A convinced vegetarian learned to cook meat for a pregnant wife, all the subtleties in the recipe

Young, novice housewives often like to skip the basics of cooking and immediately proceed to more complex, but very beautiful dishes. This, of course, is fundamentally wrong. Some people don't even know. how to cook pork That's right, but I'm sure they can do it, for example, meatloaf with gravy.



This, of course, is fundamentally wrong. First you need to go through all the basics of culinary art, and then move on. At first glance, our recipe is banal. But it can give the impetus that will reveal in you the skill of a real chef.

How to cook pork ingredients

• 1kg pork piece
• 1.5 liters of water
• 100g onion
• 200g carrots
• 2 tsp salt
• 4 teeth. garlic
• 10 mountains black pepper
• 3 bay leaves

Preparation

1. It is best to use chilled meat. If the piece is frozen, wrap it in food film or in several cellophane bags. Put it in the fridge for 8-12 hours. Yeah, that's long. But if you thaw the meat in warm water, it will be dry cooked and not as tasty as it could be. Chilled meat strips in running water.
   
   
   
2. Garlic, carrots and onions also rinse and peel. Wet the meat with a paper towel. Take a suitable pan (about 3 liters) and put all the ingredients in it except pork. Pour water. Only after the water has boiled put the meat. This way you seal all the juices inside the piece. Water should cover the meat about 1 cm. If you need some boiling water. Wait for the water to boil again and set the fire to a minimum. Collect a few foam flakes with a spoon.
   
   
   
3. Such a piece of meat (1-2 kg) will be cooked for an hour and a half. Beef would be cooked for about 2 hours, chicken broiler about 50-70 minutes, but homemade can cook up to 3 hours. Check readiness with a knife. In the finished meat, the blade enters easily. In addition, if pinkish liquid is released from the meat, then it needs to be cooked for some more time.
   
   
   
4. Cool the meat in the same broth it was cooked in. In this way, it will remain juicy and delicious. Store it in a container or food film. It is perfect for sandwiches or salads. Serve with mustard or sauces. Fresh young onions will do very well.
   
   
   

By the way, the broth to throw away in any case it can not be an excellent basis for light soups or sauces. Of course, it is not as rich as, say, chicken, but do not lose the same good. Strain the liquid from the vegetables, you no longer need them. And you can safely do something interesting.



Some housewives freeze the broth or even canned, for later. To do this, sterilize the can and the lid, and store the broth in a dark place. Do not hesitate to make such stocks, because you never know for sure that you will have to cook in a hurry when you want something tasty.