How To Cook How And How To Cook Different Types Of Meat - Recipe

Meat is an integral part of Bulgarian cuisine and it is used to prepare a huge variety of dishes. Meat salads, main dishes, appetizers, pastries with meat filling - whatever you decide to do, the meat must be cooked. One of the most common ways to do this is by boiling. The duration of cooking is different for different types of meat, and it depends mainly on the age of the animal. We offer you information on how and for how long we should cook different types of meat to enjoy delicious end results. 

How long to cook lamb

A piece of lamb weighing 0.5-1.0 kg is boiled for 1.5-2 hours. If it is frozen, first thaw and remove the excess fat, because it gives a specific smell. Remove the hard veins, then wash the meat. Pour water into an enameled container. When it boils, add onion, bay leaf, salt, pepper and put the meat. The water level should be 2 cm above the lamb. During its cooking, foam is formed, which must be removed periodically.

The most suitable parts of the lamb for cooking are the neck, chest and shoulder.

There are 200 kcal in 100 grams of boiled lamb.

How much to boil beef

Beef weighing about 0.5 - 1.0 kg is boiled for approximately an hour and a half, and larger pieces of beef with bone require at least 2 hours of cooking. During the first 10-15 minutes of cooking, white foam is formed, which is removed (the purer the broth, the better). The finished meat is soft, not "rubber".

If the beef is frozen, first thaw it at room temperature or leave it in the refrigerator. When completely thawed, wash it and put in a saucepan. Fill with water, the amount of which depends on the dish you have decided to prepare, namely:

• if you are going to make broth for soup, the water should be cold and the amount should be enough for the soup, so that you do not have to add more;
• if you intend to prepare a salad with meat, the water should be boiling and cover a few inches of beef.

Put the pan on high heat, add onion, carrot, bay leaf and pepper to taste. When the liquid starts to evaporate, reduce the temperature of the hob to a minimum, the water should bubble from time to time. At this stage, add salt, adding 1 tablespoon (without top) of salt to half a kilogram of beef and 3 liters of water.

If foam forms on the surface of the water, reduce the temperature of the hob and remove the foam. It is important not to miss this moment, as it may boil, and you risk the broth to become cloudy. Then close the pot with a lid and keep to a minimum.

Check the readiness of the meat with a fork. If it is soft and breaks easily, then it is ready. Otherwise, cook for another half hour.

When you take the beef out of the broth pan, cool it a bit, cut it and use it for the dishes you want to cook with it. Strain the broth to remove all small bones and foam residue.

You will notice that the meat has lost some of its weight, but don't worry about that. However, in addition to boiled beef, you also have a healthy food broth.

100 grams of boiled beef gives 250 kcal to the body.

Chicken - how long to boil

The individual parts of the chicken (fillet, legs, wings ...) are boiled for 30 minutes. It will take about 40-50 minutes to cook a whole chicken. If the bird is domestic and not young, the time starts at 2 o'clock, and for broiler cooking is 1 hour.

You can check the readiness of the meat by trying to see if it separates from the bones with ease. If so, then it is cooked. When the chicken boils, you can add: onion, carrot, pepper, salt, oregano, marjoram, rosemary, basil. When the cooking is near the end, you can put a bay leaf (1-2 leaves). Salt is added 15 minutes after boiling.

If the chicken is frozen, defrost it first. Put in a saucepan and fill with water, which should cover it by a few centimeters. Add salt, adding 1 teaspoon of salt to each liter of water.

After boiling the liquid, foam will form on the surface, remove it.

For the preparation of salads and main dishes of chicken is best to use the tender fleshy parts of the bird, the fillet. If you have decided to make soup or broth, then bet on the parts of the chicken that have fat and skin, the bones are also suitable for broth. In case it needs to be dietary, use only bones and a small amount of clean meat.

• in 100 grams of boiled chicken fillet - 110 kcal;
• in 100 grams of boiled chicken skin - 160 kcal.

Cooking pork

Be sure to defrost frozen pork before cooking. A piece of meat weighing 0.500-1.0 kg is boiled for 1 hour after boiling the water over low heat and without closing the container with a lid. If you are going to make soup or broth from the meat, put it in a pot of cold water. In case you intend to make a salad or an appetizer, put the pork in boiling slightly salted water. Young pork or meat from the soft parts of the animal is boiled for about 40 minutes.

As with any pork, foam is formed on the pork, which must be removed. It is present about 15 minutes after boiling the water. You can use slotted or tablespoons to remove.

Ten minutes before the meat is completely cooked, add more salt to taste.

100 grams of boiled pork gives the body 349 kcal, and the most dietary part is considered to be bon fillet, as 100 grams of boiled pork contains 142 kcal.

Rabbit meat - how long it should be boiled

If you cook a whole rabbit, you need 2.5 hours, but if it is cut - 35-40 minutes are enough. Boil over low heat with the lid closed.

The cooking time depends a lot on the age of the animal (2.5 hours are needed for an old rabbit).

Before cooking, the rabbit is washed with cold water, dried and all tendons, fat and skins are removed. Then cut into portions. The front parts of the animal are most suitable for cooking, as they have a rougher structure.

To get a more tender rabbit, marinate it for 1.5-2 hours (of course, the marinade is not suitable for kids, so consider who the dish is intended for).

After preparing and cutting into pieces, the rabbit is placed in a pot of hot water, the liquid should completely cover the meat. Chopped carrots and chopped onions can be added to the broth. Close the dish with a lid and leave on the stove for about 35 minutes at a moderate temperature. Readiness is checked with a fork: if the meat is soft, then it is ready.

In 100 grams of boiled rabbit there are about 100-130 kcal.

How long to cook turkey meat

The whole turkey is boiled for about 3 hours, and its individual parts (eg legs) - 1 hour. The fillet takes 30 minutes, and the turkey with bone - 40 minutes.

To prepare baby turkey food, it is best to boil the fillet for 30 minutes, then change the water and cook for another 20 minutes.

For broth or soup, prepare a pot of cold water, and if your goal is boiled meat or an appetizer of such - the water should be hot. In both cases, the amount should be enough to completely cover the turkey.

After boiling the liquid, add salt (for every kilogram of poultry put 1 tablespoon of salt) and add black peppercorns.

In 100 grams of boiled turkey there are 195 kcal, and in the same amount of broth - 51 kcal.

How to cook beef

The veal is boiled for 1 hour. 40 minutes after boiling the water is changed and the meat is boiled for another 20 minutes.

Cut the veal into small pieces (with a side of about 3 centimeters). Put them in a saucepan and fill with water to cover them by 2 centimeters. Place the pan on the stove at medium temperature and after boiling the liquid, reduce the temperature. Add bay leaf, salt, pepper and close the pan with a lid. Cook the meat until ready, no water should remain in the pan.

100 grams of boiled beef gives the body 90 kcal.

Camel meat - how much to boil

One kilogram of camel meat is boiled for about 45-55 minutes.

The camel is washed and put in a saucepan. Pour cold salted water and leave it for 3-4 hours. Then drain the water, pour new meat over it and boil for about 45 minutes.

Cooking duck meat

Whole duck is boiled for 1.5 hours, divided into portions - 30-40 minutes. The fat must be removed periodically during cooking.

The duck is washed under running water, the fat and neck are removed from the fat. The bird must then be gutted and divided into portions: first the legs are cut off, then the wings, the neck, the chest and the back, and the excess fat is removed from each part. The portions are placed in a bowl and filled with boiling water. A pot of 2-3 liters of cold water is placed on a hot plate, and when the liquid boils, put in it a whole head of onion, peeled carrot, a teaspoon of salt, two grains of black pepper, bay leaf or two and the temperature of the fire was reduced to medium.

Pour the duck pieces into this broth, close the container with a lid and let the contents boil.

The formed foam is removed and the meat is boiled for 30-40 minutes, periodically removing the foam and fat that will be released there from the surface of the broth.

How long to cook goose meat

Goose meat is boiled for 2-3 hours, periodically removing the foam.

The size of the bird is important when choosing a goose. Usually larger specimens are older and their meat is fatter and more nutritious, it can be equated to lean pork breasts. Young goose meat has a tender and juicy taste.

The calories in 100 grams of goose meat are 160.

Venison - how to cook

Deer meat should be soaked before cooking for at least 12 hours in slightly salted water (1 tablespoon of salt per 1 liter of water) or in water with a little wine vinegar (2 tablespoons of vinegar per liter of water), the liquid is needed to completely cover the deer. The solution is changed every 4 hours, then the meat is rubbed with salt, pepper, other spices to taste, crushed garlic, sprayed with lemon juice and left to stand for another 5 hours.

When this time has elapsed, the venison is placed in a saucepan, filled with water to cover it completely and the dish is placed on medium heat. A piece of kilogram of venison is boiled 1.5 hours after boiling the water, periodically removing the foam that forms on the surface.