Place a few sprigs of rosemary, leaves, or juniper on the charcoal. The meat will become more appetizing, and a pleasant smell will hover in the room.
CUTTING MEAT EASILY
If you want to slice the roast into thin slices, let it cool first before slicing. You will see that it makes the task easier.
If you have to prepare a meal at short notice and need the meat you have in the freezer, put it in water with ten drops of vinegar. You only have to wait a few minutes, since vinegar speeds up the thawing process.
If you are serving a meal and pork or chicken and it has gone bad, wrap it in aluminum foil and keep it in the oven at minimum temperature for about 15 minutes. The inside of the meat will eventually cook through, without burning the outside.
To prevent the meat from absorbing too much fat, add a teaspoon of vinegar to the butter.
The day before, season the piece with a mixture of natural yogurt, pepper and cumin.
If you want the chicken to be juicy, mix a little baking powder into the seasoning and you will see that it doesn't get dry.
MAKE CHICKEN SKIN CRISPY
To make roast chicken more appetizing, try spreading it with butter and sprinkling it with flour before baking. This will make the skin crispy.
HAMBURGER WITHOUT OIL
When frying this meat preparation, lightly sprinkle the pan with salt instead of using oil. This way, they will fry in their own juices without sticking to the pan.
When you are seasoning the chopped meat to make meatballs, add a portion of bread soaked in milk to it. In addition to binding the meat well, it enriches the taste.
HOW TO BOIL MEAT
To boil meat should be cooked in abundant water. Two results can be obtained by cooking meat in water: if you want the meat to retain all its flavor, you put it in boiling water; if, on the other hand, it is the broth that matters, you put it in cold water and bring it to a slow, gradual boil.
Usually vegetables, herbs and spices are added to the boiling water to make the meat more flavorful or to obtain a more aromatic broth. With the exception of loin, all meats can be boiled. Meats of the 2nd and 3rd category are generally used.
ROASTING IN THE OVEN
Roasting is cooking over intense, dry heat. It is a quick process that can only be applied to extremely tender meats. Only meat pieces with a relatively large volume are roasted. The pieces to be roasted are usually protected with fat.
To prevent the meat from becoming dry, it should only be seasoned with salt halfway through the process. The exception is pork loin that is coated in coarse salt, which is removed at the time of roasting. Sometimes, before going into the oven, the meat is pre-sealed in a pan, which prevents the juices from escaping, leaving it more tender and juicy. Before cutting the roast, let it rest for five minutes.