How can I choose the best speaker of meat?

The selection of the best definition of meat will often depend on the type and cut of meat that is cooked and uses the cooking method. When working with hard cuts of meat, consider using a meat or meat. Marinades, especially those containing bromelain enzyme, are good for offering meat that lacks taste. Those who are grilling meat could use dry friction or insertion like storage of meat to make the meat softer and tastier. Salt can also work well on the selection of meat. A meat mallet made of metal or wood is often similar to a hammer with a short handle. On the head of the mallet, which can have several pages, at least one side will be covered with a rows of teeth in the shape of a pyramid. When the meat is pounded by this side of the meat, the teeth are cut into fibers that can chew the make meat.

Another type of meat definition is a marinade, which is a good choice when dealing with meat, which has a small taste. Marinade usually contains acidic,Wet component - such as vinegar, wine, lemon juice or some other citrus fruit juice - cooking oil and various herbs, spices and spices. The meat soaked in the marinade is not only said, but also absorbs the tastes of liquid. However, this method does not always work well with stronger meat, because the marinade may not be able to get into the meat; Injection marinade can help with this.

One of the popular ingredients used in the marinades is fresh pineapple juice, which contains an enzyme called bromelain, a very effective meat suffering. When using pineapple juice, however, make sure it is fresh because canned pineapple juice and pineapple juice, which has been heated or cooked, loses its hard properties. Bromelain is also a common component in powder meat.

friction is another common type of meat definition, especially when cooking meat on the grill. Like marinades, friction can add a taste to the meat and at the same time to recruit it, even if it may not work as well as some other methods. It can help leave friction or paste overnight to allow the ingredients to penetrate the meat.

salt is one of the oldest ways to choose meat. Liberally coating a piece of meat by a basket or sea salt causes the water to be pulled out; When the salt dissolves in the liquid, some of them attract back to the meat, add to taste and change the protein so that the meat becomes finer. It is important to rinse most of the salt before cooking and dry the meat. The salting method works well for stronger meat cuts.