They prepare a corned beef booth, at the extreme end, as if they cooked it, but they could not sell it, because the time has come. Aje corned beef is prepared less from yalovichini. Pork is salted only for the preparation of okistiv, brisket and loin, but it is also better to salt just pork fat (fat). Three types of corned beef can be prepared from yalovichini - on brushes, meat and delicacy. From the corned beef, the first and other seasons are prepared, but only after the soaking.
If they tried to cook corned beef in their own minds, then use it on the spot, so I can preserve it, like any kind of canning, despite the rules. Obov'yazkovo treba dotrimuvatsya temperature regime during salting and saving corned beef. If you don’t check the temperature, corned beef can be frozen.
SOLONINA OF GOOD YAKOSTI I Straws from it are little fried in the preparation of fresh meat.
Appreciate well cooked corned beef You can look and smell. Good color, on rose erysipelas or light-red color with weak salting and dark-red color with micaceous salting. A piece of corned beef is pure to the beast, without mucus, does not have any third-party unacceptable smells, rose in the container of openings, red color without stump.
And from the yakscho the ambassador of the meat is not going into, then it is also possible to signify. Rozsil kalamutny, covered the beast with plіvkoy z vіli, the smell of rottenness, sourness. Vyynyatok corned beef savory, soft, gray brown color with an unacceptable smell. It is not safe to live in such salty yalovichin.
How to cook corned beef?
From corned beef, first stravi, borscht, soup, as well as other stravi are prepared. Three salted meats prepare goulash, frying, hodgepodges, meatballs and zrazi. Golovne correctly prepare corned beef.
Corned beef is good salted meat, so if you cook cutlets from it first, or borscht, you need to soak it. For the preparation of vicory, the strength of that її in corned beef was removed from 6 to 12 vіdsotkіv. Tom before vzhivannyam її vymochuyut.
For the purpose of distributing the pieces of meat from rosemary, you need to clean it well, clean it and put it in a basin or a saucepan. Like shmatki are large, they need to be cut into sprat parts. Pour cold water from the rosemary into 5 kilograms of corned beef water, or 2 liters of water per 1 kilogram.
Wipe, don’t get less, change the water once, change the water for the first time after 2 years, then increase the interval and keep washing the water more than 5 times, then you can restore it 10 years before the end of the urination. So let's reduce the amount of salt in meat to 2%, which will significantly improve the taste of corned beef.
As a delicacy of corned beef was prepared, її you can not dine, or dine for a long time, close to 16-17 years. Having cut the meat into shmatkas of 50-70 g, you can remember and tear it up again, pouring five times more water into the lower meat. to improve the savory flavors, it is recommended to lightly smoke , and then we’ll see. Todi її can be rіzati on thin skibochki and serve as a snack.
Corned beef is already savory cooked with sauce
Soak the corned beef, put it in a small bowl in a saucepan and pour cold water over it. Boil the water, take the pin, add the parsley root, carrot, cibula head, teaspoon with cloves. Boil corned beef on a full fire for 2-2.5 years. If the meat is boiled and yogo is boiled, cool the trochs and cut them into small skewers. Serve corned beef as an independent appetizer or with a side dish.
Today I’m going to talk about rossol. But, not to that rose salt, as you corrected the healthy post of the new laying, and about the other - rose salt, in which you show the products in front of him, as you put them in the pan or in the fire. Tsya tekhnіka dobre good vіdoma at zahodі, de won't ring brining: it's easy to translate tse russian in one word, even though we don't do it often.
I for nothing.
The lack of exposure to chicken or pork in rosesalt allows you to grow meat rich in juice and lower, which, restoring the popularity of these products in our Palestinians, gives a wide space for creativity in any kitchen.
What?
Watching goods with rosesalt is similar to pickling, but chemical processes, like in their own way, are fundamentally different. Behind the great rakhunok, the magic of roses is based on three whales (there will be a small digression for physics and chemistry, because you can’t stand it, it’s better if you jump down):
First, diffusion: as you sing-songly remember other schools, call them by the term the process of mutual penetration of the molecules of the same speech between the molecules of another, which leads to a mimicking of their concentrations over the entire volume.- in times of salt molecules, which are richer in rosesalt, they penetrate into Cletini abstract cock, ten molecules are less.
Illustration from the site www.patiodaddiobbq.comIn a different way osmosis, which vzagali є we will call a drop of unilateral diffusion, with which the molecules of the agent penetrate through the nap_penetrating membrane at a higher concentration of the agent.. In our opinion, the role of a retailer is water, and even though the concentration of salt in rose salt is rich in water, the concentration of other varieties of speech in these plants is mixed with water: in the middle, m'maneso, rose salt 6 -8 cm more, lower to zanurennya at rozsil.
Nareshti, the third whale denaturation of proteins: under the infusion of salty streaks of protein, like a sprout, they rebuy at the twisted mill, they unroll and establish the matrix, so that the molecules of the water in the middle of the clitin are removed, not giving the hair vitecti from the streaked chicken at the side of the shanks for an hour of heat treatment. It’s true, you should re-grease the trigger to the bottom of the foot, no denaturation її not vryatuє: the squirrels are clenched together, and more primuvannoy them drive so chi іnakshe veteche. The process of denaturation also takes place during heating - the very salted products are prepared more quickly, even though it has already broken a part of the work, which falls on a piece of heat.
Yak?
Axis mi and went to the point of nutrition, which praises everyone: how to properly zastosovuvat rose, so that the meat came out juicy and lower, and not oversalted and overdried?
It seems that the simplest thing is to work with water and kitchen salt, if you want to add tsukor to them for a bazhanya (wine is also a spice of diffusion, if you want a smaller world, lower strength) and spices different classic pickling). Force to add cold water to it, mix it up to the point of expansion, after which I will fill up the product with her and clean it up from the refrigerator. The universal formula for rossol looks like this:
1 liter water + 1/4 tbsp. kitchen salt + 1/2 tbsp. tsukru (behind the bazhannyam)
Vitrimayte products, zanurivshi їх povnіstyu in rozsіl protyag 1 year on the skin pіvkіlo vagi product, but not less than 30 hvilin and not more than 8 years. When pickling small shmatochkіv meat, focus on the skin of them: for example, you put 6 chicken homils in a bag of 250 g of skin, and you need to take them from the rosemary through pivgodini. As well as salting the chicken, it’s better to put it in a plastic bag and fill it with rosol, which will allow you to significantly shorten it. And do not forget to take strength, as it settled on the surface of the products - in which case the meat will be juicy, but at the same time we will not oversalt it.
Now - about those, yakі the same product can and should be tasted with rosol before cooking. To enter them:
- white meat- cock, turkey, low-fat pork cuts, in a word, everything that needs to be cooked and easily dried.
- riba- absolutely be it, especially the one you choose to cook at a high temperature (for example, on the grill) or smoke it.
- seafood- especially shrimp, and everything that you want to grease on the grill took off.
From the other side, such products, like yalovichina, lamb, pitching, game and so on, do not play anything in the rose salt. To that, there is an explanation. In the first place, don’t sound it until it’s more cooked, lower medium, so that the internal temperature of the finished bark will be lower, lower at the finished trigger, which means that the water consumption for an hour of cooking will be richer. In another way, the meat itself is fatter in its own way, and it will be juicy with a whole natural rank. 0
Navіt dosvіdchenі misterіnіnodі can oversalt their beloved grass. It’s not varto to be embarrassed, even if the skin has the right to a pardon. Tim more, scho qiu pardon just right.
Correction of oversalted meat
Variations of preparation of herbs from m'yas impersonal. The gentlemen seal the pieces of meat, grease with the pieces, twist the minced meat. How to correct the oversalt to lie down, in addition, how you virishi prepared your grass.
- Yakshcho you prepared meat with a big shmat, є a simple option to improve the pardon - cook any kind of sauce, and put the meat on shmatochki. Sour cream sauce is ideal for such a situation, you can also prepare tomato sauce, but you don’t need to salt it. At the sauce, it is necessary to boil the pieces of meat, and the country will take in all the undesirable strength.
- Yakshcho wi cooked m'yaso shmaso vodrazu in the sauce that oversalted yogo? Everything is simple here. Prepare more of the same sauce, but do not tart the sour when preparing the sill. Pour the yoga into the dish. Or put the meat in a new non-salted sauce and boil it.
Oversalted meat minced meat
Oversalted minced meat for the master can be a disaster. Ale don't panic. Here the strategy of correcting the situation is to lie down in the presence of the fact that at what stage of preparation you remember the bad luck.
- Like oversalting of remarks at the cob stage If the minced meat is known in orphan, you can add in new ingredients, so that you can take strength on yourself.
- If you wanted to butter cutlets and oversalt them, add more loaf and potatoes to the minced meat, as it is necessary to grate on a fine grate. It is good to absorb the strength of the ingredients. You can beat one more egg in the minced meat, or add ryativnu sour cream.
As an option, add vegetables to cutlets - cabbage, zucchini, mushrooms, carrots, or else, like you.
- We commemorated oversalting already in ready-made cutlets Pour їх with sprinkling and proparte 5-7 khvilin. If you don’t want to steam it by the water, you can simmer it in a sauce prepared without salt.
- How to cook cutlets is not important sprout from the minced meatballs. Add the rice, having boiled the yogo in front until it is ready, it is definitely not salted. Tim more, meatballs with sauce, which you can salt the troch or not salt in the fire.
Cho robiti with oversalted pilaf taragout
- Yakscho salted stew with meat, to correct the situation simply - add more vegetables to the grass, so that you can distribute the quantity of salt with smaller ingredients.
- How to salt pilaf, add unsalted rice and add yogo to the dish, warming up the sprat pilaf.
Cho robiti with salted cock
- Yakscho salted boiled chicken, You can cool її and vicorate for preparing salads, while salting the salad is better than not rich. Otherwise, cut the chicken with small pieces and stew in the sauce. Ideally pidide, like a zavzhdi, sour cream.
- Yakscho prepared the trigger with small pieces, wash the skewers in cold water and cook the skewers in a non-salty sauce until lubricated.
- They used to stew the chicken in sauce, prepare for her a new sauce from a smaller amount of salt, or we can do it without her.
The meat is prepared not only with a large piece, but with a standard piece of shmatochkiv. How to be in other situations with oversalted meat?
- How to salt the shashlik, give up to a new more orphan and, obviously, not salted vegetables and greens. Put a bowl of sparkling wine or champagne on the table. Bulbashki nullify the taste of salt.
- Yakscho cooked meat for smoked meat, prepare such a marinade itself, only without salt and pour it into new meat for a sprat of a year.
- If you don’t have time to fix the meat, serve before the new fresh garnish, which brings out the taste of salt.
Cho robiti, how to salt the fish
There is nothing foldable in the prepared ribi, but you can oversalt the aloe ci stravi. Vipraviti oversalted riba is so simple, like m'yaso. It is necessary to know some secrets.
- Yakscho salted lubricated fish, sprinkle with lemon juice. You can also add trohi tsukru.
Another Secret Recipe for Salted Buttered Ribi- Tse pillow z ovochіv. It is necessary to smear a large amount of carrots and cibules in a frying pan. It is not necessary to salt the vegetables, drizzle them with lemon juice and add zucru. If the oversalting is not great, you can sprinkle some salt and pepper. Let's put a fish on a ball of vegetables and cover it with another ball of vegetables and heat 4-6 quills. Vegetables will take in undesirable strength, the fish will become delicious.
- For over-salted fatty ribeye such as salmon, mackerel or halibut, it’s better to pierce with lemon in small pieces and spit on fish, sip the beast with a small kilkistyu tsukra.
- Yakshcho salted stewed fish in sauce, prepare such a sauce yourself, but not salty and marinate the ribi pieces in nomu.
- Like oversalting and without that licorice sedentary, it is necessary to fill it with milk. Dairy products are good to take away non-consumable strength from goods.
- Salted dry fish you can fill it with water and periodically її minyat. After 2-3 years sil weide. As soon as you try to feel the oversalting, repeat the varto procedure.
If you think that you can correct the oversalted soup simply by adding more unsalted water to the new one, this way is more likely to be taken to the extreme. With such simple, it would seem, manipulations can be enough to make soup. A few cunning, ale and clumsy ways to resuscitate the injury.
- Yakshcho permits the expansion of the freezer, the miraculous mother of freezing non-salty broth for such vipadkіv. You can dilute the oversalted dish.
- Another way is to drop a bag of rice into the boiling broth. Rice clearly absorbs strength.
- You can vikoristovuvat tsukor-refined. Put a small piece at a tablespoon, if the zucor is broken, you need to remember yoga for a new one. Try the broth.
- Potatoes and pasta taste just like rice. If there are no potatoes in the soup recipe, add a sprat of peeled potatoes to the broth. If the potato is boiling, take it out of the soup, the vegetable will take in itself the indestructible strength.
Sob they didn’t blame the situation with oversalting, it’s better to add strength to the grass in front of them, as if they would be ready or else they might undersalt. Aje add strength to the finished streak more simply, lower the oversalting. No wonder it seems: "Under-salted - on the table, over-salted - on the back."
The most common in the case of skarga from the drive of the zhorst meat is the chuesh: "". Obviously, you can’t compete with the captain Obvious.
Ale sho robiti and do not start like this, about like a dream? Abo, what is even worse - looking at the little things and the yalovichi miraculously. Todi mi zastosovuєmo kіlka cunning, yakі dopomozhut podladat zhorstkіstі і zroblyat our dish juicy, m'yakim that vrazim.
There are only two ways to soften the meat before cooking: smearing and marinating. I'm not talking about the beaten shmatka of meat with a hammer - it's not sporting.
1. Fruit marinade - s kiwi, papaya
From the vlasnogo dosvidu I can tell you how to marinate steaks from yalovichi. I bought a decent piece of virіzka and virіshil. Ale, unknowing sumnivs sharpened me: raptom yalovichina to appear zhorstkoy? And then, for the pleasure of our author, that friend Sergiy Milyanchikov, I marinated them in the winter with a fruit marinade.
Need: 2 kiwi, 0.5 tsp salt, fresh white pepper, dry rosemary trochs, 6 steaks.
Cooking: clean the kiwi from the skin, rub it on the great tertz. Add strength and spices. Soak steaks in marinade. Leave for pіvgodini. Let's sweat it out, dry it with a servlet and grease it in a dry frying pan. The steaks were wonderfully soft! From the green daddy do the same.
2. Marinade from dairy products
At my sіm'ї, yak and creak on pivdnі, є. As a result, zavzhdi buv juice that m'yaki shmatok m'yasa. At once, I’ll stagnate marinade for shish kebabs to all meats, as I can buti soft: yalovichin, chicken or indica breasts, pork virizts or lamb steaks.
Need: 500 ml of kefir, 500 ml of mineral water with gas, salt troch, fresh black pepper, dry herbs to taste, 1 kg of meat for lubrication.
Cooking: Zmishati kefir, water and spices. Place meat in marinade for 2-4 years. Let's sweat it out, dry it with a servlet and lubricate it. It can be on the grill, it can be on a frying pan, on skewers.
3. Marinade with wine and mineral water
The same is true of generations of my motherland, as well as friends and friends, even a simple marinade, which saves the lower meat. . If you marinate the barbecue - add the cibula. It’s just meat to grease with looking like steaks, cutlets and cutlets - you can do without it.
Need: 500 ml of dry white wine type "Rkatseteli", 500 ml. mineral water with gas, salt troch, fresh black pepper, dry herbs to taste, 3-4 cibulini, 1 kg of meat.
Cooking: Mix wine, water and spices. Place meat in marinade for 3-5 years.
4. Marinade from gyrchitsa and beer
What way to make meat softly by showing me the President of the public organization "League of Shashlik", Valery Maltsev. M'yaso vyhodit moreover, scho. Only one minus - "Krushovitse" Skoda ...
Required: spicy hot sauce, 250 gr., dark beer 250 ml, fresh black pepper, meat - 1.5 kg.
Cooking: M'yaso cut with portion shmatki. Spread with mustard generously. Sip pepper. Leave for 1 year. Fill the meat with beer and leave it for 2-3 years. Lubricate, rolling in boroshni and brizkuyuchi with salt water.
5. Ripe with throat and soy sauce
I have also revised the recipe especially. If I, then I turned my respect to those who often cook meat themselves in such a way that Chinese cooks themselves until meat is smeared. And make the meat come out miraculously soft. Especially such a marinade is suitable for chicken, kachino and indica breasts.
Need: soy sauce 7 sl., burner 70 g, meat 1 kg
Cooking: por_zati breast for a long time. Gorilka zmіshati z|іz| sauce and pour m'yaso. Get sumish and lose it for 1-1.5 years. Let's sweat it out, dry it with a servlet and lubricate it or quench it.
P.S. Before the speech, as you stew meat, add alcohol to the new troch - wine, burner, beer. Take it to your liking - make the meat softer, and the alcohol degrees boil without harm to the body.