Schnitzel, steak, chopped cutlet or ribs are dishes that many love, but to make them tasty and juicy, you need to know some cooking secrets, otherwise the meat can turn out to be tough, dry and unappetizing.
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The simplest secret is the use of marinade. This will ensure that the meat is tender. As a rule, it is enough to marinate the meat before frying for 1.5-2 hours to get an excellent dish. The choice of marinade depends solely on the tastes and preferences of the one who is to cook it.
Even old and tough meat can be made tender by placing it in a mixture of raw eggs and lemon juice for at least 2-3 hours, and ideally for the whole night.
When cooking chops, you need to use a simple rule: remove all veins, connective tissues and tendons.
Fans of not only juicy, but also ruddy steaks before cooking meat should pat it dry with a paper towel or napkins. The drier the meat, the rougher the dish!
Fans of breaded dishes should remember that you need to brew meat just before cooking, only in this case it will turn out to be tender inside and crispy outside. The shorter the time between frying and breading, the less likely it is that breading will become damp.
Any meat requires frying in hot oil. In this case, a crust instantly appears, sealing the juice inside, which will make the dish juicy and tender. The pan must be heated over high heat, as soon as the crust appears on the meat, the fire must be reduced to medium.
Meat dish is not recommended to salt at the beginning of frying. Salt is added to taste at the very end so that juice does not stand out during cooking, due to which the finished dish will be tender and juicy.