2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We will look the main 3 types of meat, which we most often consume, namely chicken, beef and pork and what part of them for which dish is most suitable.
We present a detailed description of this what meat for what kind of dish and heat treatment is most appropriate. It is good to know which spices are most suitable for our favorite crumbs. You should definitely keep this article as a favorite because it will always be useful to you.
Chicken
- If deboned, the legs are ideal for grilled steaks;
- The breasts are suitable for stews that require more cooking, but can also be marinated and grilled. They are great for making meat rolls with stuffing;
- The fillet is usually breaded or baked in the form of skewers;
- Without the lantern there is no way to cook fragrant soup, the wings can be partnered with it;
- If the wings do not go for broth, they are an ideal appetizer for beer, spread and baked with soy sauce or honey and lemon.
Chicken spices:
In Bulgarian: with savory, bay leaf, black and red pepper, celery, parsley;
Mediterranean: with marjoram, thyme, oregano, rosemary, basil, saffron;
Asian: with soy sauce, turmeric, curry, coconut shavings, ginger.
Veal
- Steaks can be cut from the neck, hammered and marinated and then thrown on the grill. Boneless fits kavrma and kebab;
- Beef shoulder is used for cooked and stewed dishes, casserole, kavrmi and minced meat;
- Veal leg - schnitzels and kebabs are made from shola, and weisbrat / whole piece / is fried, boiled or stuffed and then baked. Cut into slices and in all three cases serve with sauce;
- Without beef shank there can be no tasty boiled beef, and it must be with bone. Another option for cooking is in a pot with wine and vegetables and baked over low heat;
- The breasts are for soups or a dish with potatoes, baked on low heat;
- The fillet is cut into beef medallions or steaks and is ideal for alaminutes;
- If the beef fillet is whole, tie it with string, fry it and then stew it in a little broth;
- The counter fillet is cut into steaks and grilled or pan-fried.
Veal spices:
With savory it is typical for the Bulgarian taste, with ginger - for exotic Asian, with celery - for boiled beef. You can also choose between rosemary, thyme, bay leaf, sage, horseradish. And we must not forget that beef loves wine.
Pork
- Pork shoulder is ideal for kebab, casserole and kavarma;
- Pork leg is divided into shawl, apple and weissbrat. Schnitzels are prepared from the shola or larded and baked in the oven. The apple and weisbrat are ideal for casseroles and alaminutes, and marinated and cut into pieces, turn into fragrant skewers on the grill;
- Thinly sliced pork breasts are grilled or baked. They fit the notorious pork with cabbage;
- Pork shank is suitable for soups, but its true taste is best developed when it is larded with garlic, cumin and salt and baked for several hours with potatoes;
- Pork neck meat is tender and makes a wonderful kavrma. It is also suitable for skewers and grilled steaks.
- The pork chop can be larded and baked whole in the oven. It can be filled or cut into pieces to be baked in a pan or oven;
- Pork legs and pork ears are part of the patch, which is a popular winter appetizer. In some places it is consumed in the form of hot soup.
Pork spices:
With cumin, garlic, red and black pepper, allspice, bay leaf, coriander, fennel seeds, white mustard, chili or thyme, or a combination of these flavors, pork becomes an amazing dish or appetizer.
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