When cooking these foods, in addition to being hygienized, the muscle proteins coagulate, which makes digestion easier, especially in meats. On the other hand, the collagen in the connective tissue softens as it turns into gelatin. When roasting meats, fish, or other foods, it is not necessary to add oil; it can be added later to avoid the inconveniences of burnt fats. With this technique, a surface crust forms (the proteins coagulate) and prevents the loss of its own juices, which are the nutritious substances that meats possess. The meat should be cooked over high heat to achieve a nicely browned surface; afterward, the heat is reduced until the meat reaches your desired doneness. Poultry Requires a more moderate heat. Grilling imparts a particular flavor and texture to meats and fish, but it is advisable to take some precautions to avoid the production of toxic hydrocarbons, such as benzopyrene. This process occurs when drops of melted fat fall onto the coals; to reduce these undesirable substances that affect our health, it is recommended to remove visible fat from the food before cooking and to use grills with fat collectors. Oven Roasting To achieve good cooking in oven roasting, the internal temperature of the food should not exceed 70 degrees. This is achieved by setting the oven between 180º and 190ºC. If temperatures exceed 200ºC, the formation of potentially toxic substances increases. It is important to rub the piece with oil and brown it (on a grill or in a hot oven initially) so that it does not lose too much juice; we will avoid the product drying out. Roasted meat in the oven or on the grill is salted once it is browned; otherwise, the salt causes the meat juices to exude and dries it out too much. Stews or Braises First, the meat should be previously browned, then mix the vegetables with the meat to favor the formation of an outer crust that prevents the loss of juiciness. To Fry It is recommended to use olive oil; it is advisable to use plenty of well-heated oil, ensuring it does not reach the smoking point. There is fat transfer between the food and the oil, so the food is enriched in unsaturated fatty acids if quality vegetable oils are used. Once fried, it is recommended to drain the food well to retain the least amount of fat and to keep them crispy. If the product is frozen, it should be introduced into plenty of oil in small quantities so that the temperature does not drop too much. Recommended recipes with red and white meat: - Beef Stew with Red Wine - Oven-Baked Lemon Chicken - Grilled Chicken with Tomato Sauce