To cook tender and juicy meat, you need to choose not only good selected pieces, but also have some culinary knowledge. But even if tough meat is caught, the situation can be saved using a few tricks.

If you are unlucky and the store sold a stale piece of meat, then it is not necessary to immediately send it to the bin. There are a lot of ways to turn such meat into a juicy and tasty dish. But we warn you right away, you won’t be able to get a tender steak from a sinewy old piece. But with the right approach to cooking, even tough meat can make excellent roast or delicious baked meat.

• Mustard
• Alcohol
• acids
• Brine
• Starch
• Chinese way
• Juicy meat when cooked

Mustard

An excellent companion for any meat. She gives it a special aroma and taste. Spread mustard over a whole piece, leave for an hour, then rinse off - the taste of meat will improve much. When preparing chops, cut the meat, beat with a hammer and grease with mustard.

After 15 minutes, you can fry. Meat for goulash is prepared in the same way. You can coat the meat with mustard both before cutting into pieces, and after. If you want to keep a pronounced mustard flavor, you can leave it on before cooking the meat.

Alcohol

100 ml of vodka used in the preparation of the dish helps to soften the meat. During the frying process, alcohol vapors evaporate, so it can be eaten even before driving a car.

Salt

When cooking meat, you should properly salt the product. You need to salt the dish already at the end of cooking, and preferably when serving. The main thing is not to overdo it with salt. For 1 kg of meat, only 1 teaspoon of salt is required. For lovers of salty foods, a little more is possible.

acids

The acids soften the meat very much. But a rational approach is important here. You should not take vinegar as an oxidizing agent. It's a great replacement lemon juice in small quantities. When preparing marinade for meat, use not ordinary, but carbonated mineral water. When stewing, you can also add a little acid to the gravy.

For example, a slice of lemon or tomatoes. When baking, place sliced ​​tomatoes on top of the meat pieces. When frying meat, add a slice of lemon to the oil - the dish will become tastier and more tender.

Onion

It is difficult to find barbecue without onions. Most often it is used in small quantities and cut into large rings. This is not entirely true. The onion needs to be chopped very finely, and even better, chop in a food processor on a grater.

Finely chopped onion mixed with meat pieces and marinate for 2 hours. Onions release a lot of liquid, so you do not need to add water. If desired, add pepper, spices to your taste.

If you still want to chop the onion larger, you can simply place the onion rings on top. Onions will be saturated with meat flavor, and they can be used by putting them on a skewer.

If it’s troublesome for you to grind on a grater, then just take more onions (per 1 kg - 5 pcs.), Cut into large rings, mix with meat and spices and press down on top with a press. No additional marinade is required.

Brine

Tough meat will become softer if placed in brine for a while. If you took a large piece, make deep cuts in it so that the meat is completely soaked.

Starch

Dissolve starch in water and put meat in it. For this method, corn and potato starch. By the way, when frying meat, thanks to this method, a crisp is formed.

Chinese way

Juicy meat when cooked

To make the meat juicy and tender, put it in boiling water when cooking. You can add quite a bit granulated sugar. It is desirable that the water does not boil too much. Salt about 20 - 30 minutes before cooking.

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Meat is basically just an excuse to eat vegetables… the main thing is to cook it properly

The meat will become more tender if moistened with vodka an hour before cooking. You can mix the meat with soy sauce, leave overnight, and fry tomorrow, it will turn out very juicy.

Beef, lamb will turn out soft and juicy if you salt and pepper it before baking, you can still stuff it with garlic, then wrap the meat with a banana peel. minutes. Banana peel has unique properties and soften tough lean meats.

The secret to turning tough beef into tender and soft meat.

Place beef on hot skillet. Fry over high heat for 3-5 minutes. Add some water, cover and reduce heat. Cut the ginger root and put it in the stew along with the meat. Ginger juice contains a substance that decomposes proteins and makes tough meat soft. It is enough to stew beef with ginger for 30-40 minutes.

Lemon rind will help soften old meat.

Cut the meat into pieces across the grain and place in a hot pan. Add a few lemon peels. At the end of cooking, do not throw away the peels. Put the beef on a plate, pour over the juice and garnish with a branch of greens and carrots. Never salt the meat just before frying, it will lose a lot of juice and turn out to be tasteless. Salt should be put on time, and even better at the very end of cooking.

How to turn tough meat into soft and juicy

Sometimes we are faced with the fact that the meat we bought is too sinewy. Once cooked, it is tough and hard to chew. In order not to be upset because of the failed culinary masterpieces we have put together a few for you simple recipes how to turn tough meat into soft and juicy.

Recipe number 1. Fruit

Cut into slices one of the fruits of your choice: apple, pineapple, mango or pear. When cooking, lay the meat with pieces of fruit - they will give the juice and the meat will become much more tender. It is on this effect that the well-known pork dish with pineapples is based.

Recipe number 2. Japanese

Prepare the meat marinade. Mix the grated onion and grated apple, add olive oil and some sake. Leave the meat in the marinade overnight in the refrigerator. You will receive a delicate and fragrant product.

Recipe number 3. Unexpected

Take the meat prepared for frying and immerse it in a container filled with Coca-Cola for just 10 minutes. After that, take it out, dry it slightly and fry with the addition of black pepper. The taste of the meat will be delicious, and most importantly, this recipe is suitable for fairly thick pieces.

Recipe number 4. Scientific

Meat is protein product, and in order for it to become softer, it is necessary to destroy the bonds between individual proteins. The action of various acids is best suited for this.

It is enough to withstand the meat in lemon juice for 30 minutes, and it will become much softer. The recipe with vinegar is based on the same action. Just soak the meat in vinegar for the whole night.

The best assistant in giving tenderness, juiciness and taste to meat is marinades. They do not have to be super complex in composition. For example, regular mustard will do the job just fine if you spread it on pieces of meat intended for frying and leave them alone for about one hour.

In general, almost everything that is in the house can serve as a marinade for meat. For example, fruits. They, thanks to fruit acids, make the meat tender, soften and give it a piquant taste. Fruit marinade is easy to make: take a couple of kiwi, a little salt, pepper and spices. Grate and cut all this wealth, soak the meat in the resulting marinade for half an hour - and you will have a luxurious roast on your table. Just remember to blot the meat from the marinade before frying.

An excellent marinade is obtained by using pomegranate juice. It is enough to add spices to the sour, astringent, tannin-rich juice and put the meat for several hours.

Lemon showed itself well in softening meat. Pieces of meat are laid with lemon, sometimes added to this mixture a raw egg and leave in a cool place for a while. The time depends on the degree of rigidity of the meat, but on average two to three hours are enough for it to acquire acceptable conditions.

Marinades based on fermented milk products will also give the meat the required softness and tenderness. And regardless of what you are going to cook: chicken, pork, lamb or beef. Kefir or unsweetened yogurt is taken as the main ingredient, mixed with spices, a small amount of salt, pepper and herbs. It is enough to spend the meat in such a marinade for about 2-4 hours. By the way, some people like to marinate meat under mayonnaise, but for some reason professionals do not welcome this method. Keep in mind that the recipe for dairy marinades is not for everyone due to religious reasons, but we have a lot more in stock.

Wine or is widely used as a marinade. So the meat is prepared for both regular frying and frying on skewers. If you add mineral water, onions and spices to wine, it will turn out faster and tastier. Fragrant meat soaked in beer will not leave indifferent either your household or guests. Before frying, such meat is best rolled in flour.

As for stronger drinks, vodka has long been used as the basis for a marinade, especially when working with poultry meat. In China, they add to vodka soy sauce and spices, immerse chopped turkey or duck breasts in the marinade and marinate for a maximum of 2 hours. Before frying, pieces of meat are dried with a napkin. Don't worry - there won't be any smell of alcohol left.

Other tricks

In order for the meat to turn out tender and juicy, it is necessary to prevent the flow of juice from it during frying. This is best done either by breading, or by "sealing" the meat over high heat. Bread the meat just before you start frying. As a breading, flour, crackers, an egg, or a combination of them are suitable. Pieces of meat are placed in boiling oil, then the frying process begins immediately, and the meat juice does not leak out.

You can "seal" the meat without the use of breading, and even without the use of oil. Meat is simply placed on a hot pan, fried until browned, turned over and fried in the same way. After that, the fire should be reduced and fry until cooked over medium or low heat. Beef can even be undercooked - some people like meat with blood. With other types of meat, this trick will not work: you don’t want to get some trichinella from a half-baked pork chop, do you?

An excellent result is obtained if the meat is baked in pots or foil. In these cases, it is prepared own juice and it turns out perfectly even without any additives.

If your cutlets are fried, try to turn them over as carefully as possible so as not to damage them, otherwise the juice will also leak out. And most importantly - do not salt the meat in advance! The salt will draw the juice out of it before cooking. Well, if your roast still turned out to be a bit dry, try fixing it with a water bath. Pour water into the pan, place a colander with meat over it and close the entire structure with a lid.

And a recipe for juicy meat... What could be easier than grilled pork steak at home? Good marinade and the right approach is the key to the success of the whole process. The quality of the meat is also important.

Ingredients:
Pork - 1 kg
Salt and seasonings - to taste
thyme - to taste
Lemon juice - to taste

Grilled pork steak method

I usually use lemon juice for the so-called marinade. But, it's optional. Most often, steaks are cooked without it - they are salted and seasoned to taste. Cut the meat into such pieces and sprinkle with lemon juice (optional).

We adjust the degree of roasting ourselves - as you like. This is such a beautiful, and most importantly tasty and juicy meat. What could be easier? With smoke, pork acquires an amazing aroma and amazing taste.

♦ Do not leave the meat on the wooden plane of the table or on the board for a long time, as the wood absorbs the meat juice. It is better to keep it in glass, porcelain or enameled dishes.

♦ Do not salt meat immediately before cooking, as salt causes premature release of juice, and this reduces the nutritional value and taste of meat.

♦ When the meat is boiled over high heat, it becomes more tasty, but the taste of the broth deteriorates. On the contrary, when the meat is cooked on low heat, the broth becomes tasty, the meat is worse.

♦ Boiled meat will retain its juiciness if it is left in the broth and the pan is covered with a lid.

♦ To prevent boiled meat from becoming too dry in the refrigerator, wrap it in parchment paper.

♦ The taste of meat baked in whole pieces will improve significantly if it is stuffed with black pepper, roots, garlic cloves and pieces of smoked bacon.

♦ Meat to be fried or baked is cut across the grain and then pounded with a wooden mallet to even out its thickness and tear the connective tissue.

♦ When baking, the meat is placed in a well, but not too hot oven. In a cabinet that is too hot, its surface can be easily burned, but inside it will remain raw.

♦ Roasted meat will be more juicy if it is poured with a little cold water during roasting.

♦ Fatty meat (pork, turkey, goose) when baking, it is recommended to pour hot water from time to time - most of the fat is released from the meat, and it is baked in its own juice. The meat baked in this way acquires a very good taste and aroma.

♦ To pork chops, chopped cutlets and the schnitzels were not dry when frying, they need to be turned over more often, which will help preserve the meat juice.

♦ Meat will not stick to the bottom of a pot or pan if you put a few circles of carrots in the fat.

♦ To prevent the meat from burning and becoming dry, a small vessel of water is placed in the oven. The steam prevents the meat from burning and drying out.

♦ The meat of young animals (lamb, veal and poultry) is stewed with white wine, and mutton and game with red wine.

♦ Chops, schnitzels, steaks will be soft and tender if brushed with a whipped mixture of vinegar and vegetable oil 2 hours before frying. Egg yolk should not be added to the cutlet mass, the meat runs away from it, and the cutlets are dry.

♦ An old chicken will cook quickly if, after it has been cooked for 20 to 30 minutes, it is immersed in cold water for 5 to 6 minutes.

♦ Poultry meat will be tasty and tender if it is rubbed inside and out with a cut lemon or a decoction of citric acid.

♦ When frying chickens and chickens, the crust turns ruddy if they are first smeared with thick sour cream or mayonnaise.

♦ Goose must be plucked dry, without scalding, as the meat of a scalded goose is less tasty.

♦ Fried liver will be delicious if it is kept for 2-3 hours in milk before frying. In order for the fried liver to be juicy, it should not be overcooked. It is easy to remove the film from the liver if you lower it for one minute in hot water.

♦ The liver must be salted after frying: if it is salted before frying, it will become very hard.

♦ Before preparing the tongue, it must be thoroughly rinsed with cold water. The peel from the tongue is removed after cooking, but for this it must be kept for 2-3 minutes in cold water.

♦ Veal kidneys are fried whole and cut into pieces. Before frying, they should not be soaked in water and boiled. The cores are also not removed from them.

♦ Beef kidneys must first be scalded, and then fried over high heat.

♦ For roasting, the inside of the beef meat (tenderloin) or the sides of the edge are usually preferred.

There are endless disputes about the history of the origin of vinaigrette! Some experts attribute it to French cuisine, others believe that vinaigrette is a Russian dish and was first created several centuries ago. There is also an opinion that this vegetable salad appeared not long ago. Vinaigrette is usually seasoned with mayonnaise or vegetable oil, however, the classic vinaigrette should be served under the sauce of the same name. The sauce for a classic vinaigrette consists of vegetable oil, wine vinegar, and spices. Each time adding a component, the sauce is thoroughly kneaded, and mustard or yolk is introduced to give the necessary consistency. We offer classic recipes vinaigrette and original.

Lyudmila_Chernikova

Secrets of cooking meat

Mellodika

10 secrets of cooking meat and meat products

1. The liver becomes very tasty if you hold it in milk for 2-3 hours before frying. The liver is fried unsalted, otherwise it will become hard.

10. In the absence of a refrigerator, fresh meat can be preserved for a day if it is wrapped in a thin cloth moistened with vinegar.

Larilorchen

10 secrets of cooking meat and meat products

1. The liver becomes very tasty if you hold it in milk for 2-3 hours before frying. The liver is fried unsalted, otherwise it will become hard.

2. It is easy to remove the film from the liver if you lower it for a minute in hot water.

3. If fried liver has become dry and tough, it must be poured with sour cream or sour cream with onion sauce, bring to a boil and simmer over low heat until the liver becomes soft. When serving, the liver should be poured with the sauce in which it was stewed.

4. If the beef kidneys in the sauce have a sharp unpleasant odor, the kidneys must be separated from the sauce, washed with hot water, pour cold water again and bring to a boil. Then fry and combine with the newly prepared sauce.

5. If you have salted azu or stew, you can add pre-cut and sautéed to the dish. fresh tomatoes, salt will not be felt so.

6. If the meat is salted, you need to add fresh flour or oil sauce to the dish, which will “take away” the salt. Sour cream can be added to fried meat: for this, hot salted meat is placed in a bowl with cold sour cream, the meat is cooled and only then heated (preferably in a water bath).

7. boiled chicken it will be tastier if, after removing from the broth, you salt it, and then put it in another pan, covered with a lid or towel

8. Sausages will not burst during cooking if they are pierced with a fork before being lowered into water.

9. Some varieties smoked sausage rather difficult to peel. But if you put the sausage in cold water for half a minute, then it will not be difficult to clean it.

10. In the absence of a refrigerator, fresh meat can be preserved for a day if it is wrapped in a thin cloth moistened with vinegar. Source:http: //vk.com/maihoum?w=wall-52361900_43439

Any hostess is familiar with the situation when, when preparing a meat dish, the result is not quite what you expected. For each type of heat treatment of meat, there are certain cooking secrets.

Secrets of cooking boiled meat

Meat for cooking broths is taken on the bones. Pea soup will be tastier if you make broth from smoked pork ribs. Sorrel borscht will turn out more fragrant if it is prepared from beef brisket. To make old beef cook faster, you need to spread it with mustard 4 hours before cooking. Then wash off the mustard. For cooking kharcho, the meat of a young lamb is suitable. In order to remove the specific smell of lamb, the meat must be marinated for 30 minutes before cooking, consisting of a weak solution of vinegar with garlic and pepper

Stew Secrets

The meat will be much tastier if you add tomato paste, lemon juice or grana juice. It is better to stew meat in a tightly closed dish; an earthen pot is perfect for this. Clay slowly heats up, and then retains heat for a long time, the meat, being in it, will slowly languish and become saturated with spices.

Grilled Meat Secrets

Chops and schnitzels will be softer if lubricated with a mixture of vinegar and vegetable oil 2 hours before frying. Cooking secret fried meat: to get a crispy crust, you must first sprinkle the meat with powdered sugar. The meat must be put on a pre-heated frying pan, so a crust forms faster and all the liquid remains inside. Meat can be fried in a pan without oil, you just need to heat the salt in this pan first, then shake it off. Before cooking, it is better not to salt the meat, as salt causes a preliminary release of juice.

Minced meat secrets

If you are preparing minced meat for homemade cutlets, do not add egg whites, since during heat treatment they will be the first to curl up and the meat will lose a lot of juice. In order for the cutlets to turn out juicy, you need to make a cake out of minced meat when forming the cutlet, then fold it into an envelope. Form a cutlet from the resulting square. Meat juice will collect in the voids. When preparing minced meat for chebureks, put more onions in the meat, this will give the minced meat a more tender texture. Onion juice will be absorbed into the dough faster, and all the meat broth will remain inside.