When stacking raw animal proteins prior to cooking, it is important to take into account the type of protein as well as how each protein will cook.
For instance, if you are cooking a meal with a combination of chicken and beef, the chicken should be placed on the bottom of the stack since it takes longer to cook. This will ensure that the chicken is cooked all the way through before the beef is added. When stacking proteins for grilling, it is important to place the proteins that need the most direct heat on the bottom and those that need less heat on the top.
When roasting proteins, it is important to take into account the size and shape of the proteins. Smaller pieces of chicken and beef should be placed closer to the heat source while larger pieces should be placed further away. This will ensure that all proteins are cooked evenly. If a protein is covered with foil or parchment, the covered proteins should be placed on the bottom of the stack, as they will need to cook more slowly.
When baking proteins, it is important to take into account the type of protein and the desired end result. If a recipe calls for a protein to be cooked to a certain temperature, it is important to make sure that the protein is placed in the oven for the appropriate amount of time. It is also important to take into account the size and shape of the proteins when stacking them in the oven.
When sautéing proteins, it is important to place the proteins that need the most direct heat on the bottom of the pan and those that need less heat on the top. This will ensure that all proteins are cooked evenly.
By taking into account the type of protein, how it will cook, the size and shape of the protein, and the desired end result, you can ensure that all proteins are cooked evenly and thoroughly when stacking them prior to cooking.