How To Cook How To Cook And Store Meat - Recipe

We offer you a list of  culinary secrets for cooking meat . We hope you find them useful!

1. If you beat the beef with a wooden hammer and put 2 tablespoons of vinegar (9%) in the water, the meat will cook faster.

2. Beef will become tastier if you spread mustard on it a few hours before cooking. Let the meat absorb the spice, then, without washing it, bake in the oven.

3. If you want to get a more juicy roast beef , pre-fry it in a little oil. Fry until a crust is obtained to retain the juice of the meat during roasting.

4. To find out if the meat is sufficiently roasted, make an incision with a knife and if a clear pressure on the piece produces clear juice, the meat is ready; if the juice is reddish - you need to bake more.

5. To get a tastier roast pork , make incisions with a knife on the surface of the meat before cooking.

6. Does the meat stick to the pan ? - Just put a few slices of carrot, cut into circles after you have poured the fat.

7. To remove the specific smell of lamb , leave it in fresh milk for an hour. Then spread it with garlic, crushed with a press. In general, many spices are used in the preparation of lamb.

8. If there is an unpleasant smell of meat , first find out what it is due to. It may no longer be edible. Then you will have to "part" with him. If the cause of the odor is different, then you can get rid of it. For this purpose it is necessary to put the meat in a slightly acidic environment for 20-30 minutes - water with vinegar, red wine, pomegranate juice and others. Then cook the meat as quickly as possible, within a maximum of 2 days.

9. The liver retains its delicate taste if you add a dairy product to it after frying and leave it on the stove for another 10-15 minutes.

10. The most delicious meatballs are obtained from a minced mixture of pork and beef. To make them juicier, grind the minced meat 2-3 times with a machine for this purpose. The finer the minced meat, the tastier the meatballs.

11. If you put some bread in the minced meatballs , they become fatter when fried, because the bread absorbs the fat.

12. In order not to break the meatballs when fried , put a little semolina in the minced meat (1 tablespoon per 1 kg of minced meat) and leave for 15 minutes.

13. Oven-baked meatballs become faster and less caloric.

14. To make the meat juicier , cut it into pieces, put it in hot water and cook until cooked for 1.2-2 hours. It will be softer and tastier if you add 1 tablespoon of lemon juice to 1 liter of broth.

15. Do not salt the meat long before cooking it, because this leads to the separation of the juice from it and to the deterioration of its taste.

16. The meat is salted shortly before the dish is ready.

17. If you bake meat in a very hot oven, it is possible to bake it on top and keep it raw inside. To prevent this from happening, after the crust has formed on its surface, reduce the temperature to moderate and put a glass of hot water in the oven (if you do not have the option of steam).

18. When grilling meat , it should be seasoned with salt and pepper shortly before the end of roasting or after you have removed it from the grill.

19. When grilling meat , turn it over on the other side after it is completely roasted on one side.

20. Minced meat is preserved for several days if wrapped in a napkin (cloth) soaked in 50% vinegar solution.

21. You may not store the meat in the refrigerator if you cover it with nettle leaves and wrap it in a damp cloth.

22. The meat is stored for a longer time if you pour fresh milk over it or scald it with boiling water with a little salt.

23. Smoked meats are stored in well-ventilated rooms at a temperature of +4 degrees.

24. Sliced boiled ham should be stored in a cool place, well wrapped in cellophane.

25. When frying meat , salt it just before putting it in the pan, because the juice starts to separate from it.