How to Speed Up Braising Meat: 3 Unexpected Ingredients That Will Help
Many experienced cooks prefer stewing meat to cooking methods such as boiling or frying.
Stewed meat retains most of its beneficial properties, does not gain extra calories, and at the same time has a bright taste.
But there is one drawback: the dish must be cooked at minimum heat in a thick-bottomed pan, so the heat treatment obviously takes longer.
Cooking the dish can take one and a half to two hours, or even more.
Of course, every housewife wants to speed up the stewing of meat. And an additional ingredient will help to achieve this result.
What to add to the pan
To speed up the cooking of stewed meat, the liquid should be slightly acidified. One of the following products should be added to the container in which the dish is being cooked:
- tomato paste;
- pomegranate juice;
- citric acid.
Any of these ingredients should be used in moderation. Excess can spoil the taste of the meat.
A pinch of lemon or a tablespoon of paste/juice will be quite enough.
The acidifier will soften the meat and cook it faster. In addition, the dish will acquire a richer taste.
