Meat

Before eating, raw meat should be washed with running cold water, and areas covered with fat should be washed with warm water (25 C). Before cooking, you should not put it in the refrigerator to better preserve proteins and mineral salts. Frozen meat should be thawed slowly in air at room temperature. After thawing, it should be washed and dried with a cotton cloth. Dried meat is cleaner, does not slip in your hands, and is easier to cut. Wash the napkin after use. For processing, place the washed and dried meat on a board, carefully cut off the films and tendons, and remove excess fat. If films and tendons are not removed, then dishes prepared from meat will be tough. Then cut the meat into small pieces across the grain and, after cutting, never wash it.

To prepare the first and second courses, meat is prepared in different ways. For example, in order to get juicy and tasty soup meat, you need to put it in boiling water and cook at low boil until tender. For roast, it must be cut from the bone (preferably the sirloin), remove tendons, films, excess fat, cut into thin slices across the grain and lightly beat with a kitchen hammer. Before frying, the meat can be breaded (dipped in raw egg and rolled in breadcrumbs) or fried natural. In the latter case, it must be salted after it is fried on all sides, otherwise it will release a lot of juice.

Before stewing, pieces of meat should first be fried in a hot frying pan with butter until a crust appears to retain the juice. When stewing, meat loses less nutrients than when boiling, due to the crust formed during frying. Stewed meat is more tender, juicy and flavorful than boiled meat.

In order to determine the readiness of the meat, you need to pierce the thickest part of the piece with a fork. If it is ready, then colorless juice will appear, and if it is not ready, then it will be reddish. In addition, the finished meat should be easily pierced with a fork.

Meat boiled in sour cream

100 g beef or veal, 25 g onions, 5 g carrots, 1 g parsley root, 3 g wheat flour, 5 g butter, 3 ml saline solution, 30 g sour cream.

Place the prepared meat in boiling water (preferably in one large piece), add roots, onions and cook over low heat until cooked. Cut the boiled meat into thin slices across the grain, and then cut them into small pieces or pass through a meat grinder. Grate the onion, boil in a saucepan with oil, add chopped meat, sour cream mixed with flour, pour in the salt solution and boil, stirring.

Serve with mashed potatoes, pasta, fluffy rice or buckwheat porridge.

Fried meat

100 g beef or veal, 50 ml milk, 1/4 face, 10 g butter, 10 g ground crackers, 3 ml saline solution.

Cut the meat (preferably the sirloin) from the bone, remove tendons, films, excess fat, cut into thin slices across the grain and lightly beat. 15 minutes before serving, soak the prepared slices of meat in a raw egg mixed with milk and salt solution, roll in sifted breadcrumbs and fry in a frying pan with butter on both sides until a crust forms.

Serve with mashed potatoes, porridge, pasta, cucumbers, tomatoes, etc.

Stewed meat

100 g beef (pulp), 10 g carrots, 10 g onions, 3 g flour, 5 g tomato puree, 10 g butter, 15 g sour cream, 3 ml saline solution, roots.

Trim off excess fat from the meat and moisten it with a salt solution. Melt the butter in a saucepan, put the meat in it and fry until a crust forms on its surface. Then add thinly sliced ​​onion, carrots, celery or parsley and continue frying the meat and vegetables for another 5-10 minutes. Fill the fried meat halfway with water or broth, add tomato and simmer for 1.5 hours. Slice the finished meat