Meat preparation
1
If you need to boil or stew tough meat, pour some vinegar in a pan and your meat will become tender.
2
Grease meat with sour cream before frying and it will have browned crust.
3
If you pour tough meat with milk for some hours before cooking, then it will become tender.
4
If you are going to fry meat schnitzels or cutlets, cut out the sinews. In other case meat will become formless.
5
Chops and schnitzels will be tender if you grease them with mixture of vinegar and sunflower oil and leave for 1-2 hours before frying.
6
Sprinkle boiled meat with water before its reheating. Then meat will have such taste as freshly boiled one.
7
Put cutlets and meat only on the well warmed up frying pan. In this case their juice will not flow out.
8
Tough beef meat will become tender and will digest better if you rub it with a mustard powder overnight.