/wp\/v2\/comments?post=13455"}],"version-history":[{"count":0,"href":"https:\/\/tiendagourmet.bg\/en\/wp-json\/wp\/v2\/pages\/13455\/revisions"}],"wp:attachment":[{"href":"https:\/\/tiendagourmet.bg\/en\/wp-json\/wp\/v2\/media?parent=13455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}