Secrets of cooking meat dishes. Secrets of cooking meat How to cook pork steak on the grill

1. The meat will become more tender if moistened with vodka an hour before cooking.
2. You can mix the meat with soy sauce, leave overnight, and fry tomorrow, it will turn out very juicy.
3. Beef, lamb will turn out soft and juicy if you salt and pepper it before baking, you can still stuff it with garlic, then wrap the meat with a banana peel.
4. Secure the skin with kitchen string to keep it from coming apart.
5. Put the meat on a baking sheet and place in a preheated oven for 30-40 minutes.
6. Banana peel has unique properties and will make tough lean meat soft.

The secret to turning tough beef into tender and soft meat.

1. Put the beef in a hot pan. Fry over high heat for 3-5 minutes.
2. Add some water, cover with a lid and reduce the heat. Cut the ginger root and put it in the stew along with the meat.
3. The composition of ginger juice contains a substance that decomposes proteins and makes tough meat soft. It is enough to stew beef with ginger for 30-40 minutes.

Lemon rind will help soften old meat.

1. Cut the meat into pieces across the grain and place in a hot pan.
2. Add some lemon peels.
3. At the end of cooking, do not throw away the crusts.
4. Take them out, rub them with a spoon and stir with the meat juice that stood out during frying. Put the beef on a plate, pour over the juice and garnish with a branch of greens and carrots.
5. Never salt meat just before frying, it will lose a lot of juice and turn out not tasty. Salt should be put on time, and even better at the very end of cooking.

What is the best way to thaw frozen meat?

You can defrost meat in a fast or slow way. When rapidly thawed, ice crystals rupture muscle fibers and loosen connective tissue. Large losses of meat juice during such defrosting worsen the quality of the meat. For the same reasons, we do not recommend defrosting meat in water.

The slow way is preferable: wash the frozen meat cold water, place in a sealed container and leave at room temperature for 2-3 hours. It is not necessary to cut the meat into small pieces, as more valuable meat juice is lost. Use the juice released during thawing when cooking.

You can speed up the defrosting process with microwave oven, but you need to use it in accordance with the instructions.

♦ Do not salt the meat long before you fry or boil it, as this causes the meat to release juices prematurely, impair taste and reduce nutritional value; besides, it will turn out tough. It is better to salt the meat after heat treatment.

♦ If it is important for you to get tasty boiled meat, put it in boiling water.

♦ You need to beat the meat on a board previously moistened with water.

♦ If you bought tough meat, put it in water with vinegar and let it stand for 2 hours (1 glass of table vinegar per liter of water). You can pour 1 tbsp into water while cooking. a spoonful of vinegar or lemon juice - the meat will become softer and tastier.

♦ Older beef meat will become more tender and easy to cook if it is rubbed with dry mustard a few hours before cooking, and then rinsed in cold water before cooking.

♦ Before frying large pieces meat, wash them and then pat dry with a clean towel. Wet meat, when roasted, releases juice abundantly, which worsens the taste of the finished dish.

♦ So that during frying meat does not crumble breadcrumbs, first roll the meat in flour, then in beaten egg, then in breadcrumbs.

♦ Portions and especially small pieces of meat should not be placed too tightly on the pan; fat and utensils in which meat is fried are cooled, a crust on the surface of the meat forms slowly and a lot of juice flows out of it.

♦ Always put the meat for frying on a frying pan or baking sheet that is very hot with fat, otherwise it will lose its juice and take on a boiled taste.

♦ The meat will not stick to the bottom of the pot or pan if you put a few circles of carrots in the fat.

♦ To improve the taste of grilled meat, sprinkle it with a little grapefruit or pineapple juice.

♦ When roasting meat in the oven, pour only hot water or broth over it: cold water makes it hard.

♦ To keep the roasted pork tasty and juicy, before putting it in the oven, make a few deep cuts on the surface with the tip of a knife.

♦ The finished meat dish, especially if it is a large whole piece, should “rest” for a few minutes before serving. It will soak up the juices and become softer.

♦ If you are roasting poultry or game in the oven, place them upside down on the baking sheet or pan.

♦ In order for the carcasses of a bird, a rabbit to be covered with a golden crust, they must be greased with sour cream before frying in the oven.

♦ In order for the carcass of a bird to be well fried, you need to pour it with fat every 10-15 minutes, on which it is fried.

♦ Roasted goose, duck, suckling pig become crispy when poured with cold water before the end of roasting.

♦ Chicken or turkey meat will become white and tender if, before cooking, rub lemon on the inside or boil in water to which 1 tbsp. a spoonful of vinegar or lemon juice.

♦ If the chicken or turkey is roasted in the oven and the crust is browned and the inside of the bird remains damp, cover it with a damp parchment paper and put it back in the oven.

♦ To cook the chicken faster, you need to let the broth boil for about twenty minutes. Then remove the chicken from the pan and lower it for 3-4 minutes in cold water, then put it back into the boiling broth.

♦ meat cutlets they will be tastier if you put equally raw and lightly fried onions and a little raw grated potato in them.

♦ Chops and schnitzels are softer if, an hour or two before frying, they are smeared with a mixture of vinegar and vegetable oil.

♦ For patty mass, use stale white bread, as fresh bread makes patties sticky. Bread should also not be sour, without burnt crusts.

♦ Soak the bread in cold water or milk for 10 minutes before dressing the minced meat. When mixing minced meat with bread, you do not need to squeeze out all the liquid from it.

♦ Cutlets will be soft, lush, juicy if they are cooked in a pan, and then put in the oven for a few minutes.

♦ It is easy to remove the film from the liver if you first lower the liver for a minute in hot water.

♦ The liver will become especially tasty and tender if you hold it for 2-3 hours in cold milk before frying. You need to salt the liver at the end of frying.

♦ Beef kidneys should be fried over high heat - this prevents excessive leakage of juice. From a large loss of juice, the kidneys become stiff.

Any hostess is familiar with the situation when, when preparing a meat dish, the result is not quite what you expected. For each type of heat treatment of meat, there are certain cooking secrets.

Secrets of cooking boiled meat

Meat for cooking broths is taken on the bones. Pea soup will be tastier if you make broth from smoked pork ribs. Sorrel borscht will turn out more fragrant if it is prepared from beef brisket. To make old beef cook faster, you need to spread it with mustard 4 hours before cooking. Then wash off the mustard. For cooking kharcho, the meat of a young lamb is suitable. In order to remove the specific smell of lamb, the meat must be marinated for 30 minutes before cooking, consisting of a weak solution of vinegar with garlic and pepper

Stew Secrets

The meat will be much tastier if you add tomato paste, lemon juice or grana juice. It is better to stew meat in a tightly closed dish; an earthen pot is perfect for this. Clay slowly heats up, and then retains heat for a long time, the meat, being in it, will slowly languish and become saturated with spices.

Grilled Meat Secrets

Chops and schnitzels will be softer if lubricated with a mixture of vinegar and vegetable oil 2 hours before frying. The secret of cooking fried meat: to get a crispy crust, you must first sprinkle the meat with powdered sugar. The meat must be put on a pre-heated frying pan, so a crust forms faster and all the liquid remains inside. Meat can be fried in a pan without oil, you just need to heat the salt in this pan first, then shake it off. Before cooking, it is better not to salt the meat, as salt causes a preliminary release of juice.

Minced meat secrets

If you are preparing minced meat for homemade cutlets, do not add egg whites, since during heat treatment they will be the first to curl up and the meat will lose a lot of juice. In order for the cutlets to turn out juicy, you need to make a cake out of minced meat when forming the cutlet, then fold it into an envelope. Form a cutlet from the resulting square. Meat juice will collect in the voids. When preparing minced meat for chebureks, put more onions in the meat, this will give the minced meat a more tender texture. Onion juice will be absorbed into the dough faster, and all the meat broth will remain inside.

♦ Do not leave the meat on the wooden plane of the table or on the board for a long time, as the wood absorbs the meat juice. It is better to keep it in glass, porcelain or enameled dishes.

♦ Do not salt meat immediately before cooking, as salt causes premature release of juice, and this reduces the nutritional value and taste of meat.

♦ When the meat is boiled over high heat, it becomes more tasty, but the taste of the broth deteriorates. On the contrary, when the meat is cooked on low heat, the broth becomes tasty, the meat is worse.

♦ Boiled meat will retain its juiciness if it is left in the broth and the pan is covered with a lid.

♦ To prevent boiled meat from becoming too dry in the refrigerator, wrap it in parchment paper.

♦ The taste of meat baked in whole pieces will improve significantly if it is stuffed with black pepper, roots, garlic cloves and pieces of smoked bacon.

♦ Meat to be fried or baked is cut across the grain and then pounded with a wooden mallet to even out its thickness and rupture the connective tissue.

♦ When baking, the meat is placed in a well, but not too hot oven. In a cabinet that is too hot, its surface can be easily burned, but inside it will remain raw.

♦ Roasted meat will be more juicy if it is poured with a little cold water during roasting.

♦ Fatty meat (pork, turkey, goose) when baking, it is recommended to pour hot water from time to time - most of the fat comes out of the meat, and it is baked in own juice. The meat baked in this way acquires a very good taste and aroma.

♦ To keep pork chops, chops, and schnitzels from getting dry when frying, turn them more often to help preserve the meat juices.

♦ Meat will not stick to the bottom of a pot or pan if you put a few circles of carrots in the fat.

♦ To prevent the meat from burning and becoming dry, a small vessel of water is placed in the oven. The steam prevents the meat from burning and drying out.

♦ The meat of young animals (lamb, veal and poultry) is stewed with white wine, and mutton and game with red wine.

♦ Chops, schnitzels, steaks will be soft and tender if brushed with a whipped mixture of vinegar and vegetable oil 2 hours before frying. Egg yolk should not be added to the cutlet mass, the meat runs away from it, and the cutlets are dry.

♦ An old chicken will cook quickly if, after it has been cooked for 20 to 30 minutes, it is immersed in cold water for 5 to 6 minutes.

♦ Poultry meat will be tasty and tender if it is rubbed inside and out with a cut lemon or a decoction of citric acid.

♦ When frying chickens and chickens, the crust turns ruddy if they are first smeared with thick sour cream or mayonnaise.

♦ Goose must be plucked dry, without scalding, as the meat of a scalded goose is less tasty.

♦ Fried liver will be delicious if it is kept for 2-3 hours in milk before frying. In order for the fried liver to be juicy, it should not be overcooked. It is easy to remove the film from the liver if you lower it for one minute in hot water.

♦ The liver must be salted after frying: if it is salted before frying, it will become very hard.

♦ Before preparing the tongue, it must be thoroughly rinsed with cold water. The peel from the tongue is removed after cooking, but for this it must be kept for 2-3 minutes in cold water.

♦ Veal kidneys are fried whole and cut into pieces. Before frying, they should not be soaked in water and boiled. The cores are also not removed from them.

♦ Beef kidneys must first be scalded, and then fried over high heat.

♦ For frying, the inside is usually preferred. beef meat(cutout) or side parts of the edge.

To cook tender and juicy meat, you need to choose not only good selected pieces, but also have some culinary knowledge. But even if tough meat is caught, the situation can be saved using a few tricks.

If you are unlucky and the store sold a stale piece of meat, then it is not necessary to immediately send it to the bin. There are a lot of ways to turn such meat into juicy and tasty dish. But we warn you right away, you won’t be able to get a tender steak from a sinewy old piece. But with the right approach to cooking, even tough meat can make excellent roast or delicious baked meat.

• Mustard
• Alcohol
• acids
• Brine
• Starch
• Chinese way
• Juicy meat when cooked

Mustard

An excellent companion for any meat. She endows him with a special aroma and palatability. Spread mustard over a whole piece, leave for an hour, then rinse off - the taste of meat will improve much. When preparing chops, cut the meat, beat with a hammer and grease with mustard.

After 15 minutes, you can fry. Meat for goulash is prepared in the same way. You can coat the meat with mustard both before cutting into pieces, and after. If you want to keep a pronounced mustard flavor, you can leave it on before cooking the meat.

Alcohol

100 ml of vodka used in the preparation of the dish helps to soften the meat. During the frying process, alcohol vapors evaporate, so it can be eaten even before driving a car.

Salt

When cooking meat, you should properly salt the product. You need to salt the dish already at the end of cooking, and preferably when serving. The main thing is not to overdo it with salt. For 1 kg of meat, only 1 teaspoon of salt is required. For lovers of salty foods, a little more is possible.

acids

The acids soften the meat very much. But a rational approach is important here. You should not take vinegar as an oxidizing agent. It is an excellent substitute for lemon juice in small quantities. When preparing marinade for meat, use not ordinary, but carbonated mineral water. When stewing, you can also add a little acid to the gravy.

For example, a slice of lemon or tomatoes. When baking, place sliced ​​tomatoes on top of the meat pieces. When frying meat, add a slice of lemon to the oil - the dish will become tastier and more tender.

Onion

It is difficult to find barbecue without onions. Most often it is used in small quantities and cut into large rings. This is not entirely true. The onion needs to be chopped very finely, and even better, chop in a food processor on a grater.

Mix finely chopped onion with meat pieces and marinate for 2 hours. Onions release a lot of liquid, so you do not need to add water. If desired, add pepper, spices to your taste.

If you still want to chop the onion larger, then you can simply place onion rings above. Onions will be saturated with meat flavor, and they can be used by putting them on a skewer.

If it’s troublesome for you to grind on a grater, then just take more onions (for 1 kg - 5 pcs.), Cut into large rings, mix with meat and spices and press down on top with a press. No additional marinade is required.

Brine

Tough meat will become softer if placed in brine for a while. If you took a large piece, make deep cuts in it so that the meat is completely soaked.

Starch

Dissolve starch in water and put meat in it. For this method, corn and potato starch. By the way, when frying meat, thanks to this method, a crisp is formed.

Chinese way

Juicy meat when cooked

To make the meat juicy and tender, put it in boiling water when cooking. You can add quite a bit of granulated sugar. It is desirable that the water does not boil too much. Salt about 20 - 30 minutes before cooking.

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