Meat preparation

As a rule, meat dishes are prepared from pork,birds, 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 cooked 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,we can say about nitrogenous compounds, which stimulate the work of the entire digestive tract. But they also 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, previously cutting it into pieces of 100 grams.

If meat is intended for second courses, thenit is brewed a little differently. A piece is thrown into already boiling water in such a way as to completely be hidden by water, then it should be cooked for about 15 minutes, and then add salt and remove the foam. Continue cooking, and half an hour before the readiness to add different seasonings - carrots, onions and other roots. After this treatment, the product becomes soft and easily chewed. Meat preparation methods largely depend 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 anddifferent 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 itpreliminary 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.

Meat preparation requires an accurate determinationits 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 for meat to cookexcellent 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 unpleasant odor. When frying portioned meat, it is important to keep the temperature, the fire should 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 tasty dishes are obtained from bakedmeat. In addition to high taste characteristics, they are also very democratic, as it is possible 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 betterdigesting meat should not combine it 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.