2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When cooking meat, you should not open the lid after switching off the hob. Leave the meat under the lid for another ten minutes.
Then take out the meat and wrap it tightly in foil if you need to store it, or serve it immediately by cutting it into pieces and sprinkling it with a little of the hot broth so that it does not dry out.
To make the meat softer and tastier, add two teaspoons of mustard per kilogram of meat during cooking. This will make the broth tastier and richer. The smell and taste of mustard disappear after forty minutes of cooking. The broth becomes a little cloudy from the mustard, but much tastier.
Meat that is cooked with sauce should be boiled with the bones in a little water. Put the meat in boiling salted water and add the cleaned vegetables in the middle of cooking.
The finished meat is separated from the bones and cut into portions. Using the broth, prepare a sauce using fried flour or cream.
Frying the meat is done quickly, in an open pan, over medium heat. The meat is put in hot fat. When it touches the bottom of the dish, a crust forms, and to make it tastier, the meat should be dipped in flour or breadcrumbs before frying.
The crust protects the meat from losing its useful juices and from the penetration of too much fat. When a crust forms on one side, turn the meat over on the other side.
Do not put too much meat in the pan, as the steam that is released during frying makes it difficult to form a golden crust on the surface of the whole meat.
Meat intended for frying must be of high quality, without skins and tendons. The meat is fried into pieces, cut across the fibers. They must be hammered before frying.
To make the fried meat tastier, it should be marinated before frying. Sprinkle it with black pepper and spread it with garlic, then pour a little oil over it. Do not salt it, as salt causes the juice to separate.
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