2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Leaving aside vegetarians, there is hardly a person who does not enjoy roasted chicken with golden skin, tender beef or pork or freshly grilled ribs, meatballs or kebabs.
In order to achieve the taste of the above-described meats, you need to learn how to cook them, because very often mistakes are made in the preparation of the meat. Here is what is important to know in these cases, and only experience will teach you everything else:
- Always wash the meat under running cold water, but without letting it soak in it;
- Avoid salting the meat before cooking it. When salting, you will cause the release of its juices and it will not only become too dry, but you will also deprive it of some of its valuable substances. For this reason, when making soups, for example, salt the broth only after the meat has boiled, and when roasting or stewing it, add salt just before it is ready, or at least after you have seen that it has released its juice;
- Always defrost frozen meats slowly - do not soak them in warm water and do not defrost them in the microwave, much less in direct sunlight. It is best to thaw the meat in the refrigerator from the previous evening;
- Beef requires much longer heat treatment than chicken or pork. However, if you want to speed up the cooking process, you can sprinkle it with vinegar, leave it for a few hours and rinse it;
- When roasting the meat, do not prick it with a fork to check if it is ready, because this is how its juice flows. In addition, water it only with hot water or broth, but not cold;
- When grilling meat, whether it is meatballs, kebabs, skewers, etc., be sure to grease the grill. The meat is put to roast after the grill has warmed up enough;
- When stewing meat, it is put in boiling fat, turned often so as not to burn, and only after it acquires a pleasant golden color, a little water or broth is added to start the process of stewing.
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