5 mistakes in storing and cooking meat that almost all housewives make
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Meat is an expensive product, which, unfortunately, is very easy to spoil due to improper preparation or storage. As a result, the meat may completely lose its unique taste qualities, or even disappear altogether.
What popular mistakes should be avoided:
1. Freeze a single, large piece.< /strong>
Calculate that as much as you freeze, you will have to eat as much. After all, repeated freezing will deprive the meat of its unique texture and become a place for pathogenic microorganisms.
After purchase, it is better to immediately process the meat, pack it and send it to the freezer.
2. Meat for steak should be at room temperature.
This is a correct statement, but in most cases housewives leave the meat in the kitchen for only 20 minutes, which is a gross mistake: it simply will not have time “rest”.
Remember that after the refrigerator, the meat “rests” for more than 20 minutes.
3. Spoil with spices.
Eminent chefs do not use spices for meat at all. Maximum – add spicy herbs and freshly ground black pepper directly to the plate. The same rule applies to salt.
4. Store minced meat for a long time.
The maximum storage time for minced meat is only 24 hours. Therefore, it is better to cook what you planned immediately after purchase.
5. To spoil with ketchup.
Meat is a laconic and complete product, so do not it is worth spoiling it with sauces and even more so with ketchup. Sometimes you can add a little special sauce just to appreciate the contrast of flavors.
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