1. The meat will be more tender, if an hour before cooking to moisten it with vodka.
SECRETS tasty meat
2. You can mix the meat with soy sauce, leave overnight and tomorrow to fry, it will turn out very juicy.
3. Beef and lamb will turn soft and juicy, if before baking salt and pepper, lard with garlic is still possible, then wrap the meat of the banana peel.
4. Attach the peel culinary thread, so that it is not sold.
5. Place the meat on a baking sheet and place in preheated oven for 30-40 minutes.
6. Peel the banana has unique properties and make hard lean meat soft.
The secret of transformation tough beef in a soft and tender meat
1. Put the beef on a hot skillet. Cook over high heat for 3-5 minutes.
2. Add a little water, cover and reduce heat. Slice the ginger root and put it together with meat stew.
3. The substance is included in the composition of ginger juice, which breaks down proteins and make tough meat tender. Beef with ginger enough to extinguish 30-40 minutes.
2. Add a little water, cover and reduce heat. Slice the ginger root and put it together with meat stew.
3. The substance is included in the composition of ginger juice, which breaks down proteins and make tough meat tender. Beef with ginger enough to extinguish 30-40 minutes.
Soften the old meat will twist of lemon peel
1. Cut the meat across the grain into pieces and place on a hot skillet.
2. Add some lemon peels.
3. At the end of cooking, do not throw away the peel.
4. Get them, mash with a spoon and mix with the meat juice that stood out during frying. Put the beef on a plate, pour the juice and garnish with sprig of greens and carrots.
5. Do not add salt to the meat immediately before roasting, it will lose a lot of juice and will tasteless. The salt should be put at the time, and even better at the end of cooking.
2. Add some lemon peels.
3. At the end of cooking, do not throw away the peel.
4. Get them, mash with a spoon and mix with the meat juice that stood out during frying. Put the beef on a plate, pour the juice and garnish with sprig of greens and carrots.
5. Do not add salt to the meat immediately before roasting, it will lose a lot of juice and will tasteless. The salt should be put at the time, and even better at the end of cooking.