What kind of poultry meat when ready. When is the meat ready? Properties of poultry meat
Poultry meat is a unique product of our diet. Easily digestible, dietary, it has a lot of useful substances. The legs of the bird are the richest in minerals, and the breast contains the least fat. Poultry meat dishes can be very diverse. Casseroles, zrazy, meatballs, chops, barbecue are prepared from it. The bird is baked whole, soups and broths are prepared from it.
There are many varieties of poultry meat that are used in cooking today. This meat is chicken, duck, turkey, goose, pheasant, quail, ostrich. And the recipes for their preparation are not counted at all. We will tell you how to cook three of the most delicious, in our opinion, poultry dishes, but first it’s worth telling you how to choose the right meat. 
How to choose poultry meat
Three types of carcasses can be found on sale: frozen (temperature not higher than -8 ° C), chilled (0–4 ° C), cooled (up to + 25 ° C). We recommend taking frozen meat only as a last resort, and here's why:
The secrets of cooking poultry meat begin with choosing the right one. When buying a packaged carcass in a store, pay attention to the tightness of the package and the date of manufacture. The storage period should not exceed five days. There must be no ice inside. Its presence indicates a repeated freezing of the product, which is unacceptable.
The carcass without packaging must have dry, blood-free skin of a light shade, without feathers and down. Feet must also be clean. Pay attention to the smell - it should not have suspicious unpleasant shades.
When choosing a duck or goose, touch the neck - the skin on it should move freely under your fingers.
When buying game or poultry, give preference to young birds, as the meat of adult birds is much tougher and takes longer to cook.
In the METRO store you will find only fresh and high-quality carcasses for cooking your favorite dishes.
Choosing the right meat is half the battle. When using a great poultry recipe, there are a few unwritten rules that will increase your chances of making a delicious meal:
The best poultry recipes
Let's see what you can cook to surprise loved ones and guests.
Turkey baked with honey-citrus sauce
Gutted and washed turkey (about 5 kg) grease with melted butter (50 g), then a mixture of pepper, cinnamon and salt. Then we stuff it from the inside with slices of lemon and three oranges. We heat the oven to 180 ° C, put the duck in it on a baking sheet and bake for about four hours. The carcass must be periodically watered with the juice that stands out.
When the duck is ready, take it out and leave it for 20 minutes and prepare the sauce. We filter the juice collected from the pan, remove fat from it, add orange liqueur (75 ml). We spread the duck on a large plate, decorate around the perimeter with slices of two oranges, pour over them with sauce. We decorate the duck with cinnamon sticks and anise. Don't forget to take a photo of the dish before serving and post it on social media!
Peking duck with oranges
Gutted, washed and dried duck (2 kg) is rubbed with salt, put in a saucepan, poured with cognac (2 tablespoons) and left for 12 hours in the refrigerator. Then we mix honey (3 tablespoons) with orange zest, spread the carcass with this and return it to the refrigerator for four hours. Then we take it out, wrap it in foil, put it on a baking sheet and bake at a temperature of 200 ° C for an hour and a half. While the duck is baking, collect 2-3 tbsp. l. fat, mix it with soy sauce (3 tbsp), pepper, ginger (0.5 tsp), orange juice (1 tbsp).
After an hour and a half, we take out the duck, free it from the foil, leaving it only on the legs and wings. Pour the carcass with sauce and send it back to the oven. Bake the duck until browned, about 40 minutes. If, when pierced, juice flows out of the duck without blood, it is ready. 
Chicken Chops "Franchese"
Recipes for poultry dishes are not complete without chicken dishes. We suggest cooking French chops.
Chicken fillet (0.5 kg) is cut and beaten. Each piece should be approximately 0.5 mm thick.
Now we prepare the mixture for breading. For the flour mixture, add garlic powder (1 tsp), salt, pepper to the flour (130 g). Pour two tablespoons from it to prepare the sauce. For the egg mixture, stir 4 eggs with salt, pepper, parmesan (2 tablespoons), chopped parsley (2 tablespoons).
In a pan, heat the butter (2 tablespoons) with olive oil (4 tablespoons). We envelop each piece of meat, first in flour breading, then in egg and put it on a hot frying pan. Fry for three minutes on each side.
When you have finished frying all the meat, add chopped garlic (4 cloves), pepper and another 2 tbsp to the remaining oil in the pan. l. butter. After three minutes of frying, add 2 tbsp. l. flour, and two minutes later - lemon juice, chicken broth (300 ml), wine (150 ml). Pour the cold sauce over the meatballs before serving and sprinkle with parsley.
In each of the recipes, you can add something of your own, change it to suit your preferences. But it is important that in each case the dish is prepared from fresh ingredients. You can find them on the shelves of the METRO store. eggs with salt, pepper, parmesan, cook french chops. For their preparation will be required.
Many are interested in this question, but there is no definite answer to it. After all, determining whether the meat is ready or not is not so simple. The degree of readiness depends on many factors: the weight and shape of the piece, type of meat, temperature, cooking time. Moreover, the readiness of meat is a subjective concept. Someone likes meat with blood, someone prefers well-done.
In international culinary practice, three degrees of meat roasting are accepted - weak, medium, strong. To achieve this effect, it is enough to fry 500 gr. a piece of meat for a certain time.
Beef
Mutton
The table contains very rough estimates. A much more accurate method is to use a special meat thermometer.
meat thermometer
Using it is quite simple, just stick the thermometer needle into a piece of meat so that the temperature sensor is in the center of the piece and load the meat into the oven or oven. It remains only to observe the temperature increase and, as soon as it reaches the desired value, pull the meat out of the oven.
The thermometer is special and can withstand very high temperatures, so you should not worry about its safety. In addition, it is useful not only for cooking meat, but also for baking any other products.
It should be borne in mind that the temperature inside a piece of meat when it reaches readiness is not at all equal to the temperature of the oven. She is much lower. Internal temperature corresponding to different degrees of roasting of meat:
- 65°С - low degree of roasting;
- 72°С - average degree of roasting;
- 75°C - a strong degree of roasting;
- 85°C - for lamb;
If there is no thermometer
But what if the thermometer is not at hand? In this case, the so-called sensory test is very useful.
1. Connect your thumb and index finger so that you get the letter "O". With the index finger of the other hand, lightly press on the point under the thumb. Do everything as shown in photo 1. Then press the meat tongs on the thickest part of the freshly cooked piece of meat. If the "softness" is approximately the same, then the meat turned out medium rare.
2. If you connect your thumb and middle finger (photo 2), then the meat will match medium rare.
3. Finally, connect the thumb and little finger (Pic 3). This option corresponds strong degree of roasting.
This test, despite its apparent simplicity, is very accurate. It is suitable not only for cuts of meat or steaks grilled or barbecued, but also for meatballs.
After frying
Any meat after frying and before serving should “rest”. At this time, the temperature inside the piece will rise, and the outer layers will decrease. There is a redistribution of juices inside the finished piece. As a result, you will get much tastier and juicier meat. Resting time for large pieces - 10-20 minutes, steaks and chops - 3-5 minutes.
Many people refuse to eat pork, beef or lamb in favor of poultry meat, considering it more useful and easier on the body. In some cases this is true, but much depends on the type of bird. The meat of chicken, duck, turkey, goose is very different from one another. As in the case of ordinary meat, when choosing poultry, ordinary people are guided by taste preferences, however, the recommendations of nutritionists regarding the usefulness of poultry meat take into account, first of all, the fat content and calorie content of the product, its protein content, vitamins and microelements.
How to choose poultry meat
The choice of a bird carcass, just like the individual parts of a chicken, duck or turkey, would seem to depend on the characteristics of the dish that the person wants to cook. In many ways, this is true, but the choice of a quality product is much easier to make for a whole carcass, and not for a bird cut into pieces. Needless to say, it is preferable to buy chilled poultry meat rather than ice cream, it will be tastier, healthier and more tender after cooking. When choosing a chilled bird carcass, pay attention to the fact that the skin is of the same color, does not have spots, damage and bruising. There should be no dents on the carcass, it should be moist and elastic, when pressed with a finger, the depression should quickly disappear.
Fresh meat does not emit foreign odors, and the color of the skin and fat of a quality young bird usually turns out to be light. The great age of the bird is indicated not only by the dark shade of fat and skin, but also by the strength of the bones, the absence of cartilage tissue. Also, when choosing a bird, you need to look so that there are no areas uncleaned from feathers on it, this may indicate an insufficiently high-quality initial processing.
When choosing frozen meat, be sure to pay attention to the expiration date and color of the product. If there is damage on the packaging or the presence of frozen liquid, blood, a large amount of frost in it, it is better to refuse to purchase such a product. But when determining which part of the carcass is better to buy, you need to understand that the least fat in a bird is found in its breast, and most of all vitamins and minerals are in the legs.
Which bird meat is the healthiest?
For many years, hunting was the main source of poultry meat on the human table, but then people realized that it is much easier to grow a bird than to chase it through fields, forests and swamps. From the moment of birth, the chicks quickly gain weight, usually turn out to be unpretentious in care and feeding, and therefore their meat is not so expensive. Currently, a variety of poultry species from quails to geese are grown on farms and in subsidiary plots.
Chicken
The most common and easily digestible poultry meat by the human body. It contains a lot of protein and amino acids necessary for life, useful microelements and vitamins. Chicken meat contains substances that stimulate the heart and central nervous system. Lean chicken meat is recommended for dietary nutrition. For these purposes, it is better to use the breast or any part of the carcass without the skin. Steamed or boiled chicken is healthier than fried.
The advantages of chicken meat include the low price of the product. It is explained by the huge volumes of chicken production on the scale of the entire poultry industry. But there are negative aspects to this as well. The high popularity of this type of meat and large production volumes force producers to resort to the use of antibiotics and hormones to protect the livestock and increase the weight of the bird faster. It is believed that getting rid of these harmful substances in chicken meat is possible only with the help of long heat treatment.
Duck
The duck carcass contains quite a lot of fat, but some of its parts may well be recognized as dietary. The meat of this bird is usually dark, tough and specific in taste. For this reason, duck is often stewed or baked using vegetables and sauces. In this case, the choice should be made in favor of a young bird.
The main advantage of duck in comparison with the meat of other types of poultry is the high content of fatty acids necessary for a person for proper metabolism in the body. Also in duck meat there is calcium, which is necessary for muscles and bones, and vitamin D, which allows calcium to be better absorbed, a lot of vitamin E and B vitamins, useful for skin, hair and nails, as well as selenium, phosphorus, zinc, potassium.
Goose
The goose carcass contains the most fat among other types of birds. For this reason, goose dishes are more suitable for occasional consumption on holidays and special occasions. In this sense, the stuffed goose can become the central element of the festive table, which, thanks to its fat content, makes the filling, and it can be cereals, vegetables or fruits, juicy and tasty.
Goose meat contains a lot of B vitamins, calcium, zinc and iron. It is believed that the use of this meat has a beneficial effect on the digestive system, removes toxins from the body, stimulates the brain.
Turkey
The most dietary meat of all bird representatives on our table. In addition, the turkey is considered a hypoallergenic product, and therefore is even more appreciated by nutritionists. Turkey has the least fat, which makes the meat low-calorie, more healthy and at the same time drier when cooked. For this reason, cutlets are made from turkey, cooked with sauce, baked.
The beneficial properties of turkey meat include a high content of phosphorus, sodium, iron and calcium. In terms of the level of these world elements, turkey can compete with beef and pork. Also in the composition of the turkey found polyunsaturated fatty acids and antioxidants.
Quail
In terms of taste and nutritional value, quails are often compared not only with chicken meat, but even with rabbit meat! Quail meat is a balanced product in terms of fat and amino acid composition, but it has a high calorie content. This, however, does not stop nutritionists from recommending this type of meat to children, pregnant women and the elderly.
Of course, quails are traditionally not perceived as everyday food and have long been considered a decoration of the festive table. At one time, this led to the almost complete disappearance of this bird. Now quite a lot of quails are grown in poultry farming, but the prices for their meat are still very high.
The choice of poultry meat in most cases depends on the taste preferences of the person and the price category of the product. Of course, it would be great not to pay attention to the cost, but to start when deciding which bird will appear on the dinner table, from the rating of the usefulness of poultry meat, but this does not always work out. A duck, a quail or even a turkey is sometimes simply too expensive. On the other hand, even from the most ordinary chicken, subject to certain rules, you can cook a very tasty and healthy dish.
Fresh, cooled, chilled and frozen meat
After the slaughter of the animal, after 2-5 hours, rigor mortis sets in, as a result of which the meat becomes extremely tough. After about a day, due to a number of physico-chemical transformations caused by the action of enzymes, the meat begins to acquire a delicate texture, as well as its characteristic aroma and taste. The speed of this process, called maturation of meat , depends on the ambient temperature. Under the condition of irradiating the carcass surface with ultraviolet rays, the meat ripens at 0 ° for 8-10 days, and at 17 ° - 3 days; with this mode of maturation, the meat has the best organoleptic properties.
Paired- meat that has not cooled down and has not lost animal warmth. Such meat is not used for food, the processes of rigor mortis make it tough, rough, it is poorly digested and has an unpleasant odor; when cooked, such meat gives an unflavored broth.
cooled down- meat that has undergone, after butchering, cooling under natural conditions for at least 6 hours and covered with a drying crust from the surface.
Chilled- meat that has undergone cooling in chambers to a temperature in the thickness of the muscles near the bone from 0 to 4 ° and covered with a drying crust.
Ice cream- meat that, after cooling, has been frozen in special freezers or under natural conditions to a temperature in the thickness of the muscles near the bones not higher than - 6 °.
defrosted(defrosted), that is, brought to a temperature in the thickness of the muscles near the bones to 0 °. If the necessary storage conditions are not observed, the meat deteriorates as a result of the action of microorganisms (rotting process). High temperature, humid air, lack of ventilation, accumulation of a large mass of fresh and warm parts of meat lead to the rapid multiplication of microbes.
Signs of good quality meat
Indicators of the freshness of meat are its appearance, color, smell, color, texture. However, determining the freshness of meat on these grounds is not always sufficient, since, for example, completely unfit for food meat does not smell when frozen.
Test cooking of meat reveals its staleness, the latter cannot always be detected only by external examination. Piercing meat with a heated knife can also help determine its poor quality, as it happens, for example, that the smell of the outer layers is normal, but the process of decay has already begun in the thickness of the muscles.
Insufficiently fresh meat is not only tasteless, it can cause illness, and spoiled meat can cause fatal poisoning.
In all cases where the freshness of meat raises even the slightest doubt, the culinary specialist is obliged to seek help from a representative of the sanitary and food supervision or to the sanitary and food laboratory.
The meat of animals affected by diseases that can be transmitted to humans (anthrax, glanders, tuberculosis, brucellosis, foot and mouth disease, smallpox, swine erysipelas and sheep tularemia) is not allowed.
At meat processing plants, the strictest veterinary and sanitary control is carried out both before and after the slaughter of the animal. On each carcass of small livestock and on each quarter of cattle there must be a veterinary control stamp.
Meat that does not have a brand on it should always inspire fear, and its use without examination by the veterinary and sanitary authorities is not allowed.
Signs of good quality cooled and chilled meat
Benign meat is covered with a thin crust of pale pink or pale red color. When touching the surface, the hand remains dry. On the cuts, the meat does not stick to the fingers, the juice is transparent. The consistency of the meat is dense, the pits from finger pressure are quickly replenished, the color of the meat on the cut is red (cattle meat), whitish-pink (veal), brown-red (mutton) and pinkish-red (pork). Beef carcass fat is white, creamy or yellowish, hard, does not smear when crushed, but crumbles. Lamb fat white dense; porcine - soft pale pink or white. The smell of meat and fat is pleasant, without foreign odors. The bone marrow is yellow, shiny at the break, completely filling the entire space of the tubular bones. The tendons are elastic and dense. The surface of the joints is white and shiny.
The best way to determine freshness, which is always available to the cook, is to boil a test piece of meat. From completely benign meat, a transparent and fragrant broth is obtained, on the surface of which large “glitters” of fat float, and a decoction of stale meat is cloudy, on the surface of its small “glitters” of fat, the smell is unpleasant.
The signs of good quality of cooled and chilled meat are the same. The surface of both cooled and chilled meat should be covered with a dry crust of drying.
Meat that is suspicious of freshness has a weathered dark crust or its surface is moist, sticky, covered with mucus. On cuts, the meat also has a darker color and increased moisture. Meat juice is cloudy. The muscles are loose, the fossa from pressing with a finger is not replenished to the end or remains for a long time. Meat fat turns gray, loses its luster, sticks and smears. The bone marrow is the same as that of fresh meat, but has no sheen when broken. The tendons are somewhat softened; their color is dull white or grayish. The joints are covered with mucus.
The smell of meat is sour, musty, sometimes putrid on the outside; in the deeper layers, the putrefactive smell is sometimes absent.
Poor-quality meat has a sticky, moist, gray or greenish surface, sometimes covered with mold. On the cuts, the meat is darkened, gray or greenish. The tissues of the meat are flabby, the pits from finger pressure are not replenished, and at some stages of decomposition, the muscles are easily pierced with a finger. Slimy, grey, unpleasant greasy odor. The bone marrow is soft, spreading, gray in color. Joints and tendons are profusely covered with mucus. A clearly putrid smell is felt in the deep layers of the meat.
Signs of good quality frozen meat
Well-frozen meat is perfectly firm to the touch and makes a clear sound when tapped. On the surface and on the cuts, the meat is red in color with a grayish tint, which is given to the meat by small ice crystals. The color of frozen meat quickly changes even with slight heating: a bright red spot forms at the place where the finger is applied. Frozen meat does not have a specific meaty smell. Its freshness on this basis can be determined only after thawing. After thawing, fresh meat may have a slight smell of dampness. The tendons of frozen meat are white and shiny. The bone marrow completely lines the cavity of the tubular bones.
Quality and freshness of re-frozen meat can only be determined after it has been thawed. Meat that has been frozen once can be distinguished from meat that has been re-frozen by the color of its surface. Twice-frozen meat is dark red on the surface and cherry red when cut. When warmed with a finger, the color of the meat does not change. Muscles and bone marrow are red.
As already mentioned, meat is a perishable product. The first signs of stale meat are a slimy surface and a bad smell. To avoid spoilage, the meat should be stored in a refrigerator or in a cold room protected from flies, and, if possible, out of light, at a temperature of + 4 ° C, protected from flies. In addition, you can use home canning methods. The choice of method depends on the purpose, type and time of use of the meat.
home methods
protect meat from spoilage
(canning)
The use of dressings from vegetable oil and vegetables. Vegetables should be washed, peeled, rinsed, cut into circles, mixed with crushed seasonings and vegetable oil. Then knead with your hand to release the juice. Grate this dressing and cover the meat. Keep in a cold place at a temperature not exceeding +8 °C. This method is used for canning lamb, beef, horse meat and protects meat from spoilage for one day.
Storing meat in sour milk or vinegar dressing:
a) pour beef or veal with milk so that the meat is completely covered. Milk, being fermented, protects meat from spoilage for 2-3 days. This method speeds up the ripening process;
b) marinating beef, horse meat, venison, lamb and rabbit meat in vinegar dressing. To prepare the dressing, boil water with sliced onions and seasonings, and then add vinegar. Pour the chilled dressing over the meat, placed in a clay bowl, and keep for 2-3 days in summer, in winter - up to 5 days.
During the marinating process, the meat softens.
You can also store meat for a short time in a napkin soaked in vinegar.
A very good result is obtained by smearing a piece of meat with ready-made mustard prepared without salt and sugar, followed by wrapping it in a cloth smeared with the same mustard and placing it in a loosely closed plastic bag.
To preserve the meat for a longer period (8-20 days), it is salted. This method is applicable to veal, pork, beef (tenderloin, brisket, tongue).
For salting it is necessary to prepare a brine from water, salt mixed with saltpeter (3-4 g / kg of meat), sugar and crushed seasonings. Combine half of the ingredients with water, rub the meat with the other half. Wash the meat before salting, squeeze out the water, dry it, remove the bones. Then rub half of the mixture of salt, saltpeter, sugar and spices into the meat from all sides, put in earthenware, enameled dishes or a wooden tub, press the lid with the load. Keep the meat for 2 days at room temperature. Combine the rest of the mixture with cold boiled water. After 2 days, pour meat over it and take it to a cold place (4-8 ° C). In the process of salting, lasting 2-3 weeks, turn the meat every other day. During all this time, the meat should be covered with a lid with a load. Small pieces of meat, tongue, etc. are salted for 8-10 days.
Currently, home canning methods, which do not always meet all sanitary requirements, are used quite rarely.
Poultry is preserved in the same way.
PRE-TREATMENT OF MEAT
Preliminary processing of meat consists first of all in its careful washing. The meat should be washed quickly under running water, and the entire piece intended for processing is washed. Do not wash meat after it has already been cut and cleaned of tendons and bones, as this transfers contamination from the surface inside the meat, first with your hands, and then with a stream of water.
Before washing, scrape off the most contaminated places with a knife, cut off the seal after washing. If the meat is washed in small pieces, especially after the bones have been removed, this causes a loss of juices, and thus a decrease in nutritional value. For the same reason, meat should not be soaked. Soluble in water during the soaking process squirrels, minerals and B vitamins pass into the water. In French cuisine, instead of washing, blanching meat is used.
Washed meat should be dried. Remove excess fat, leaving layer 2-3 mm, which prevents excessive evaporation and helps preserve the juiciness of the meat. Then, carefully, so as not to damage the tissue, cut off the film, best with a sharp knife, without interrupting the movement, in one direction, holding the film with your left hand. Separate the bones from the pulp with a sharp knife, holding it directly to the bone. Cut the separated bones, which facilitates the penetration of nutrients into the broth.
Meat intended for roasting and stewing should be chopped depending on the dish being prepared.
Grind meat by cutting or felling.
Should be cut:
a) slices across the fibers; received portion pieces beat off chopper and mold depending on the dish chosen for cooking;
b) in small pieces 3-4 cm in size.
The first method of cutting is used in the preparation of chops, cutlets, steaks, the second - in the preparation of goulash, paprikash, stew.
Minced meat is used in the preparation of minced meat dishes.
minced meat
Minced meat includes: meat, stale wheat bread at the rate of 25% of the meat weight, milk or water, eggs, salt and seasonings. Thanks to bread, fried or baked minced meat retains its juiciness, since the juices released during heat treatment are retained in the pores of the bread. Eggs are a binder, for the same purpose, you can take boiled potatoes, semolina or potato flour, but the latter in a small amount, otherwise the minced meat turns out to be too hard.
Bread should be soaked in milk or water. Wash the meat, remove films and tendons, cut into pieces with a diameter of 4 cm and pass through a meat grinder. Squeeze out the bread, mix with minced meat and pass again through a meat grinder. Add whole eggs or whites, season to taste with salt and pepper. The stuffing should be fluffy, so you need to mix it thoroughly with a spoon or wet hands (if necessary, you can pour in water or milk). Well-mixed minced meat easily lags behind the walls of dishes and hands.
Minced meat can be prepared from beef, veal, lamb, pork, horse meat. Second-class meat or trimmings are taken. You can cook minced meat from various types of meat, combining them so that lean meat is supplemented with fatty meat, for example, add pork to horse meat and beef.
From minced meat you can cook:
1) cutlets,
2) meatballs,
3) meatballs,
4) zrazy,
5) roll (roast in Roman style).
To obtain these semi-finished products, it is necessary to lay the minced meat on a moistened board and with wet hands give it the shape of a thick roller, which is divided into equal parts. Then mold, rolling in crushed breadcrumbs or flour.
Items used in pre-treatment of meat:
1) hard wood board,
2) chopper for beating meat,
3) narrow pointed knives,
4) a billhook for cutting bones,
5) meat grinder,
6) a ceramic or enameled bowl for storing meat during processing.
COOKING MEAT
The meat is boiled in water or in a decoction of vegetables. If the meat is placed in boiling water, the top layer of proteins quickly coagulates, which prevents the substances that make up the meat from becoming liquid. If the meat is put in cold water, these substances in the predominant part pass into the broth. We are talking about soluble proteins, mineral salts and some other substances. Proteins that have passed into the broth coagulate under the influence of high temperature and form the so-called foam. The foam should not be skimmed off as it has nutritional value and removing it reduces the nutritional value of the broth.
It should be remembered that basically the richness of the broth and the quality of boiled meat depend precisely on the ratio of the amount of meat and water, and not on the method of laying. Therefore, you should choose the right size dishes.
When cooked, about 35% of the liquid contained in raw meat goes into the broth, and for the most part in the first 15 minutes of boiling. That is, the broth becomes more in volume, and the meat is much less. Therefore, you should not strive to completely cover the meat at the beginning of cooking.
Cooking should be carried out under a tightly closed lid with a minimum boil - so that the steam floats "along the bubble". This boiling prevents the emulsification of fat and the appearance of a greasy taste in the broth. And under a tightly closed lid, the steam squeezes out the air and ensures the virtual absence of fat-oxidizing oxygen. In French cuisine, for greater compaction, after boiling, before the final closing of the lid, the edge of the pan is sometimes even smeared with batter.
Cleaned and washed meat is placed in boiling slightly salted water with spices. Salt prevents meat juices from completely becoming liquid. The water should cover the meat. The pot must first be put on high heat, quickly brought to a boil, then cook the meat over low heat under the lid. When the foam disappears from the surface, add peeled vegetables and cook until fully cooked, salt at the end of cooking (10 minutes before the end).
Any addition of water during the cooking process is unacceptable, because it irreparably worsens the taste of both the broth and meat.
After cooking without opening the lid, the meat should be allowed to brew for 10 minutes. Then immediately put the finished meat out of the broth (so as not to get wet) and wrap tightly in foil (for storage) or immediately serve it on the table, cut into portions and sprinkled with hot broth (it can also be mixed with a small amount of butter) to prevent drying out.
NOTE. If, when laying meat in water, add 1-2 full teaspoons of ready-made mustard (per 1 kg of meat), the meat will turn out softer, and the broth will acquire a piquant taste. The smell and taste of mustard will disappear after 40-50 minutes of cooking. The broth in this case, due to the presence of mustard powder, turns out to be somewhat cloudy, but can be clarified if desired.
MEAT IN SAUCE
Meat to be served with sauce should be boiled with the bone in a small amount of water. The meat should be put in boiling salted water and peeled vegetables should be added in the middle of cooking. Separate the finished meat from the bone and cut into portions. On the resulting broth, prepare the sauce (with flour dressing, with sour cream, etc.).
COOKING SMOKED MEAT
Smoked meat before cooking should be washed, then put in boiling water. The water should cover the meat. Counting from the secondary boil, the meat is cooked from 1 to 3 hours, depending on the size of the piece. Water should be added as it evaporates.
The readiness of the meat is determined by a fork. Put the finished meat out of the broth after the final cooling.
For cooking meat, dishes made of durable material are used. Cast iron cookware with a lid is also suitable for this purpose.
FRYING MEAT
Frying does not last long in an open dish on the stove. Meat should be put on heated fat. When in contact with the bottom of the dish, a crust is formed of toasted proteins and caramelized starch (meat for roasting should be rolled in flour or crushed breadcrumbs). The crust protects the meat from loss of juices and from excessive impregnation with fat. In addition, the crust has good taste. When a brown crust forms on one side, the meat should be turned over to the other side and fried so that the surface is evenly browned.
Do not place the meat too tightly in the pan, since the steam released during frying makes it difficult for the formation of a golden crust on the entire surface of the meat; in addition, breading is damaged when the meat is turned over.
Meat intended for frying must be of high quality, tender, without films and tendons. The meat of the worst grades remains hard and fibrous after frying, and therefore it is recommended to cook fried minced meat from it.
The meat is fried in pieces cut across the grain. The thickness of the pieces depends on the type of dish and is determined by a detailed recipe. Portioned pieces are given a certain shape with a chopper (metal or wooden hammer in a metal frame), slightly moistened with water. In some cases, the meat must be flattened by hand and shaped with a knife (beef steak).
Before frying, prepared pieces of meat should be sprinkled with flour, rolled in crushed breadcrumbs, breaded or dipped in dough. Crackers must be pressed with a knife to the meat so that they do not crumble during frying and do not burn.
Breading consists in the following: prepared products should be rolled on both sides in flour, then in loose eggs, then removed, dried, rolled in crushed breadcrumbs on both sides, press the crackers to the meat. Some raw meat products (for example, pork chops) or boiled meat (for example, ham, veal brisket, veal legs) should be dipped immediately before frying in a dough thicker than for pancakes. The dough covers the meat with a thin layer, forming a crispy crust during frying.
The meat should be placed on pre-heated, but not burnt fat. Fry over medium heat so that the meat is fried inside. For frying, lard or deep fat is most often recommended. The temperature of the fat must not decrease during the frying process, otherwise the meat will not brown and will be heavily saturated with fat. It is not recommended to bring the fat to too high a temperature, as this causes it to disintegrate and, in addition, the meat burns.
In a small amount of fat, breaded meat and meat should be fried in English, that is, with a browned crust, but undercooked inside (pale pink or red).
A variety of fried dishes prepared with a small amount of fat are the so-called saute, that is, meat that is first fried in very hot fat and, after the formation of a golden crust, is fried on the edge of the stove or in the oven. Less commonly used is frying meat in a large amount of fat (beef lard), poured into a deep pan. This method of roasting meat is used in the preparation of dishes from boiled meat, which must be dipped in dough before frying (veal brisket, veal legs).
Utensils used when frying meat in a small amount of fat: a frying pan made of durable metal, a metal spatula, a heated dish; in a large amount of fat: a saucepan, a metal spatula, a heated dish for serving.
A few tips on how to cook juicy and tasty meat dishes
Tip one- It is very important to choose the right meat for a particular dish, especially if you want to fry or grill it. It is impossible to cook a decent steak (steak in Russian cuisine) from the pulp of the sternum or part of the leg.
For frying in a pan or grill, you can use only fillet (in Russian terminology - tenderloin), entrecote (thick edge) or thin edge.
The quality of the prepared dish also depends on the age of the animal: the younger the meat, the tastier it is.
Tip two- It is better to marinate the meat before frying. The fastest and easiest way is to pepper and pour vegetable oil, after rubbing the meat with crushed garlic. Pre-salting is not recommended, as salt causes premature release of meat juice, which reduces the taste of meat. Therefore, you need to salt the meat at the very end of frying. This method of pickling is good for frying pork, lamb, veal ribs.
If the meat needs to be marinated, and there is not enough time for this, The following marinade recipe is recommended: Cut the meat into portions (usually 150-200 g), beat them off, put them in a bowl, sprinkle with chopped onions, caraway seeds, bay leaves, parsley root. Then pour vegetable oil mixed with lemon juice in proportion - 5 g of oil per juice of a third of a lemon, pepper and salt. Turn the meat periodically.
Tip three- When frying meat, do not turn over often. Usually it is turned over to the other side only when the first side is almost ready.
Tip Four- you have to determine what kind of meat you want according to the degree of its frying (strongly fried - well done, medium - medium, with blood - rare and derivatives of medium-rare or medium-well done). Only some beef dishes (roast beef or steak) can be semi-done, lamb, veal and pork are never cooked like that.
Tip five- the taste of portioned pieces of meat deteriorates during storage. Therefore, the meat must be fried shortly before serving it on the table.
How to cook schnitzels
Schnitzels are widespread in world cuisine. It is almost impossible to find such a restaurant, even an exclusive one, where you would not be offered this very simple dish. And restaurant goers often prefer schnitzel to all culinary delights. The Wiener Schnitzel is especially famous.
Schnitzel is usually prepared from various types of meat: chicken, turkey, veal. Chopped schnitzel is offered less frequently, and only occasionally can you be offered a vegetable schnitzel.
It is very important what kind of meat you eat. For schnitzels, veal is best - the flesh of the hind leg or fillet. And in a bird - the chest part.
Schnitzels also differ in the way they are breaded.
Classic breading methods
- Parisian(the meat is rolled in flour, then in an egg and fried in hot oil)
- and Viennese(still the same, only after the egg, the meat is also rolled in breadcrumbs, to which sum-sum, dry herbs and other additives are added for taste and beauty).
You can also suggest the following methods of breading
1. Sprinkle the product with flour, dip in white sauce (a mixture of raw eggs with a tablespoon of butter), salt, bread in breadcrumbs. Press down the breadcrumbs, then dip again into the sauce and bread again.
2. Add lemon juice, salt, pepper to olive oil and beat with a fork. Dredge the meat in flour, moisten with the prepared mixture and coat again in flour.
3. Wetting schnitzels before breading with a mixture of eggs and ready-made mustard gives a very unusual taste.
STEWING MEAT
Basically, stewing consists of roasting and boiling. The meat intended for stewing is sprinkled with flour, fried in hot fat until golden brown. The fried meat, together with the fat remaining from frying, is transferred to a saucepan, poured with a small amount of broth or water, covered with a lid and stewed over low heat. During the stewing, the meat is turned over or the pan is shaken so that the meat does not burn. As the juice evaporates, add water. When the meat is ready, the sauce is filtered and seasoned or served in the sauce formed during the stew.
Stew meat can be of a lower grade, with tendons, as well as old animals.
The stewing process, which lasts for a long time, softens the muscle tissue, and the steam generated during stewing is retained under the lid, penetrates into the tissue and softens it. Simmer until the meat is soft. If the meat is stewed for too long, the fat melts, meat juices turn into sauce, the amount of meat decreases and the dish looks ugly.
Meat that has been stewed correctly retains its shape, and the sauce formed during stewing should be thick, as the films, when boiled, go into the sauce. The meat is stewed in a large piece weighing about 2 kg (stewed roast), portioned pieces (chops), small pieces (goulash, paprikash) and larger pieces (stew). You can also stew minced meat products.
Stew can be served in different ways, depending on the sauce:
1) in a natural sauce (sprinkle with flour and salt, fry in hot fat and pour a small amount of water);
2) in sour cream sauce (prepared as in paragraph 1, and seasoned with sour cream before serving);
3) in sauce with dressing (prepared as in paragraph 1; on the fat left over from frying, fry flour, dilute with broth or water, boil and combine with meat).
When extinguishing, the following items are used:
for frying: best of all - a cast-iron frying pan, as well as a metal spatula, fork;
for extinguishing: a saucepan corresponding to the size of a piece of meat, a sauce spoon.
MEAT BAKED AND BAKED
The meat for the roast should be first-class, without coarse membranes and sinews, and also not too fatty (too fatty causes great losses during cooking). The quality of the dish is also affected by the degree of maturation of the meat, and therefore it is often pre-marinated in vegetables or in a vinegar dressing. The meat must be baked for a certain time - a piece weighing 2 kg requires about 1.5 hours.
It is necessary to beat the meat with a chopper, salt, sprinkle with flour, brown on all sides in a frying pan with heated fat, transfer to a pan of the appropriate size, pour over the fat left over from frying, insert into the oven and bake, pouring over the fat and the resulting sauce, into which, according to as it evaporates, water must be added. The meat is ready when a fork slides easily into it and a clear, not too rich juice is released.
Meat in English (undercooked, pink or red inside) is fried in very hot fat or baked in a very hot oven so that it remains undercooked inside. Drizzle with sauce while cooking. Such dishes should be prepared from high-grade meat.
Meat can also be baked on the grill. Place the salted meat on a greased grate, rub the meat with fat and insert into the hot oven. Drizzle with the resulting sauce. The sauce drips onto a baking sheet placed on the wire rack. Boiled, fried, baked meat can be baked in different sauces (bechamel sauce, with horseradish, etc.). Bake should be on refractory dishes or in shallow pans. Put the prepared and chopped meat on a greased dish, pour over the sauce and sprinkle with grated rennet cheese (“Tilsitsky”, “Emmentalsky”) or sprinkle with butter and breadcrumbs. Insert into preheated oven and bake for a short time. When the sauce is browned on top, remove and serve immediately.
BEEF
The best varieties of beef are the meat of large, but young cattle. The most valuable is the meat of 20-month-old, well-fed animals. It differs in red color, juiciness. The fat on it is elastic, creamy-pink in color, there are much more muscles than bones, in contrast to the meat of old, poorly fed cattle. The meat of old animals can be distinguished by a dark red tint; fat with an abundance of films, yellowish, meat tissues are flabby. Beef fat is difficult to digest, and is rarely used for culinary purposes. Used as deep fryer.
Meatballs are made from bone fat.
The taste, juiciness and digestibility of beef depend on whether the meat is ripe. To speed up this process, the meat is marinated in vinegar dressing, dressing from vegetables and vegetable oil, or in milk. In addition to the quality of the meat, the method of preparation, which must correspond to the characteristics of the part of the carcass used, is of decisive importance for the softness, taste and juiciness of the dishes.
BY-PRODUCTS
The nutritional and culinary value of different types of offal is not the same. By-products are divided into four categories based on their nutritional value and industrial processing.
Liver cattle and calves has good nutritional qualities. It is rich in proteins, carbohydrates and vitamins. In some diseases associated with blood loss or deterioration of its composition, doctors especially recommend the use of lightly boiled or fried (half-cooked) liver, which quickly restores and improves blood composition.
Veal liver has the highest culinary qualities. It is used for frying and making delicious pâtés.
Pork liver often has a slight aftertaste of bitterness. Pork liver can be distinguished from beef liver not only in size, but also in the peculiar granular structure of its tissue.
The liver goes on sale processed - without bile ducts and gallbladder and freed from large blood vessels. Frozen liver comes in the form of blocks.
Languages veal and beef have a delicate and pleasant taste. They are rich in protein and fat.
Brain - a delicacy product, they have a delicate taste, but are poorly digested. The brains to be processed must be intact, with an intact membrane and without the presence of blood.
kidneys used to prepare many second courses, as well as pickles. The best culinary qualities are veal and beef kidneys of young animals. Kidneys should be delivered to catering establishments whole, freed from the fatty membrane, ureters and external blood vessels.
Heart consists of dense muscle fibers and requires a very long heat treatment. It must first be boiled in two waters, and both broths should be drained, since they are unsuitable for food.
Udder you need to boil or stew for a very long time, as it contains a lot of connective tissue.
Lung does not have much nutritional value. It is used for making fillings.
meat and bone tails cattle make good broths, almost indispensable in the preparation of brown broth.
Legs cattle and small livestock used mainly for the preparation of jellies. The best tasting jellies come from beef and pork legs. Veal legs are cooked boiled and fried in breadcrumbs.
Stomach use only after very thorough cleaning; boiled or stewed dishes are prepared from it.
BEEF SELECTION
FOR COOKING
BEEF FOR COOKING:
broth - bones;
broth and boiled meat - rump, butt, brisket, brisket, knuckle, flank;
meatballs - meat of the III grade.
BEEF FOR FRYING:
entrecote - thick and thin edge;
brizola - tenderloin;
steak - tenderloin, thick and thin edge;
langeta - tenderloin;
rump steak - tenderloin, rump, rump;
spreader - thick and thin edge;
beef stroganoff - tenderloin, butt, rump;
chopped cutlets - shoulder blade, thighs.
BEEF FOR BAKED DISHES:
baked meat - rump or rump:
roast beef in English - butts;
clippings in English - clipping;
roll - shoulder blade, thigh.
BEEF FOR STEWING:
goulash - shoulder blade, brisket, knuckle, neck, rump, thigh, rump;
roast - rump or rump, shoulder blade;
shtufata - rump or rump, shoulder blade;
roll - rump or rump, shoulder blade;
zraz chops - rump or rump, thigh, thick and thin edge;
zraz chopped - spatula.
BY-PRODUCTS:
boiled - tripe, tongue, salted tongue, heart;
fried - brains, liver;
stewed - kidneys, goulash from the heart.
VEAL
CUTTING VEAL CARCASE
AND THE USE OF ITS INDIVIDUAL PARTS
Veal has a pale pink color. There is often no fat on its surface, the internal fat is dense, of a pale pink hue. The best meat is the meat of 6-8-week-old calves. Well-fed calves have fairly thick muscles. The meat of too young calves (up to 4 weeks) is watery, the muscles are poorly developed. Such meat is considered second-rate. Veal is tender, ripens quickly, but also spoils quickly, so you should remember the rules for storing it and how to preserve it.
SELECTION OF VEAL FOR COOKING
VEAL FOR BOILED DISHES
Soup broths: bones;
jelly: legs, head;
In the sauce: neck part, brisket, shoulder blade, first cutlet part.
VEAL FOR FRIED DISHES
Schnitzel, stack, brizol: back leg pulp;
Cutlets: the first cutlet part;
Fillet, medallion: hind leg pulp;
In the test: legs, brisket;
Chopped cutlets: shoulder blade, neck part.
VEAL FOR STEW
Chops: hind leg pulp;
Roast: shoulder blade, kidney part, hind leg pulp;
Paprikash: shoulder blade, brisket;
Roll: The pulp of the hind leg.
VEAL FOR BAKED DISHES
Roast: hind leg pulp; kidney part, knuckle;
Stuffed: brisket, kidney part;
Roll: The pulp of the hind leg.
VEAL FOR MINUTED MEAT
Shoulder blade, neck.
PORK
The best pork meat for cooking is the meat of animals weighing about 100 kg, grown for meat, not fat.
Pork meat is distinguished by tenderness, only in old animals the meat is hard and sinewy. Pork matures faster than beef.
Pork meat is cured with salting, for a short time with the same purpose you can fill it with milk. Preservation in vinegar dressing is not used, since pork meat with small fatty layers is tender.
SELECTION OF PORK FOR COOKING
PORK FOR COOKING
Ribs, shank, shoulder blade, legs, sideburns;
studen: legs; Bouillon: bones.
PORK FOR FRYING
Saute cutlets: loin;
Steak: ham;
Brizol: ham;
Medallion: loin;
Langet: back loin;
Breaded cutlets: loin;
Schnitzel: ham;
Chopped cutlets: spatula.
PORK FOR STEW
Goulash: shoulder;
Zrazy chops: loin, ham;
Roast stew: loin, shoulder blade, back loin, ham;
Chopped zrazy: shoulder blade;
Stewed ribs: ribs;
Brisket stew: brisket.
PORK FOR BAKED DISHES
Roast: ham, shoulder, loin, back loin;
Brisket: brisket;
Roman Roast: Shoulder;
Roll: ham.
PORK FOR SALT
Ham, loin, knuckle, shank, brisket,
Neck, tongue, back loin, ribs.
MUTTON
The most valuable is the meat of young (up to 18 months old) castrated rams or sheep unsuitable for breeding. Tasty is also the meat of well-fed sheep, not older than 3 years. It is distinguished by a light red tint, the fat is elastic and white. The meat of old, poorly fed sheep has a dark red tint, yellow fat. This meat is stringy, and therefore it is best eaten minced. Lamb fat is rarely used in cooking, as it has an unpleasant odor and, moreover, it is poorly digested.
Lamb meat ripens slowly, to speed up the ripening process, it is best to use dressing from vegetable oil and vegetables (up to 24 hours), marinade (2-3 days) or pour sour milk over the meat. The seasonings that make up the vinegar dressing add flavor to the lamb meat, which is necessary due to its specific smell.
SELECTING LAMB FOR COOKING
LAMB FOR COOKING
Bouillon: bones;
Boiled meat: neck, brisket, shoulder blade.
LAMB FOR FRYING
Steak: back leg;
Cutlets chops with bone: loin;
Chopped cutlets: shoulder blade, neck part.
LAMB FOR STEW
Zrazy chops: back leg;
Goulash: shoulder;
Pilaf: brisket, shoulder blade;
Stew: brisket, shoulder blade;
Braised roast: neck part, back leg or kidney part.
LAMB FOR BAKED DISHES
Baked meat: back leg or kidney part.
BIRD
Since ancient times in Russia, poultry dishes have been considered tasty and healthy food. And this is not accidental: after all, tender and fragrant meat of chickens, turkeys, ducks, game has a high nutritional value. So, the edible part of a chicken carcass (and it makes up about 60% of its total mass) contains on average 13.5% proteins, 4.5% fats, 0.9% carbohydrates. Poultry meat is not deprived of vitamins and minerals. It has little connective tissue proteins elastin and collagen, and the fat is fusible, so it is well absorbed by the body and belongs to dietary products. For those who are prone to cardiovascular diseases, doctors recommend replacing pork, beef, lamb with chicken and fish. Skinless boiled chicken can be included in the most strict diets.
A large number of extractives determines the special taste of poultry broth. The meat of a young bird has less extractive substances than an adult one, therefore it is better to use an adult bird for making broths, but not an old one. From the old bird, the broths are cloudy, non-aromatic. It is used for boiling and stewing, and young - for frying.
Game feathered meat, unlike poultry, contains more protein and extractives, but less fat. It has a specific taste and aroma. Light bitterness and resinous smell are considered especially valuable. Game is mainly used for frying. This is due to the fact that the vertebral bones of game contain bitter substances, which turn into broth when cooked.
Farm poultry include chickens, chickens, ducks, ducklings, geese, turkeys, and guinea fowl. Feathered game is divided into steppe, swamp, forest and waterfowl. The steppe includes quail, gray and red partridges; to the marsh - snipes, great snipes, waders, woodcocks; to the forest - hazel grouse, black grouse, wood grouse, pheasants; to waterfowl - ducks, geese. Game meat compared to poultry meat has a dark color and a denser texture.
Farm poultry goes on sale in a bat without a feather, in a semi-gutted, gutted form, with an enclosed set of offal. Game is sold uncleaned.
POULTRY COOKING
The carcasses of chickens, chickens and turkeys, tucked into a pocket or sewn into one or two threads, are placed in hot water. When cooking chickens, chickens and turkeys in one pot, put the turkeys first, then the chickens and last the chickens, cover the pot with a lid and heat to a boil. After boiling, remove the foam from the broth, add chopped roots and onions, salt and cook at a very low boil.
As soon as the birds are ready, they are first removed from the boiler
- chickens that are boiled for 25-30 minutes,
- then chickens (45-60 min),
- then turkeys (1.5-2 hours).
Ducks are boiled for 1 hour, geese for 1-2 hours.
The readiness of the carcass is determined by puncturing the chef's needle into the thick part of the leg (the needle should pass freely).
Game for second courses is rarely boiled (usually boiled game is used in the manufacture of salads and other cold appetizers), but the process of cooking game is basically the same as cooking poultry.
BIRD MAINTENANCE
They mainly use products from cutlet and dumpling mass, chicken and game fillets, as well as chickens and pullets.
Products from the cutlet mass are placed in one row in a saucepan, the bottom of which is greased with oil, and the broth is poured so that it covers the products by 1/4-1/3 of their height. The dishes are covered with a lid and allowed to cook over low heat.
Chicken or game fillets are stewed in a saucepan, salted, lemon juice is sprinkled on the surface so that the color of the meat is white, the broth is poured so that it covers the fillet by 1/4-1/3 of the height, and stewed over low heat.
Chickens and pullets (hens) are placed in a dish at an angle of 45 ° to the bottom plane, chopped aromatic vegetables and onions are placed on the bottom of the dish and poured with broth and dry wine at 1/4-1/3 of the height of the bird. After that, the bird is salted, the dishes are covered with a lid and allowed to cook until tender.
The resulting broth is used to make sauces.
FRYING AND STEWING POULTRY
The carcasses of large poultry (turkeys, geese and ducks), tucked into a pocket or stitched with thread, are salted and laid back down on baking sheets. The surface of turkey carcasses is poured with melted poultry fat, and if the bird is skinny, then with melted lard, fatty geese and ducks with hot water and put in an oven.
Carcasses of chickens, chickens, hazel grouses, partridges, black grouses, capercaillie and pheasants are salted, put on a baking sheet or pan with fat (removed from poultry and melted or with lard), heated to a temperature of 150 ° (fat layer 3-5 cm), and , gradually turning, fry until a crispy crust forms over the entire surface of the carcass. To form a more fried and beautiful crust, the carcasses are smeared with sour cream. After frying, the carcasses are turned over on their backs, put in an oven and brought to readiness.
When frying poultry and game in the oven, it is necessary to periodically turn the carcasses over and pour over the fat and juice released from them.
Frying duration
- turkeys and geese 1.5-2 hours,
- chickens 45-60 min,
- chickens 25-30 min,
- ducks 50-60,
- hazel grouse and partridge 20-30,
- black grouse and pheasants 40-50,
- snipes and quails 8-10 min.
The readiness of poultry meat is determined by the juice released from the roasting carcasses when the thickest parts are pierced with a needle. If the juice is colorless and transparent, the bird is ready, if it is reddish cloudy, the bird is raw.
Ready-made carcasses of poultry and game are removed from the oven, the threads are removed, transferred to another dish, and the liquid remaining on the baking sheet is removed from the fat and gravy (juice) is prepared from it, which is poured over the bird when serving. Immediately before serving, poultry and game are cut into portions.
Roasted carcasses of turkeys, geese and ducks are cut in half in the longitudinal direction, then each half is divided into fillet and leg and chopped into the same number of pieces. Chickens are chopped into four, five, six or more parts, depending on the size of the carcasses and the norm of layouts. Fritillaries and partridges are served whole carcasses or cut into two parts along the sternum.
Black grouse and pheasants are cut into two or three parts in the longitudinal direction, and capercaillie into six to eight parts. Small game - woodcocks, quails, great snipes and snipes are served whole carcasses.
The main side dish for fried poultry and game is fried potatoes. Additionally, green salads, red and white cabbage salads, pickled and pickled cucumbers, pickles, gherkins, squash, as well as pickled apples and pickled fruits and berries can be served as a side dish separately in salad bowls, on patty plates or vases. Goose and duck are also served with stewed cabbage and baked apples.
Poultry and game for stews are first fried whole or chopped into pieces, and then stewed in sauce or broth, sometimes with the addition of tomato puree, vegetables, mushrooms, spices and spices.
BAKING POULTRY
Poultry and game meat, as well as products that are part of baked dishes, are boiled, poached, stewed or fried until cooked before baking.
Finished products, depending on the nature of the dish, are seasoned with sauce, placed in cupronickel dishes, frying pans, metal molds, in rolls, baskets or flounces baked from puff pastry or rich pastry, and then baked.
Roasting aims to quickly form a crispy crust over the entire surface of the baked dish; this requires a higher oven temperature, in the range of 300-350°. After the formation of a crispy crust, the dish is placed in an oven (150-200 °) to completely warm it up.
Dishes prepared for baking as semi-finished products can be stored for no more than 2 hours.
Ready-made baked foods should not be stored, as their appearance and taste deteriorate.
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Those who are trying to stick to a healthy diet are often advised to replace mammal meat with poultry meat. Poultry meat is less nutritious and easier to digest by the human body. However, this can be said not in all varieties of poultry meat.
Below is a description of the beneficial and harmful qualities of the types of poultry meat that are most common in our country. The description is given in order from the most useful to the most harmful.
The descriptions imply only high-quality meat of a particular bird. The fact that chickens can be fed with steroids, and turkeys with fishmeal, does not take into account in this case. But in life it is important to remember that improper keeping of poultry can not only destroy all its useful qualities, but also turn poultry meat into a rather dangerous product.
Turkey
The turkey has the most dietary meat of all the birds presented on our shelves. One hundred grams of turkey meat accounts for only 60 kcal. That is why the turkey is shown to all those who are on a diet and want to lose those extra pounds.
In addition to low calorie content, turkey meat boasts a complete absence of cholesterol and the fact that this type of meat almost never causes allergies, as a result of which it is indicated even for severe allergy sufferers.
Another advantage of the turkey is the high content of phosphorus in its meat. In terms of the amount of phosphorus, a turkey can compete with fish, which all the same allergy sufferers often cannot eat.
Chicken
According to its dietary properties, chicken meat firmly ranks second after turkey meat. However, according to some other indicators, chicken meat is more useful than turkey meat, therefore, in this case, the division into the first or second is very conditional.
Compared to turkey, chicken meat has more fat and more calories, but also more protein. Of all types of poultry meat, chicken meat has the highest protein content and can safely provide a person with all the essential amino acids.
In addition, chicken has a lot of trace elements: zinc, magnesium.
Chicken meat is usually divided into "white" and "black". Many people believe that only “white” meat, that is, chicken breasts, can be eaten with benefit. This is not entirely true. Chicken breasts are shown to those who strive to lose weight, as they contain practically no fat. However, "black" chicken meat has its own merits. It is in chicken legs that a significant amount of vitamin A is concentrated and, thanks to which this meat can be used for.
Ostrich
Ostrich meat is no longer an overseas exotic, and you can buy it in many stores. The question is, is it worth buying? Worth it, it's really, usually not cheap. But there is not much benefit in ostrich meat. Unless it is difficult to get better from this meat: it contains little fat and little cholesterol. In principle, according to "useful" indicators, it clearly loses to turkey and chicken meat.
Duck
Duck cannot be called a useful food product. 30% in the carcass of this bird is fat, which, however, is rendered, so you can not eat it. Another 30% of the weight is bones. Actually, only 40% of the weight of the bird remains for the meat itself. At the same time, meat has a lot of cholesterol and is tough.
