Meat – important food product which presence at a diet of the person is vital. Fats, vitamins, proteins, amino acids, lipids, polyunsaturated fatty acids, mineral and extracts are its part. That meat was not only is tasty made, but also kept all useful qualities, it is important to know and observe technology of cooking.
Basic rules of cooking
It is important to be defined from the very beginning for what it is necessary to cook meat. If to place a piece in the boiling water, protein on its surface will instantly turn, forming a peculiar armor. This cover through itself won't pass useful elements in broth, that is they will remain in a steak. If to ship meat in cold water and to heat gradually, a large number of useful components will go to broth as protein on a surface of a piece will be gradually displaced. So the main nutrition value will appear in broth, but not in meat.
Popular belief that the foam which is formed on a broth surface when cooking meat doesn't need to be removed because of its nutritiousness, mistakenly. In fact from meat about 50 percent of the purines which don't have nutrition value including toxins, alkaloids, caffeine, theophylline, сакситоксин, theobromine and other related connections get to it. They are used at production of various medicines, however they aren't suitable for daily food at all.
The correct cooking of meat means not only obligatory renting of foam, but also plums of the first broth after 15 minutes of boiling of meat. The steak at the same time should be washed out and only then to cook it in fresh water again. Irrespective of in what water (boiling or cold) you place meat, after boiling it is necessary to prepare it under a cover on weak fire. Salt and spices need to be added at the end of cooking.
Features of cooking of meat of some types
Being going to cook mutton, it is better to give preference to such parts of ink as brisket, a cervical part and a scapula. From pieces it is necessary to cut off the excess fat giving a specific smell. Water has to cover mutton meat on 2 cm. It is necessary to scum periodically, time 5 minutes. Pork before cooking is recommended to be washed out. It is necessary to salt meat in 10 minutes prior to the end of cooking, it will make it more juicy. The richest broth turns out when cooking pork on a bone.Krolika cook a baking plate a cover on average fire. Time of cooking of rabbit flesh depends on age of a rabbit. The old animal needs to be prepared 2.5 hours.
Check of readiness of meat
Certain standards of time for preparation of meat don't exist. Everything depends on a look, freshness and age of a product. It is possible to check readiness of meat, having punctured a piece with a knife or a fork. If the edge enters pulp without effort, and in places of a puncture there are no bloody allocations, meat is ready.