Cooking meat is a simple process, but it has its own nuances that are most often associated with either the specific meat of a specific animal or with the way in which the product will be used in the future. If you decide to cook the meat correctly, retaining its juiciness, texture and not drying to the state of the shoe soles, then this article is useful to you.
How to cook meat?
Regardless of the type of animal whose meat is used for cooking, there is one general rule that should be followed when cooking meat: put the meat in cold water. Otherwise, the protein from the meat fibers will instantly curdle and the meat, previously in a cooled state, will shrink, like a spring, into an absolutely non-edible coma.
This general rule, nevertheless, the rest depends on the specific structure of the muscle fiber of each particular animal.
They learn how to cook meat and how much, we'll start with, perhaps, the most common of its kind - chicken. Before cooking, the chicken is plucked, if this was not done before us, mine and dried. We put the carcass or its pieces in cold salted water so that the water covers the meat for a couple of centimeters. Cook chicken over medium heat for 2 hours, if it is a whole house chicken or 30-35 minutes, if we cook pieces of carcass.
How much to cook meat for soup?
If you do not know how much to cook meat for soup, it can be determined on the basis of what you cook soup. If the broth is brewed not on the same bones and the meat left after cooking, too, will go to food, then the cooking time will be directly proportional to the time of broth cooking, that is, equal to 1-1.5 hours. If the broth is bone, and the meat for the soup you cook separately, then proceed from our above recommendations.
If you cook beef, then the meat should first be cleaned of excess fat and films, then rinse and place in a saucepan with salted water. For taste, or in case you are cooking broth, together with the meat put a few leaves of laurel and some fragrant pepper peas. Young meat enough to cook for 30 minutes, readiness with a knife: if the meat is easily pierced - it is ready. Beef older should be cooked 1-1.5 hours, depending on the size of the piece and the purposes of further consumption of meat.
Beef - meat is lean, so it is great for eating yourself, but if you decide to cook soup from it, then consider a few points. Before cooking borsch , or any other soup with meat, a piece of beef is cooked until the liquid boils, and then the first broth is poured. Meat and pot are washed and poured all with fresh water. Following the beef, you can put aromatic roots, onions, carrots and a bunch of fragrant herbs. Further, the liquid is again brought to a boil and we reduce the fire to a minimum. During cooking, a foam will form on the surface of the beef broth , which must be removed with a noisy, otherwise the soup will turn out to be cloudy and unattractive.
If you decide to boil pork, then remember that salt it
If you do not know how to cook meat in a multivark, then do not be frightened, the procedure is very simple: we put meat, pour water and choose the "Soup" or "Quenching" mode (depending on the brand of the device) and the time is 1 hour.