How to cook meat: how much to cook beef, turkey, chicken, lamb meat. How to cook beef: a few rules

Beef is the meat of cattle, widely used in cooking. The common carcass is cut into several parts, which are used in the preparation of a variety of and delicious dishes - this is tenderloin, brisket, thigh, rib eye, rump, shank and other parts.

Based on this butchering, beef meat is divided into three categories. The first grade includes the brisket and sirloin, as well as the back; the second grade includes the shoulder part and shoulder blades; the third grade includes the hind and fore shanks.

The meat of young animals is usually called veal. It has a milder taste.

You can cook beef in various ways: stew, boil, fry, bake in the oven, smoke. A piece of meat can be ground into minced meat, from which to cook cutlets, dumplings, burgers, meat sauces for pasta. Also excellent broths, soups, borscht and cabbage soup are obtained from beef.

Beef, cooked properly, is not only quite tasty, but also healthy. It is dietary and is recommended not only for adults, but also for children.

Cooking beef the right way

To cook beef so that it becomes tasty and soft, you need:

1. First of all, defrost a piece of meat weighing about half a kilogram and wash it thoroughly in cool running water.
2. Cut the meat, removing large bones, tendons and removing the film from the piece.
3. The finished piece of beef should be placed in a small saucepan, which is slightly larger than the piece itself. This method allows you to cook the meat in a small amount of water, so that the taste of the beef will be very tender.
4. It is necessary to boil water in advance and pour boiling water over a piece of meat so that the beef is completely under water. Above a piece of meat, there should be about a centimeter more water.
5. Put the meat in a saucepan over medium heat and cover with a lid.
6. A few minutes before the water boils, you need to open the lid and remove the foam from the water. If you do not have time to do this in time, then it will settle in flakes to the bottom of the pan and the broth will turn out to be cloudy.
7. After the water boils, add a teaspoon of salt to the pan and reduce the heat to a minimum.
8. The lid of the pot must be closed again, but watch the meat so that it does not rise to the surface of the water. If this does happen, you need to turn the meat over and add a little more boiling water to the saucepan.
9. The exact cooking time is determined based on the degree of rigidity of the meat, the size of the piece and the variety. You can check the readiness of the beef with a knife. You need to poke a piece of meat - if the knife easily enters the pulp and just as easily gets back, then the meat is ready.
10. Approximately half an hour before readiness, a small peeled onion, a couple of black peppercorns and a few bay leaves should be added to the broth.
11. When the meat is ready, the pot of beef must be removed from the stove, but do not remove it from the broth for about 15 minutes.
12. Then the beef can be taken out, cut into portions and served with any sauce or side dish.

How long to cook beef

Depending on the type of meat, the age of the animal and the size of the piece, the cooking time can vary greatly. On average, until fully cooked, the meat should be cooked for about two hours after boiling water over low heat under the lid. Also tasty and soft is beef cooked in the "stewing" mode in a slow cooker for 2.5-3 hours.

A piece of fresh beef 0.5-1 kilogram is boiled -.
The former frozen beef is cooked from one and a half hours.
In a double boiler, cook beef, in a slow cooker - on the "Extinguishing" mode.

How to cook beef

Preparing beef for cooking
1. A piece of beef from half a kilogram to a kilogram, if it is frozen, thaw it in water at room temperature before cooking, after putting the meat in a plastic bag, or on a refrigerator shelf. For quick (about 2 hours) defrosting, use the defrosting method with water.
2. After the beef is completely defrosted, wash it and put it in a cooking pot.
3. Pour cold water over the beef: if the beef goes to the soup broth, then there should be enough water so that you do not have to dilute the soup later; if the beef is cooked for a salad, it is enough that the water covers the meat by a couple of centimeters.

How to cook beef in a pot
1. Put the pot of beef on a high heat, and when the water begins to evaporate, reduce the heat to a minimum, the water should only occasionally boil.
2. When foam begins to appear on the surface of the water, reduce the heat and remove the foam with a tablespoon. It is important not to miss the moment when foam appears, because. the foam tends to boil away and spill in large quantities onto the stove or hob. If you do not remove the foam, the broth runs the risk of being cloudy.
3. Salt the broth - 1 tablespoon is needed for a pound of beef and 3 liters of water. As it cooks, the water will boil away a bit and the salty taste will be more concentrated.
4. Cover the pan with a lid, cook the beef for 1 hour.
5. Check the beef for readiness by piercing with a fork - if the beef is cooked, it will be soft. If not, cook the beef for another half an hour.
Put the beef out of the pot with the broth, cool a little, cut and use as directed.
Strain the remaining broth so that small bones and remaining foam do not get into it.

How to cook beef in a slow cooker
1. Pour water over the beef, set the "Cooking" mode and wait for it to boil.
2. After boiling, remove the foam, salt the water and close the multicooker with a lid.
3. Boil the beef for 1 hour, check for readiness and, if the meat is not ready, cook for another half an hour.

How to steam beef
1. Cut the beef into portions with a side of 1 centimeter and sprinkle with salt.
2. In the steam container of a double boiler or multicooker, lay out the beef in 1 row.
3. Turn on the double boiler or multicooker (use the "Steam" mode for the multicooker), cook for 1 hour.
4. Turn the meat over, salt and cook for another half hour.

How to cook beef in a pressure cooker
1. Place the beef in the pressure cooker pot and cover with water.
2. Put the pressure cooker with beef on the fire, wait for it to boil.
3. Remove the foam from the broth and salt the broth.
4. Close the pressure cooker with a lid and cook for 50 minutes.

How to cook beef with potatoes

second course
Beef - 400 grams
Potatoes - half a kilo
Carrots - 2 large
Onion - 1 small head
Turnip - 1 small
Horseradish - half a root
Sour cream - 2 tablespoons
Flour - 1 teaspoon with a slide
Vinegar - 1 tablespoon
Celery - 2 stalks
Parsnips - 1 root (can be replaced with parsley root)
Bay leaf - 1 leaf
Butter - half a 100-gram pack
Black pepper - 5 peas
Salt - 1 teaspoon

How to cook beef with potatoes
1. Beef, if it has been frozen, thaw at room temperature or microwave for 4 hours.
2. Wash the beef and put it in a 4 liter saucepan.
3. Pour hot water over the meat (not boiling water) so that it covers the meat by 2-3 centimeters.
4. Bring the water to a boil over high heat, remove the foam with a slotted spoon and reduce the heat.
5. Cook the meat over low heat for 2 hours.
6. While the meat is cooking, prepare the potatoes: peel, wash and put in a saucepan.
7. Pour potatoes with cold water and put on fire; after boiling water, boil the potatoes for 20-25 minutes, depending on the size.
8. Peel and coarsely chop the celery root (parsley), turnips, onions and carrots; put the roots and vegetables in a pan with beef.
9. Add 1 bay leaf, salt and add a couple of black peppercorns. Boil the meat for another half an hour.
10. Check the meat for readiness - ready-made beef is easily pierced with a fork or knife.
11. Remove roots and vegetables from the broth, strain 1 glass of broth.
12. Return the meat to the pan, pour over the remaining broth and cover so that it does not cool.
13. Prepare horseradish sauce. In a saucepan or pan, melt 15 grams of butter over low heat.
14. Sprinkle the butter with flour and fry with constant stirring for 2-3 minutes.
15. Add 1 cup of broth to the flour, mix, pour in 2 tablespoons of sour cream and mix again.
16. Stirring constantly, simmer the sauce over low heat for 5-10 minutes until thickened.
17. Melt 25 grams of butter in a separate saucepan, put 2 tablespoons of grated horseradish into it and fry them over low heat.
18. Dilute horseradish with 2 tablespoons of broth, add 1 tablespoon of vinegar, put bay leaf and pepper.
19. Keep the mixture of horseradish and spices on the fire for another 10 minutes, so that excess moisture has time to evaporate.
20. Transfer the prepared mixture to the sauce. Bring the sauce to a boil, season with salt, stir and remove from heat.
21. Add the remaining butter to the finished horseradish sauce and mix.
22. Heat the beef in the broth and put it in the center of the dish, put the potatoes around, pour the sauce over the boiled beef and potatoes.

How to cook spicy beef

for a snack
Products
Beef - 1 kilogram
Carrot - 1 piece
Onion - 1 head
Celery or parsley - 1 root
Garlic - 4 cloves
Adjika - 3 tablespoons
Greens (cilantro, basil) - 1 bunch
Black pepper - 5 peas
Salt - 1 tablespoon

How to cook spicy beef
1. Defrost a piece of beef, if it was frozen, wash it from blood clots under running water and put it in a saucepan.
2. Pour a piece of beef with water and put on a large fire.
3. Peel and cut into large pieces celery root or parsley (you can do it together), onions and carrots. Put the roots and vegetables in a saucepan with the meat.
4. Bring the water to a boil, remove the foam with a slotted spoon or a tablespoon, and cook for 2 hours over low heat.
5. Pour 5 black peppercorns into the broth, add 1 tablespoon of salt.
6. Boil beef for 1.5 hours.
7. Check the meat for readiness - a piece of beef should be easily pierced with a fork or knife.
8. Turn off the burner, leave the beef in the broth.
9. Peel 4 cloves of garlic and finely chop them.
10. Wash and dry cilantro and basil, finely chop.
11. Stir in cilantro, basil and garlic with a pinch of salt.
12. When the beef has cooled to the temperature of the patience of the hand, put the beef on the board and make several longitudinal cuts in the meat.
13. Stuff the beef with a mixture of herbs and garlic. Tie a piece in several places with a tourniquet.
14. Copiously coat the meat with adjika, wrap the boiled beef with greens in a film and put in the refrigerator for 1 hour.

How to cook beef with sauce

Products
Beef - 1 kilogram
Beef bones - 1 kilogram
Lemon - 1 piece
Champignons large - 3 pieces
Tomato - 1 piece
Onion - 1 head
Garlic - 4 cloves
Celery (stalks) - 3 stalks
Carrot - 1 piece
Peppercorns - 5 pieces
Lavrushka - 1 leaf
Fresh coriander - 50 grams
Parsley - a few sprigs
Brandy (can be replaced with cognac) - 50 milliliters
Salt - 1 tablespoon
Vegetable oil - 1 tablespoon

How to cook beef in sauce
1. Chop the beef bones into pieces 10 centimeters long.
2. Heat a frying pan, pour in 1 tablespoon of oil, lay out the bones and fry them for 10 minutes over medium heat, turning regularly.
3. Put the bones from the pan on a plate.
4. Peel and finely chop the onion, cut the celery across in 2 cm increments, peel the carrots and chop into slices 1 cm thick.
5. Preheat the oven to 200 degrees.
6. Put the bones and vegetables on a baking sheet covered with foil; put the tray in the oven for 30 minutes. 7. Put the baked bones and vegetables in a large thick-walled pan or cauldron.
8. Put the whole piece of meat in the pan and pour in water so that it covers the food with a margin of 2 centimeters.
9. Put the pan on the burner, bring to a boil over high heat, remove the foam with a slotted spoon or a tablespoon for 5 minutes.
10. Boil beef for 1 hour over low heat.
11. Wash and clean tomatoes, mushrooms, add to beef.
12. Pour spices: lavrushka, pepper, parsley; pour in brandy or cognac.
13. Boil the beef for another 2 hours, salt and cook for another 10 minutes.
14. Put the boiled meat out of the pan and chop, holding the meat with a fork so as not to burn yourself.
15. Pour 1 cup of broth through a sieve into a bowl, squeeze the juice of 1 lemon, cilantro and garlic into it, mix and pour into a gravy boat.
16. Serve the meat, laying out the pieces in a bowl, and separately the sauce in a gravy boat.

Beef facts

- When cooking, the first 10-15 minutes in the pan is formed white foam, which must be removed from the pan (the cleaner the broth, the better).

Ready boiled beef is soft, not "rubber", easily pierced with a knife.

The cooking time of beef largely depends on the freshness and "youth" of the meat: for example, young meat is cooked for 30-40 minutes, and old (or former frozen) - from an hour to an hour and a half.

If you marinate beef overnight in mustard (3 tablespoons of mustard per pound of beef), beef cook faster- exactly in 1 hour - and it will be softer.

- calories boiled beef - 250 kcal / 100 grams.

Boiled beef healthier fried, as boiled beef retains more nutrients.

How to defrost beef
To defrost beef, you can:
1. Dip the meat in the bag into warm (not hot, otherwise the meat may go bad) water.
2. Defrost in the microwave if there is a very quiet cooking mode or, in fact, a defrost mode.
3. Defrost by transferring the meat from the freezer to the refrigerator. The defrosting speed of 1 kilogram of beef is about a day.
4. Defrost at room temperature - a pound of beef will defrost in about 3-4 hours.

How to Roast Beef
Cut the beef into thin slices, lightly beat off. Fry the beef in olive oil for 5-7 minutes on both sides.
As an option - fry beef in batter. The batter is prepared as easy as shelling pears: drain the protein from two raw eggs, mix with 2 tablespoons of flour until the consistency of the sauce is obtained, add salt and roll the pieces of beef in the batter. Fry the beef for 5-7 minutes on both sides over medium heat.
Serve cooked roast beef on lettuce with fresh tomatoes, cucumbers, olives, and soy sauce.

How to cook delicious beef

Products
Beef - half a kilo
Potato - half a kilo
Onion - 1 large head
Tomato sauce - 1 small jar (70-100 grams)
Water - 1.5 liters
Bay leaf - 2 leaves
Vegetable oil (preferably olive oil) - 2 tablespoons
Butter - 30 grams
Salt and pepper - to taste

How to cook delicious beef
1. Defrost beef if it has been frozen.
2. Cut the beef into cubes with a side of 1.5 centimeters.
3. Peel the onion and finely chop; Peel potatoes and cut into 2 cm cubes.
4. Heat the pan, pour vegetable oil into it and put a piece of butter.
5. When the butter melts at the bottom of the pan (with constant stirring), put the chopped onion.
6. Fry the onion for 5 minutes over medium heat without a lid.
7. Put the meat and fry it, stirring constantly, 7 minutes over medium heat.
8. Add potatoes, tomato paste, salt, pepper to the meat, mix and add bay leaf.
9. Pour water over the beef and potatoes, close the lid and cook for 40 minutes over low heat.

How to boil beef in milk

second course
Products
Beef - 400 grams
Milk - 500 milliliters
Onion - 1 head
Oat flour (can be replaced with wheat flour) - 40 grams (2 tablespoons)
Vegetable oil (preferably olive oil) - 2 tablespoons
Ground black pepper - 1 pinch
Coarse salt - 1-2 teaspoons

How to boil beef in milk
1. Set the oven to preheat to 200 degrees, it will heat up for 10-15 minutes.
2. Defrost a piece of beef, wash it, wipe it with a napkin so that the meat does not splash when cutting, and cut into thin strips.
3. Peel and chop the onion head.
4. On a baking sheet lined with foil or baking paper, lay out the strips of beef and chopped onion; drizzle with 2 tablespoons of olive oil.
5. Put a baking sheet with chopped beef in a preheated oven for 15 minutes until browning.
6. Pour 500 milliliters of cold milk into a small saucepan, add pepper and salt.
7. Put the milk with spices on the fire, heat for 5-7 minutes over medium heat, without boiling.
8. Stirring constantly, add oatmeal to the milk, reduce heat and cook the sauce for 2 minutes.
9. Transfer the baked beef to a saucepan with milk and flour sauce.
10. Bring the milk mixture with beef to a boil and let it boil over high heat for 2 minutes.
11. Remove the finished dish from the stove and let it brew under a closed lid for 10 minutes.

How to make beef pudding

Products
Beef - 300 grams
Egg - 2 pieces
Wheat bread (stale or dried) - 50-60 grams
Meat broth - 250 milliliters
Milk - 250 milliliters
Wheat flour - 30 grams (1 heaping tablespoon)
Butter - 100 grams
Dill - a few sprigs
Parsley - a few sprigs
Black pepper - 1 pinch
Salt - to taste

How to cook beef pudding
1. Defrost a piece of beef, wash and put in a saucepan. Pour the meat with water so that it is completely covered.
2. Bring the broth to a boil, remove the foam, reduce the heat and cook the meat for 1.5 hours.
3. Check the meat for readiness by piercing it with a fork or knife - the finished meat will be soft.
4. Drain the broth (you will need it for minced meat), and leave the meat in the pan to cool.
5. Soak a piece of stale bread in the broth, let it soak for 3 minutes, and squeeze.
6. Pass the cooled piece of beef through a meat grinder along with bread.
7. Wash dill and parsley, dry and finely chop, pour into minced meat and mix.
8. Melt 30 grams of butter in a saucepan, pour in the flour and fry it. Pour in warm milk, stir thoroughly so that there are no lumps left and cook the resulting mixture for 5 minutes over medium heat.
9. Mix milk sauce with minced meat, add a pinch of pepper and salt.
10. Heat the resulting meat-milk mixture over a fire, and carefully mix two eggs into it.
11. Grease a pudding mold (you can take a regular pan) with butter and put the minced meat into it.
12. For steaming, prepare a special two-level pan. Replace the top pan with through holes with a colander that can be used as a support for the mold. Also for cooking, you can take two pans of different diameters, so that one container fits completely into the second.
13. Pour hot water into a large saucepan so that it reaches the bottom of the container with through holes (special or colander). In the case of using two pots, pour enough water so that the smaller container is no more than two-thirds submerged in water.
14. Put a pot of water on the fire and bring to a boil. Cover the container with minced meat, put in a water bath and reduce the heat.
15. Boil in a water bath for half an hour, constantly trying to check the readiness of the product.

There are many ways to cook meat, but cooking remains the most sparing and simplest option for influencing the product, which allows you to preserve useful components in it to the maximum extent. True, if you do not know how to cook beef, even this approach can lead to its deterioration. How much to process meat depends on its age and volume, the type of devices used in the process. On average, it takes from 40 minutes to 2-3 hours to bring beef to readiness.. If you want to cook the broth, you will have to spend up to 4-5 hours, plus some more time to infuse the liquid.

How to choose beef for cooking?

Not any meat is suitable for boiling and subsequent use, products from some categories are too dense or sinewy. Therefore, in order not to spoil the dish, you need not only to know how much to cook the component, but also how to choose it correctly:

• If the boiled product is planned to be consumed in its pure form, for example, added to a salad, then it is better to take first-class meat. This includes the brisket, shoulder blade and parts of the hind leg.
• There is a lot of connective tissue in the second grade component. Therefore, the neck and top dressing are usually used to prepare the broth or boiled whole, after which they are disassembled into fibers.

Tip: If boiled pieces of meat need to be kept hot before serving, they should be removed from the dish in which they were cooked and transferred to a clean one. Fill them with broth, cover with a lid and keep in a warm place until the right moment.

• The third grade of beef is represented by very tough fibers, from which only broth can be cooked. In food, such meat in its pure form is not consumed.

It is best to purchase a fresh or chilled product for cooking. It is difficult to get a tasty boiled component from frozen preparations, and salted semi-finished products lose their pure taste as a result of boiling.

Rules for boiling beef in a pan

Most often, housewives boil meat in the traditional way, in a saucepan. At the same time, many do not even think about how much it needs to be processed and just try to visually determine the degree of readiness. In fact, there is a list of specific rules that underlie the manipulation.

1. Pour water into the pan at the rate of 1.5 liters of liquid per 1 kg of product. Bring it to a very hot state, but not to a boil.
2. Add auxiliary ingredients (onions, carrots, parsley root or celery). Stir, wait for the appearance of a vegetable aroma and only after that lay out the meat.
3. Bring the mass to a boil, remove the foam. Now reduce the heat to a minimum, cover the container with a lid and cook the composition until the main component is ready. If it is a young, cut into pieces product, 40 minutes is enough. The old product is cooked in a single piece for up to three hours.

Few people know, but it is right to salt such a workpiece at the end of work, otherwise the exposure time will increase markedly, and the end result will be dry. To make sure the product is ready, you need to pierce it with a fork, it should go in easily, without red juice.

Now you can boil beef with the help of modern gadgets. They often even have specialized programs and tips. The main thing is to follow the instructions regarding how much to process the component in.

• Multicooker. We wash the meat, clean it from veins and films, lower it into the bowl of the appliance. Fill with boiling water, slightly covering the bookmark, close the lid and select the "Soup" or "Stew" mode. After 3-5 minutes, lift the lid and remove the foam, add roots and vegetables, continue processing. We cook the product to the desired degree of softness, from 40 minutes to 2 hours. We regularly check its quality, salt at the end.
• Microwave. This approach is correct to use only in the case of working with a young product. We lower it into a deep bowl or a suitable saucepan, pour boiling water over it, add the necessary components and seasonings. First, set the average power and wait 20 minutes. After that, we reduce the power to a minimum and cook the product until cooked, checking its condition every 15-20 minutes.

• Double boiler. Regardless of how much processing will be carried out and what size pieces of meat, they must be wrapped in a baking bag. Otherwise, the finished dish will be too dry and dense. Salt and pepper the workpiece immediately, you can even pour a little hot water into the bag. Processing time is about an hour.

Before using the above devices, the meat should be doused with boiling water. In this case, there will be practically no scale during the cooking process of the component.

How to cook meat for broth?

Trimmings, bones and meat of the third grade are usually allowed into the broth. Despite the quality of beef, in this case, you can get a tasty and rich dish. You just need to follow these recommendations:

1. Washed and dried blanks are filled with exclusively cold water. Bring the mass to a boil, remove the foam and floating pieces of fat.
2. Cook the composition over very low heat with a slight boil for 4-5 hours. Add salt at the end of cooking.
3. We first cool the finished broth a little and only after that we filter it. If it turns out cloudy, you can use a quickdraw. They are different - for beef broth, a product made from minced meat or grated carrots and egg white is best suited. The main thing is to lay the composition in portions, in a hot, but no longer boiling product. In addition, you can not miss the moment of removing the guy, it should float to the surface along with all the extra particles.

Even an experienced hostess can oversalt the broth, which will affect the quality of the meat. After that, many try to dilute the liquid with boiled water, trying to get rid of excess salt. It's better to use a different approach. We take half a glass of rice, wrap it in cheesecloth and lower it into the composition. Boil it for 15 minutes, excess salt should be absorbed into the rice.

Nutritionists consider beef one of the best sources of animal protein. It contains all the amino acids that are necessary for the normal functioning of the human body. It can be used to prepare broths, first and second courses, pastries, salads and snacks. The product turns out to be satisfying and nutritious, but easily digestible, and, subject to proper preparation, soft and juicy. Beef is indispensable in children's and dietary nutrition, for people suffering from anemia. It is important to know how much beef needs to be cooked to make it tasty and tender.

How to prepare beef for cooking

The process of preparing beef for cooking is of great importance. If you cook frozen meat, it will turn out dry and tough. First you need to defrost it properly:

1. You need to thaw it in whole large pieces.
2. Slow defrosting is recommended so that the juice released when the ice melts can be reabsorbed into the fibers.
3. The best option is to thaw on the bottom shelf of the refrigerator throughout the day. Such beef practically does not differ from fresh.
4. For quick defrosting, you can leave it at room temperature for 3-5 hours, depending on the size of the piece.
5. A microwave with a defrost function is quite suitable for preparation. You need to put the beef in it for 30-60 minutes.
6. Another option for quick defrosting is a container with warm water, which should be no higher than 27 degrees.

Next, the beef must be rinsed well with cold running water to get rid of contaminants. Place clean meat on wire racks or paper towels to dry. After that, the product is cut, large bones (optional), tendons and films are removed. The meat is cut into small, medium or large pieces, depending on the preferences and recipe of the dish.

How to cook beef in a pot

To make the meat tender and juicy, and the broth transparent and rich, you need to know all the nuances of boiling it in a saucepan, and take into account how much beef is cooked. Cooking process:

1. Rinse under running water, remove wires, film. If the piece is large, then cut it into several pieces.
2. Water is poured into a pan of a suitable volume: for 1 kg of the product - 1.5 liters of water. Bring it to a boil.
3. Add spices - bay leaf, peppercorns, salt and roots - onions, carrots, to taste.
4. Then add the prepared meat.
5. It is important to remove the foam in time, because. Otherwise, the broth will turn out dark and cloudy.
6. As soon as the broth boils again, reduce the heat to a minimum, cook for 1.5-2.5 hours, covered.
7. If water evaporates during cooking, then it is necessary to add it to the required level.
8. The readiness of the beef is checked with a knife - the thickest piece is pierced. If the pulp is hard or red juice is released at the puncture site, then the cooking process is continued until cooked.
9. Ready meat should be left in the broth for 15-20 minutes on the switched off stove.

How long to cook beef

The process of boiling cow meat is long, because. this type of meat is tough. To make it soft and tender, it needs a long heat treatment - both for first courses and for an independent product in the diet. The cooking time of beef depends on the age of the animal, the size of the piece. A young tenderloin can take up to an hour to cook, while older meat can take up to three. See below for how to quickly cook beef.

In a slow cooker

A kitchen device that replaces a stove, oven, double boiler and much more - a slow cooker. With it, you can boil the meat both whole and in small pieces. The process is practically the same as cooking in a saucepan:

1. The meat is washed, dried, the veins and film are removed.
2. It is placed in the multicooker bowl. Pour in hot water to completely cover the piece. Close the lid.
3. They include the necessary program - "Soup", "Cooking", "Stew".
4. It is important to remove the foam from the broth in time - it rises just before boiling.
5. After spices and roots are added to taste.
6. Salt is added 10 minutes before cooking.
7. Cooking takes 1-2 hours.

For a couple

Steamed, it is considered dietary, it is perfect for feeding young children and people on a therapeutic diet. During cooking, you need to monitor the presence of water in the equipment tank, you may have to top it up. For this purpose, you can use a slow cooker, because. it has a special stand for steamed products and the “Steam” program. Here are two ways to cook beef:

1. Cut the prepared meat into portions, put in a double boiler in one layer, salt and pepper to taste, turn it on for 1 hour. Then turn the pieces over and cook for another 30 minutes.
2. Salt a whole piece of beef, rub with spices to taste, wrap in a plastic bag for cooking. Place in a steamer bowl, cook for 1-2 hours.

in the microwave

You can use a microwave oven for cooking beef if the meat is young. The process is:

1. Cut the prepared product into portions.
2. To speed up cooking, it is recommended to beat the meat with a hammer.
3. Grate with salt and spices.
4. Put in a baking bag, tie. Place it in a deep microwaveable bowl.
5. Poke a couple of times with a knife.
6. Send to oven. Cook at medium power for 20-30 minutes.
7. Leave for 10 minutes and check readiness.
8. If necessary, cook for another 10-20 minutes.

How much beef is cooked for soup

If beef is cooked on the bone, then the soup broth will turn out to be more rich. It is recommended to pour as much water into the pan as you need for the dish. You can add a little more so that there is a margin for evaporation. Ready beef broth is not recommended to be diluted with water. Soup preparation process:

1. Prepare the beef, put in a saucepan, pour enough cold water.
2. Put on the stove, bring to a boil over high heat, removing the foam with a slotted spoon or spoon.
3. If you cook soup on the second broth, then after the first boil you need to wait 5-7 minutes, and drain the liquid. Rinse the boiled beef, pour water again, bring to a boil.
4. After that, reduce the heat to a minimum, cook for 1.5-2 hours until tender.
5. Add salt to taste 10 minutes before cooking.

Cooking time in a bag or cling film

To cook meat in its own juice, you need to know how long to cook beef using cling film or a plastic bag. Work order:

1. Grate the piece with spices and salt.
2. You can add vegetables - onions, carrots, parsley root.
3. Put everything in a bag or wrap it with several layers of cling film.
4. Place in a saucepan with cold water.
5. Bring to a boil over high heat, then reduce it to a minimum.
6. Cook for 1.5-2 hours.

Video

Meat is an important source of protein in our diet, it is included in the list of necessary products for the full functioning of the human body. But in order for it to be better absorbed, it is subjected to heat treatment - fried, baked and boiled. How long to cook meat? There is no exact time estimate of how much meat to cook, since the cooking time depends on what kind of meat it is (lamb, pork, beef), young or old, defrosted or not. The meat of different animals is prepared in different ways.

Unfortunately, not everyone knows how to cook meat correctly, and they believe that the foam cannot be removed, since it contains all the nutritional value of the product.

Find out in this article how much and how to cook meat properly, including for soup and salads.

How to cook meat

Meat has a number of unique properties that are not found in any other product. Meat contains a huge amount of minerals, such as iron, potassium, phosphorus. Meat is a rich source of a vitamin called B 12 and women need it, especially during pregnancy. This vitamin allows you to properly build DNA, as well as develop muscles and bones, which will prevent your child from getting sick with a number of diseases, as well as reduce the risk of genetic diseases.

You can talk about the beneficial properties of meat for a long time, but not all of them are preserved if it is cooked incorrectly. Before cooking, any meat is washed well in water, laid out in a deep pan. Thawed meat is cooked in time, as much as fresh meat. The meat of an old animal needs to be cooked longer.

How to cook lamb

Lamb must be boiled for 1.5-2 hours (before cooking, cut off excess fat from the meat so that it spoils your dish with a specific smell). Put the pieces into the water after it boils. Add bay leaf, salt, pepper and peeled onion. Water should completely cover the meat (at least 2 cm). During cooking, foam will form - remove it every 5-7 minutes. Choose the neck, brisket and shoulder blade. Lamb is tough meat. To get better, drink wine with it.

How long to cook beef

Any cook uses beef meat in his recipes, but not many people know how long to cook beef and how to do it correctly. Let's see what you need to consider when cooking beef.

Beef, cooked properly, is not only quite tasty, but also healthy. How long to cook beef. Depending on the type of meat, the age of the animal and the size of the piece, the cooking time can vary greatly. A piece of beef weighing 0.5-1 kg is boiled for an hour and a half, says the meat expert. If it has been thawed, cook for at least an hour and a half. In a double boiler, you can cook for 40 minutes. The older the meat, the longer it takes to cook. In the first 10-15 minutes, foam will form - do not forget to remove it. To check the readiness of the meat, pierce it with a knife. The finished product will be soft, not “rubber”, it will be easy to pierce. When defrosting beef, do not put it in hot water - only warm! It is even better to defrost meat in the refrigerator, but remember - a kilogram of beef will be defrosted for a whole day. Choose pieces of scarlet color. This is a sign that the meat is fresh.

If you cook meat, do not forget to remove the foam every 5-7 minutes

How long to cook chicken

Individual pieces of chicken (legs, drumsticks, fillets, breasts and legs) are boiled for 30 minutes. Wings - 20-25 minutes. Soup set - from two hours or more. Broiler or chicken - an hour and a half. Whole chicken - 40-50 minutes. When the water in which the chicken is boiled boils, add salt, pepper, peeled onion and carrots, marjoram, oregano, rosemary, basil and Provence herbs. Salt the meat after 15 minutes. At the end, you can throw 1-2 bay leaves into the water.

How to cook pork

Pork is cooked for one and a half to two hours after boiling water. Before you put the meat in water, do not forget to rinse it. If you are making broth, place the pieces in cold water. If you are preparing the main dish of meat - in salted boiling water. Boil the pork over low heat, skimming off the foam from time to time. To make the broth more rich, choose pieces "on the bone." Keep in mind: pork is a very high-calorie meat! Best with vegetables and cereals. To keep the meat from looking tough, pour the sauce over it. You can cook pork by “seasoning” the water with mayonnaise, semi-sweet wine or soy sauce.

How long to cook a turkey

Individual pieces of turkey (breast, golinka, thighs) are boiled for about an hour. Whole turkey - within three hours. The fillet "will reach the condition" in half an hour. When you cook the fillet for the child, drain the water after half an hour and cook the meat for another 1.5 hours. I recommend that children give turkey more often than other types of meat. It is enriched with all the necessary vitamins and microelements, dietary (because it contains little fat), does not cause allergies. In a double boiler, the meat will be ready in 40 minutes. Cooking soup or jelly? Boil the turkey for at least two hours (so that the broth becomes more rich). Think turkey is too tough meat? Boil it ... in milk.

How to boil a rabbit

Boil whole rabbit meat for one and a half to two hours. Pieces - within 35-40 minutes (the older the rabbit, the longer it needs to be cooked, sometimes up to 2.5 hours). Cook meat over medium heat covered. Rabbit meat is a dietary product, saturated with a large amount of protein, so it can be given even to small children.

How long to cook veal

The veal needs to be kept on fire for an hour. 40 minutes after the water boils, drain it, fill it with new water and boil for another 20 minutes. When choosing meat, pay attention to the color. Pieces (not large!) should have a light red color. Press them with your finger - there should be no dents in the meat.

How much to cook duck

A whole duck is boiled for 1.5 hours. Pieces - 35-40 minutes. It is necessary to periodically remove the foam (a large amount of fat is concentrated in it). The goose is boiled for 2-3 hours (it will also be necessary to remove the foam from time to time).

How to choose meat for cooking

Butchers do not advise buying meat with a lot of veins, sticky and wet (before cooking, dry it with a napkin). Fat should be white (not yellow or grey). Don't buy dark pieces. A change in color means that the meat is stale, weathered. The maximum you can keep meat in the refrigerator is two to three days. It is better to give preference to fresh meat that has not been frozen. Buy frozen - ignore the pieces covered with snow and with bloody stains. This means that the meat has been frozen and thawed more than once.