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Rapid Defrosting Deprives Meat of Flavor

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Meat

Meat contains 12 to 24 proteins depending on its type, as well as a large amount of phosphorus and essential amino acids. Pork contains high amounts of vitamin B1.

Meat is most easily digested when cooked using charcoal, since it will not absorb fat. Boiling meat is also effective. Offal, as well as the muscles, contain complete proteins but also many minerals, vitamins from groups A, B and numerous other beneficial substances.

Before use, wash all types of meat with cold water. Do this before cutting it up. Remove the membranes and tendons and debone if possible.

In order for the muscle fibers to soften in any type of meat, especially beef, it must be tenderized with a wooden mallet before preparation. Tenderize atop a wet board.

Pork

Schnitzels can be tenderized with your palm, since they are finer. It is a good idea to slice the edges of the steaks lightly so that they do not bend during heat treatment.

In order to make dry, non-fatty meat more tender and delicious, spike it before preparation. If you do not have a meat spiking tool, use a sharp knife. Cut some lard into thick triangles.

Using the tip of the knife, make incisions in the meat and stuff the lard, by swiftly removing the knife and putting in the lard at the same time. You can spike with cucumbers and smoked fillet the same way.

Ham

Do not defrost meat in a microwave, it will not be as delicious this way. It is better to leave it in the refrigerator for 15 hours to defrost gradually.

At room temperature, this process will take about 6 hours. Slow defrosting allows the meat tissue to absorb a large part of the released juice. To boil juicy meat, pour boiling salted water over it.

Boil it without vegetables. If you want a vegetable soup containing meat, add the vegetables only after the meat has been blowing for about an hour and a half on slow heat.

If you wish to stew meat, use a pot with a close-fitting lid. Tenderize the meat beforehand, rub it with spices and fry it on high heat, until you get a golden crust.

Then stew it atop onions or vegetables that have been braised ahead of time, which will give it flavor. Add the vegetables only after the meat has softened.

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