Soak pork liver in milk. Recipes tasty and delicate liver cooked in milk.

This category includes poultry meat, such as chickens, turkeys, geese, pharaohs, rabbits and rabbits, as well as meat from young animals such as calves and children, which instead fall into red meat of adults. Puppies and turkeys are very tender for a reduced size of muscle fibers and are easily digestible for a minimal amount of connective tissue with low fat content, which can be easily eliminated because they mainly concentrate on the skin. Pharaoh has a darker and more tasty chicken meat, and its low-fat content is indicated in low-calorie diets.

The rabbit has white, lean meat with a protein content similar to that of beef. Anitra has a dark, fatty meat, but very nutritious, which attaches itself in combination with fruit. His flesh, like goose, must be considered red. Ostrich has tender and digestible meat. delicate taste  and requires a short cooking time.

Red meat. This category includes the meat of adult animals of cattle, horses, sheep, goats and pigs, which have a rich iron content and require a rolling period prior to consumption. Cattle is undoubtedly the most common meat from which there are different types. - A calf or cured, grown milk and knocked down for about three months, provides pink meat, very tender, rich in water and low in fat. - A calf who sticks between the ages of 12 and 18 months and has red meat, tastier and more protein-rich than a calf. - Heifer, a young woman who has not given birth; - Male beef, castrated for fattening and killed at 3 or 4 years old, has rather oily and bad water. “The bull, a non-neutered male, has dark, red, rather solid flesh. - A cow at the age of 6-8 years old, which has a dark, hard, bad price.

Different slaughter cuttings are then classified in first-class sections, if they come from second-class rear quarters, if they come from the front and third categories, if they come from parts of lower cost. Horses - this meat is valued for its interesting dietary properties due to its high iron content in easily absorbed form, low fat content and a certain amount of specific sugars that give it an easily recognizable taste. The cuts used are similar to those used in cattle, but its organoleptic properties make it unsuitable for decoction.

Sheep and goats - these animals provide similar meat to each other, and are divided into: - Milk killed three to four weeks after birth, from very thin meat, because they fed only milk; - Lambs killed 8-10 weeks after birth, and then fed a variety of food; - Adult animals with very tough meat with high organoleptic characteristics, the consumption of which is not very common.

Pigs In the past, pig farming focused on very large fat animals, the meat of which was mainly used in the production of cold cuts. In recent years, the proliferation of new fast-growing varieties, known as “masters”, has been common, offering a product that best meets the needs of consumers thanks to clean meat and lower fat content than a cattle animal. Pork is white only in appearance, but is usually considered to be baked as red meat.

Black meat The game comes into this category, that is, those animals that once lived freely and hunted for their flesh, and today they are raised for the same purpose. Their meat is dark and rich in iron, characterized by intense and special flavors and divided into two categories. This group includes various species of birds, such as pheasants, a pelvis, quail, wild geese, flocks, flocks, today largely grown. A fluffy game is a mammal that lives mostly in a warty state, such as deer, suede, goat, deer, wild boar and hare.

For some of these animals, herds have emerged in recent years. Cook and match. In general, if in the flesh sweet perception dominates over a softer one, for example, in boiled meat, it is necessary to have a young red wine, a very fresh acidity. Instead, with stewed meat, full of constant sensations of juicy, fragrant and moderate greens, you have to choose a strong, rather alcoholic, tasty, tasty wine.

The only meat that is consumed raw is cattle; in addition to the classic tartare, today carpaccio, meat albanese, and raw meat salads  with rocket, truffle, artichokes and so on. All other types of meat are prepared using different methods.

They are suitable for any type of preparation if they are not “in the blood”; - red meat is also suitable for any type of cooking, but roasts and fried foods must be unattended or cooked in “blood”; - Black meat is best suited for slow cooking, with the exception of special cuts of very young animals that can be fried and “fed by blood”.

In the shooting. Roasting - using this technology, a piece of meat of a certain size is prepared for direct exposure to heat or indirect. The preparation time and temperature depend on the type of connective and muscular tissues that need to be prepared. Jump - so you prepare a lot of small cuts made from excellent animals for the slaughter of animals and from noble parts such as thighs and lambs. The combination is closely related to the variety of meat selected.

Grill - slices of meat are placed on the grill and subjected to very intensive heating, sprinkled with wood or coal mantle, keeping them, however, at a distance that allows for regular cooking without burning outside. Again, in this case, the combination is closely related to the variety of meat selected.

Fry - the meat is cooked in a pan with fat. The cuts must be thin, so that the heat gives the initial rinsing, then the temperature must be reduced to ensure homogeneous boiling. Aging and quenching are similar cooking methods suitable for cutting red or white meat  second quality with a part of the connective tissue that requires lengthy cooking. Meat — a whole piece or noodle — is placed in a pot of water, wine, vegetables, and flavors, and subjected to lengthy slow cooking, allowing the cologne to dissolve, leaving the meat tender.

Boiling - in this case, various pieces of meat are cooked for a very long time in boiling water seasoned with vegetables and flavors. Roasted and red. Since roast is a plate that has a juicy character, according to the principle of contrasting sensations, the combination of wines should tend to dehydrate the mouth and dry the juices with good alcohol strength and restrained stuffiness. In fact, tannins perform an action that tends to dry liquids in the mouth, especially those made from vegetable fats, such as olive oil, and balance the same feelings.

Wine must be selected according to the type of meat cooked. With grilled white meats, like chicken, you will choose the young red wine. With more delicious meatsuch as pork pie or roast veal, you can choose three-year-old red wine. Finally, you will be guided by long-lasting red wines for hot games.

Regarding the search for the best cuts for frying, you can specify the following. The danger of beef, the most suitable cut is salad and especially fillets and noodles, as well as fillets, if they are well protected. Even the cup formed by the muscles of the neck and back is rich in fat and therefore suitable for firing. - The bird is good for roasting, especially after baking a grill or oven at a higher temperature for the first thirty minutes. Research: liver and lump. The liver of calves is most widely used in the kitchen for its organoleptic properties, but pork liver is widely used, although in special preparations, such as frogs, pies and terrine.

The liver of sheep and goats is excellent, but is used in preparations that include all interiors or offal. The gastronomic value of roznina varies depending on the animals and their age. It is very appreciated that the calf, while those of the lamb or baby are usually cooked in the so-called "Roast Roast".

Bird and the like take both white wines and reds from all species, although each species of volatiles has a special similarity with this wine. For full taste of goose and noodles, they are accompanied by well pronounced, soft and slightly tannic wines, characterized by a bouquet full of tertiary fruit and spice flavors such as Barbaresco and Barbera d'Alba, or even Chianti di Montalbano or even Taurasi. Pharaoh with a light wild taste is well suited for light red wine with a soft fresh texture of acidity and a bouquet of fragrant aromas of fresh fruit and vegetable flavors, such as Garda Classic Groppello or Friuli Aquileia Merlot.

Look: mustard and mustard. Although Latin mustard sauce was very successful in France, it is diluted with oil and vinegar in this salsa, called vinaigrette. There are sweet senes, spicy and strong seedlings, such as Dijon, and "ancient" flavors, such as Mo, in which some dark seeds remain intact to decorate the yellow-golden sauce.

Smack mustard sauce  very spicy, also due to the use of vinegar, and its taste hits the edges and on the front of the tongue to trace down to the nose so hard to bite it. The sauce can be used directly on meat, and the choice of wine will have to take into account the constant notes of pizzicor, spices, aroma and acid perception.