When cooking meats, it is important to know the peculiarities of processing of individual komponentov.Vot some of them.
.: Meat stored at a low thermal,. Before cooking it well washed in running warm water, and then opolaskivat cold.
.: Washed the meat can not be stored, as it rapidly deteriorates.
.: Meat can be stored fresh for 2 days if you wrap it in cloth soaked in vinegar, and put in the refrigerator.
.: For a delicious and juicy cooked meat lower it into boiling water, then cook a little longer until cooked on low heat.
.: Cook the meat pieces on 1,5-2 kg. Larger pieces do not boil or cook unevenly.
.: Time of cooking meat depends on its type, Age of the animal, carcase and the size of a piece.
Orientirovachno large piece of beef cooked 2-3 hours, veal 1-1,5 h, 2-2,5 h mutton, pork 1,5-2 h, a young hen from 45 minutes to 1 hour, tsvplyat 30 minutes, an old hen 3 h.
.: Readiness meat determine its punctures in the broadest part of a knife or a special needle, a knife should pass easily, while from the punctured site follows colorless juice. If meat is not yet cooked, the knife in it is with difficulty, and from the place prokolavydelyaetsya pinkish liquid. Meat must pierce to the middle piece, barely hold a knife in it, and then pull out.
.: Try not to digest meat, as the undigested meat when cutting into portions crumbles.
.: The younger the animal, the tastier the meat. Young flesh light red, and white fat.
.: Ready-cooked meat should not be removed from the broth as it dries.
.: Old beef cook faster if it eve smear mustard on all sides, and rinse thoroughly before cooking.
.: Beef Uvaria faster if its recapture and add 2-3 tablespoons vinegar to 2 liters. water.
.: Fry the meat can be large and small pieces, depending on the type of cooked dishes. If you want roast beef, a large piece (1,5-2 kg.), Then its pre-washed, cleaned from the films obsushivayut, posvpayut salt and pepper, immediately put the pan with a strongly heated fat, fry on all sides, and then put in the oven and roast until done.
.: Fry the meat should be in the boiling fat over high heat for 8-10 minutes. Then it is better preserved taste and nutritional properties of meat.
.: When roasting meat, it is important to be able to find the optimum temperature of fat in the pan. If the temperature of fat will be insufficient, then the meat will be cooked rather than fried. Do not roast the meat in very hot fat, as the crust is formed on top of meat, but the middle will remain raw. To determine whether a sufficient temperature grease, you can use this method: Put a fat slice of bread, if the foam is formed around him and he to the surface, podzharivayas to rosy color, you can put meat in the pan: if the grain sink-fat nzhno More warm .
.: No need to marinade raw meat long before the heat treatment, as this would lead to a premature selection of juice and nutritious meals soystva fall. It is best to salt the meat during roasting.
.: To meat during roasting is not dry or burnt in the oven can be put into the water. The resulting steam will prevent the meat. With the same purpose can be covered meat greasy paper.
.: If the meat before frying sprinkle with lemon juice, then rinse, then it will become softer.
.: To speed up the fire can add to the pot a little bit of pomegranate juice.
.: Tough meat is soft, if in the process of extinguishing add a little vinegar (1 tablespoon to 1 liter. Water). Tough meat is more tender, if it soak in milk.
.: Frozen meat thaw in the air. It is not recommended to defrost quickly, the meat will be tough to get worse for his taste. Do not defrost meat in the water, especially in the warm.
.: Thawed Out the meat can not re-freeze it will become flabby and not tasty.
.: Meat should be dropped on a wooden board, moistened with water, tauk as dry wood absorbs the meat juices. Preferred in this case are plastic plates.
.: Meat for schnitzel and chops will be more tender if it vyderzhimat day in wine vinegar.
.: To easily removed from the livers film, it at 1 minute, immersed in hot water or a little discouraging.
.: To beef liver became softer and softer in taste, before the heat treatment it is recommended to hold a little milk.
.: Liver better fry unsalted, otherwise it will be tough.
.: When roasting meat does not turn it frequently, because it would impede the formation of golden brown.
.: To skin goose fat is not burned, before frying sprinkle it with cold water.
.: In preparing steaks and schnitzels should remove all the tendons, as if they roll cooked meat and make busformennym and tough.
.: The cutlet should not add a lot of egg whites: it quickly coagulates when roasting, meat particles szhimayustya and devote a lot of juice. Products that are obtained when dry.
.: Chicken will taste better if you fry the sliced onions first, then put across with the meat through a meat grinder.
.: The meat will become a delicate flavor, if for 5 minutes before it is ready to put in the corresponding dishes of lemon peel.
.: To remove the excess blood hare carcasses soaked in cold water for several hours.
.: Different kinds of meat do not cook together, as a characteristic for each kind of taste the taste of other interrupts.
.: Beef kidney before cooking, cut into halves and soak for 2-3 hours in cold water. This will eliminate the unpleasant odor.
.: To carcass birds turned rosy, before frying grease it with sour cream.
.: Raw liver mozhnothranit long if lubricate it with vegetable oil.
.: Meat, boiled a large piece of a juicy and delicious, than small ones.
.: When roasting meat should not close the pan lid, and the pieces should not be based on tightly.
.: Chicken ready, if pressing a teaspoon of them follows a transparent juice.
.: Cut the end of the sausage is not zavetritsya if he greased or egg white.
.: Broth frozen meat is always opaque. To avoid this, you need to put in a pot well washed shells of two eggs - a nice tasty broth takes the form (and then need to remove the shell).
.: Meat stored at a low thermal,. Before cooking it well washed in running warm water, and then opolaskivat cold.
.: Washed the meat can not be stored, as it rapidly deteriorates.
.: Meat can be stored fresh for 2 days if you wrap it in cloth soaked in vinegar, and put in the refrigerator.
.: For a delicious and juicy cooked meat lower it into boiling water, then cook a little longer until cooked on low heat.
.: Cook the meat pieces on 1,5-2 kg. Larger pieces do not boil or cook unevenly.
.: Time of cooking meat depends on its type, Age of the animal, carcase and the size of a piece.
Orientirovachno large piece of beef cooked 2-3 hours, veal 1-1,5 h, 2-2,5 h mutton, pork 1,5-2 h, a young hen from 45 minutes to 1 hour, tsvplyat 30 minutes, an old hen 3 h.
.: Readiness meat determine its punctures in the broadest part of a knife or a special needle, a knife should pass easily, while from the punctured site follows colorless juice. If meat is not yet cooked, the knife in it is with difficulty, and from the place prokolavydelyaetsya pinkish liquid. Meat must pierce to the middle piece, barely hold a knife in it, and then pull out.
.: Try not to digest meat, as the undigested meat when cutting into portions crumbles.
.: The younger the animal, the tastier the meat. Young flesh light red, and white fat.
.: Ready-cooked meat should not be removed from the broth as it dries.
.: Old beef cook faster if it eve smear mustard on all sides, and rinse thoroughly before cooking.
.: Beef Uvaria faster if its recapture and add 2-3 tablespoons vinegar to 2 liters. water.
.: Fry the meat can be large and small pieces, depending on the type of cooked dishes. If you want roast beef, a large piece (1,5-2 kg.), Then its pre-washed, cleaned from the films obsushivayut, posvpayut salt and pepper, immediately put the pan with a strongly heated fat, fry on all sides, and then put in the oven and roast until done.
.: Fry the meat should be in the boiling fat over high heat for 8-10 minutes. Then it is better preserved taste and nutritional properties of meat.
.: When roasting meat, it is important to be able to find the optimum temperature of fat in the pan. If the temperature of fat will be insufficient, then the meat will be cooked rather than fried. Do not roast the meat in very hot fat, as the crust is formed on top of meat, but the middle will remain raw. To determine whether a sufficient temperature grease, you can use this method: Put a fat slice of bread, if the foam is formed around him and he to the surface, podzharivayas to rosy color, you can put meat in the pan: if the grain sink-fat nzhno More warm .
.: No need to marinade raw meat long before the heat treatment, as this would lead to a premature selection of juice and nutritious meals soystva fall. It is best to salt the meat during roasting.
.: To meat during roasting is not dry or burnt in the oven can be put into the water. The resulting steam will prevent the meat. With the same purpose can be covered meat greasy paper.
.: If the meat before frying sprinkle with lemon juice, then rinse, then it will become softer.
.: To speed up the fire can add to the pot a little bit of pomegranate juice.
.: Tough meat is soft, if in the process of extinguishing add a little vinegar (1 tablespoon to 1 liter. Water). Tough meat is more tender, if it soak in milk.
.: Frozen meat thaw in the air. It is not recommended to defrost quickly, the meat will be tough to get worse for his taste. Do not defrost meat in the water, especially in the warm.
.: Thawed Out the meat can not re-freeze it will become flabby and not tasty.
.: Meat should be dropped on a wooden board, moistened with water, tauk as dry wood absorbs the meat juices. Preferred in this case are plastic plates.
.: Meat for schnitzel and chops will be more tender if it vyderzhimat day in wine vinegar.
.: To easily removed from the livers film, it at 1 minute, immersed in hot water or a little discouraging.
.: To beef liver became softer and softer in taste, before the heat treatment it is recommended to hold a little milk.
.: Liver better fry unsalted, otherwise it will be tough.
.: When roasting meat does not turn it frequently, because it would impede the formation of golden brown.
.: To skin goose fat is not burned, before frying sprinkle it with cold water.
.: In preparing steaks and schnitzels should remove all the tendons, as if they roll cooked meat and make busformennym and tough.
.: The cutlet should not add a lot of egg whites: it quickly coagulates when roasting, meat particles szhimayustya and devote a lot of juice. Products that are obtained when dry.
.: Chicken will taste better if you fry the sliced onions first, then put across with the meat through a meat grinder.
.: The meat will become a delicate flavor, if for 5 minutes before it is ready to put in the corresponding dishes of lemon peel.
.: To remove the excess blood hare carcasses soaked in cold water for several hours.
.: Different kinds of meat do not cook together, as a characteristic for each kind of taste the taste of other interrupts.
.: Beef kidney before cooking, cut into halves and soak for 2-3 hours in cold water. This will eliminate the unpleasant odor.
.: To carcass birds turned rosy, before frying grease it with sour cream.
.: Raw liver mozhnothranit long if lubricate it with vegetable oil.
.: Meat, boiled a large piece of a juicy and delicious, than small ones.
.: When roasting meat should not close the pan lid, and the pieces should not be based on tightly.
.: Chicken ready, if pressing a teaspoon of them follows a transparent juice.
.: Cut the end of the sausage is not zavetritsya if he greased or egg white.
.: Broth frozen meat is always opaque. To avoid this, you need to put in a pot well washed shells of two eggs - a nice tasty broth takes the form (and then need to remove the shell).
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