Cooking tips with beef to more delicious and fascinating people

Each dish has a different use of the different meat sections. If know how processing, beef will become so much delicious food difficult.

Grease filter

Remove beef fat filter to limit the maximum amount of fat on the body. The case processing of water required dishes, paying attention to cold water after cooking, for in the fridge. When the winter fat back, topping removing this grease goes wrecks.

Select the type of meat combined with a

With the dish needed to cook the beef and noodle dish as soft as ripe, bun Bo hue should select the type of meat and tendons, fat as part of corn beef, dandruff, encrusted, ox.

Each type of meat had time nine different software. Encrusted beef in close time bucket, 2 g of corn and about nine cows approximately 2g30 minutes, ox is the softest, long lost from 3 g-3g30 minutes.

Tenderness of the meat depends on the age at slaughter, just like cows and small magnitude, of the Foundation of the meat. The small meat section, at the edge of going faster than the software platform of large meat or meat in the Center.

Choose delicious beef

Delicious beef to choose first, you need to pay attention to the color of meat. Purchase fresh beef, do not select the kind of dark red. Beef tallow and yellow grease doesn't grab hard soft.

When purchasing please look at the meat fibers. Select the type of cattle have small fibers, soft, not the steam to grain purchase.

Get fingertip pressed the flesh see not sticky, smell no unusual odor, unpleasant.

To dai no beef

With the filet portion back, thighs are often used for fried dishes such as grilled,,, steak, notes should not fry cook longer or ripen because of tough, hard meat will do.

Some when processing susceptible to dry. So when marinated meats for the above dishes should give in a little vegetable oil will help the meat soft, dry, hard limit.

With the above dishes should not be marinated for too long and avoid using salt while marinated in order not to lose the delicious taste of beef and meat not being hard.

Cooking temperature

With beef steak, beef at shake or stir fried beef with big fire processing needs. For the meat to the Pan when the Pan was so hot help fast, nine meat hunting. Thanks for that meat will fragrant, delicious that inside is still soft, not dry.

With beef or steak at shake, can add a little red wine in the last stage on the pan add the flavor of the dish.=