This is one of the most versatile meats that can be used to prepare many dishes. It can become the basis of a delicious steak, aromatic stew or juicy burgers. Properly prepared beef is a combination of juiciness and fragility that melts in the mouth. However, for many people, preparing an ideal piece of meat can be a challenge.
In this article we will share culinary secrets that will allow you to prepare beef like a professional chef. You will find out which types are the best, which makes the meat hard during cooking and how to avoid this problem. See for yourself that with the right tricks in your bed can be extremely soft and full of taste!
Beef – which type of meat is the best? Choosing the right piece is crucial when we care about a juicy and fragile end result. The best parts for preparing this type of dishes are those that come from the so -called Younger parts, such as Antracot, Rostbef and Tenderloin. The first one is one of the more popular grilling and frying options. Thanks to its marbled fat structure, it remains juicy, and with the right heat treatment, it becomes great fragile. The latter, however, is extremely delicate and perfect for steaks – the meat is extremely soft and offers a subtle taste. Are you planning a long choking? In that case, choose meat from such parts as a spatula, a bridge or a rib. Although these pieces are slightly less delicate, they have more connective tissue, which after a long cooking turns into gelatin, giving the meat a rich character.
The answer is very simple, Beef hardens when cooking due to high temperature for muscle proteins. During cooking, they begin to shrink, and the water contained in the meat is pushed out, which makes the meat dry and hard. This happens especially when it is cooked too long or at too high temperature. To prevent this, it is worth using the appropriate cooking technique that will allow slow processing at low temperature. Younger parts of meat, such as tenderloin, entracilers and rostber, easier to achieve perfect fragility when frying or grilling. Whereas Older pieces, richer in collagen, will require longer stewing or cooking at low temperaturesso that the protein squeezing process does not lead to the hardness of meat.
The first and most important rule is appropriate Choosing the type of meat for the planned processing method. However, before it starts, it should lie at room temperature. Thanks to this, the frying or grilling process is evenly, and the meat will not experience thermal shock after removing from the fridge.
The next trick is to be made special marinade. Beef is gaining fragility, if it is marinated in a mixture with acid for a few hours before thermal treatment – e.g. balsamic vinegar, lemon or yogurt. Acid in marinade helps to break down proteins, which makes the meat softer.
When thermal treatment, remember about the right temperature. Beef fried on very high heat in a short time remains fragile, and too long processing at too low temperature can make it lose its juiciness. After cooking, it is also worth giving her a rest. How to make beef to make it taste the whole family? You can prepare a classic dish, i.e. or prepare melting in your mouth.
Sources: Terazpoczy.pl
