To Make It More Delicious To Eat, Here Are 5 Ways To Season Professional-style Meat

Illustration (Rodnae Production/Pexels)

JAKARTA - Breastfeeding the meat properly is the key to opening up flavor-enriching flavors. By following the secret of seasoning the meat properly, the tongue will be treated to a harmonious mix of flavors. Please experiment and let your seasoning skills take culinary creations to the next level. Whether roasted, burned, or fried, these five secrets will guide you to improve your culinary skills.

In terms of seasoning the meat, the dynamical combination between salt and pepper becomes the foundation. Salt serves as a flavorer and helps remove the natural meat juice, making it more vibrant and soft. The newly grounded black pepper adds to the spicy and aromatic taste.

In addition, consider using spices such as peppers, jinten, ketumbar, or chili powder to add meat flavors. Herbals such as rosemary, typhme, oregano, and basil can provide fun harmony and fresh meat color.

Remember, the key is to achieve the right balance. Start with a little spice, stick it throughout the process, and adjust it according to your needs until you reach the desired taste.

If you have a habit of washing meat before processing, it would be nice if you avoided it now. Because this technique can make textures from being more tough. For that, make sure the meat you buy is not exposed to water. Shortly after buying from the market, you can immediately catch the meat.

Before being wrapped in a maritime spice, you can puncture the meat in some parts using a knife, fork, or stab. It depends on the size of the meat to beminated. These small holes become the perfect way for the spice of the tournament. Thus, the spices can fully absorb and speed up the process of quarantine.

Before applying the spices, make sure the surface of the meat is dry so that its solids are better. Tap to dry with tissue to relieve excess moisture. When the meat is dry, the spices will be more attached so that the taste can seep deeper into the meat.

For tougher pieces of meat, such as grilled meat or steak, try using a meat softening technique. Marinaation is a great way to break the fiber and invest in the meat. You can make a marinade using a combination of oil, acid (such as lemon juice or vinegar), herbs, spices, and even a little sweet taste. Let the meat be soaked for a few hours or overnight in the refrigerator, and you will get soft and flavored results.

Mechanical softeners, such as a meat hammer or a moisturizing machine, can also be used to break the connect tissue in harder pieces. Make it softer and the spices absorb more easily.

For perfect results, you can use intention-lock or an air-tight container during the meat sterilization process. You can also use a container covered by plastic wrap and then stir up the meat that is being smeared every 10 minutes so that the spices are evenly absorbed.

Don't forget to put marine meat in the refrigerator. This can minimize bacterial contamination with other food ingredients such as vegetables and fruits.