Meat should be cooked according to the cut. The more expensive cuts of tender meat require very little cooking and can be fried, grilled or broiled to develop a rich flavor. The tough cuts of meat are juicier and contain excellent food value but must be cooked more slowly. Slow cooking in water softens the fibers and dissolves the connective tissues, making the meat tender. Tough meat should be cooked by simmering, stewing, steaming or pressure cooking. All meats can be tenderized to a certain extent by any of the following methods:-
1. Wrap the meat up in crushed papaya leaves. The juice from the papaya leaves contains an enzyme that will tenderize meats.
2. Chop or mince the meat to break up the fibers, thus tenderizing the meat.
3. Pound or beat the meat with a rolling pin to break up the connective tissues.
4. Cut or slice meat across the grain to shorten the fibers.
Heat coagulates protein, so if meat is cooked at a high temperature for a long time, the meat becomes tough and difficult to digest. Meat should be cooked at a high temperature for a few minutes to coagulate the outer surface and seal in the meat juices, then the heat should be reduced to cook the inside of the meat slowly. Cold water draws out the juice from the meat. Soups are tastier if the meat is cut into small pieces and soaked in cold water which is then slowly brought to the boil. The meat in stews is juicier and tasty if it is fried to cook the outside first and then stewed slowly in water until the meat is tender, a process which takes from 1½ to 2 hours.
Care of meat in the home:-
1. Unwrap the meat and remove the wrapper as soon as possible because the wrapping paper absorbs the meat juice and sometimes spoils the flavor of the meat.
2. Keep the meat in the refrigerator.
3. If no refrigerator is available, cook the meat as soon as possible.
4. If meat is to be kept in a refrigerator for more than a few hours, it should be wrapped up in a polythene bag or in greaseproof paper and kept in the freezer of the refrigerator.
5. Wash the whole piece of meat before cutting it up to prevent the unnecessary loss of meat juices and flavor.
Try these simple and easy cook recipes for meat.
150 gram meat
3-4 onions (size of big marbles)
a small piece nutmeg
1 teaspoon flour
oil, salt, pepper and sauce
1. Wash and cut the meat into rectangular piece of ½” thickness.
2. Season the meat with salt, sauce and pepper.
3. Heat up 2 tablespoonfuls of oil in a saucepan and fry the meat till it is slightly brown.
4. Add 1 pint of water, the cloves and nutmeg and allow the meat to simmer for 1 to 1½ hours.
5. Peel and cut the potato and carrot into cubes. Peel onions.
6. When the meat is tender, add potato, carrot, onions and cook to stew for another 20 to 25 minutes.
7. Blend the flour with a little water and add it to the stew to thicken the gravy.
8. Season well and serve.
150 gram meat
1 sprig curry leaves
1 small piece ginger
1 tablespoon curry powder
oil and salt
1. Wash and cut the meat, shred ginger, slice onions, peel and cut up potato.
2. Prepare ¼ pint first sultanas and 1 pint second sultanas.
3. Heat up 3 tablespoonfuls of oil and slightly brown onions and ginger.
4. Fry the curry powder and curry leaves in the oil for 2 minutes.
5. Add the meat and fry for 4 to 5 minutes.
6. Add salt and second sultanas, cover and simmer for 1 to 1½ hours till the meat is tender.
7. Add the potatoes and continue cooking until the potatoes are cooked.
8. Add the first sultanas and as soon as the curry boil again, remove it from the fire.
9. Season to taste and serve.
150 gram (flank) meat
1 stalk celery
1 sprig spring onions
4 pepper corns
1 star anise
salt and pepper
1. Wash and cut the beef into ½” cubes.
2. Put meat, celery stem, pepper corns, star anise and clove into saucepan with 2 pints of water and put it to boil.
3. When the soup boils, lower the fire and let the soup simmer for 1 to 1½ hours.
4. Dice spring onions, shred the celery leaves and slice onion.
5. Heat up a little oil and brown the onions for garnishing.
6. When soup is ready, season it well and serve it garnished with browned onions, spring onions and celery.
Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to streamline cooking chores whenever possible to the minimum. Not only are these dishes attractive, they really are simple and speedy to make. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.