Soaking meat

[Gypsy]

Gypsy constantly mentions that he is steeping meat. So I sit and think, maybe I should soak it ... Although it turns out to soak the meat, because it is soaked by the Gypsy, somehow it turns out without reasoning ...
I would like to hear other opinions ...

I know that not all meat is soaked, but only that which ran for a long time, for example, through the forest or prairie, for example, a wild boar, a hare, an elk and a goat there is a great lover of running in the same village, and also a male pig - the meat is so smelly if they forget something ooze out in time

Oh yeah, knyr is a male pig, oh and stinking ... creature. and I must soak the rabbit and the goat meat, although I don't even like the soaked goat meat.

My mother soaked any meat in water so that, as she said, "blood would come out" from it. It seemed to her better. And I only soak the game.

water draws out all the filth .. your body is also desirable to sometimes soak

And my mom is soaking meat. Once upon a time, when my mother lived in the village and raised the pigs herself and did not soak the calves, because everything is well-groomed on time, everything is cut out, and now when the market meat buys, it soaks everything, especially when she is going to cook or smoke jellied meat or for sausage, I mean in large portions.

Meat for jellied meat or jelly needs to be thoroughly soaked and washed, then the jellied meat will turn out transparent and more tasty, otherwise it will be cloudy and without a pronounced meat taste.

It is recommended to wash the meat in water at room temperature, but it should not be left in it.

Meats that cannot be cooked immediately should not be washed as they spoil faster.

To thaw frozen meat, you need to rinse it with cold water, then put it in a clean dish and cover with a lid.

There is another opinion about the long soaking of meat - if the meat is in water for a long time, the balance is disturbed and microbes with water can penetrate the meat.

There is no point in soaking fresh steamed meat, just rinse in water.

As a rule, meat is soaked, the freshness of which you are not sure about.

As a rule, meat is soaked, the freshness of which you are not sure about.

usually I'm not sure about environmental friendliness .. I only buy fresh meat, chilled.

If the chicken is stuffed with antibiotics, then it doesn't matter if you don't soak them, you can't pull them out of the meat, they are not excreted in this way.

Peace be with you bakers!
everything that moves that lives will be your food
only do not eat flesh with her soul with her blood
I will demand and your blood will demand it from every beast

Genesis Chapter 9

Admin can not guarantee that it will help 100% .. as it says for what I bought, then I sell. On the telly, our lady employee of the laboratory advised us to do this .. I definitely won't get any worse from this action, yes, and meat too, but my soul is calmer

And to me, ksati, a Muscovite girl, has long been advised before baking a ham, that is, boiled pork, to soak it in a rop at least overnight - 1 glass of salt and 1 glass of vinegar per 1 liter of water, but if the piece is large, then I I add more, but do not change the proportions of salt and vinegar. I have been using this recipe for over 10 years and the result is always impressive. The meat, indeed, changes its structure, becomes softer and bakes faster.
And this girl's mother worked as a labor teacher, so she also approached this issue not only theoretically.

In brine, it's a brutally salty solution.

In, in the internet I found: "Rapa is the water of mineral (salt) lakes, estuaries or artificial reservoirs, which is a saturated salt solution (brine)."

Wort where did you go to brine: DRopa is a solution with a large amount of salt, I myself have soaked large pieces of meat for baking in this one several times, it turned out not bad.

[brine]

Well, brine is a brine .... a strong concentration of salt .. so called lakes, estuaries, hence the brine too .. Why did I not say that?
Here at Dahl, in the dictionary "ROPA - well. Or brine perm. steep brine, salty uterus from which salt is boiled; running water in salt lakes. "

Tanya, I am aware of what brine from lakes is, etc. I drank it in Kuyalnik, but we will not soak meat in it (dear she) but soak it in a solution of kitchen salt, people call it ropa, I had it in mind

Fir-trees ... I feel round ..... well, lahn, I want to say that ropa and brine are one and the same, so they call a salt lake and a salt brine. And there is no mistake, through And this word is spoken or through O. I already brought Dalia ...

And me, ksati, a Muscovite girl, has long been advised before baking a ham, that is, boiled pork, at least overnight to soak it in a rop 1 glass of salt and 1 glass of vinegar per 1 liter of water,

I see no point in soaking meat in a rop. Moreover, add vinegar.
In the vinegar solution, meat was soaked with a smell. However, now shawarma is made from such meat.
Why is it recommended to salt the meat at the end of cooking? So that the meat does not let the juice. And in this case, we ourselves will soak it. And what will be left of this meat?

By the way, Rapa - water of estuaries, salt lakes and artificial reservoirs, which is a saturated solution.
I was in Slavyansk and swam in the lake with brine.

• Steeping meat or other protein products before cooking improves their taste and shortens the time
cooking, but does not make food any more useful or harmful, since most of the vinegar is evaporated during the cooking process. So that
barbecue or grilled meat from marinating will not acquire any special healing properties, but it will not lose its own nutritional value. Thus, soaking in vinegar is a purely gastronomic processing of the product.
• Canning vegetables in a marinade gives us a savory dish with a tangy fresh taste, but the large doses of vinegar that are required
for such culinary processing, they are harmful: therefore, pickled foods should be eaten a little - and always as a side dish
together with other vegetables (boiled, stewed or fried).

Marat Vesnitsky, nutritionist
Source: "For Health! Simple, tasty, healthy

Excellent meat, no juices flow out of it raw. When I make a photo on Paska.

Here is my meat after soaking in a rope - a glass of salt and not a full glass of vinegar for a liter and a half of water (it was soaked for 8 hours, no less)



The ham was large 3.8 kg, it did not fit into any baking sleeves, so it was wrapped in foil and turned out to be very soft and juicy !!!

Girls! You do not need to soak the meat for a long time - just let all the juices come out of it. This does not apply to rape (as they say in Ukraine) and all kinds of marinades. Before baking, I myself soak a large piece of meat (neck, for example) in a brine with spices - I boil water with salt and all sorts of herbs-spices, add a couple of tablespoons of vinegar and cool it under a lid. sleeve. As for the jellied meat, as one very good hostess suggested to me, after boiling, I wash the water, rinse everything in a bowl and fill it with fresh water again, bring it to a boil and repeat. You can also drain 3 times - only immediately after boiling. You will be surprised how transparent the jelly will be! And of course, a very small light - I put on the divider

As for the jellied meat, as one very good hostess suggested to me, after boiling, I wash the water, rinse everything in a bowl and fill it with fresh water again, bring it to a boil and repeat. You can also drain 3 times - only immediately after boiling.You will be surprised how transparent the jelly will be! And of course, a very small light - I put on the divider

and then what to add gelatin or does it freeze itself?

I cook jellied meat from a whole pork leg - chopped, of course. I mean with a hoof. My cold is good, the main thing is to cook it so that the cartilages are boiled. Sometimes I add a beef shank (a leg without a hoof) - then it will certainly harden, if only it is well boiled. It freezes very tasty and well with a beef hoof, but there is a lot of hassle with it with cleaning and washing and I'm just too lazy to mess around. If you add more meat to the chito pork aspic, you can play it safe and add a little gelatin when spilling. I do this: I put the boiled meat together with the bones in a colander, sort it out, remove the bones and everything that I do not like (as my friend says - an economical housewife would burst out of greed), put it in the dishes, filter the broth and heat it to a boil almost, I add, if necessary, separately diluted gelatin, turn off and add pounded garlic - I like it a lot, I let it stand for a while - I don't cover it, otherwise the garlic will "suffocate" and pour it into the pans over the meat. By the way, this principle is also suitable for aspic, but then it is the beef broth that is needed and I pre-clarify it with protein. If something is not clear - ask!

And to me, ksati, a Muscovite girl, has long been advised before baking a ham, that is, boiled pork, to soak it in a rop at least overnight - 1 glass of salt and 1 glass of vinegar per 1 liter of water, but if the piece is large, then I I add more, but do not change the proportions of salt and vinegar. I have been using this recipe for over 10 years and the result is always impressive. The meat, indeed, changes its structure, becomes softer and bakes faster.
And this girl's mother worked as a labor teacher, so she also approached this issue not only theoretically.

I was led by my passion for research - I bought a chic piece of pork from a vendor proven for years - and managed to soak this pork - a glass of salt and a glass of vinegar per liter of water! We can say that the meat spoiled!

I was led by my passion for research - I bought a chic piece of pork from a vendor proven for years - and managed to soak this pork - a glass of salt and a glass of vinegar per liter of water! We can say that the meat spoiled!

Or rather?

I in no way want to offend anyone, but a glass of vinegar per 1 liter of water will be a bit too much, although everyone has different tastes! In such a marinade would reduce the soaking time to 1-2 hours

I in no way want to offend anyone, but a glass of vinegar per 1 liter of water will be a bit too much, although everyone has different tastes! In such a marinade would reduce the soaking time to 1-2 hours.

Such a proportion is absolutely cool for an amateur

Optimal at home - so that the vinegar solution is slightly sour when tested on the tongue, then the meat will be soft and juicy
And there will be no sharp taste and smell of vinegar, and the structure of the meat will remain

Duc late to rush .... Well, mine, of course, ate - they were surprised - why, mother, fell in love in old age?
I myself defrost deep-frozen meat (like Klinsky), which is of unknown origin - 2-3 incomplete tablespoons of salt per liter of cold water. It turns out pretty well.
And then the demon beguiled me, they will not remember me in the evening ...

Not only do I not soak good meat, I don’t even wash it.
Then the taste changes.
I try not to take the bad.

And the address with good meat?

I take at the collective farm market, if outside the city,
or at their butchers in the city market.

The butcher shows me the carcasses, I choose, I indicate which cut to make.
I don't risk taking meat in the store

PS - I will tell you the address. The market near the Timiryazevskaya metro station is still open.

[mishkind]

mishkind,
Which one is on the side of the railway not far from Molodezhnaya? Which tent? I will not be too lazy to get from my Khovrino

I know this market at Timiryazevskaya very well - where is it?

There are many meat tents there. Go meet the butchers
talk.
Choosing meat from the carcass is the prerogative of those close to the butcher)))
Take an interest and they will meet you halfway.

My butcher, the former head of the warehouse, his meat is always daily.
I can’t pass it))

PS- and then, if you understand meat, and you understand what and why you need,
you will always be met.
Such buyers are respected.
And who does not understand, it happens like this
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=144107.0

Well, I'm not special. We'll have to die ignorant

Go with someone to help you figure it out.

[mishkind]

mishkind,
well, I don't have such acquaintances