How to Choose and Cook Meat: Expert Tips
Everyone who cooks, whether the chef of the fashionable restaurant or ordinary lover, knows how is important the quality of products. No matter how hard you try, but because of poor-quality ingredients to cook a delicious dish is simply impossible. Medigoo.com wants to talk about choosing a qualitative meat.
The most basic set of actions for each type of meat: look, touch, and smell. Let your senses prompt you the right solution! Meat you might like optically should not be dried up or covered with obscure spots, and certainly not slippery and sticky to the touch. The smell of rot or sour is also a bad sign.
How to choose and cook beef and veal meat
Fresh beef should be red with evenly distributed fat. The calf should has a light pink color. And as lighter the meat, as younger the animal and the dish will be more tender.
External fat from meat should be firm and white (or cream). If to press, a surface of fresh beef will be quickly leveled.
With beef and veal, you can prepare a variety of dishes. Thick edge of beef can be baked by a whole piece, and the thin edge should be better used for steaks. The softest piece in the beef carcass - tenderloin. Tenderloin is stuffed, baked whole or its possible to cook steaks out of it.
Many countries have their own signature in a dish from beef and veal. England gave the world the roast. In Spain, the beef is marinated in wine and stew, in Italy they make ossobuco from veal (washer shank or shank, Teschen in broth with vegetables, tomatoes, and wine), in Hungary - the famous goulash (sliced meat, stewed in broth with the addition of paprika), France is famous for its Bourguignon beef (it's simmered stew with red wine, bacon, and mushrooms). The Greeks came up with a wonderful kind of snack called keftedes - Beef meatballs, abundantly spiced with herbs.
How to choose and cook the lamb
First of all, focus on a color. A meat of dairy lambs has pale pink color and similar to veal. Such meat fresh often can only be bought in the late winter and spring, so as like lambs born at the beginning of the year. In adult animals (over two years), the meat is dark red. Fresh meat should be firm and elastic with numerous fatty streaks. The fat should be white and hard.
Each piece of lamb is used differently, depending on the pieces of meat, it could be boiled, fried or stewed. Breast and blade suitable for stewing and baking, a back foot is usually boiled, but the loin is especially tasty when baked.
How to choose and cook pork
Choose a smooth juicy pink pork, but not sticky or slippery one. Subcutaneous fat in pork should be firm and white, and when pressing it should yield well. Fresh pork does not have any strong smells. If a piece of pork sold with the skin, it also needs to be inspected. The skin should be fresh, moist, without bristles and soft enough.
Almost all of the pork pieces are suitable for frying, but pork must be roasted thoroughly until fully cooked, it is defined by the absence of the bloody juice. Most often for frying, we need loin, sirloin part, tenderloin or ham. For extinguishing is better to take scapula, ribs and brisket.
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