Many people love stewed meat, as its taste is very specific, rich and pleasant.
However, in the case of beef, there is a risk of getting over-dried and not particularly appetizing pieces.
In order to avoid this, it is recommended to follow three simple rules, reminds the culinary expert of the online publication "BelNovosti", chef Yulia Arkhipova .
What do they consist of?
Don't rush to defrost
It is important to understand that meat usually turns out dry when you are in a hurry to defrost it. You should not leave a frozen piece of beef in the kitchen or put it in a container with water.
It's better to just put it on the refrigerator shelf in the evening.
Slicing
Large pieces will not be fried well and will be dry. Therefore, it is worth choosing medium-sized pieces for stewing. It is best to use the size of a walnut as a guide.
The frying process
It is worth remembering that beef that is cooked in large batches at once will be of poor quality. This does not allow the meat to fry properly.
Remember that even for stewing, the meat is first fried over high heat until a crust appears.
In this case, the meat will come out perfect.
Previously, we talked about how to properly salt different types of food .
Expert: Julia Arkhipova
