Tip Meat Products Processing

1. Meat for aspic jelly or need a good soak and rinse, then give a clear jelly and more delicious - otherwise dull and without significant meat flavor.
2. The meat should be washed in water at room temperature, but leave him to it, it is impossible.
3. Meat, which is not subject to immediate preparation, should not be washed, Yuk in this case it goes bad quickly.
4. To thaw frozen meat, you need to rinse it with cold water, then put into a clean bowl and cover with lid.
5. To keep ground meat more than a day, you need to wrap it in a clean cloth dampened with a mixture of water and vinegar (in equal proportions), and hanging in the draft.
6. The meat can be stored for long periods without refrigeration, shifting his nettle leaves and wrapped in a damp towel.
7. Washed and soaked in lemon juice will be fresh meat, even on hot days.
8. To a day or two to keep the meat from spoiling, you fill it with raw milk and pour over boiling water with a little salt and keep in a cool place.
9. Fried in a little oil and lightly salted meat can remain fresh for several days.
10. The meat will remain fresh for several days, if wipe it dry, then lubricate with melted fresh lard, wrap parchment paper and hang it in a cool place.
11. If meat is rubbed with salt or sugar, it will remain fresh for a long time.
12. Long the meat is fresh, if you pour it to remove sour milk. By the end of the day drain the milk and pour another. In the days to pour every day.
13. Smoked meat (ham, bacon, brisket, sausage, etc.) are best stored in a dry ventilated place at a temperature of 4 to 8 ° Celsius.
14. Chopped cooked ham should be stored (even for a few hours) in a cool, dark place, well wrapped in cellophane.
15. To fat long port, need for salting bacon when cool, rub it with salt, pepper, fresh bay leaf. At the bottom of the barrel to put 3.4-washed stone. They are in two rows to lay down a piece of bacon skin side down, so fill in all the dishes. Prepared in this way fat is not yellow, no slime and odor.
16. Keep the bird is best in a dark metal pan, pre-gut, washing and dry.
17. Birds need to thaw slowly, with an average temperature below 18 °. You can not thaw it in water, as in the loss of taste and nutritional quality of meat.
18. If raw meat with salt, it will provide the juice. The meat during cooking will dry hard. Therefore, if there is no neobhedimosti long to keep fresh meat, salt it must be immediately before putting in the pan, add salt and ground meat only when stirred to beef cuts.
19. Save the liver during the day can be in cold water.
20. Corned beef soaked in cold water at a temperature of +12 ° (for 1 kg of beef to 3-4 liters of water).
21. To know whether meat benign, we must press on it with your finger. If the dent formed quickly equalized, then meat benign. On a section of benign meat should be dry.
22. Good meat is red fire pink lamb - crimson hue, fat in hand does not stick.
23. Fat young animal-white, sometimes pink, old - yellow.
24. If the meat has a bad odor, it is necessary for him to put in the cooking pot 1.2 wood coals. You can also chop the meat pieces pa, wash in cold water, put in a pot with charcoal and cover with cold water to cover meat it. After 2-3 hours remove the coal, and the meat cook in the same water.
25. Animal meat can be eaten just a day after the slaughter.
26. The meat of hares and rabbits were tasty, desperately needed after the carcass put in a cool place for 1-2 days, and before the pre-cooked meat marinate.
27. Beef cooked faster if its pre-recapture wooden hammer or hoe and add water 1-2 tablespoons of vinegar.
28. Mince for meatballs or chopped steaks can not be stored for a long time, even in the refrigerator. Due to salt the meat becomes reddish and fried chops or steak are obtained hard, tasteless, unappetizing to look at.
29. Grilled meat, poultry, fish and meat patties are ready, if punctured with a fork or a spoon push they imply clear juice.
30. Meat will be juicier if you boil it in large pieces. The meat should be cut pas wet board, as dry wood absorbs some of his juice.
31. The soup was tasty, washed beef should be dropped in a pot of cold water, causing meat juices boil and become less juicy beef and broth stronger. If beef dipped in boiling water, fat will be less strong, and juicy beef.
32. When roasting meat portions, do not cover bowl with a lid, so the steam does not escape, and settle on the meat and gives it a bad taste.
33. Boiled beef, ham, chicken should be removed from the broth just before use, otherwise the meat will be dry and less tasty.
34. The meat retains juiciness, flavor and vitamins, it should simmer in a pan with a tight lid closed, occasionally pouring a little water.
35. To cooked meat was juicy, it should be left up to the filing of the table in its own broth in a saucepan with the lid closed.
36. In processing the meat can not be too long to beat his hoe, as this broken meat tissue and follows nutritious juice.
37. Grilled meat is tasty and soft if for an hour before cooking it with mustard oil.
38. The surface of the meat that was roasting in the oven, is a more fragile, and the meat juicier if you fry to water it from time to time with water and rub with a slice of lemon.
39. Roasted or boiled meat will be more tender, if during cooking sprinkle it with a small amount of brandy.
40. If, before frying, sprinkle the meat with powdered sugar, it formed tasty fried crust.
41. To roast pork was tasty and toasty, you must first make a sharp knife several deep cuts on the surface.
42. To roast the meat was juicier before applying it on the table, it is necessary to hold it a little over a saucepan of simmering water.
43. Fry patties and meat should only in well-heated pan with fat.
44. When frying meat or fish pieces should not be poured into the pan, a large amount of fat as meat and fish absorb fat and become very heavy on taste.
45. When warming up cooked meat to sprinkle it with cold water, put in a pan and heat over medium heat.
46. Dishes with sauce before serving to warm up for 30-40 minutes in a hot oven. They will get a special taste and aroma.
47. For cutlet mass use stale white bread, as fresh prepared cutlets gives nasty tack. And white bread increases the volume of products, absorbs escaping meat juices and gives splendor Minced meat, juiciness, softness.
48. When the chops and steaks are prepared from minced meat, bread soaked in milk or water before you add it to the stuffing should not be strongly pressing.
49. If the cutlet mass lay onions, it is recommended not to mince, and grate.
50. To minced meat does not stick to hands at cutting cutlets, you wet your hands with water.
51. To patties do not stick to each other and carve better, add to stuffing a little potato flour.
52. Steaks and chops become softer if 1-2 hours before cooking grease the surface with a mixture of vinegar and oil.
53. Steaks, chops and steaks should fry just before serving.
54. Burgers will be more tasty and juicy, if you put the cutting into the middle of each piece of butter.
55. If you add the mince for meatballs some sour cream, grated carrots or potatoes, burgers will be softer and more luxuriant.
56. You can not fry patties and cook for a couple. To do this, put them in a colander set over a pan of boiling water and close the lid.
57. Large piece of meat, poultry or game carcass every 10-15 minutes to baste in which they are fried.
58. Not to overcook the meat, placed in highly-heated oven, it must be covered with oiled paper.
59. If meat is burnt in fire, you need to cut the burnt part, clean the pan, add the broth, put the meat and continue braising, turning frequently.

<center> <a href="http://1recipy.blogspot.com/2013/03/tip-meat-products-processing.html">Tip Meat Products Processing by Chef Rara </a></center>