Wednesday, March 21, 2012

Tips for buying and preparing meat

First, freeze the meat easier to cut into thin slices, for example, oriental dishes, if you first freeze briefly. Leave a piece of meat in the freezer for about 30 minutes, then remove and slice.


Do it yourself and even "extra lean" ground beef contains about 10 percent fat. Zadravije to buy chunks of lean meat such as steak and grind them at home or in a food processor ru─Źnome meat grinder. So you know exactly what you get.

Avoid purchasing meat preparations for softening Such preparations usually contain MSG or salt, they extract a part of the natural juices that are found in meat. Instead, use fresh papaya. Papaya contains an enzyme called the pope, and he helps in the breakdown of proteins. Ispasirajte little fresh papaya and rub meat with it. Before cooking or baking, scratch ispasiranu papaya and meat dry with paper towel.

Leave the meat allowed to age for some to leave the meat is allowed to age for a while, it will improve its taste, but supermarkets are reluctant to do. According to Britain's finest chefs Heston Blumenthal, are entirely commercial reasons. Simple terms, if you leave the meat to stand for a while, your stock will take longer to come to the shop and begin to make profits, too, the meat loses water while standing and while it improves the taste of meat, leaving retailers less weight you can sell. Blumenthal says that every bit harder piece of meat does not lack quality, but it has not aged for long enough. No solution here - let alone meat that is allowed to age. In most cases, purchased fresh beef ribs or even a piece of quality meat for steaks from the supermarket, you will taste better if allowed to age for awhile. To be able to do, Blumenthal proposes to take a hard and stable container and poke it in about five holes with a diameter of about 0.5 cm on each side, except at the bottom because the blood from the meat could drip on the refrigerator. Put the meat into the prepared pan, cover and let stand in refrigerator for up to a week - but not enough meat to go "shelf life". As dawn meat, it becomes darker and shrink, creating a crust on the outside. Do not worry, the meat did not affect texture and taste of meat vastly improved.
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