Tips you need to know to maximize the quality of your beef when its cooking are presented in this tip.
The rule is simple:to have good meat, you have to tenderize it.
The first thing to do is to take out the meat several hours before cooking. This will bring it to room temperature.
This allows the meat not to suffer too violent a temperature shock and therefore not to contract during cooking. This will make the meat more tender.
You can also give a few blows on the meat before cooking, using a spatula which breaks the nerves and helps to obtain a more flexible meat.
Then it is important tonot never salt before cooking. Salt has absorbent properties which drain the meat of its blood and make it drier and therefore harder.
Finally, after cooking, remember to let the meat rest a few minutes under aluminum foil.
This makes it possible to lower the temperature slowly and avoid any thermal shocks between the heat of the oven or the stove and the coolness of the kitchen. This makes the meat more tender.
Leave to stand for ten minutes for a large roast cooked in the oven, and five minutes for a rib of beef. For smaller meats such as steaks, it is better not to let it rest so as not to taste it cold.
To save, just take care of your food. Remember to keep it at the right temperature and check the expiry dates when you go shopping, but also keep your fridge up to date.
Always eat whatever is closest to the expiration date first. This will save you any waste.
For meat lovers, check out our quick marinade tip.
