 |
| Ham from the meat master Photo: Eeva Remes |
From the shop keeper you may have some good advice for handling meat and serving suggestions. He also recommends the right kind of product for each kind of food. In all, then it is your responsibility. Here are few common things about meat.
Correctly cutted meat is crisp. That is why be careful when you are cutting meat. Find out the orientation of meat fibers. Cut meat always across meat fibers.
Let meat warm up in the room temperature at least 1-4 hours before the preparation of the food. With this very simple method the difference of temperatue inside and outside of meat is quite small. This kind of meat does not run out too much fluid during the preparation.
In addition, cold meat is cooling the frying pan.
Remove grease and membranes from meat before the preparation. However, leave grease on the steaks you are going to cook as whole, because grease will protect the steak from drying out. Besides grease will melt out during the cooking.
Separate out grease from cooking soup, if you are going to use cooking soup as a base of sauce. Grease does not taste good in sauce.
Let cooking soup cool and then take off solid grease form the surface of cooking soup.
In addition, cold meat is cooling the frying pan.
Remove grease and membranes from meat before the preparation. However, leave grease on the steaks you are going to cook as whole, because grease will protect the steak from drying out. Besides grease will melt out during the cooking.
Separate out grease from cooking soup, if you are going to use cooking soup as a base of sauce. Grease does not taste good in sauce.
Let cooking soup cool and then take off solid grease form the surface of cooking soup.
 |
| Bovine for every occasion. Photo: Eeva Remes |
 |
| Really tempating pork. Photo: Eeva Remes |