Dishes from meat and poultry

The right way to prepare dishes of meat and poultry, follow these important tips in choosing the type of meat and poultry.

-Choose pieces of good color and with smooth veins. Fat should be creamy white. Bones should be carefully cut and not split;

-Keep raw meat in the coldest part of the refrigerator, separate from the prepared food. Fresh raw meat is stored in the refrigerator for 2-3 days, and frozen for 6 months. Minced meat should not be kept in the refrigerator for more than 2 days, in the freezer - up to 3 months;

- If you want to store meat for a short time (no more than 2 days in the refrigerator and not more than 2 weeks in the freezer), leave it in the package if it is not damaged;

-For long-term storage in the freezer or with torn packaging, carefully wrap the meat in freezer paper, foil or dense polyethylene film; Squeeze the air out of the package;

-Always indicate the contents of the freeze package, the number of servings and the date on the package;

-Take frozen meat in the refrigerator on a plate. Use thawed meat as quickly as possible. Never again freeze meat, as this deteriorates its structure and the nutritional properties are lost;

-Before cutting the steaks and roast beefs should lie in the foil for 10-15 minutes. The juices will settle, enriching the fragrance and making the meat more dense, and it will be much easier to cut it;

- When roasting pieces of meat without bones, put them on a grate on a baking tray. With this method, the heat circulates under the meat and the flowing juice does not turn into steam;

-For baking, take large soft pieces with a small amount of internal fat;

- Fry the meat in a frying pan with a thick bottom, it heats up more evenly;

- Use enough oil so that the meat does not stick to the frying pan, and thoroughly heat the frying pan before you put meat on it;

-There should not be a lot of meat in the pan, otherwise it will not be roasted, but steamed;

-After cooking the meat, drain the fat and add a little liquid to the frying pan to relieve the fatness. So you will have a sauce;

-For frying in a grill or in a frying pan, lean, soft pieces of meat are best suited;

-When you grill steaks 2-3 cm thick or more, place them away from the fire so that the outside of the meat does not burn before it is ready inside;

- Suitable parts-brisket, steak on the rib (bottom), rump, sirloin, slice, flank steak, ground beef;

-Cut the meat cubes about the same size, so that they are evenly prepared. Before frying, dry the meat with paper towels;

-Checking the readiness of meat, pierce it with a fork. She should easily enter the meat;

-The taste will be more delicious and aromatic if it is prepared in advance (per day), and then cooled during the night. Before reheating remove the hardened fat;

-Lessly lean chunks of beef become delicately tender when you cook them in fragrant liquid for a long time;

-Magazo for ragout is usually cut from boneless scapula or scraps. Suitable parts are roast beef, scapula, gullet (bottom), thin edge, tibia, bovine tails. The bones give the ragas aroma and density;

-When roasting in a grill or on a barbecue, put more delicate pieces closer to the fire. More thick, on the contrary, move away. Then inside the meat is well fried and will not have time to burn outside;

-To not pierce the meat and prevent the juice from flowing, turn the pieces not with a fork, but with forceps;

-To make meat correctly, you need to compare its weight and time for heat treatment;

anwar

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