Tired of eating bland chicken breasts and overdried steaks? Do you want to try a new approach to creating main dishes and take your cooking to a higher level? We will show you how to cook soft and juicy meat, and our culinary tips will make you feel like a first-class chef in the kitchen and a real gourmet!
Cooking tricks for making delicious meat
1. Choose fresh and soft cuts of meat with pale pink or pale red color. Avoid steaks that are brown or pickled in colored spices - most likely they have been on the shelves for a long time and will be tough with any approach to cooking. Choose fillets without a lot of coarse bundles and veins.
2. Defrost meat at room temperature without soaking in liquid. Only chicken fillets can be washed well with cold water.
3. An excellent option is injection. It is better to buy a special culinary tool, but in case of emergency, a regular medical syringe is also suitable. Pour boiled pepper water into it and squeeze the contents into the steak around the entire perimeter from different sides.
4. When adding additional ingredients (onions and other vegetables, seasonings, thick marinades, sauces) to raw minced meat, fillets or portioned pieces, stir the mixture with your hands, kneading the meat well, like a dough. So it is better saturated with the taste and juice of auxiliary products and becomes softer.
5. Marinate the meat in a plastic bag or cling film, trying to completely get rid of the air in the resulting packages.
6. Try different marinades before main cooking. One of the most delicious is protein. Salt the meat, add a couple of tablespoons of soy sauce (500 g), a few pinches of white pepper and starch, one egg. Stir well and leave to marinate for 30 minutes.
7. Dip the steak in any carbonated drink for 10 minutes. Coca-Cola or Sprite are best. You can also try soaking the meat in lemonade, but for the full effect you will have to leave it in the solution for a few hours.
8. Do not spare the oil for frying, it should completely cover the bottom of the pan, reaching the middle of the height of the meat pieces. It is best to remove excess grease with paper towels.
9. The frying pan should be well hot. Cook the meat under the lid, making sure that the frying surface does not get dry.
10. During frying, do not overexpose the meat, otherwise it will dry out and acquire an unpleasant color. Turn off the heat as soon as red tints disappear on the surface of the product, if they are small pieces. Fry the chops and larger dishes until the shoulder blade gently pushes the meat, releasing juice and marinade liquid without blood.
11. When cooking, dip the meat in boiling water, adding half a teaspoon of sugar. Don't let the water boil and boil too much.
12. If you cook meat on skewers or skewers, soak the tools in water and leave a distance of at least 2 cm between the pieces so that the hot air is then evenly distributed on all sides. This will avoid the effect of dry edges and damp core.
13. When cooking in the oven, place citrus slices between the slices or on top of the steak. Their acidity will soften the meat, and the nectar will make the finished dish more juicy.
14. Before baking, pour a small amount of water onto a baking sheet, and make small cuts (no more than 4 mm deep) in the form of a mesh on large pieces of meat.
15. Salt meat dishes before serving or at least immediately after the final heat treatment. This way this spice will not take up a lot of moisture and will not overpower the taste of other spices.
