10 secrets of cooking meat and meat products.
1. Liver becomes very tasty if before frying to hold it 2-3 hours in milk. Liver roasted unsalted, otherwise it will become hard.
2. The liver is easy to remove the foil if you omit it for a minute in hot water.
3. If fried liver is dry and hard, it is necessary to pour cream or sour cream with onions sauce, bring to boil and low heat to simmer until then, until the liver is tender. When serving, the liver should pour the sauce in which it was stewed.
4. If beef kidneys in the sauce there was a pungent unpleasant smell, the buds have separated from the sauce, rinse with hot water, again cover with cold water and bring to boil. Then fry and combine with the prepared sauce again.
5. If overdone ASE or stew, you can add in the dish is pre-cut and fry fresh tomatoes, will not be felt salt.
6. If the meat is too salty, add a dish of fresh flour or butter sauce, which will take out the salt. For grilled meat, you can add sour cream for this hot salty meat put in a bowl with cold sour cream, cool the meat and then heated (preferably in a water bath).
7. Boiled chicken will taste better if removed from the broth, you add salt and then place in another pan, cover with a lid or towel
8. Sausages will not burst during cooking if they are to pierce with a fork before putting it in the water.
9. Some varieties of smoked sausage is quite difficult to clean from the skin. But if you put the sausage on half a minute in cold water, then clean it not going to be easy.
10. In the absence of fresh meat refrigerator can save during the day, if you wrap it in a thin cloth moistened with vinegar.
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