Korean meat (from youth)

Eh! It was great for you! There is something to remember but!

I'll swallow my tongue tomorrow !.

Oh! We are all tongueless already!

[Vasilica]

Vasilica, I wouldn't believe it myself ... I'm still sitting in the kitchen .. even Stanislavsky said: "I don't believe it!" Something tells me, I was not very convincing ... and I held the saucepan tenaciously ...

[Mikhaska]

Mikhaska, I was already there for our Tumanova, that yesterday I filled up the hog. Salo salt, cabbage, too, and especially for your Korean yummy, I prepared and cleaned a piece of tenderloin. I went to the kitchen, otherwise I was chatting with you completely

I'm sitting in the kitchen

It's morning already ... Oh, where are you? At the post?

[Tanya!]

Yesterday I filled up the hog

A-a-a-a! Fresh, go and eat !? And, as always, everything passes me by!

for ... Korean yummy a piece of tenderloin prepared-cleaned

Well, that's it, Tanya! Now you will not get away that you too are a loin in the shower! Since you are interested in such delicious meat!

And where are you? At the post?

Uh-huh, at the post ... until midnight I could not close my eyes ... just cover my eyes, I see meat ... smell all over the kitchen ..
I've had enough ... I'll make semolina porridge for them for breakfast ... let them wait for tasty meat, as I waited ...

let them wait for delicious meat, as I expected.

Mdeee ... it's not long to wait - it remains. Alyoshkin! How will you pull it out - don't let it go, show it, as soon as you throw a couple of kusmanchiks, OK?

[Mikhaska]

Mikhaska, oh, my heart senses how she pulls out the meat, then there will be nothing to show.

[Mikhaska]

Mikhaska, Vasilica, believe me, I'm afraid to open the refrigerator, because it's like porridge

to eat

will not eat ...

So, and I have already chewed my nails in anticipation! ... I can feel my heel - it will grind away on the quiet and will not share!

porridge

will not eat ...

Well, and whose relatives are they? At this point: sho has grown - it has grown! Fasting will not be born from a meat-eater!

Well, that's it, I managed to take a picture ... I clicked with one hand, I held the other door ... I didn't let it try! ... yet ... yes, I'm a sadist, but I have the right - I watched the night!

[Mikhaska]

Mikhaskaoh need Alenka to award a medal for courage, I have saved a portrait of meat for posterity!

[Vasilica]

Vasilica, not for descendants, but FROM, I took care of him from my mother and the little one ... to show you the meat ... they are lovers ... Irinka said right away that a meat-eater of a current can give birth to a meat-eater and a vegetarian at my table can do something special there is nothing ... well, if only in the blanks to dig deeper between salads, squash caviar, cucumbers, pickled beets and compotes ... well, if the liqueur is on a black choke ... but it suits everyone ...

[Alyonka]

managed to take a picture ...

Straight, pleased, Alyonka, so pleased! I saved a saucepan for the photo! And at the same time she saved the remnants of my nails from complete destruction!
Well. and how are yours? Liked? What would be your positive answer?
The fact that you are a fan of meat, I am in kursa, therefore I do not ask how it is for you!

Yes, I'm talking about a portrait of meat for the descendants of the Bread Maker. Newbies will come, they will read reviews, the pictures turn gray, and the pictures and ... no, they will say, oh well, some kind of garbage, without a portret. And here everything is in place, all the evidence, so to tie, both in profile and in full face.

In short, the correct rate is 1 kg .. and I

fool

she was smart, she wanted to get off a pound ... now, on the eleventh issue, she went to the store for meat ...

on the eleventh issue in the store for meat served

My favorite transport! Both free and trouble-free! The only pity is that the speeds are low! But the meat is not about gasolinestinks smells!

I was so impressed with the recipe that I couldn't wait for the right piece of meat to appear. As they say, I blinded him from what was. After pouring hot oil, such an aroma floated ... I could hardly restrain myself so as not to start tasting. I didn't have enough strength to wait for the prescribed 24 hours. I pulled off a piece after 18 hours. What can I say ... a complete fiasco. Absolutely not chewed.And what was there to expect from a sinewy piece? The husband is more toothy, he tried it and said that he was ready to swallow after minimal dental treatment! However, I somehow doubted the harmlessness of this method of use. And ... and courageously dumped the meat into the hot frying pan. She lasted five minutes and, so as not to die out of curiosity ahead of time, picked up a piece with a fork. Guys ... The result exceeded all expectations !!! The softest, juicy, most aromatic meat !!!
I responsibly declare that hot meat is INCREDIBLY tasty. I don’t know Korean or not? It is not important. However, this is definitely a great way to marinate meat. I would even say brilliant!
Here ... she spoke out. And then emotions just burst forth.

Many thanks to the author

Well, they ate me cold ..
I did it out of a turkey ... that I pulled out some frost-bitten so that it was cut thinly .. almost planed)))
Author, do I have to make this your meat again to taste warm?
but I'm just happy about the idea of ​​enty process!

I blinded him from what was.

It’s a pity that there was no suitable piece! So, just appreciate its taste!

I didn't have enough strength to wait for the prescribed 24 hours.

And rightly so! Because, after pouring oil, you only have to wait for the night. Ah, that's about 8-10 hours.

courageously dumped the meat into a hot frying pan.

Our person! Well I said that mine were trying to eat it like hot!

huge thanks

No less huge thanks to you for the wonderful post and, one way or another, but for the praise of the recipe!
And, next time, please try to cook from the tenderloin. I am sure that you will definitely like this meat when cold!

[Alyoshik!]

I made from turkey

The rich have their own quirks ... We are people of modest means. Okay, at least we can find a cross for beef!

should I do that meat of yours again to taste it warm?

I really don't even know Alyoshik! I, of course, respect this meat more cold, like a snack! But, here, the main man of our family tells me that it is hotter, like a snack, is also remarkably absorbed by the body!
So, of course, it's up to you to decide!

At this point, what’s up to it, I put it to freeze, so that it’s easier to cut .. after dinner I tweak ... everything is there in two nights ...
thank you, kind person, gave me a bed in the kitchen

kind man, gave me a bed in the kitchen

And, in my opinion, you are so wonderful! You open the refrigerator with your foot ... With your hand you take everything that your heart desires ... You chew with your mouth ... And all these manipulations - without leaving the sofa! Everyone would have lived like this!

You don't even need to turn on the light - there is a light bulb in the refrigerator! And I wonder why?

I keep thinking why?

Well, there you go! How many questions have been resolved! I envy your kitchen, Alyonka!

I envy your kitchen, Alyonka!

Ir, and what a mistress she is! slow gas type

well, I really love my kitchen, so everything is on it

or almost a mustache

it turns out ..

well, they complained to me that people complain and do not believe ... people, believe me !. This meat is just a dump of the head and a swallowed tongue ... I am a second batch of urgently crafting !. I cut it finely, as in the recipe ... into 5 mm strips .. for convenient and easier cutting, I freeze the meat ... maybe less than 5 mm is obtained

I don’t stand in the kitchen with a ruler ... I only like to measure in grams and spoons, not glasses

well, choose the right meat ... written from the very beginning without veins and bologna !.

Ir, a small one issued a verdict - this should be eaten cold !. So let him eat ... good health ... as for me, it suits me perfectly: in two passes of 15 minutes you can cook both a hot and a cold MEAT dish ...

and whoever does not believe, let him check and believe .. only very carefully - very tasty and very tender, so much so that the tongue can be swallowed!

[Girls]

GirlsI'm in meat like St.snya in oranges, in a word - a vegetarian, what can you take from me ...

Which part of the pork carcass is better to buy a piece from for this particular recipe?

[Crochet]

Crochet, Inna, I also belong to that pig ... but I would take a tenderloin ... or just see that there was no life ... it will be delicious for any ... just the bundles will not be pickled, it will probably be hard to chew ... I can't judge (I repeat, I made a turkey from the breast and I really liked it cold)
Irinka will wake up, tell us about the choice of meat ... she understands it

[Alyonushka]

I also belong to that pig

Rodneyaya !!!

Alyonushka, thank you tremendous for your responsiveness !!!

Irinka will wake up

Is it not that everything is sleeping?

[Inna]

Inna, not at all ... I'm not special ... I always choose meat according to the principle - I like it - I take it, I don't like it - I pass by ...
that with regards to the turkey breast, as well as on the chicken breast, there is a film and veins ... I also cut them (I froze the meat slightly) and so this garbage is not chewed ...

[Inna! Dear crumb!]

from which part of the pork carcass is it better to buy a piece

Well, I woke up ... What would you like to do if there is no electricity at home all day?
Inna! Dear crumb! I, as I suggested to you Alyoshka, I always take a clipping for these cases. Saaam best place for almost all pig meat tricks! The softest and most delicate. Well, the neck, of course. But for this recipe, the neck will not work because of the salke. And for Palendvichka, for example, the neck is also a song! ..
Well, I was a little distracted ..

[s]

I always take a clipping for these cases

Tenderloin, you say?

A boneless ham, is it a tenderloin?

And the rump, which is also boneless, is not a tenderloin, is it?

Well, I say - like svsnya ...

[Innus]

boneless ham, this is a tenderloin

Tenderloin, Innus, this place is from the back. Sellers sometimes tend to call the tenderloin carbonate. Two long fillets that lie along the spine. Sometimes it is sold with pieces of ribs cut to it (to sell Deshman ribs at a higher price!) But, feel free to demand that the ribs be cut off. The sellers kick up, but they cut the ribs.
Therefore, the tenderloin is valuable in cooking, because the muscles during the life of the pig in the tenderloin do not move and, therefore, do not become dry and sinewy. And they remain tender and juicy.
The ham, as you understand, is located in a slightly different part of the pig's body.
And the rump is also not a tenderloin.

In my understanding life pork carcass, tenderloin is a thin sirloin, a piece of narrow meat along the spine. It is 5-7 centimeters maximum in diameter at the widest point, 35 centimeters long, and weighs a maximum of 500 g, more often 400.

And carbonate is what I saw in the photo at Mikhaska's. Yeah, if it has a rib bone, then the sellers will sound "a cutlet on a bone".
It is from an adult pig and can weigh 2-2.5 kg.

Shl. I went to thank for the meat, for the first time in my life I sank.
The tenderloin was not at hand, so I cut a kilogram piece of carbonate along the length.
Not knowing where to go - to the smart or the beautiful, I decided to remain neutral, and after a week of salting, I let it go for two weeks. And two days)))
FSE. A kilogram of meat (though it has shrunk by almost 30%), they figured out on March 8 and 9.
Tomorrow I'm going to buy some meat.

[Svetlasha?]

So that's what I'm talking about! That sellers tend to cut a bunch of unnecessary things to the tenderloin, proudly calling the whole heap, along with the tenderloin, carbon ...
But, you probably write about Palendwitz, Svetlasha? There you can a little and release the reins of your choice. And with this recipe, this will not work. The meat will be tough after only two days of cooking, albeit with the use of essence and hot oil.
I am very glad that you liked Palendvichka!
Well, how long have you dried ... Well, this is your right to act at your own discretion! The main thing is that the result did not disappoint you!
Thank you for the report!

Yes, I haven’t done it yet, I’m talking about Palendvitsa))
It happened by chance)) they don't give thanks there - they say that already
And when already - I don't remember))
But a good man is not a sin, and save twice for a good recipe
Korean meat will be available later.)

Korean meat will be available later.)

Well, FSE! Now I'll wait!

Oooh, tempters. How I love everything spicy. But the pancreas has been moping lately. And turkey meat will work? My freezer is full of this bird. Last year we grew it ourselves.

[akvamarin171]

And turkey meat will work?

akvamarin171, of course it will work! Here, Alyonka - Vinokurova I just cooked turkey meat.
Oh, you don't overdo it. The recipe is democratic. And you can completely adjust the sharpness for yourself! Cook, to your health!

adjust the sharpness for yourself!

but I didn’t turn out to be particularly spicy .. small only doesn’t eat the whole onion ... the meat is tastier !. Not that you choose, but you have to show off ...
... yesterday I already cut a new batch ... in the evening I will pour oil again ... this time from beef ...

[Alyoshkin ?!]

Well, I succeed ... If for 1 kg. add meat to the full package of this carrot seasoning! Here, then - the very thing! Neither subtract nor add. To be stunned, but not to death!
So you will treat yourself to it again tomorrow, Alyoshkin ?!
I don’t know if I’ve already said ... I’m cooking with pork - it’s never tastier, it seems ... I’ll cook with beef - don’t need anything else, it’s so delicious! They cooked them from the mounds several times - it seems they never tasted better! In short - everything is delicious, as many as eyes on the forehead climb!

Irinka, it all depends on the seasoning ... mine is not the same as in your picture .. this time I'll try with the classic, last time it was not STRONG spicy, but very fragrant ..
I will fill in in the evening ... in the afternoon they will devour)))))

[Mikhaska]

Mikhaska-Irishka, Fotina-Svetlana, girls, thank you very much for the science !!!

Well, here I am, uncooked ginseng ...

I cook from pork - nothing tastes better, it seems ... I cook from beef - I don't need anything else, it's so delicious! They cooked them from the mounds several times - it seems they never tasted better!

So stir up the assorted mabut ?!

[Kroshik!]

I'm so uncooked ginseng

Ginseng is not a burdock for you! Et, the King is the root! Queen you are my dear!
Why not assorted, for example ?! This is what a bright thought crept into your head, Kroshik!
After all, how many leftovers of meat are sometimes lying in the refrigerator!
Well, straight, merci - premise for a hint!

Girls, I'm writing to cry and maybe someone to warn! I marinated entu yummy for a day, then added spices, garlic, well, everything was as it should be, poured boiling oil - it smelled so bad, I wanted to eat everything at once, but I restrained myself ... And the next morning I just had raw meat it was not up to me right away that it was not an essence, but ordinary vinegar that was slipped to me. I bought it, however, for a long time, but it does not have a limitation period. I found a way out - I threw the whole thing into a hot frying pan - it turned out yummyaaa !!!

[Scarlett]

Scarlett, Tanyusha, I sympathize with the squeak ... but all is well that ends well ... it turned out yummy ... try to make it with essence !. it will be even tastier and more Korean!

[Skarlushenka]

I was not an essence, but ordinary vinegar was slipped

Oh, you gods! Lapul, that's how it still happens!
Straight, shake the sellers' breasts next time! Say - Mikhaska will come - he will raise his brains and your store will roll out a log, if at least once again my Skarlushenka hurt!
And, of course, try to do it later, as it should be! The taste is specifically awesome!
But, you - guess! So cleverly I found a way out!

Virgin, if I remembered, de I took it - there would have been ruins for a long time