Prevent Alot Kurban Meat When Eaten, Here Are 7 Ways To Cook The Right

Illustration (Gonzalo Guzman/Pexels)

JAKARTA - Ahead of the Eid celebration, the meat menu is often one of the unfortunately missed meals. It was beef and goat that were processed into a variety of delicious menus that day.

Not only spices, soft and soft meat is also the reason for the meal to be more delicious. However, how? Summarized from various sources, here are tips for cooking meat so that it is soft and soft:

Launching HerWorld, Friday, July 8, if you get a piece of meat with a hard texture, fertilizing it with the help of a special meat hammer can be effective in breaking fiber. Or as any other way, you can also use a fork to stab the meat, so that when cooked, the meat is easier to tender.

Mixing acid ingredients such as lemon juice, vinegar or buttermilk not only adds to the delicacy on the meat, but can also make the meat softer and softer. However, don't keep it down too long. Just 30-120 minutes to make it soft

Launching She Knows, how much fruit, such as papaya, pineapple, kiwi, and pears contains enzymes that help soften the meat. You can soak the meat into fruits with high enzymes that have been mashed and added with spices. However, don't soak the meat in pineapple liquid too long. Because the other bromelain enzymes in pineapple can damage the texture of the meat.

Don't forget to give salt to the match before cooking. Salt removes moisture from the meat, so it is red from the inside. Unlike the soaking seasoning, you can salt the meat up to 24 hours in advance.

Noting the temperature to put the meat can also affect the softness of the meat when cooked. If you have previously put it in the refrigerator, it's a good idea to move it 30 minutes before it's cooked, to the room temperature. In addition to making it easier to cook, it will also be easy to absorb cooking spices.

To cut beef, the most correct technique is to fight or stand straight with the flow of meat fiber. Cutting the meat in the same direction with a fiber flow will actually produce a tough meat when cooked. In contrast to cutting the opposite of the fiber flow, the meat will be more tender

Cooking hard pieces of meat at low hot temperatures for a long time is the right way to produce soft pieces of meat. Hard fiber, collagen and connective tissue will soften with slow cooking techniques, making the meat soft.