Minced beef and chicken cutlets. Juicy beef burgers: a step-by-step recipe. Beef minced meatballs in Italian.

It takes from 3 to 4 hours of cooking in a traditional saucepan or in a pot and 1 hour from 30 to 2 hours in a pressure cooker. But it can be baked or barbecue. However, in the oven, he has to cook for a long time, almost 3 hours, surrounded by or without vegetables, for meat and fluffy desire. For cooking barbecue, it is better to leave the meat, whole or cut into slices, marinate for several hours in a cool mixture in a mixture of ketchup and spices, before cooking on the coals is not too intense, fashionable Texas.

Ribbed dishes are meat with long fiber. It is well cooked and served warm. Tired or cold and wearing out, it allows you to make delicious mixed salads. To cook it in a pot, cut the ribs in half and tie them with a rope.

The uncovered rib, which is more compact than the coated rib, is intended for boiling, if possible, inserts. Large pieces containing from two to three ribs can be whole in a pot, for example, or bony, rolled up and connected. This last preparation is suitable for the preparation of coated ribs. Closed rib can also be grilled.

Ribs no more than two days in the refrigerator, in its coldest part. Located at the end of the rib bones, the rib plate consists of a set of 13 ribs, which are a panel. It is said that the first five ribs are found. The following six are called covered ribs because they are covered with muscles and a light layer of fat. The last two ribs are known as the bib.

Today there is almost no difference between the different names of the butcher. The uncovered rib is made up of five ribs under the shoulder, which must be raised before the ribs are found, hence their name. The covered rice dish consists of eight other ribs of the chest, which, as their name implies, are covered with fairly thick, long fibers and located between them.

Rib dish - delicious meat, because it is located next to the bones. The French Academy leaves us to choose between “flat edge” or “flat”! Barbecue continues the centuries-old tradition of cooking with coals. The device is suitable for modern life, but the successful preparation of barbecue involves certain rules. All kinds of meat and cooking will be enjoyed.

Barbecue meat: what to cook?

Many species can be barbecued: beef, lamb, horse and, to a lesser extent, calf, which requires cooking more close to the heart. "Classic" barbecue. Yes, but also veal or lamb, bought in trade or cooked person, accompanied by aromatic substances. Beef or lamb skewers are alternated with rather thick meat cubes and hard textured vegetables. Quick cooking  pieces of juice inside the fibers will be saved. . Average barbecue time varies.

• Sausages of veal or lamb 2-3 cm: from 9 to 10 minutes.
• Braised Ink 1, 5 kg: 1 hour and 10 minutes.
• Beef 5 cm: 20 minutes.
• Broccoli: 7 to 8 minutes Sliced ​​steaks: 6 to 7 minutes.

To cook regularly, regularly rotate large pieces, such as ribs or squares. The success of a barbecue based on charcoal, grape shoots or wood requires minimal preparation. Ignition: It is not recommended to use flammable products, especially petroleum products. It takes an hour to an hour and a half to get a bed of burning coals that bring a flavored note. Grid height: the rule is applied to mitigate the effects of changes in the intensity of the fire. A beef rib will be cooked with a high grill, while an entrecote or steak will be served with a medium grill. The first chops or lamb seconds will be cooked with a low grill.

• It is better to rely on traditional newsprint and twigs.
• The larger the room and the longer the preparation, the higher the grid.

It is very important to remove the grates and clean the grate after each use with a volume of dishwashing liquid for two volumes. hot water. For lattice gaskets, the simplest is to rub them with a metal brush soaked in a mixture of hot water and dishwashing liquid. If they are too dirty, they can be sprayed with vacuum cleaners. . Good to know: if you have a self-cleaning oven, slide the grates inward to clean them effortlessly!

Before putting the grill on the barbecue, brush it with a little oil to prevent food from sticking, and the flesh will deteriorate. Also, do not forget to pour the pickled products before putting them on. To avoid splashing, you can regularly brush the thick marinade during cooking to gradually make up the aromatic bark that gives the crunch and meat pulp. It is always better to use clips for processing meat. This is a matter of hygiene, and he avoids the choice of meat to return to the grid.

There are two beautiful types of barbecue. Gas or electric barbecues: to ensure more uniform cooking of meat, thanks to more distributed heat and better regulated in terms of intensity. Wood or charcoal barbecue: to get a characteristic smoke barbecue. . Pleasant marble, the lower edge can be baked or roasted, but also cooked alone or with other objects, such as a necklace, by its neighbor.

Roasted or fried in a pan, a low rib must be cooked at a high temperature to capture the surface of the meat and caramelize the juices, which will contain a maximum of juice inside. Depending on the thickness of the low ribs and the taste of each, 2 to 4 minutes of cooking on the face.

In addition, do not cook directly at the outlet of the refrigerator: let it warm to room temperature for a short time to prevent heat shock during cooking, which can lead to compression of muscle fibers and hardening of the meat. Similarly, a little rest under the sheet of aluminum foil will allow the meat to relax, evenly distribute the heat, which will lead to even more tender meat.

If you cook it in Burgundy or Tagin, boil in a saucepan, count about 1 hour 30 cooking and 45 minutes in a pressure cooker. You can cook it the day before to warm it the next day, it will only get better. Think about cooking large quantities to keep them in freezer: stews are kept very well and you will save time on the following meals.

If low shores are grilled, count from 120 g to 150 g per person. If they are, from 200 to 250 g per person. Fold the meat with string, salt, pepper, put it in a fire-resistant pot, add some oil, add two rosemary, a few sage leaves, some water and bake at 190 degrees for 50 minutes. Cut onions, including green particles, on wheels. On a thin layer olive oil cut anchovies with sliced ​​capers and leaves from one spoon of thyme. Add chopped onion, let it rest for 2 minutes, and then pour 4-5 large spoons of vinegar.

Allow all the liquid to evaporate and finally, if you have planted fried vegetables. Remove the string from chilled meat and cut into 36 thin slices. Put two thin slices on top of each other and cut mozzarella slices on top, roll into rolls and serve with green salad and onion. Beef ribbon on red wine with onions.

Ingredients for 6-8 people: 2 kg of beef ribs, 350 g of red onions, dry red wine, extra virgin olive oil, salt, whole pepper. Season with salt, pepper and a little oil and put it in the oven at 220 degrees for 20 minutes. Then add the onions to the cloves, add the wine and bake the bell in the oven for 20 minutes. Put the finished rib onions and baked sauce.

Ingredients for 4 people: 4 calf chops, 500 ml milk, 50 g cheddar cheese, 2 eggs, bread crumbs, butter, lemon, salt, pepper. Prepare a boil and soak it for about half an hour before further processing into milk. Then remove them, let them drain, salt and pepper, wrap them with grated cheese, eggs, scattered eggs, breadcrumbs  and fry in hot oil or fat. Served with lemon.

Veal liver with pepper sauce. Ingredients for 2 people: 400 g calf liver, 150 ml vegetable broth, 2 tbsp. Spoons of butter, pepper spoon, pepper spoon, salt. First, wash the liver, dry it with a paper towel and cut into thin slices. In a saucepan, warm the butter, bake the liver on both sides for a while, finely seasoned, remove and place in a warm place. Cut out the liver by brewing, let it boil for a while, add two types of pepper and salt, and let it boil for a while.