How Much Cooking Beef

In cooking, beef is considered quite difficult to process with meat, the treatment of which requires skill. In fact, the muscle fibers that make up this meat are rich in fibrin and, in addition, are tightly connected to each other, which determines the quality of beef, such as stiffness. During heat treatment, the fibers and the bond between them are partially destroyed, but it should be remembered that a wrong trip can ruin the dish. If the quenching or, say, the baking of beef, does not seem difficult even to a novice housewife, the question of how to properly cook beef deserves a separate conversation.

So, in order to decide how long it takes to cook beef, it is advisable to figure out which part of the animal carcass is cut off precisely this piece. The easiest way to ask a butcher who carves a carcass, because it is possible to reliably determine by the type of meat his species can only be a specialist with extensive experience. There is one simple rule - the greater the load is on the muscle, the harder the meat, the more prolonged heat treatment it requires. As for the bull-calves, and beef is obtained mainly from young or one-and-a-half-year-old steers, their most mobile muscles are on the chest, near the tail and lower legs. Meat, carved from these parts, although it is prepared for a long time, but has more pronounced, pleasant taste qualities. Approximately, 500 g of this meat requires about two hours of cooking. Those pieces of beef that are cut from the muscles of the back, especially the waist and sacrum, and the muscles of the scapular part, are more tender, but worse, somewhat fresh taste. Such beef is preferably used for extinguishing or baking, but if you decide to cook this meat, keep in mind that a piece weighing 500 grams will be ready within an hour and a half. However, the data given are very indicative, because when talking about how much to cook beef, it is necessary to clarify the way of cooking, the freshness of meat, the way it is pretreated, and the ratio of the amount of water and meat.

In order to decide how much to cook beef, it would be nice to have an idea of the maturity of the meat. Few people know that fresh meat is not so appreciated by experienced culinary experts as it is ripe. The ripening process usually takes place in special conditions that are created in the enterprise, so the meat reaches its best quality and only after that goes on sale. If you buy fresh meat, it is very desirable to give the beef matured, because as a result, the taste of meat becomes better, and the cooking process is reduced by 5-10 minutes. Suitable conditions are provided in an ordinary refrigerating chamber where the temperature is 0-4C - place a piece of meat on the grill to circulate air around it and cover the pan. Leave the construction for several days, ideally for a week or two. A very important point is the humidity of air about 90%, so that the meat does not grow moldy, but it does not dry out. In the process of such preparation, active meat enzymes begin to destroy muscle fibers, juice is released, which enhances the taste of beef, the meat becomes much more tender.

The key moment in deciding the question of how much to cook beef is the way of cooking meat. If you want to cook broth or soup, then beef start to cook in cold water - so the meat gives away its juices and nutrients to water. If you are determined to boil the meat, while maintaining the maximum of its taste, then the meat should be immersed in the already boiling, salted water and cook less time (about 1.5 hours) without lowering the temperature of the water.

It should be noted that, even knowing how much to cook beef, you need to check the degree of readiness of meat with a knife, starting 1.5-2 hours after boiling water. If the knife slides easily - the meat is ready and you can start eating.