Culinary Secrets and Tips for Cooking Meat

Before you cut the meat, wash it very quickly, so as not to wash away with the water some of its nutritional juices.



Place the meat for 1 hour in the refrigerator chamber to cut it more easily if you need thin slices.

Put the meat for 5 minutes in boiling water before you put it to bake, not to "shrink" and to make it more tasty. If you fry and grilled meat, dry it in a dry towel after you wash. This will keep your beautiful color.

Cut roast or stew meat only when it is cold, not crumble. Pour hot sauce.

To make it soft and juicy meat from older animals, it marinate 20 minutes 1 cup 1 tablespoon cognac or brandy. Sheep meat will lose its specific odor and beef will become more pungent flavor if smear a thin layer of mustard, a few hours before it is baked in the oven.

Keep dry and semi-dry sausages in a closet and not in the refrigerator to not lose its taste qualities. But do not be touching.

In order not to tarnish the cut surface of salami, spread it with a thick layer of butter or protein.

To remove mold from sausages, soak a cloth in a thick solution of salt and water and wipe it with moldy places. This will prevent the formation of a new mold.

If you cut the sausages that are dry, soak them in cold milk for half an hour. Then use them for pizza or hot sandwiches.

Wash the fish briefly under running water, Salt her sprinkle it with lemon juice and let it stand for half an hour.

When pure fish Salt hands will not slip. If scales are difficult to clean, wash the fish with vinegar or immerse for 1 minute in boiling water. If you cook the fish to make the meat more tender and white, and the smell of fish less, add water to 1 cup milk.