Meat is a useful foodstuff. This product contains many valuable proteins, fats, various vitamins, extractive and mineral elements.
Meat is widely used in cooking as fried, stewed and boiled, and is also used for preparing cold snacks. It is also used to make first and second courses, make sausage, canned food and other gastronomic food supplies.
Meat is distinguished by these types of pork, beef, lamb, veal and rabbit meat. Beef is used for frying, boiling and stewing; pork is most often fried and stewed. Lamb is used in the same way as beef. Rabbit meat is similar to poultry meat, it is just as tender, white and with a sweet aftertaste, it is used for frying and stewing.
Culinary heat treatment is based on two methods: wet (boiled) and dry (roasted) heating.
With the wet method, the cooking method is used for meat products - cooking in most of the water is the main one; in a small amount of water - letting go; boiling under pressure - used when digesting bones, stewing is frying meat with its subsequent seasoning.
The cooking time is determined by the composition of the meat product, the size of the pieces, the cooking temperature. Strong boiling of the liquid is not allowed, while the weight of the piece is greatly reduced, the meat becomes dry, hard and fibrous. It is necessary to cook meat on low heat without boiling at a temperature of no more than 95? FROM.
Usually cutlet product or cuts from veal or pork meat are allowed. This method is widely popular in dietetic food, in particular for minced cutlet products. When presenting dishes, stewed meat products are seasoned with sauces, most often white with the addition of eggs or tarragon, as well as dairy. Boiled or stewed vegetables are suitable for a side dish. You can also put steamed porcini mushrooms and a lemon wedge on the meat product.
With dry heating, the meat is fried on an open surface with a small addition of fat at a temperature of no more than one hundred and eighty degrees, when frying in a large amount of fat, at least two hundred degrees.
Boiled meats are served with a variety of sauces, vegetables, cereals or pasta side dishes. Vegetables for meat can be served fried, boiled, stewed and stewed, and in some cases fresh, salted or pickled (cucumbers, tomatoes, salad).
When serving, hot boiled meat is poured with broth and sauces. Beef is poured with sour cream sauce with horseradish; lamb white or dairy; pork - red.
