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 a 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 gives it a special aroma and taste. 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, you can simply place the onion rings on top. 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 is suitable. 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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IN ORDER TO COOK NOT ONLY DELICIOUS, BUT ALSO ECONOMICALLY, YOU NEED TO KNOW THE LITTLE Tricks: THEY WILL HELP YOU TO KEEP FOOD FRESH, ACHIEVE THEIR MAXIMUM BRIGHT TASTE AND FLAVOR, MINIMIZE FOOD LOSS, ACCORDINGLY, DON'T WASTE AN EXTRA DAY.

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 method is preferable: wash the frozen meat with 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 a microwave oven, but you need to use it in accordance with the instructions.

♦ Do not salt meat long before you fry or boil it, as this causes premature release of meat juice, impairs taste and reduces 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 searing large cuts of 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.

♦ To prevent the breadcrumbs from falling off the meat during frying, 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 make 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 roasting a chicken or turkey in the oven causes the crust to brown and the inside of the bird to be damp, cover it with damp parchment paper and return to 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.

♦ Meatballs will taste better if you put equally raw and lightly fried onions and a little raw grated potatoes in them.

♦ Chops and schnitzels are softer if you spread them with a mixture of vinegar and vegetable oil an hour or two before frying.

♦ 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, it is not necessary 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.

In the arsenal of every hostess there are little tricks with which meat dishes are not only appetizing in appearance and fragrant, but also amazingly tasty and spicy. This collection of culinary tips will help you cook even the most complex meats with ease.

Meat baked in foil it will turn out much more tender and acquire additional flavor notes if it is pre-soaked in vegetables (tomatoes, cucumbers, zucchini, squash, sauerkraut). The prepared piece (low-fat pork, veal) is washed under cold water, placed in a glass container and poured with brine, which should completely cover the meat. Pickling duration - from 24 hours, under, in.

stuffed meat for baking it is possible not only with cloves, which gives the finished dish an indescribable flavor, but also with a root. The root crop is peeled and cut into thin plates, which are laid in specially made deep cuts. The meat juice released during baking has a bright rich taste, an unusual, appetizing smell, and is used to prepare various sauces and gravy for hot dishes.

Meat for barbecue pickled not only in wine, beer, or kefir. The most original taste of the finished barbecue can be obtained if fresh pomegranate is used as a marinade. Juice is squeezed out of a whole large fruit, prepared pieces of pork (back, neck or tenderloin) are poured over them, previously sprinkled with salt and spices (freshly ground mixture of peppers, suneli hops, coriander seeds crushed in a mortar, sea salt and a pinch of sugar), chopped rings (if desired, you can cut into half rings) onions and mix. To soften the meat even more, 30-40 ml of vegetable oil is added to the marinade (it is better to take corn oil). The pieces of meat in the marinade are covered flat and put under oppression for two days, during which the future kebab needs to be periodically mixed by hand and again pressed down with oppression. Meat prepared in this way after roasting on coals will melt in the mouth and exude a delicate aroma.

The taste can be diversified by adding thin cherry branches (3-4 pieces) at the very beginning of the stew. The finished dish has a rich nutmeg-cherry flavor and exquisite aroma.

Any minced meat products(, etc.) will be much juicier if the mixed meat mixture is beaten off beforehand. With small amounts of minced meat, it can be thrown with effort into an enameled bowl. Experienced chefs beat the minced meat, throwing it directly onto the work surface of the table. The main thing in this matter is dexterity, otherwise all adjacent surfaces can be splashed with pieces of the mixture.

Save meat fresh without in field conditions or in the country is quite real. To do this, a piece of meat washed in cold running water must be wrapped in a dense natural cloth, abundantly soaked in vinegar or fresh lemon juice, and put in a well-ventilated and as cool place as possible under these conditions. Periodically, the fabric needs to be moistened with an acidic composition.

Grilled, they are extraordinarily savory if they are first marinated in rice beer overnight. The taste of the finished meat will have pleasant spicy notes that are difficult to identify even for the most demanding gourmet.

With the help of table mustard (ready-made or in powder), you can soften even the most tough and old meat. The washed piece is simply coated with mustard, placed in an enameled pan, covered with a lid and kept for about 20 hours. If this meat is intended for baking or frying on coals, then it does not need to be washed, just salt a piece, stuff it with garlic and sprinkle it with spices. If the meat will be used to prepare the broth, then it should first be washed in cold water.