Wise housewives do not refuse tasty and healthy soups because they do not like the long process of cooking meat.
Hobby cooks especially have to spend a lot of time fiddling with beef and village laying hens.
Experienced cooks know that this is a nutritious and tasty meat. To speed up the cooking process, they invent various tricks.
For example, a faceted glass will help to speed up cooking twice as much. It sounds strange, but the meat will be tender and rich.
The cooking process is not fundamentally different from the standard method, but you need to immerse a faceted glass in the pan.
It may seem paradoxical, but the presence of a glass in the pan significantly increases the heating of the liquid, which is why the meat cooks faster and more efficiently.
In addition, the glass helps not to overcook the meat. A common problem in this case is dryness and toughness.
It's all about the wrong cooking temperature. In the range from 75 to 85 degrees, the active process of cooking meat begins.
At temperatures from 85 to 95 degrees, collagen breakdown is more active, the pulp quickly becomes soft, but at the same time it does not dry out and does not lose juiciness.
At 100 degrees, the meat boils down and becomes dry. Even if it is in broth.
As soon as the water starts to boil, the glass will start to hit the bottom and sides of the pan, warning you to skim off the foam from the broth and reduce the heat.
When the glass stops rattling, you can be sure that the meat is cooked at the ideal temperature.
Previously, they gave advice on how to bake pies so that they don’t burn .
