2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The pre-treatment of the meat consists mainly in its precise washing. The meat should be washed under a strong stream of water.
Wash the whole piece intended for cooking. Do not wash meat that you have already cut and cleaned of tendons and bones.
Before washing with a knife, the dirtiest places are scraped off, the seal is cut after washing. If you buy sliced meat, when you wash it, you will lose some of its valuable qualities, but washing is still mandatory.
Do not soak the meat in water. Thus, B vitamins, proteins and minerals pass into the water. In French cuisine, instead of washing, the meat is blanched and the water is discarded.
The washed meat is dried, the excess fat is removed, leaving a layer of about three millimeters, so as not to dry the meat during heat treatment.
Then, with a sharp knife, cut the skin of the meat in one direction, holding the skin with one hand. The bones are separated with a sharp knife.
Meat intended for stewing and roasting is cut depending on the prepared dish. The meat is cut into pieces across the fibers, and the resulting pieces are hammered with a wooden mallet.
The meat can be cut into 4 cm pieces for cooking. The first method is used to prepare steaks and steaks, and the second - to prepare stewed meat, goulash, ragout.
To prepare minced meat for meatballs or a Stephanie roll, you need to add twenty-five percent bread to the amount of meat. Also add a little water or fresh milk, salt, spices and one or two eggs.
Thanks to the bread, the minced meat retains its juiciness, as its juices are retained in the pores of the bread. Eggs are a connecting element, but the same role can be played by boiled potatoes or potato flour, as well as wheat semolina.
The bread is soaked in water or milk. The meat is washed, cleaned of tendons and skins and cut into small pieces, then minced.
The bread is squeezed, mixed with the minced meat and everything is ground again. Add one or two whole eggs, season with salt and pepper.
The minced meat should be fluffy, so mix with a spoon or with wet hands, adding fresh milk or water if necessary.
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