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I immerse a crystal glass in a pan to boil tender meat and clear broth
Surely every hostess is sure that she knows exactly, How to cook meat properly. And necessarily in the process of cooking, she observes a certain ritual that allows her to get tasty broth, and pieces of meat tender.
Today's edition. "Site" He will share the story of a subscriber who recently found out about the cunning way of cooking meat. Or rather, this is not even a way, but just a small subtlety, a chef’s life hack, which allows you to get tender and juicy meat, as well as an amazingly transparent broth in any conditions.
Three years ago I happened to be near Astrakhan at the opening of the hunting season. We had to live in tents, food was cooked on fires. However, for a long time I was not enough, my health failed, and I caught a cold, writes Andrei.
In order not to aggravate the problem, I agreed to the offer of a friend who sent me for treatment to his grandmother. And I was amazed at how tasty she was cooking game. Of course, I couldn't help but ask her to share the cooking secrets. Grandma promised to show it next time.”
“The next day, the hostess cut the duck, sent the carcass to the pan and added water. And then I opened my mouth in amazement. The thing is, the old lady put a faceted glass in a pan. And then she said, “Wait a minute, you’ll see.” I did not understand anything, but, remembering what tender and juicy game I was fed for dinner, I began to humbly wait.
In twenty minutes I heard a strange ringing from a pot. Yes, this faceted glass when boiling water began to drum against the walls of the pan. The grandmother left her business, came to the sound, removed the foam and calmed the fire. Ring verse.
“Then the hostess began to explain that both meat and poultry should be cooked so that they were not boiled in boiling water at high temperatures, but only languished on fire. If it boils, then all the taste will go to the broth, and the meat itself will be bad. There will be no benefit in this product.”
“And the faceted glass in this case serves as a kind of indicator of the correct temperature. As soon as the temperature is excessive, it knocks and signals that the meat is not cooked as it should. Reduce the fire - the water does not boil, the glass does not ring, but the meat is cooked at the right temperature. And the final dish in this case is extremely tasty, writes Andrei.
It turns out that cooks used such a life hack a long time ago, when they still had to cook on an open fire. After all, in a furnace or on a fire, the temperature cannot be regulated as easily as on a modern stove. Therefore, the glass acted as a kind of thermal sensor.
As for the best temperature for cooking meat, the chefs called 75-85 ° C. But in this mode, the meat will be cooked for a very long time. Therefore, the optimal temperature is somewhere in the range of 85-95 degrees Celsius. In such conditions, the cooking itself does not take too much time, and the meat remains juicy and soft.
At what temperature do you prefer to cook meat? And what life hacks do you use when you have to cook on an open fire?
Today's edition. "Site" He will share the story of a subscriber who recently found out about the cunning way of cooking meat. Or rather, this is not even a way, but just a small subtlety, a chef’s life hack, which allows you to get tender and juicy meat, as well as an amazingly transparent broth in any conditions.
Three years ago I happened to be near Astrakhan at the opening of the hunting season. We had to live in tents, food was cooked on fires. However, for a long time I was not enough, my health failed, and I caught a cold, writes Andrei.
In order not to aggravate the problem, I agreed to the offer of a friend who sent me for treatment to his grandmother. And I was amazed at how tasty she was cooking game. Of course, I couldn't help but ask her to share the cooking secrets. Grandma promised to show it next time.”
“The next day, the hostess cut the duck, sent the carcass to the pan and added water. And then I opened my mouth in amazement. The thing is, the old lady put a faceted glass in a pan. And then she said, “Wait a minute, you’ll see.” I did not understand anything, but, remembering what tender and juicy game I was fed for dinner, I began to humbly wait.
In twenty minutes I heard a strange ringing from a pot. Yes, this faceted glass when boiling water began to drum against the walls of the pan. The grandmother left her business, came to the sound, removed the foam and calmed the fire. Ring verse.
“Then the hostess began to explain that both meat and poultry should be cooked so that they were not boiled in boiling water at high temperatures, but only languished on fire. If it boils, then all the taste will go to the broth, and the meat itself will be bad. There will be no benefit in this product.”
“And the faceted glass in this case serves as a kind of indicator of the correct temperature. As soon as the temperature is excessive, it knocks and signals that the meat is not cooked as it should. Reduce the fire - the water does not boil, the glass does not ring, but the meat is cooked at the right temperature. And the final dish in this case is extremely tasty, writes Andrei.
It turns out that cooks used such a life hack a long time ago, when they still had to cook on an open fire. After all, in a furnace or on a fire, the temperature cannot be regulated as easily as on a modern stove. Therefore, the glass acted as a kind of thermal sensor.
As for the best temperature for cooking meat, the chefs called 75-85 ° C. But in this mode, the meat will be cooked for a very long time. Therefore, the optimal temperature is somewhere in the range of 85-95 degrees Celsius. In such conditions, the cooking itself does not take too much time, and the meat remains juicy and soft.
At what temperature do you prefer to cook meat? And what life hacks do you use when you have to cook on an open fire?
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