Culinary blog
Meat for gourmets. Do not start cooking frozen meat until it is completely defrosted. If you took a piece of lean meat, then to increase the fat content, stuff with bacon sticks 5 – 7 centimeters long and 0.6 centimeters thick. Insert the sticks into the meat with a special device called a lard, and …
Meat “Chic”. Before cooking, soak a piece of beef in water acidified with vinegar, it will be more tender. Now hold for 20-25 minutes over a container of boiling water for juiciness, and for a special taste, grease with mustard. Don’t rinse. So simmer. Bring the meat to half-cooked in the oven and grease the …
Meat in mayonnaise. Take a piece of fresh pork from the back, marinate in any way, cut into small pieces thinly, beat with a hammer or use a tenderizer meat tenderizer. Pepper, salt, spread with mayonnaise, sprinkle with onion rings and bake until tender. At the end of baking, sprinkle with grated hard cheese. As …
Pork liver for pies in a jar for the winter. We soak the liver for a day. Cook the liver for an hour, cook the lungs, kidneys and heart for about 2 hours. Take out after cooking. Let it cool down. Now twist through a meat grinder, salt as you like and fry in a …
Cooking from by-products. Udder. Cooking an unusual dish. Tasty and healthy. Clean the washed udder from the films. Cut into large pieces and boil in salted water. Drain the water, add new water and cook until tender, about 5 hours. Should be soft. Drain the water. We cut the cooled udder into thin slices, frying …
Liver in sunset. We cut the lungs, heart, liver, kidneys and cook well with salt. We take the cracklings that remained after the firebox of fat. They should be less than 2 times the weight of the liver. We pass the liver through a meat grinder treated with boiling water. Grind the cracklings. The cracklings …
Canning meat at home. Stew. Do not wash meat. Where there is blood, blot with gauze. Those pieces that are strongly bloody, do not lay down. On a bucket of water, take a half-liter jar of salt without a strong top, with a tubercle. Boil. Add allspice and bay leaf. Boil the meat in this …
Meat in brine. For 2 liters of water you need one glass of salt. Throw pieces of meat into boiling water and cook for 20 minutes from the moment of boiling, collecting foam. After that, we put the meat in a jar, fill it with the liquid in which it was cooked, with the same …
Canning meat. Meat in salt. Cut the meat into pieces, blot with a paper towel, getting rid of excess moisture. Then you need to dip in salt, how much will stick to the meat. Put in sterile jars and close, preserve. The meat must be cold and fresh. Such meat is soaked before cooking. Soup …
Canning meat. Geese. Hens. Pork. There is enough salt in a bucket of water to float 2-3 eggs for 3 kopecks. The brine is boiling. Throwing pieces of minced meat. Cook for 25-30 minutes. Put in sterile jars with a sterile lid and roll up.