Meat itself is a wonderful and harmonious dish. Chefs often admit that if there is a piece of quality beef, a great dinner is guaranteed with just butter and a good cast-iron grill pan. But if this were all the secrets of making delicious mint, cooking would never have become a mystery.
Cook meat deliciously and quickly
A good housewife should know the recipes by heart in a hurry. And, of course, a good third of them should be meat.
The simplest and fastest dishes of beef, pork and chicken are chops. To reduce labor costs to a minimum, we select meat already in slicing:
- entrecote, if beef;
- neck, chopped into medallions, if pork;
- chicken breast or boneless thighs if chicken.
The marinade will make the chops tastier. Beef is guaranteed to be softer when soaked in grated kiwi puree. The tropical fruit will also add a savory sourness to the finished dish.
It is not recommended to marinate pork in vinegar, which dries out the meat fibers, from which the dish turns out to be overdried. To prevent this from happening, a piece of meat should be marinated in ordinary mineral water with gas and a proportion of 1 glass of water per 1 kg of meat.
When it comes to chicken, the quickest marinade options are always the simplest. For tender chicken, we use a choice of sour cream, mustard-mayonnaise mixture or tomato paste.
Stew
Another sure-fire way to cook meat deliciously and quickly is stew. It is better to cook it with pork. Almost any vegetables that are in the refrigerator are suitable for cooking - potatoes, bell peppers, eggplants, onions, tomatoes, etc.
A special skill is to bring all the ingredients to an approximately equal degree of readiness, for which it is important to cut the food correctly and add it to the common pot on time.
The largest pieces are potatoes, medium meat, and the smallest all other vegetables. The final accord of the dish is a bouquet of aromatic herbs.
Condiments
To skillfully turn the notorious dishes into works of art, you should remember the correct combinations of different types of meat with spices.
So, pork and lamb go well with thyme, coriander and basil. Any sets of dried aromatic herbs will add sophistication to beef dishes. Lamb will acquire a noble taste if you use rosemary or even mint in its preparation.
