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 Before cooking, it is necessary to properly prepare the meat: fresh meat should only be washed, ice cream should be allowed to thaw, and salted and smoked meat should be soaked.
Thawing frozen meat. In frozen meat, almost all juices, that is, the contents of muscle cells, are crystals located between the fibers.
Upon rapid heating, the melted crystals turn into juices, which do not have time to be absorbed into muscle fibers and flow out. Together with them, a lot of nutrients, mostly complete proteins, are lost.
Therefore, the frozen meat must be allowed to thaw very slowly, so that as the crystals melt, the juices are again absorbed into the muscle fibers. The meat thawed in this way almost completely regains its properties. The loss is only 0.5 percent of the weight of the meat, or slightly more if the meat is thawed into small pieces. The housewife should remember that: 1) it is best to let a large piece of meat thaw and then chop it; 2) the meat should be allowed to thaw in the refrigerator at a temperature of 4-6 "for 2-3 days or at room temperature (15-18 °) for 14-24 hours. If there is a refrigerator, it is recommended to keep the thawed meat for another day at a temperature of 2 , since in this case the loss of juice when cutting meat into pieces is reduced.
Cod in bacon (Kabeljau im Speckmantel)Thawed meat is equivalent to chilled fresh meat if it is used as a main course. However, a clear broth cannot be cooked from such meat, since a lot of foam is formed during boiling, and the broth becomes cloudy.
Soaking salted or smoked meat. Bacon salted at a meat processing plant contains 5-6 percent salt. For boiled meat dishes, this percentage of salt is acceptable, but for baked and especially fried meat, the amount of salt in the bacon is too much. Smoked bacon must be soaked before cooking. In terms of its nutritional value, salted meat is unequal to unsalted meat, since the meat loses some of its nutrients when salted and then soaked. In addition, proteins undergo significant changes during salting. However, both salted and smoked meats are in demand due to their specific flavor and color; it is indispensable for the preparation of some hot and cold dishes.
It is recommended to soak salted meat in running water as follows: put the meat in a bowl, fill it with water and put it in a water sink. Leave the tap open to allow the water to flow in a thin stream into the bowl. It is advisable to soak the meat in pieces weighing no more than 1-2 kg.
In rural areas, where there is no running water, 1 kg of meat is poured with 2 liters of water and soaked in a bowl, changing the water every 2 hours. Smoked bacon is soaked for 5-6 hours, non-smoked - 3-4 hours.
Deep-fried bacon with cheese (Speck und Kase gebraten)Sliced (prepackaged) meat can be soaked in skim and in acidified (up to 1.5%) water, to which add a little sugar. These slices are soaked for 1/2 to 2 hours.
For soups, when each person has no more than 100 g of meat, there is no need to soak the bacon.
Washing meat. Even with the most careful preparation, millions of microorganisms and their spores can be found on the surface of meat, among which there may even be putrefactive bacteria and pathogens of infectious diseases. It has been established that after washing the meat with warm water (25-30e), the number of microbes on its surface decreases by almost 90 percent. It is clear that such results cannot be achieved by washing the meat in a bowl without changing the water.
The meat brought from the store must be put on a clean board and the stamps must be cut out with a sharp knife, as the paint can spread when washing. Then you should wash the meat with warm running water. It is good if one person holds the meat in his hands and washes it, while the other pours water in a thin stream.
Bacon rollA large piece of meat should be washed, and then cut into portions. Commercial portions of unsalted meat should not be washed before cooking, as this will wash out many nutrients. Packaged bacon must be washed in the same water in which it was soaked.
Washed meat should be dried with a clean cloth or placed on a special wicker and allowed to drain off the water. The napkin must then be washed, dried and ironed.
Meat should be washed just before cooking.
Drasutene E., "All Bacon"
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