Why do I have the stewed meat hard
The reasons why the stewed meat can be hard are several and then we will mention the most common but calm that everything has a solution and therefore, if you continue reading you will discover how soften the cooked hard meat:- You have not chosen a good matter cousin
– You have not chosen the right cut or piece of meat
– The meat is not good condition
– You have cut the piece incorrectly (against fibers)
– You have used any technique to soften the meat before cooking it
– You have added salt to the beginning of cooking
– You have not sealed the meat well previously
– You have not cooked the meat enough time
– You have not let the preparation stand
To consider when buying the meat
In the kitchen in general, choosing fresh and good quality products is crucial to obtain a good result. Of course, there are exceptions to the standard where the creativity of chefs and chefs is tested but, usually the trick to obtain a juicy stew meat begins by buying the raw material. Therefore, I give you 3 very useful tips when choosing a good piece of meat:- Select a good cut (part of the animal), since it is vital to obtain a tender meat. There are better pieces for some dishes and others better for others. For example for grilled, sauteed, battered, fried or roasted (large pieces); Ideal cuts of Solomillo, loin (chops), fillets and the upper leg. If you plan to prepare bras, stewed and stews; The best pieces come from the skirt, chest and lower part of the animals leg. Remember, if the butcher is trusted, in the face of any doubt you can consult him.
– Choose a well -cut piece. This point is crucial for any preparation and means that the piece must follow the classic cut and not against the natural fibers of the meat, according to the body of the animal to which it corresponds. Avoid accepting the last part, that is, the cut against. This type of cut is done in the most fibrous part of the animal, therefore, you will get a hard steak.
– Look at the appearance of the flesh. To know if a meat is fresh, you should simply observe certain quite obvious details: good smell, natural reddish color (neither squeaky nor ocher) and fresh white border.
Tricks for the meat to be tender before cooking it
Already at home in the kitchen, in the face of the challenge of preparing a juicy meat and tender tricks are not missing. There are many very useful data to soften meat. Put the apron and choose the one that best suits your preparation! The most common are:- hit, quadcular or cut the meat into pieces
– Marinar, macerate or adobar the pieces
– immersed to soften in milk or yogurt
– Add liquor, alcohol, bicarbonate or sugar
– Body, batter or wrapping in fat
– Seal, brown or cooking previously
If you prefer to know in detail how to soften the meat before cooking it so that it is very well enters this article of ours on how to soften the meat where everything is explained by point and step by step.
How to soften hard stewed meat
If you thought that after cooking the hard meat, there is no turning back, you are wrong. To soften the stewed meat already cooked, you only need to follow the following easy steps:- Separate from the stew, hard and soft pieces (or do not separate them if all the meat has been hard). Returns the soft pieces to the stew and reserve. On the other hand, reserve hard pieces.
– Pour very hot water inside a casserole. Enough water to cover the meat. Avoid cold water because it harms the process of softening meat.
– Enter the meat into the casserole and pour a glass of cognac. A classic to soften meat!
– Add sodium bicarbonate. One teaspoon for every 350 grams of meat. An infallible softener!
– Place a cork inside the saucepan. Another classic to soften meat, is never another reinforce.
– Cook the meat for 15 or 20 minutes. Time can be extended or shortened, depending on the hardness of the flesh, the portion of it and the amount of bicarbonate you added. Remember not to exceed cooking time because meat can get rid of.
– Strain the meat. After cooking time, remove excess fluid.
– Let the pieces stand. Let the meat stand for at least 5 minutes.
– Add the meat to the reserved stew. It was time to taste! Add to the meat of the softened meat reserved. Remove very well until you incorporate both foods and cook for 5 more minutes to integrate everything well.
Perhaps you are interested in trying this method with this recipe for beef stew to red wine.
To take into account when serving
To finally sharpen a delicious meat in super tender sauce or with another type of preparation, it is also important to know how to cut the meat when serving. Here are some tips:- Let the meat stand waiting for a few minutes, so it will remain juicy. The rest time depends on the cut and the dimension of the meat. Calculate 1 minute per 100 grams of meat.
– Identify the direction to where the muscle veins or fibers of the meat are distributed.
– Place the knife leaf at the favorable angle to the fibers and short. Start from one end and end in the other.
Do not miss this recipe for meat meatballs in Spanish sauce … Good benefit!
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