Meat preparation

Typically, meat dishes are prepared from pork, poultry, rabbit and cattle. Also, it can be different by-products: kidney, heart, tongue, liver and so on. Meat preparation can be carried out in different ways: quenching, cooking, baking, frying and steaming. If the meat product is prepared correctly, all its useful qualities will facilitate easy digestion in the body, and the availability of useful proteins will have more than beneficial effect on human health.

Speaking about the usefulness of substances contained in meat, one can say about nitrogenous compounds, which stimulate the work of the entire digestive tract. But they have their own side effects. For example, they can have an aggravating effect on the work of the heart, liver, kidneys. To avoid this, it is necessary to boil the meat for 7 minutes, pre-cut it into pieces of 100 grams.

If meat is intended for second courses, then it is cooked somewhat differently. A piece throws itself into already boiling water in such a way as to completely be hidden by water, then it must be cooked for about 15 minutes, and then add salt and remove the foam. Continue to cook, and for half an hour until ready to add different seasonings - carrots, onions and other roots. After this treatment, the product becomes soft and easily chewed. Meat preparation methods depend largely on its hardness. As a rule, the meat of adult animals has a greater amount of connective tissue than in young individuals, which means it is better to stew or cook.

Preparing meat for different dishes requires different ways of cutting. For example, for steaks, entrecotes or roast fillets, it is necessary to cut large pieces. For a shish kebab, aza or goulash it is better to cut small.

Preparation of dishes from meat often requires its preliminary preparation. In order to give the raw meat more flavor and softness, you can marinate it for a couple of hours using lemon juice or vinegar. It is also important the amount of time spent on its frying. If the piece is large, then it should be fried no less than 1,5-2 hours.

The preparation of meat requires an accurate determination of its readiness. You can check it in several ways. One of them is to pierce with a fork, and if transparent juice is extracted from the hole, it is ready for use.
In order to cook meat has led to an excellent result, you need to follow some tips. The quality of the broth directly depends on what kind of fire it is brewed, and it must be salted about half an hour before it is ready. If you cook on high heat, then, in the absence of transparency, the broth can get a salty taste and an unpleasant smell. When frying portioned meat, it is important to observe the temperature, the fire must be strong, so that the piece quickly blushes, and the juice contained in it does not pour out. In order to achieve its full readiness, it is better then to cook the meat in the oven. When cooking meat in the oven, it is recommended to put a container of water, which will prevent the appearance of dryness and burning of the product. If the meat of old chickens is cooked, then it should be cooked for at least 3 hours, if young or chickens, it will be enough and half an hour.

Very delicious dishes are obtained from baked meat. In addition to high taste characteristics, they are also very democratic, as there is an opportunity to change vegetables depending on what is available at the time of preparation. You can also use different seasonings and sauces.

In conclusion, it should be said that for better digestion of meat it is necessary to combine it not with the usual pasta and potatoes, but with vegetables. And it is also better to use still fresh meat and cook in accordance with the above rules.