Konin: benefit or harm from its use? Cooking rules and recipes from horse meat

To be honest, horse meat is not the most common meat in our region. You can buy it only in Halal stores. Or get a gift from friends from somewhere from under Kazan. Koninu we know unless in the form of mahan or some other not the cheapest sausage. However, one must be prepared for any turns of fate. Suddenly, somehow, horse will come to you. Benefit or harm will enter the house with her - this is the first question that people who are not accustomed to such meat ask. And already in the second place are puzzled by how to cook it.

What is the use of horse meat?

First of all, it is nutritious. And if you consider that meat is completely digested in just three hours (in contrast to the days that beef is needed), then you can safely advise it even for baby food - the baby does not hurt horse meat. Benefit or harm? In this dispute, the advantage will sooner or later. And, with high nutritional value, the meat is quite low-fat, which is why it is recommended in the fight against excess weight.

Another advantage of horsemeat is that it does not cause allergies to anyone: neither in children less than a year, nor in elderly people, nor in allergy sufferers with experience. A help can greatly, because it reduces the body's harmful cholesterol and stimulates blood flow. Especially recommended horse meat sick anemia due to the large amount of hemoglobin and iron in it. Prescribe horse meat and those who recover after chemotherapy: it reduces the effects of radiation.

What horse meat can do?

The main drawback that horse meat suffers, the benefits or harms of which are discussed, is that it is extremely poorly stored. Exactly what meat is appreciated by dietitians - low carbohydrate content - stimulates the avalanche reproduction of microorganisms, so it quickly deteriorates.

Be fond of horse meat is not worth those who have excess bile in the body, as the meat has a choleretic effect.

The disadvantage is its unique taste - but it's a matter of habit or seasoning. But the difficulties of preparation concern everyone. Konin is very tough, so before cooking it takes a long time to pickle, after which a long time to cook. And in the rest, no harmful influence of horsemeat. So in the problem of "horse meat: benefit or harm" the preponderance will clearly be on the side of the first. And if it gets you - fight with rigidity and feed seven unusual dishes.

Horse-tail in Finnish

As already mentioned, all the horse meat recipes assume pre-soaking or marinating. The uniqueness of this dish is that it does not take long additional manipulations: because of the "packing" in the dough the dish turns out soft rather quickly. Meat of horse meat is cleaned of tendons (if they are in the piece), cut into very small bars (not longer than 4 centimeters), falls in salt, pepper and finely chopped onions. Each slice is sprinkled with citric acid or weak vinegar, the contents of the bowl are mixed to evenly distribute the marinade and left for half an hour. The clay is prepared in the most usual way, from flour and eggs. It is dipped pieces and fried in deep frying. Best for this purpose is suitable, of course, wok, but the usual deep frying pan will fit - if only the oil completely covers the meat.

Pea soup with horse meat

Recipes from horse meat are not as diverse as the more common types of meat. Still, the horse meat is often put in sausages. However, the first dish from it can be cooked simply amazingly tasty. As the horse's horse is cooked for a long time, before pouring it into the water, it should be finely chopped. In warm water, pre-soaked peas; It is taken half as much as meat. Swollen beans are poured into the pan at the same time as horse meat, as they are also cooked for a long time. The pan on the fire will stay about two and a half hours. When you are sure that the horsemeat is ready, throw in the soup potatoes, onions and carrots cubes. Do not make a roast for this recipe. After boiling, the soup is salted and seasoned with a bay pepper. Already spilled on plates, it is crocked with a small piece of butter.

Cutlets from horse meat

So that they do not turn out to be tough, there is a certain trick. Meat is cut into small cubes (smaller than required for meat grinder) and the hour lies in a bowl under running cold water. After poured a new portion and left for the whole night - soak. Since horse meat - meat is almost lean, a kilo of it is added a third of a kilo of fat (normal fat is also quite suitable). Prawn horse, bacon, soaked in milk bread and garlic (whole head, disassembled into slices). Bulb through the meat grinder is not skipped, it is finely finely crumbled and added later - so cutlets from horse meat are more juicy. In mincemeat, in addition to the traditional salt with pepper, another tea spoon of zira is added. And breadcrumbs are mixed with sesame seeds. The rest of the actions are standard: napelep cutlet, wrap them and fry them. Believe me, all your efforts are not in vain: the family will demand additions and repetitions more than once.