How to prepare the liver and roasts

How to prepare the liver, breaded steaks and many other tips

– To check if it is fresh, press the meat with your finger. If the dimple that has formed quickly returns back into place, the meat is fresh. Fresh meat remains almost dry at the place where it is cut. The heavy smell of the meat can be smelled if you heat a knife or fork and press the meat. When the meat is not fresh, the knife or fork will take on an unpleasant smell.

– If the meat has an unpleasant smell, add 1-2 pieces of mangal to the meat to absorb the smell. You can also do this: cut the meat into pieces, wash it well with cold water, put it in the pan with the mangal and pour cold water over it. After 2-3 hours remove the mangal and boil the meat in the same water.

– In order for the meat sausage to be juicy and therefore tasty it is preferable a large piece of fat meat (the bottom back). The meat is placed in the boiling water to cover the meat. Leave it on a high heat until it starts to boil, then reduce the heat, leaving the meat to simmer until it is done.

– Beef steak gets a spicy taste if you baste the meat with mustard a few hours before cooking. Then roast it uncooked.

– Breaded and plain steaks are more tender if 1-2 hours before frying they are basted with vinegar mixed with oil.

– The meat should not be salted for a long time before cooking so as not to leave any juices, because losing the juices makes the taste bland and reduces the nutritional properties.

– The skin on the liver is easily removed if the liver is immersed in hot water for a minute.

– The liver becomes very tasty if it is left in milk for 2-3 hours before frying. The liver should not be salted before frying, otherwise it will harden.

Tips for successful roasts

The benefits of grilled meat are well known. The heat that progressively penetrates the piece of meat causes all the pores on its surface to close and in this way all the nutrients and juices are preserved. Being prepared with little fat, the roast remains, from this point of view, a food indicated in all diets, including dietary or weight loss.

For grilled roasts, poultry meat is ideal, as well as pork chops or pork tenderloin. Before cooking, wash the meat well and wipe it with a clean towel. Cut into flat slices with a very sharp knife, the pieces of meat will keep their shape even on the grill. They are not beaten like the slices, but after cooking are placed on the grill well heated and oiled. During frying, the meat should be basted from time to time with butter to ensure that it is well penetrated and, above all, nicely browned. Salt is put on the roast only after it is done, otherwise the juices are lost and the meat hardens and looks dry. And turning the steak on the grill must be done very carefully, using not a fork but a metal paddle.

Ready prepared, the grilled steak, like the one prepared in a Teflon pan, is served with vegetable stir-fries drizzled with butter and garnished with parsley. So, cook separately: carrots, cauliflower, peas, green beans, potatoes. On a platter, on top of a layer of mashed potatoes, place the roast and all around place the cooked vegetables, drizzled with butter and sprinkled with greens.