To any meat just melted in your mouth, and instantly disappeared from the plate, special secrets of its preparation are necessary. How to cook amazing meat, later in this article.
Meat - tasty and healthy product, but also versatile: it can boil, bake, fry, cook on the grill.
To the meat has turned out tasty and tender, you can use the additional ingredients.
I share six secret ingredient that will help you to prepare tender meat.
Take note!
Salt
Salt, especially sea - the perfect way to quickly and easily make the meat softer. In this process, even more important than the type of salt that you use, and proper technique.
Remember: to prepare a tender meat, you need to salt it is not at the beginning, and in the preparation of the final. It is safe to salt the meat is not even in the frying pan, and immediately before serving.
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But do not overdo it: an overabundance of salt will not make steak more tender, but the taste significantly spoil.
Approximate calculation of the required amount of salt - about 1 teaspoon of salt per 1 kg of meat.
Lemon juice
To soften the meat, you can add to it something sour. It comes to mind lemon juice, a dish that adds noble and exquisite flavors.
It is important to follow some rules in order not to spoil the taste of the meat. So, do not use too much lemon juice, or a sour taste will dominate, and the meat will not reveal your taste in full.
In the process of stewing meat, you can add some lemon juice or lemon slices directly into the gravy.
If you bake the meat in the oven, you can put lemon slices directly on the pieces of meat. And lemon can be added to the pan during cooking of meat.
Mustard
Mustard - refined product. She immediately adorn the taste of any dish in which it is added.
The meat is no exception. The taste and flavor of beef, veal, lamb and other meats transformed if to prepare them with mustard.
For example, try to roll the entire carcass in mustard and leave to marinate for one hour before baking.
Meat treated and will be the most tender and juicy.
Soak the mustard before frying can and chops.
Mustard marinade necessarily should try all meat-eaters, without exception. It's a taste that remains in the memory.
Alcohol
Alcohol - a popular type of marinade for meat. It all depends on the gastronomic preferences and the availability of alcohol from home mini-bar.
glass of vodka harmoniously complement beef stew or roast.
You will not get as a result of the rubber meat, which can not chew.
A nice bonus for those who lead a sober lifestyle in the process of extinguishing the alcohol evaporates completely.
Another popular drink, where you can marinate the meat, - wine.
It is actively used in French cuisine for stewing meat. Marinate the meat can also be whiskey. It is an unusual and very original taste.
Bow
Bow - a great companion for meat. Unobtrusive bitterness onion harmoniously emphasizes the rich taste of meat and adds elegance to it.
How to cook meat with onions, so it turned out not only delicious, but also gentle? Take a small onion and finely chop.
If possible, the bow can be turned through a meat grinder or grate.
In the resulting gruel with juice need to marinate the meat for a couple of hours. During this time, the onion juice will give an additional and completely saturate the meat.
And the dish turned out even tastier, add favorite spices and seasonings.
Starch
The secret ingredient, which softens the meat, which is known only by experienced hostess - a starch.
As marinade in this case acts as starch dissolved in water.
Starch for these purposes can take any: and potato, and corn.
The main advantage of starch - ability to form appetizing crisp on the meat.
She was particularly crisp, if the meat is marinated in a solution of starch and fry in a pan.
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