The meat is not always tasty and juicy, sometimes it is impossible to chew or the pieces fall apart, an unpleasant odor may appear during cooking, and a golden crust does not form during frying. This is only part of the problems, there are other troubles.
Baked meat is very dry.
The main problem why baked meat is dry is the wrong piece. If there is absolutely no fat on it, there are a lot of veins, muscles are developed, then a delicate and soft dish will not work. Also, do not use the previously frozen product for baking. When thawing, it will lose moisture. It will be even worse if you defrost meat in warm water or near a battery.
The recipe itself has a great influence on the result. Meat should be covered with sauces, vegetables and spices, greased with oil, they will prevent moisture loss. It is important not to cook at a low temperature, otherwise it will simply dry.
How to fix
- Choose pieces with fat, pickle first.
- We put the meat in a well-heated oven (200-230 degrees).
- We start cooking at high temperature, and after 20-30 minutes, when a crust appears, reduce to 170-180 degrees, let it bake.
- If sinewy or not very young meat is bought, then it is better to leave it for stewing, boiling, you can cook it with sauce, vegetables, dried fruits in pots.
Hard fried meat
There may also be a problem in meat. Ideal for frying, tenderloin, carbonate, ribs. If initially a piece is in doubt, it is better to pickle it or use it for stews. Old and tough meat perfectly softens mustard, soy sauce, cognac. Beef must be cleaned of films before use.
How to fix
- If the fried meat turned out to be dry and tough, then the only way to reanimate it is to extinguish it in a liquid.
- It can be a broth, any sauce, mayonnaise, sour cream.
- It is not necessary to add a large amount.
- You can simply pour ordinary water to the bottom of the pan, it will produce steam.
The meat dish smells bad
If raw meat smells unpleasantly of rot, has a slimy coating, a gray tint, then there is nothing to fix it.
Unscrupulous sellers (as well as cooks in cafes and restaurants) soak spoiled foods in vinegar, manganese, mustard. The smell will go away, but the meat will not be healthier and safer from this.
It happens that an unpleasant aroma appears when cooking or baking. Often this is the sin of pork, namely not castrated boar.
When immersed in hot water, the smell of urine appears. There is no way to fix it.
How to fix a dish
If you just don’t like the smell of boiling meat or it didn’t immediately appear, then you can add peas of pepper, onions and garlic, roots, a bay leaf, sprigs of dill, rosemary to the broth. Spices share their aroma and taste.
Why chops are tough
How to cook chops - master class
The meat is beaten so that it becomes tender, soft, and cooked quickly. But the goal is not always achieved.
If the chops were tough, then they were incorrectly cut or fried. The plates need to be cut across the fibers, then beat off.
To preserve the juice, the slices are covered with a film or just a plastic bag, they are tapped with a hammer through it. As for frying, they put the meat in hot oil or fat, preventing it from drying out. Even beef chops are cooked for 2-3 minutes on each side, so we don’t overdo it, don’t cover it, we just let it brown well.
How to fix
- If the chops have already fried, turned out to be tough, then they can be reanimated.
- Put in a saucepan and add a little cream, boiling water sour cream, tomato sauce, wine or beer.
- Cover, simmer over low heat until soft. Or we send it into a mold, grease it with mayonnaise, cover it with foil and heat it in the oven.
If the meat is not fried, it does not brown
Beautiful meat with a golden brown crust is much tastier, and looks more spectacular on the table. If the pieces do not want to brown, then the matter is in the temperature.
The pan, oven, grill or barbecue should be warmed up well.
Otherwise, it will begin to release juice, dry.
For crust, pieces can be breaded in breadcrumbs, flour.
How to fix
- If the meat is not fried in a pan, then at the end you can pour a little soy sauce.
- He instantly sets, changes color and gives a light crust.
- If the meat is not browned in the oven, then you can grease the pieces with a mixture of soy sauce, ketchup and honey, or lightly sprinkle with finely grated cheese.
Why cooked meat is red
According to the standards, boiled or fried meat should have a gray or brown tint. If the cut is red inside, but the product is ready, the donut is not allocated, then the problem is in the meat itself.
Unscrupulous producers feed the animal with additives, give antibiotics that allow it to grow quickly and gain weight even in adverse conditions.
How to fix
Unfortunately, no way. It is possible to heat cutlets in the oven even for 1.5 hours, but a red tint will remain inside. Also with pieces of meat.
A product boiled in water will bring less harm, as part of the antibiotics and harmful substances will go into the broth.
Why meat or broth from it is bitter
The meat may be bitter if bile has fallen on it when cutting through sloppiness. But this is the most harmless and natural reason.
Much worse if sellers soaked tainted meat in chemicals, removed odors, and corrected color.
Also, the reason may be hiding in an uncastrated animal. This will be indicated by the smell that will appear when heated.
How to fix
It is impossible to remove the bitterness from cooked meat or broth.
You can try to mask with spices and sauces. But, since most often we are talking about a low-quality product, it is more reasonable to get rid of it, to preserve your health.
Why meat is foaming
When boiling meat, foam should appear, this is normal, but sometimes very much, a fluffy hat is formed, it does not gather in flakes.
The reason is the antibiotics and supplements that the animal was fed.
When baking, gray foam will also come out of such meat. It also appears if you chop the finished pieces, this is done to increase weight.
How to fix
- We make the second or third broth.
- Let the meat boil, drain the water, add a clean liquid.
- We boil it a few minutes and change it again.
Why meat is increasing
With any cooking method, meat should decrease, sometimes losses reach 50%, it all depends on the technology chosen.
If the piece during cooking or frying increases, becomes lush and voluminous, then it is pumped with anabolics (synthetic steroids). Once this meat was called "polystyrene" or "anti-crisis."
How to fix
It's impossible.
When cooking, part of the introduced substances will go into the water. When frying, this will not happen. It remains only to choose natural meat from bona fide producers.
