Secrets of cooking delicious meat dishes. Secrets of cooking meat dishes Secrets of cooking the most delicious meat

How to soften tough meat?
What is the best way to marinate meat?
How to marinate barbecue meat in just 30 minutes?
When should meat be salted?
How to store meat without a refrigerator? and much more you will learn from this short article.

1. For the boiled meat to be juicy, tender and aromatic, it must be boiled in a whole piece. If you want the meat to be soft and crumbly, then you need to cook it for at least 1 hour - for pork, 2 hours - for veal.

2. After washing the meat, dry it with a paper towel before cutting. This is done so that when cutting or using a meat slicer, the meat does not slip in the hands. In addition, dried meat is easier and faster to butcher.

3. You can soften old and tough meat in the following ways:

hold for several hours in whole milk;
grate on a piece of meat from all sides mustard powder and marinate for 11-12 hours, rinse the mustard with cold water before cooking;
boil meat with the addition of banana peels;
you can pour a tablespoon of white vinegar into the water for cooking meat;
marinate meat in dry white natural wine in half with highly carbonated water;
use soy sauce as a marinade (keep in mind that it is salty itself, so do not overdo it with salting).
4. If the meat is soaked in water with the addition of starch before frying, then it will not only soften to a large extent, but will also have a beautiful crispy crust.

5. The stew will turn out to be tender, refined and aromatic, if in the middle of cooking, pour a tablespoon of vinegar and 2 tablespoons of natural dry wine, preferably pink, into a saucepan.

6. Fry meat and minced meat products in a frying pan hot with butter, and turn over only once during the entire cooking process.

7. Salt fried meat at the very end of cooking, as salt "steals" its juiciness.

8. Having greased pieces of meat on all sides with sour cream before frying, you will get a fragrant and appetizing crust on the finished product.

9. Lemon perfectly complements the taste of meat: the steak is poured over with lemon juice, pieces of meat are soaked in lemon juice before frying, lemon and zest can be fried simultaneously with the meat, which gives it a very piquant and exotic taste.

10. If you are grilling meat, then before laying out the prepared pieces on the wire rack, it must first be greased and heated, then the products will not stick to the metal and tear.

11. If baked meat cooked in the oven before cutting is steamed over a saucepan with boiling water, then it will become even more tasty and juicy.

12. You can quickly marinate meat for barbecue in just 30 minutes with one kiwi. To do this, the prepared pieces of meat need to be salted, seasoned, add onion rings and the kiwi fruit mashed into gruel (peeled). If you come across an unripe kiwi, you can grate it on a coarse grater.

13. If absolutely necessary, meat can be stored without refrigeration. The piece should be rubbed thoroughly with half a lemon and left open in a well-ventilated and preferably cool place.

Some secrets of cooking meat

How to check the quality of meat? You need to press on it with your finger and if the groove is quickly leveled - the meat is of high quality. Additional checks: in the place of the cut, good meat has practically no wet appearance; a heated knife when cutting meat has a bad smell - evidence of low-quality meat. In the latter case, you can get rid of the smell by adding 100-200 grams of charcoal when cooking meat, which completely absorbs the unpleasant odor.

Thawing frozen meat is carried out in a cool place in one piece. It is better not to thaw meat in water, because it spoils a lot.

For cooking, it is most effective to lay the meat in one piece - a rump with a sufficient outer layer of fat. Put the meat in boiling water, and there should be enough water to just cover the meat. Boil the meat until cooked on low heat (boiling water does not bubble, but slightly trembles). In this case, the meat is cooked and juicy, but the broth will not be very good.

In order to achieve the tenderness of meat when cooking or stewing, put it in milk for a couple of hours. Hard turns into tender and soft, if you rub it with mustard 8-10 hours ahead of time. Then the meat is freed from the layer of powder by rinsing it in cold water. And then boiled.

Roast beef acquires a spicy aftertaste if it is coated with the same mustard three hours before stewing and cooked with it.

A mixture of vinegar and olive oil applied 2 hours before frying on the chops and cutlets will make them softer.

Lamb does not require thorough roasting, and pork with veal must always be completely roasted.

For the best taste of boiled meat, put onions and roots 20 minutes before cooking.

It is not recommended to salt the meat long before cooking, because this will lead to an earlier release of meat juice, which will dramatically affect the taste of the dish. The meat should be salted a quarter of an hour after boiling water.

Before frying large pieces of meat, they are washed and dried in clean towels, because damp meat produces abundant juice, which negatively affects its taste.

Before frying, heat a skillet well, put butter in it and melt it. Only after this procedure is it put and fried. In this case, they come out appetizing in appearance and delicious.

When roasting meat in the oven, pour hot water over it. Otherwise, the meat is harsh. But yesterday's meat can be poured with cold water from a teaspoon, then add a piece of butter to the pan and fry it slightly. The meat will be delicious, as if fried for the first time.

The history of the origin of the vinaigrette is endlessly debated! Some experts attribute it to French cuisine, others believe that the vinaigrette is a Russian dish and in the first it was created several centuries ago. And there is also an opinion that this vegetable salad appeared not so long ago. The vinaigrette is usually seasoned with mayonnaise or vegetable oil, however, the classic vinaigrette should be served under the sauce of the same name. The sauce for the classic vinaigrette consists of vegetable oil, wine vinegar, spices. Each time adding a component, the sauce is thoroughly kneaded, and mustard or yolk is introduced to give the required consistency. We offer classic recipes vinaigrette and original.

Lyudmila_Chernikova

Secrets of cooking meat

Mellodika

10 secrets of cooking meat and meat products

1. The liver becomes very tasty if it is kept in milk for 2-3 hours before frying. The liver is fried unsalted, otherwise it will become hard.

10. In the absence of a refrigerator, fresh meat can be stored for 24 hours by wrapping it in a thin cloth soaked in vinegar.

Larilorhen

10 secrets of cooking meat and meat products

1. The liver becomes very tasty if it is kept in milk for 2-3 hours before frying. The liver is fried unsalted, otherwise it will become hard.

2. It is easy to remove the film from the liver if it is immersed in hot water for a minute.

3. If fried liver became dry and tough, you need to pour it over with sour cream or sour cream with onions sauce, bring to a boil and simmer over low heat until the liver becomes soft. When serving the liver, pour over the sauce in which it was stewed.

4. If the beef kidneys in the sauce have a strong unpleasant odor, the kidneys must be separated from the sauce, rinsed with hot water, again filled with cold water and brought to a boil. Then fry and combine with the newly prepared sauce.

5. If you have oversalted aza or stew, you can add pre-cut and sautéed fresh tomatoes to the dish, the salt will not feel so much.

6. If the meat is salted, you need to add unleavened flour or butter sauce to the dish, which will "take" the salt into itself. You can add sour cream to fried meat: for this, hot salted meat is placed in a bowl with cold sour cream, the meat is cooled and only then heated (preferably in a water bath).

7. Boiled chicken it will be tastier if, after taking it out of the broth, you salt it, and then put it in another saucepan, covered with a lid or towel

8. Sausages will not burst during cooking if they are pierced with a fork before being immersed in water.

9. Some varieties smoked sausage rather difficult to peel. But if you put the sausage in cold water for half a minute, then it will not be difficult to clean it.

10. In the absence of a refrigerator, fresh meat can be stored for 24 hours by wrapping it in a thin cloth soaked in vinegar. Source: http: //vk.com/maihoum?w=wall-52361900_43439

Any housewife is familiar with the situation when, when preparing a meat dish, the result is not quite what you expected. For each type of heat treatment of meat, there are certain cooking secrets.

Secrets of Cooking Boiled Meat

The meat for cooking broths is taken on the bone. Pea soup will be tastier if you cook broth from smoked pork ribs... Sorrel borsch will turn out to be more flavorful if it is made from beef brisket. To make old beef cook faster, you need to spread it with mustard 4 hours before cooking. Then wash off the mustard. The meat of a young lamb is suitable for cooking kharcho. In order to remove the specific smell of mutton, the meat must be kept in a marinade for 30 minutes before cooking, consisting of a weak solution of vinegar with garlic and pepper.

Secrets of Cooking Stew

The meat will be much tastier if you add tomato paste, lemon juice or grana juice during the stewing. It is better to stew meat in a tightly sealed container; an earthen pot is perfect for this. The clay heats up slowly, and then retains heat for a long time, the meat, being in it, will slowly languish and soaked in spices.

Secrets of Cooking Fried Meat

Chops and schnitzels will be softer if smeared with a mixture of vinegar and vegetable oil 2 hours before frying. Cooking secret fried meat: to get a crispy crust, you must first sprinkle the meat icing sugar... The meat should be placed on a preheated frying pan, which will form a crust faster and all the liquid will remain inside. Meat can be fried in a frying pan without oil, you just need to first heat the salt in this frying pan, then shake it off. It is better not to salt the meat before cooking, as the salt causes the preliminary release of juice.

Minced meat secrets

If you are cooking minced meat for homemade cutlets, do not add egg whites to it, as during cooking they will curl first and the meat will lose a lot of juice. In order for the cutlets to turn out juicy, when forming the cutlet, you need to make a flat cake from the minced meat, then fold it into an envelope. Form a cutlet from the resulting square. Meat juice will collect in the voids. When preparing minced meat for pasties, put more onions in the meat, this will give the minced meat a more tender consistency. The onion juice will be absorbed into the dough faster, and all the meat broth will remain inside.

IN ORDER TO COOK NOT ONLY TASTY, BUT ALSO ECONOMICALLY, YOU NEED TO KNOW A LITTLE TIPS: THEY HELP YOU KEEP YOUR PRODUCTS FRESH, MAKE THEIR MAXIMUM BRIGHT TASTE AND AROMA, LITTLE LITTLE.