Experienced cooks try to cook stew in cases where the quality of the initial product does not allow it to fry or bake, but I want to pamper guests or home for at least a tasty dish. Simmer recommended tough meat of adult animals in which a lot of connective tissue - collagen and elastin. Thus prepared meat goes well with vegetables and some fruits, which are added to the same dishes during fire.

Simmer the meat usually has a long time. This applies particularly to beef Beef - Meat Guide Often having a rough fiber. In order to make them soft and easily separated from each other, which will undoubtedly have a positive impact on the taste of the finished dish, beef stew is recommended to simmer for at least an hour, and in some cases - and more. Poultry extinguished much more quickly, for example, cooking chakhokhbili chicken directly on the fire it takes thirty to forty minutes.

Stew: Cooking features

To prepare the stew it clearly should not be cut into small pieces: because during prolonged heat treatment of fiber are very soft and finely chopped mass, to put it mildly, can turn into a "mess." Pieces of meat medium-sized pre obsushivayut using a paper towel, fried on a hot pan with a little oil until golden brown and only then pripuskayut it. Liquids while stewing meat require relatively little: it is in any case should not cover the pieces completely.

We can not allow liquid or broth in which the meat is stewed, boiled and raged: otherwise the pieces will turn out tough and tasteless. Frying pan used for stewing meat, should have tight-fitting lid, do not miss pairs.

One of the most popular dishes, which are based on a stew - a stew. Its better to bring to the table immediately after preparation, and the next day. After spending the night in the refrigerator, dish infusions and acquire a more intense flavor and aroma.

Sometimes meat stew not liquid and steamed. This technology provides the final product juiciness and tenderness. Spices then rolled into a bundle and placed on the same grid, and which are placed the pieces of meat. Upon completion of the preparation are usually removed.

Stew as a semi-finished product

Stew can preserve and save for the future: it is only partially loses its nutritional properties, in general, remained fairly nutritious. Braised and canned meat in industrial applications in everyday life are called simply stewed meat. It has a fairly long shelf life and because part of the untouchable emergency supplies. Use canned stewed meat is very convenient in circumstances where, for whatever reasons, there is no way to cook a full dinner with natural meat - fresh or frozen. Many residents of the former Soviet Union will remember as far back as the eighties of the twentieth century such as canned meat were included in the mandatory military rations, members of various expeditions and tourists. Stew in a tin was one of the brightest symbols of the Soviet era.

In modern stores ready-to-eat stew in tin containers sold in a huge range. His best producers are considered to be of "Berezovsky meat plant" (Belarus), OOO KMPZ "Baltprommyaso" (Russia, Kaliningrad), JSC "Slonim Meat Processing Plant" (Belarus), CJSC "Meat Processing Plant" Tikhoretsk "(Krasnodar region)," Elinsky food Plant "(Russia, Moscow region), JSC" Mikoyan "(Russia) and others.

Corned beef-cake mix is ​​added to the dish for about five minutes before the end of cooking, because it is actually a finished product, and in any other additional thermal treatment, other than heating, is not needed.

Svetlana Usankova

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