Do not underestimate the importance of cutting vegetables to equal parts. It is very helpful when it comes to cooking the meat. How? When the foods are cut out, their thermal processing is even, and the meal is more delicious. Here, at halal certification canada we will share some valuable information when it comes to preparing meat in a combination with veggies.
In order for you to get the perfect pieces of vegetables, you can practice the cucumber technique. Cut it transversally into larger pieces, then cut each of these pieces along the strip. Put the straps on the board under the knife blade. By raising and lowering the blade of the knife, slip the ribbons into cubes, the size of which you determine yourself. This method is very popular among the most famous chefs around the world. Maybe this is their secret why their meat is so tasty.
The term “julienne” refers to the cutting of vegetables and fruit into equal, thin wands of thickness of matches. This cutting technique is often used for decorating or stamping.
To make the meat or fish from the frying pan crispy and juicy, first rub it with oil, and dried spices. Use a stainless steel cooking pan and gradually bake pieces of meat, and it will cause a temperature drop. First bake on a strong fire so that the cover stops the juices from coming out of the meat.
For larger pieces of meat this is the first phase. After making a cover on the surface, transfer them to the oven and continue cooking at a low temperature. Leave the meat to rest “at least five minutes before cutting, to be juicy and baked. Turn the residue on the dish into a great sauce. Pour the residues of caramelized fat into wine, cooking soda, soup or broth. This will help you create the tastiest sauce that goes with the meat and tastes perfectly. What you need to do is stir in a light fire until the sauce is thickened. Sprinkle sauce and serve it with mashed potatoes, pasta or your other favorite ingredients.
Perfect density
Soups and sauces will be thicker if you add yolks and sour cream to them, or various starch-based mixtures.
An interesting trick with omelet
If you enjoy eating omelet, then you will find these tips very useful. When the eggs begin to stretch on the edges of the frying pan, raise the omelet slowly with the spatula to transfer the mixture from the middle to the ends.
Dying without error
Bring the vegetables to a length of one centimeter and a thickness of two millimeters. Slice the slice to one another, and then again cut lengthwise into thin, equal rods up to two millimeters wide. The “julienne” technique is mostly used for vegetables such as carrots and celery, and is ideal for the preparation of meat.
