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Why do you put a glass or crystal glass in the pan when you cook meat? Posting in CHAT: Russia Back in 2017, I was at the opening of the hunting season in the Astrakhan region. We lived in tents for a week and cooked over a fire - real masculine romance. But my health is not ironclad, and after several days of hiking and cold strong drinks, my throat hurt, in order to prevent a serious aggravation of my condition, I decided to stay with a friend who was one of the local residents. pair. days He gave me to his grandmother. While visiting my grandmother, I noticed the incredibly tender, tasty and juicy game (wild geese, ducks) that she cooked. The game I cooked had never turned out so tender that I asked the hostess: “What is the secret? What do you add to meat? To which she replied: “Tomorrow I’ll cook it, I’ll show you!” The next morning, she cut up the goose carcass, put it in a saucepan, filled it with water and... added a faceted glass as the main “ingredient”. I didn’t understand anything, but she said: “Wait 20 minutes and you will see everything!” I looked carefully at the pan and suddenly... I heard the sound of a glass rattling. As it boiled, the glass container began to drum on the bottom of the pan. The hostess, hearing this sound, removed the foam and turned it off. heat. The glass stopped rattling. Then she said, here's the secret: when boiling or boiling, do not cook meat/poultry in boiling water, but cook it in broth. At this moderate temperature, it will cook tender and retain its juiciness. If you start boiling meat/poultry, then, firstly, everything tasty and healthy will remain in the product, and secondly, it will remain dry. And the broth in this mode will destroy all the taste and benefits, which means. A glass, crystal glass or glass stopper serves as a kind of temperature indicator. When the liquid boils (the water temperature reaches an unacceptable temperature for cooking meat), they simply begin to make noise and signal that the meat has ceased to cook properly. you need to reduce the heat. The temperature must be set so that the water does not boil and the glass object does not make noise during cooking. In this way, optimal cooking/stewing is achieved, in which the meat becomes unusually soft, juicy and, therefore, tasty. And at a moderate temperature, the broth is as transparent as possible. This chef's trick comes from the times when cooking was done on stoves and open fires. It is difficult to regulate the heat of a stove or fire, so a glass or crystal object was used as a temperature sensor. I later learned from professional chefs that meat is actually cooked at a broth temperature of 75 to 95 degrees. This makes it soft and juicy. What happens to it during active boiling - read below. And in general, cooking porridge without an ax is a bad way! Source link Source link