Of course, we will not categorically talk about whether to eat meat or not. Just like we will not talk about the benefits of meat in our daily diet. In this article we will talk about how to make a piece of beef, pork or chicken in the most appetizing culinary masterpiece. After all, many people live by simple misconceptions about how, and in what form it is necessary to cook and eat meat. Let's try to dispel these misconceptions about this product in the ration of full nutrition of each of us.
First of all, most people adhere to the idea that the most useful for health is lean meat. Therefore, every time preparing something from meat, namely pork, we vainly try to remove from it all pieces of fat and fat. It is for this reason that the meat dish we cook loses its refined taste and aroma. This is mainly due to the fact that the fat that is found in the meat piece has a protective function for the protein structures of the meat. And more specifically, this fat protects the meat piece from the heat, which lends itself to meat during cooking. Having cut all the signs of fat, we are striving to get a solid and dry steak, without any signs of succulence. Therefore, many professional chefs strongly recommend to cook meat in its original form, that is, not cutting the fat. This will ensure that you can eat a juicy steak, and not a "piece of rubber." Well, if you categorically do not tolerate the presence of fat in your diet, cut the unheated fatty slices after cooking.
The best and harmless for the health of meat - it's steam. Here it is, the second error of our "meat gourmets". Cooking anything from a newly killed pig or calf does not bring you an excellent result. This dish, from "not stale meat," is often very stiff and lacks succulence. After all, protein structures have not yet reached the degree of decomposition necessary for meat. The best meat for culinary masterpieces is meat, which stayed in the appropriate conditions for it (a cool place with constant and uniform ventilation) for a certain period. For beef, it's ten days, and for pork, five is enough.
The next misconception of the amateurs is to eat well the fact that many are inclined to adhere to the idea that beef meat of high quality should have a bright red shade. And here's another mistake people make. Quality and fresh beef should have a burgundy or tender pink color, and a bright red shade has the meat, which has been repeatedly defrosted and frozen. Also here you can include "not stale meat", meat of a young calf, or, which does not sound very optimistic, in this way sellers try to disguise meat pieces lying on the counter with a special solution. More often, in order to hide the "age" of meat, it is painted in a bright red color with a solution of potassium permanganate.
Another, very often misunderstood in everyday life, is that many people think about the harmful consequences that can occur after frequent consumption of meat. Most often people assume that if they eat meat in their daily diet, it will lead to a disease like rectal cancer. By the way, just for this reason, many of us go to the honorary ranks of vegetarians or supporters of healthy eating without meat. In fact, no meat in the diet of our food can cause this bowel disease. But eating gastronomic meat products such as sausage, bacon, ham and much more can lead to various types of intestinal diseases. This, in the first place, is directly related to the fact that these above mentioned products have a very large amount of preservatives and salts in their composition. This is what has a negative impact on our body, which can not be said about natural and fresh meat.
This is how the main errors of people that we tried to dispel today look like. But that is not all. Let's now take a look at some useful tips from leading culinary experts, thanks to which you will delight your diet with aromatic and tasty meat dishes.
1. Never try to freeze a thawed piece of meat. This will lead to the loss of their taste qualities. By the way, it is recommended to store meat in the freezer for about six months and not more.
2. It is best not to wash meat before cooking. After all, with the help of water, microbes can get into the deep tissues of the meat itself. The microorganisms on the product will destroy the heat treatment.
3. Cooking meat is always recommended in a skillet, which has a thick bottom. Such a skillet in front of hot meat should be heated very well and evenly on the fire.
4. Remember that steak with blood is best prepared from beef, not pork. This is due to the fact that it is in beef meat that there is the least amount of microorganisms, and therefore, it can be used in semi-finished form.
6. Never cut meat on wooden cutting boards. Such boards are very badly washed afterwards.
7. Always try to cook meat in special heat-resistant gloves.
Adhering to all of the above, you can achieve an excellent result in cooking meat dishes and, thus, can please yourself and loved ones with unforgettable culinary masterpieces. Bon Appetit!