So much has been said about the intricacies of cooking meat dishes, but the meat still remains tough after frying. Even though it is watered or marinated, something is still missing.
We'll tell you what tricks of cooking meat might remain unknown.
1. The meat does not need to be kept in water for a long time before being put into the frying pan, it is enough to simply rinse it thoroughly.
2. Before stewing, frying or baking the meat, coat it with mustard and leave it for an hour. It will be much softer and juicier, and without vinegar.
3. If the meat is very tough, you can't do without vinegar. Prepare a solution (1 tbsp. vinegar per 1 liter of water) and place the meat in it for 2 hours. Then dry it and you can fry it.
4. But you can’t salt the meat before cooking, otherwise it will release juice and turn out dry.
5. If the meat needs to be stewed rather than fried, then during the cooking process you need to add tomato paste or pomegranate (lemon) juice.
6. To prevent juice from leaking out of the meat while frying, you need to dip it in boiling water for a few seconds before placing it in the pan.
7. And if the meat is cooked in the oven, it is enough to put a small container with water on the bottom. This way the meat will not burn and will remain juicy.
And lastly, meat often turns out tough because of the habit of pouring cold water or other cold liquid on it. It is best to use hot water or hot broth.
