Читать книгу Money-Saving Main Dishes - United States. Agricultural Research Service. Human Nutrition Research Division - Страница 10

Good cooking can help make any cut of meat a favorite main dish with the family. Here are some of the methods that skillful cooks use for less tender cuts:

Long, slow cooking, as for braised meats and stews.—For extra flavor first brown meat in a little fat. To braise, use little or no liquid except the juices that cook from the meat. Cook, closely covered, with low heat. To stew, add water to partially cover meat, cover kettle, and simmer.

Chopping, pounding, scoring.—The foodchopper helps make meat tender. After chopping, any meat cooks as quickly as a tender cut. Pounding, or scoring with a knife, before cooking is similar in effect to chopping but tenderizes meat less.