A Healthy Way to Cook Meat

A Healthy Way to Cook Meat

 Cooking is an art that needs to be learned according to the right principles. People who are well versed in food preparation should not need medication. Animal flesh consists of fibers. These fibers are surrounded by connective tissue that is rigid. Cooking softens and breaks down these tissues, making it easier for them to penetrate and dissolve the digestive juices. That's what proper cooking does. Poor cooking generally makes meat indigestible. Flavors develop during the process, but are hidden if the meat is highly seasoned. Different methods of cooking meat include the following: · Cooking: Meat loses muscle sugar, aromatic extracts, organic acids, gelatin, minerals and soluble albumin during cooking. This means that they lose both taste and nutrition. Therefore, the liquid in which it is cooked should be used. The correct way to cook meat is to immerse it in clean boiling water. Let the water boil for ten minutes or fifteen minutes. This will collapse the outside of the piece of meat. Then reduce the temperature of the water to about 180 degrees F. and cook until it suits the taste. If it is allowed to cook for a long time at a high temperature, it will solidify because the albumin will coagulate. Salts extract water from the meat. So none of these should be used in cooking. Meat should be cooked in clean water without additives. No vegetables and no cereals may be added. All meats contain some fat which gets into the water and acts on vegetables and starches, making them indigestible. We season the meat only after baking, or even better, let everyone season it according to their taste after serving. Meat intended for cooking should never be soaked, as cold water will dissolve some salts and some nutrients. It is better to simply wash the meat if it does not look fresh and clean enough to attract the eye, which it always should be. · Braising: If the meat is to be braised, cut it into small pieces and braise or braise at about 180 degrees F. until tender. It should be stewed in clean water. If you want a meat and vegetable stew, stew the vegetables in one bowl and the meat in another. When both are ready, mix both together. Cooking in this way creates a goulash that will not "repeat" if consumed correctly. Food should taste good during consumption, not after. · Broths: If you want broth, choose lean meat. Either knead it or finely chop it. There is no objection to soaking the meat in cold water, provided the water is used in making stock. Do not use any spices. Allow to stew or boil at about 180 degrees F.  Then remove all fat, reheat and use. One pound of lean meat will make a quart of pretty strong stock. · Grilling: Cut the meat to the desired thickness. Then place near intense heat, turning it occasionally until done. But be careful not to burn the pulp. A regular steak should cook for about 10 minutes. Perhaps the time depends on the thickness of the cut and whether rare, medium or well done is desired. Beef steak stewed with onions is a popular dish, but it is not a good way to prepare onions or steak. A better way is to sear both the steak and the onion, or sear the steak, slice the onion about one-half to three-quarters of an inch thick, cover with a little water, and sear. Steak and onions prepared in this way are tasty and easy to digest. · Roasting: Roasting is similar to grilling, i.e. cooking a piece of meat in front of an open fire. But during baking, a large part of the meat is consumed, and thus baking takes longer. · Baking: When baking, place the meat in a closed oven. Most so-called roast meats are baked. Then reduce the heat to 260 degrees F. if it is kept at a high temperature, it will create a tough piece of meat. The amount of time the meat should be in the oven depends on the size of the piece of meat and how well done it is desired. During baking, part of the juice and part of the fat will escape. Brush the meat with its own juices about every fifteen minutes. And a few minutes before the meat is to be taken out of the oven, it can be sprinkled with a small amount of salt, and so it can be done with grilled and baked meat before it is done.