How to braise meat?

How to braise meat?

In cooking, the word "stew" is characterized by the process of cooking in a certain amount of water or a sauce with the addition of spices, wine, roots, spices, as well as just in its own juice.quenching process of a long-term, takes place on a low heat, it takes from 35 minutes to two hours.Nationwide interest in the way the meat stew, is understandable.Since the result is tender and soft meals, rich broth juice and spices.

correct utensils - a first and important step.

Dishes for extinguishing should be with thick walls and a lid, made of cast iron, heat-resistant glass, aluminum food, termokeramiki.For how to properly extinguish the meat meets the material and design of dishes.It does not allow you to burn food and maintains heat.This is necessary when putting dishes.Construction and shape can be varied dishes - saucepan, kettle, utyatnitsu, pot, ceramic pot.

What kind of meat is best to extinguish

Stew can be any meat - pork, beef, lamb, venison.The method is ideal for the preparation of "

rough" parts of the carcass.The long process of heat treatment of meat can be used in its composition of fat and connective tissue, which is reflected in the price of the product.Be aware that the loss at the time of the preparation range from 30 to 40% of initial weight.meat extinguishing time also depends on the size of pieces.Now in more detail how to stew meat.

Extinguishing lamb, pork, beef

to extinguish lamb choose brisket or shoulder.Right stew meat is recommended in large quantities of water over low heat.Pre-need to marinated meat onion rings, black pepper, herbs, salt.For a long time to put out is not necessary, otherwise it will become dry and tough.

For braised pork, you can take any part of the carcass.First you need to fry the meat.To extinguish the extra fat is not necessary, pork meat and fat she grabs her.Dishes need spacious, it was convenient to be boiled soft meat.Before starting roast and stew meat can be marinated in spices, special marinades, wine vinegar.

beef before quenching floured, fried in fat until golden brown.Transfer to a container for fire, along with the remnants of fat, pour the water and treated on low heat.As the evaporation of water is added.

Tips like stew meat in multivarka

mode "quenching" suggests yearning meat at very low temperatures, it is opposed to "classical" extinguishing the fire, where the boil-off sousnoy liquid.Pre-fried meat is placed in multivarku separately fried onions and garlic, attached to the meat.Then there are the spices and sauce, all mixed and you can simmer the meat in multivarka.Of course, the cooking time is much longer - about 8-9 hours, but for busy people fit.

recipe for fixing material

¬ęPork, stewed with apples" - an old recipe of Russian cuisine.

set of products - 0.5 kg.pork, 100 gr.apples, 2 onions, 50 gr.fat, 30 gr.flour, 3 tablespoons cumin, salt.

Preparation: pork in one piece is rubbed with salt, sprinkle with flour and fried in fat in a frying pan.Next is shifted in a bowl for fire, water the fat from the pan.In bowl add the cumin, apple slices, onion rings.extinguishing time 2 hours.

Sauce: in the juice after extinguishing the flour is added and brought to a boil, filtered.

Feed: Pork served sliced, the sauce is placed separately.

Garnish pork: boiled potatoes, fresh vegetables, rice.

Now you know exactly how to put out the meat!