Useful Cooking Tips For "Meat Dishes”

• Beginner housewife should know that the optimum water temperature for washing meat 25-30 ° C.
• Meat for the filler to take lean: fat emulsified make broth opaque.
• Panirovat meat should immediately before frying, as the breading quickly soak.
• Beef tongue of the old animal is cooked for 1 hour longer than the young.
• Baked ham can be baked and coated with a thin layer of rye dough, so she got more tender and juicy.
• For fatty meats is perfect hot sauce with horseradish.
• The readiness of meat is determined by piercing with a fork and pushing it: if this is highlighted in red juice, so the meat is not ready yet, if the juice is light, the meat ready to eat.
• In order not to reduce the palatability of roasted meat, it should be prepared shortly before the filing of the table.
• Many people like that meat is not completely fried, and fed with blood, but it is valid only for beef and mutton, pork and veal, the same should be well roasted.
• When stewing meat can sometimes add a little water instead of broth.
• If raw meat with salt, then after a while it begins to provide the juice that will worsen its quality: the meat during roasting will be dry and tough.
• Dill not only gives dishes a unique flavor, but is also a valuable source of vitamins C, B1, P, PP, A, as well as calcium, phosphorus and iron.
• Particularly rich in vitamins liver, it contains vitamins A, B1, B2, C.
• Fat Stuffing should be used for cooking dumplings, fillings for cakes, pies, pancakes and stuffed cabbage. Dlyakotlet and balls suitable stuffing with less fat.
• Stir-fry meat most suitable spin, kidney and part of the flesh of the legs.
• Sweet taste of pineapple garnish goes well with the delicate taste of pork.
• The taste of lamb meat largely depends on the age of the animal. Spring lamb features a light red meat and white fat, the meat of adult animals - a brick-red color and a significant accumulation of white fat.
• Whether roasted mutton, is defined as follows: you have to click on a piece of meat with your finger, and if it is gray in color and quite elastic, then the lamb is completely fried.
• To the meat during roasting came with browned crust, cook it to medium heat for not closing the pan with a lid and do not turn up until one side is not completely fry.
• When roasting meat in the oven, every 10-15 minutes, it is recommended to pour on top formed the juice. If the juice a little, you can add a little broth or water.
• The best side dish for grilled piece of meat will green vegetables - cucumbers, lettuce, green onions.
• Sauces are needed for meat dishes, especially cooked and stewed. Due to the sauce to meat is more juicy and sweet.
• Many tasty dishes can be prepared from the liver, kidneys, heart, brain and language. Nutritionally they are not inferior to meat, but by the content of vitamins, some of them surpass it.
• The back of the rabbit's carcass is better suited for roasting, front - to extinguish, and baking and stuffing.
• Salt meat should immediately before frying, so that it does not lose juiciness.
• If used for cooking meat too tough beef, add the minced bacon.
• For flavor in ground beef is recommended to add a little garlic.
• Stuffed cabbage can be pre-fry in vegetable oil and cook in the oven in tomato sauce with the addition of carrots and onions.
• Topping chops can be fried mushrooms with carrots and spices.
• Dumplings are juicier, if used for stuffing pork and beef in equal parts.
• If used for cooking stuffed pork liver, while heat treatment is reduced by 2 - 3 minutes.
• Liver contains no fat, so to prepare this dish; we must take the sour cream with a high percentage of fat.
• During prolonged heat treatment the liver becomes hard.
• Lapshevniki are more tasty, if pasta for them a little nedovarivat.
• That the language is better cleared from the skin, it must pour cold water after cooking.
• Before preparing the cut along the kidney to maintain weak brine for 20 - 25 minutes.
• Roast acquires a more refined taste, if you add 2 - 3 leaf basil.
• For the preparation of hot meat dishes with tomato sauce is recommended to use red pepper.
• Set vegetables to extinguish the meat can be modified to your liking.
• To store in refrigerator meatloaf recommended wrapping the foil.
• If onions are too bitter, it can be cut into 2 halves and 2 - 3 minutes to hold in a weak solution of vinegar.
• If cranberry sauce is served by not spicy dish, you can add a pinch of red pepper.
• Mustard will be tastier if you add in her ground walnuts.
• If pork is lean, then baking it needs watering sauce or broth.
• If the pork is very fat, it can fry without oil.
• 2.1 clove buds perfectly complement the flavor of the apple.
• Meat can be marinated in vinegar with lemon juice, white or red wine, and yogurt.