Meat preparation and preservation tips

  • To clean the meat do not wash it with water because it makes it lose blood and it is more dry, if you want to clean we will do it with a rag
  • To keep the meat in the refrigerator it is better to use waxed paper and not foil / film
  • To avoid that the stewed meat is hard can be introduced during cooking clean cork
  • It is best to let the meat rest at room temperature and smear with oil before cooking
  • The meat is seasoned after cooking because otherwise it loses its juice, resulting in drier meat. This is because the salt absorbs the juice of the meat itself
  • If a stew of meat or chicken has been passed out of salt, a glass of cold milk is added and then removed
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Montse Gonzalez