Meat is a great treat and a way to replenish energy. How to cook it so that the dish is juicy, soft and tender?
How to choose the right tender meat when buying
- For a juicy and tender meat dish, buy meat from a young animal. Such meat has a color from red (beef, lamb) to pink (pork). All other shades are a sign of old or stale meat.
- You need to take a closer look at the fat. Young pork has white fat, crumbles and does not shine. Yellow fat is a sign that the animal is old. Young beef is evenly permeated with white veins and has not very large fibers.
- The most tender cuts of meat are tenderloin and neck. Try to choose such cuts of meat that do not have tendons, connecting film. If they are, it is better to clean the meat from films and tendons.
How to make meat softer and juicier in preparation for cooking
- Meat can be sliced and coated with mustard, mayonnaise, or a mixture of both. Leave for an hour in a cool place.
- You can grease the meat with vegetable oil, and put thin slices of lemon on top. Leave for an hour or two in a cool place.
- The meat will turn out tasty and juicy if you mix the pieces with thinly chopped onions and kefir. You can add black ground pepper. Leave for an hour or two in a cool place.
- Tough or aged meats can be tensed with a mixture of raw eggs and lemon juice. You can add a little vegetable oil to such a marinade. Leave in a cool place for a while: from an hour to a day.
How to cook properly
- Before frying, it is better to dry the washed meat with a napkin; it will acquire a ruddy appearance during frying.
- If you cook meat in breadcrumbs, roll the slices just before frying to prevent the breadcrumbs from getting wet. Then the meat will acquire a crispy crust, and the juicy flesh inside will become more tender.
- Do not pierce the meat unnecessarily. The juice will come out and the meat will become tough.
- Before frying the meat, you need to heat the pan thoroughly, the vegetable oil should boil on it, then the meat will keep the juice inside, and will be covered with a thin crust on top.
- It is better to fry the meat first over high, and after frying - over low heat. If you want to cook fried meat, it is better not to cover the pan with a lid. If you want to extinguish it, then you need to pour a little water into the pan and close it tightly with a lid. Stew the meat over very low heat.
- Salt fried meat before finishing cooking. If you salt it first, it will become tough.
- For lovers of "meat with blood": this dish can only be prepared with beef. Eating other types of meat undercooked is dangerous.
