Hello! And today I'll tell you what subtleties you need to know when you cook meat?

The first is that not all the meat needs to be salted in the beginning! Since not all meat absorbs salt well.

For example, if you cook a chicken it is desirable to salt it in the beginning because the salt destroys the microelements of meat and absorbs it faster.

But veal should not be salted at the beginning and it should be salted already when it is ready as that would feel this taste that must be. And veal is cooked with roasts then it will be really tasty!

Which spices are combined with almost all types of meat?

If you cook veal perfectly suits you spices it is like pepper spicy ground or cumin rosemary, garlic. And if you cook chicken, then it is worth adding salt, pepper garlic, coriander and turmeric. They are made and are suitable for this meat.

And still very important is the experience in cooking meat, as it takes time and special attention because the meat can be dried or not cooked. So if you are fond of meat it will help you!

What kind of fried veal is and what kind of marinades to use when cooking?

Veal roastings there are 5 main:
Blue - raw meat 45 degrees its temperature.
Rear - 50 degrees already with a crust but inside yet raw.
Medium - 55 degrees with a good crust but in the interior.
Medium vel - 60 degrees ready steak rozovat in nutri with transparent juice.
Vell don - 70-80 degrees fully cooked meat.

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