2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Every housewife should know that cooking meat is easier if you know some subtleties. For example, fatty pork is used for smoked delicacies, and fatty beef - for beef stroganoff.
To make the fried liver juicy, before frying, beat it lightly and fry it a little. Excess frying dries it out and makes it tough. Before frying, soak it in fresh milk for half an hour.
When frying meat, a pinch of salt in the fat will save you from spraying. To find out if the meat is cooked, pierce it with a fork in the thickest part. If reddish juice appears, the meat is not cooked.
When cooking meat, soup roots, onions and salt are added half an hour before the soup is ready. The quality of the broth and cooked meat does not depend on the initial temperature of the water, but on the temperature regime after boiling.
Once the meat boils, reduce the heat and salt for half an hour before cooking. If you cook the meat over high heat, some of the fat emulsifies and hydrolyzes.
Thus, the fat is broken down into glycerin and fatty acids, and the broth becomes unpleasant in taste and appearance, becomes opaque and smells bad. Therefore, always remove the fat from the surface of the broth.
To prevent foam from appearing on the broth, pre-soak the piece of meat in boiling water for one minute. Only then put it in boiling water with spices.
The breasts of a lamb or calf must be boiled, baked or stuffed whole. Do not salt the meat long before processing, as this leads to premature release of juice and reduced taste.
When stewing small pieces of meat, put the spices in a cloth bag so that you can remove them after the meat is ready.
To give the chicken a crispy crust, smear it with cream just before it is ready. Roasted mutton will become even tastier if you spread the pieces of meat with mustard and leave for 2 hours. Then the mustard is removed and the pieces are rubbed with salt.
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