MEAT

when cooking meat, you should not open the lid after switching off the hob. Leave the meat under the lid for another ten minutes;

– when cooking meat, the soup roots, onion and salt are added half an hour before the soup is ready. The quality of the broth and cooked meat does not depend on the initial temperature of the water, but on the temperature regime after boiling;

-meat that is cooked with sauce should be boiled with the bones in a little water. Put the meat in boiling salted water and add the cleaned vegetables in the middle of cooking.

-to prevent foam from appearing on the broth, pre-soak the piece of meat in boiling water for one minute. Only then put it in boiling water with spices;

-when stewing small pieces of meat, put the spices in a cloth bag so that you can remove them after the meat is ready;

-to get the chicken crispy crust, just before it is ready, spread it with cream;

– frying the meat is done quickly, in an open pan, over medium heat. The meat is placed in hot fat. When in contact with the bottom of the dish, a crust is formed, and to make it tastier, the meat should be dipped in flour or breadcrumbs before frying;
– do not put too much meat in the pan, as the steam that is released during frying makes it difficult to form a golden crust on the surface of the whole meat;

– to make the fried meat tastier, it should be marinated before frying. Sprinkle it with black pepper and spread it with garlic, then pour a little oil over it. Do not salt it, as salt causes the juice to separate.