It is not always possible for a cook to determine the quality of meat based only on the appearance of the product and the smell emanating from it.
It is often possible to come to the conclusion about the low quality of meat only during or after its heat treatment.
To avoid getting into such an unpleasant situation, it is worth using one little trick with a toothpick.
It is enough to conduct one quick test - and the cook will immediately know the real quality of the product.
The essence of the life hack
You need to cut off a very small piece of meat, which should be “put” on a toothpick.
Next, this small part of the product needs to be set on fire using a lighter or match.
After this, you need to carefully monitor the condition of the product and try to catch the emerging smell.
Burning of the meat piece on the edges and the emergence of a pleasant aroma are good signs. Most likely, the product is of high quality.
But the appearance of foam, black liquid and stench indicate that the meat cannot be considered fit for consumption.
The above test is convenient because it is carried out very quickly and does not require heat treatment of all the meat. The main thing is to be careful and follow safety rules.
