1. HOW LONG CAN I STORE FROZEN MEAT?
- Beef from 10 to 12 months
- Lamb / mutton 6-10 months
Once frozen and de-frosted meats can not be frozen again.
2. HOW LONG CAN I KEEP MEAT IN A REFRIGERATOR?
- Cooked meat dishes 2-3 days
- Meat on the bone should be prepared within 24 hours
Fresh vacuum-packed meat can be stored in the refrigerator for about 1 week. Meat on the bone must be used sooner.
3. HOW LONG CAN I STORE COLD MEATS IN REFRIGERATOR?
Meats kept in in the refrigerator should not be stored in closed bags - except vacuum bags. Generally, this kind of meats should be kept up to 3 to 4 days, and dried meats - up to 1 month. You must remember that sliced meats lose their freshness quicker than larger pieces of meat.
4. EXACTLY WHAT DOES 'PICKLING' OR 'MARINATED' MEAN?
Marinating meat is keeping it in a special 'sauce' made from olive oil and spices: salt, pepper, spices and other ingredients, depending on the recipe. Marinating should take:
- Beef - several hours to one or two days
- Game - several hours to one or two days
Marinating also serves the following functions:
- Causes rapid aging (seasoning) of meat
- The meat is softened faster during the heat treatment
- The meat becomes crisp, plump, juicy, takes a specific taste and smell.
5. HOW TO MAKE A GOOD STEAK?
It depends on the thickness of the steak, but we assume that we have the standard unit of approximately 150 g and a thickness of about 2 cm
- Rare - 3-4 minutes per side
- Medium rare - 5-6 minutes per side
- Medium - about 8 minutes per side
- Well done - about 12 min per side
- Remove the meat for steaks from the refrigerator and wait about 10 minutes before you put it on the grill / pan - it is important to provide a gradual heating for the meat fat.
- You can check how well they are made by pressing the steak - the harder it gets, the more cooked it is.
- To avoid excessive drying of meat - before it reaches the pan - put them into an oven preheated to 200 degrees Celsius for 15 minutes. The steak will then take on a perfect balance between tenderness and juiciness - a must try!
- Delicate cuts of beef more quickly obtain the desired state of browning. Sirloin steaks cooks faster than other steaks or roast beef entrecote.
6. HOW TO PREPARE THE BEST MEAT BROTH?
The most complex broth comes from two types of beef, bone-in meat, eg. shin and brisket or entrecote on the bone and the wing of a turkey. To receive more essential consomme you should try to cook it on duck or goose (i.e. legs or half-carcass). Cook it for around 1-2 hours and remember to remove grey foam that shows up at the beginning of boiling.
7. WHAT MEAT CAN I SERVE TO MY YOUNG SON / DAUGHTER?
Meat from young animals is primarily recommended, ie: lamb and veal. Small children can also eat poultry. Paediatricians recommend giving meat to children from the 6-th month of life. At this point in a child's life, their iron reserves from the foetal period have depleted. Meat is the best source of easily absorbed iron, and provides the body with vitamin B12 and other B vitamins, vitamins A and E and minerals.
8. WHAT WINE SHOULD I PAIR WITH WHAT KIND OF MEAT?
The general rule is that white meat (poultry, fish) should be served with white wine, and the red meats (other types of meat) - red wine. However, these rules are often broken, and in case of a merger of flavours such experiments tend to be very interesting and tasteful.
9. WHAT MEATS ARE SUITABLE FOR PEOPLE ON THE DIET?
It obviously depends on the type of diet, but it's generally considered healthier to choose a meat diet which is low in fat - especially saturated fats. Therefore, while it's the best to eat lamb, veal and poultry, you can also think about beef, but you should consider giving up pork. One general rule: do not fry on a pan. You can grill or roast it for healthier results.