Tips from meat cooking experts: picking s alt, spices and more

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Tips from meat cooking experts: picking s alt, spices and more
Tips from meat cooking experts: picking s alt, spices and more
Anonim

All TV shows and videos on the Web about haute cuisine, especially when it comes to cooking meat, usually begin with advice that a professional chef casually says: "Spice the meat with s alt and pepper."

This is not surprising, they are professionals. But what should a person who is going to cook a steak or bake a chicken for the first time do at this time? He does not know how much s alt to take, and how exactly to distribute it.

How to s alt meat

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First, dry the steak or chicken thoroughly with a paper towel. Almost dry. Otherwise, no matter how hard you try, you won't get a crispy crust.

S alt should be taken so that it can be evenly distributed over the surface of the meat. Pros often use coarse sea s alt. A tablespoon of this s alt contains the same weight of sodium chloride as a teaspoon of fine-grained table s alt.

If you're going to strictly follow the advice of the host of the cooking show, then prepare coarse s alt in advance. S alt consumption: a teaspoon of coarse s alt per pound of meat. The meat is evenly sprinkled with s alt on all sides.

If you are preparing a bird with the skin, then the s alt should be distributed into the incisions under the skin. It is desirable to do this more evenly. When cooking, s alt will soak the entire bird carcass.

Pepper: is it needed

Pepper adds flavor to meat. Depending on taste, you can choose hot black or very mild white pepper. Or a mixture of black, red and white pepper. This is a moment of creativity, depending on the desire of the chef. Or do without pepper, replacing it with turmeric and fragrant herbs.

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Pepper meat should be after cutting into portions, before frying. Then the aroma will be stronger, and the spicy taste will soften with heat.

How to season meat

To spread the s alt and pepper relatively evenly, keep your hand about 30 centimeters above the steak.

After that, let the meat stand for a while at room temperature. S alt will draw excess moisture from the surface, and frying will result in a beautiful fried steak crust or very crispy chicken skin.

At this time, you can start preparing a side dish for meat, cut a salad or set the table.

Immediately after frying until cooked, let the meat rest a bit. Then it should be cut into portions, a little s alt if necessary, and just before serving, lightly sprinkle with freshly ground pepper.

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