Cooking is an art that must be learned properly. People who are well versed in food preparation should not need drugs. The meat of animals is made of fibers. These fibers are surrounded by strong connective tissue. Cooking softens and rubs the tissues, thus making it easier for digestive juices to enter and melt. That's what proper cooking is all about. Poor cooking often makes meatless digestible.
Cooking is easy, the most digestible food will be food. Flavors are enhanced in this process, but this is hidden when the meat is too spicy.
Different ways to cook meat include the following:
· Boiling: When boiled meat loses muscle mass, spice extract, organic acids, gelatin, minerals, and soluble albumin. That is, they lose both flavor and nutrition. The therefore cooked liquid should be used. The best way to boil meat is to put it in empty boiling water. Allow the water to boil for 10 minutes or 15 minutes. This will bend the outer part of the meat piece. Then lower the water temperature to 180 degrees F. and cook until tender. If allowed to boil during high temperatures for a long time, it becomes difficult, because albumin will bend everywhere.
Salt removes water from the body. Therefore it should not be used for boiling. The meat should be cooked in plain water without adding. No vegetables and no grains should be added. All meat contains fat, and this penetrates the water and acts on the vegetables and starch, making it indigestible. Season the meat after it is cooked or ready, let everyone taste it to suit their taste after serving.
Boiled meat should never be soaked in water, as cold water dissolves salts and other nutrients. It’s best to simply wash the meat if it doesn’t look clean and clean enough to attract the eye, which should be the case.
· Stew: If the meat is to be cooked, cut it into small pieces and cook the stew or preheat to a temperature of about 180 degrees F. until tender. It should be cooked in clear water. If you prefer a stew of meat and vegetables, grate the vegetables in one bowl, and the meat in another. When both are finished, tie the two together. By cooking so the stew is made which will not "duplicate" if taken properly. Food should taste good when eaten, not afterward.
· Broth: If you prefer broth, choose lean meat. Grind it or grind it well. There is no objection to immersing meat in cold water, as long as the water is used in making broth. Do not use spices. Leave the stew or simmer for about 180 degrees F. until the flesh is most concentrated in the water. When the broth is done, set it apart to cool. Then remove all the oil and heat it and use it. One pound of lean meat will produce a liter of solid broth.
· Boiling: Cut the meat into the desired thickness. Then place it next to the burning fire, turning it from time to time, until you are done. But be careful not to burn the meat. A regular steak should be cooked for about 10 minutes. Perhaps, the time depends on the depth of the cut and whether it is a rare, medium, or well-done demand.
Beefsteak stuffed with onions is a favorite dish but not a good way to prepare onions or ground beef. The best way to boil both steak and onion, or broil steak, cut the onion into pieces one to three to four inches in size, add a little water, and bake. Beefsteak and onions prepared in this way are both delicious and easy to digest.
· Roasting: Roasting is like frying, that is, cooking a piece of meat before an open fire. But in the blood, a large portion of the meat is processed and, therefore, takes longer to process.
· Baking: When baking, place the meat in a sealed oven. Most so-called grilled meat is baked. The oven should be very hot for the first 10-15 minutes, about degrees Fahrenheit. Then reduce the temperature to 260 degrees F. if kept at a high temperature, it will produce a solid piece of meat. The time the meat should be in the oven depends on the size of the piece of meat and how well it is desired. While baking some juices and part of the oil escape. For about 15 minutes, beat the meat with its juice. And a few minutes before the meat is removed from the oven, it may be sprinkled with a little salt, and the same can be done with roasted and roasted meat before serving.
· Skiing: Skiing is a great way to cook, in the sense that none of your food will be lost. Put the meat in the steamer and let it sit until done. Cheap and strong meat cuts, excellent as the most expensive and often with the best flavor, can be made very soft by steaming. Strong birds can be treated in the same way. The best way to cook an old hen or an old turkey is to heat it until tender and place it in a hot oven for a few minutes to turn brown. Some birds are so strong that they cannot be eaten by boiling or baking, but the heat makes it difficult.
· Smoking: This is a modification of baking. Any type of meat can be immersed, but it is best for chickens. Take a small bird, divide it into members, place it in a pan, and add a pinch of boiling water. And if the chicken is fat, put it in a little butter, but if it is fat do not use butter.
· Finally, you ought to enterprise to keep away from greasy cooking. It is an abomination that kills lots of humans annually.
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