A Healthy Way To Cook Meat
Cooking is an art that must be learned based on the right principles. People who know how to cook do not need medicine. Animal meat is made up of fiber. These fibers are surrounded by tough connective tissue. Cooking softens and breaks down this tissue, making it easier for digestive juices to penetrate and dissolve. That's how good cooking is. Undercooking often overcooks the meat.
The easier the cooking, the more edible the food. The flavor is developed in this process, but this is hidden if the meat is well seasoned.
Different cooking methods include:
· Boiling: When meat is boiled, it loses muscle sugar, flavor extracts, organic acids, gelatin, minerals, and soluble albumin. They lost sight, taste, and nutrition. So you have to use the cooking liquid. The correct way to boil meat is to boil it in boiling water. Allow the water to boil for ten or fifteen minutes. This will seal the outside of the piece of meat. Then lower the water temperature to 180 degrees and cook for taste. If it is allowed to boil at a high temperature for a long time, it becomes hard, because the albumen is completely condensed.
Salt draws water from the meat. So, nothing should be used in cooking. Meat should be cooked in water without additional water. Do not add vegetables or grains. All meat contains some fat, and this leaches into the water and affects vegetables and starch, making it less digestible. Season after the meat is cooked, or better yet, taste after each serving.
Boiled meat should not be soaked, as the cold water dissolves some of the salts and nutrients. If the meat does not look as fresh and clean as usual, it is better to wash it.
· Preparation: When the meat is cooked, cut it into small pieces and boil or boil at a temperature of about 180 degrees. It should be boiled in plain water. If cooking meat and vegetables, cook the vegetables in one dish and the meat in another dish. Once the two are done, you have to mix the two together. Cooking this way, if done correctly, makes for a "no repeat" stew. Food should be savored while they are being eaten, not after.
· Soup: If you want soup, choose lean meat. Either roasted or finely chopped. There is no objection to submerging meat in cold water if the water is used to make soup. Do not use food. Bake or boil at 180 degrees F until the meat is mostly juicy. When the soup is done, set it aside to cool. Then remove all oil and heat and use. A pound of lean meat will make about a quarter of a pound of strong broth.
· Boiling: Cut the meat to the desired thickness. Then put near-high heat, turning occasionally until done. But be careful not to burn the meat. A typical steak should be boiled for about 10 minutes. Perhaps the timing depends on the thickness of the cut and whether it is done rare, medium, or well.
Beef and onion stew is a favorite dish, but it is not a good way to cook onions or steak. The best way to boil steak and onions, or grill steak, is to cut the onion into half to three-quarters of an inch thick, add a little water, and cook. Beef and onions cooked in this way are delicious and easy to digest.
· Cooking: Cooking is similar to boiling, which means cooking a piece of meat over an open flame. But roasting uses a large portion of meat so it takes more time.
· Cooking: While the bread is baking, place the meat in a closed oven. Most of what is called cooked meat. The oven should be heated to 400 degrees for the first 10-15 minutes. this heat will seal the meat very well. Then reduce the heat to 260 degrees, which will produce a tough piece of meat if kept at a high temperature. The length of time the meat should be in the oven depends on the size of the cut of meat and how desired it is. While cooking some juices, some fat escapes. Baste the meat and water itself every fifteen minutes. A small amount of salt can be sprinkled on the meat a few minutes before removing it from the oven, and it can also be done before grilling and roasting the meat is ready.
· Steaming: Steaming is a great way of cooking which means no food is wasted. Put the meat in the steamer and let it sit until done. The cheapest and toughest cuts of meat can be just as full and often more flavorful than the most expensive, and very tender and steamy. Solid birds can be treated in the same way. A great way to cook an old chicken or an old turkey is to steam it in a hot oven for a few minutes until it is tender and browned. Some birds are so tough that they cannot be boiled or baked, but steaming does not harden them.
· Smoking: This is a variation of baking. Any meat can be marinated, but chicken is better. Take the bird, cut the fruit, put it in a pot, and add a pot of boiling water. If it's chicken crackers, add a little oil, but if it's fat, don't use oil. Then cover the pan tightly and put it in the oven and let it cook. Another two-and-a-half-pound chicken will take one hour and fifteen minutes to cook. Keep the lid on the broiler until the chicken is cooked, never lift it. In the pot, you will find solids (mainly juices dripping from cooking meat).
· Baking is an inconvenient cooking method. In general, when the oil is applied at a high temperature, it does not absorb very well. In fact, the crust formed on the outside of the meat cannot be digested. It is foolish to prepare food to prove it is harmful to the body. However, there is a way to use a frying pan without any damage. Grease the board very lightly, just enough to prevent the meat from sticking. Heat the pan to high and put the meat in it. Turn the meat often. Fry can be cooked this way with good results. The same goes for steak and soups.
· Finally, do not cook with oily food. Hate kills thousands every year.
