2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The meat is an integral part of everyday life and is rich in many nutrients in moderation.
It is very important for a housewife to cope with the task - to make her relatives happy and to serve them good food.
That is why I offer you a few tricksto use when you cook meat:
• Thawed meat should be washed quickly under running water and then cut into portions. Otherwise, most of the nutrients will remain in the water.
• If you need to defrost meat quickly from the chamber, the best option is to use your microwave oven.
• before cutting the meat for roasting, leave it for 10 minutes at room temperature - so its juices are evenly distributed.
• Beef will cook faster and become tastier if left to stand for 12 hours in the cold, rubbed with mustard.
• Schnitzels and steaks will be more tender if 1 hour before cooking, grease them with oil and vinegar.
• before breading cutlets, dip them in eggs, beaten with milk and water - they will become much tastier.
• to speed up the preparation of meat from older animals - marinate them first.
• to make the tough meat more tender, tap the surface of the knife lightly on the back of the knife across the muscles.
• to prevent heavily hammered meat from leaking juices during frying - roll it in flour, eggs, beaten with milk and water, and breadcrumbs.
• Salt the semi-finished meat to be baked just before cooking.
• Minced meatballs become fluffy and light if you add 1 grated potato.
• the meat becomes juicy and brittle if you roll it in flour, egg and rusk before baking or frying.
• The pastry acquires an incredible taste if you pre-fry the meat lightly in butter and oil.
• for more fragrant roasted meat, rub it with salt, black and red pepper and savory.
• You will stab the skewer bites more easily if you grease the skewers with oil.
• Cut the meat with a sharp knife to reduce the loss of juices.
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