Methods of decomposing and preserving meat

If the meat does not rot quickly, put raw figs and raw figs in the pot and the meat will rot quickly. Before cooking tough meat, if two thick pieces of skin or figs are placed in it a couple of hours before, it will cook faster. If you have to take the meat out of the freezer and cook it, do not take it out and cook it immediately, but first soak it in water for two to three hours and soften it, then cook it.

Otherwise the meat will become tough. If you want to store raw meat for a long time without refrigeration, wrap it in a damp cloth. If you want to keep the meat for a couple of days without refrigeration, first add salt and cook the meat in your own water, then put the pot in a cool place or in a container of cold water.

If the meat has a slight smell, soak it in vinegar mixed with water. After 15 minutes, take out the water and cook, the smell will disappear. If you intend to make meat slices, first cool the meat in the refrigerator. Because hot pieces of meat do not cook well.

So cool it first. When you roast the meat, put the juices that come out of it in a pot and add ice. When all the fat is frozen, you can use this juice in any food. It can be added to rice etc.

If you want to remove the fat from the yakhni, make the yakhni and keep it in the fridge. When the fat freezes, remove it with a spoon and drink the yakhni hot without the fat. It will not cause weight gain. If you want to roast meat, leave it on the meat with a little vinegar and salad oil for two to three hours or overnight.

When you cook it in the morning, it will be very soft and crispy. You can also add olives and salt to make the roast meat crispy and tender. If you want to make a clear frosting, after making the frosting, strain it and then place a few pieces of ice in a cloth and roll over the frosting.

The ghee and grease of the ice will freeze on the cold ice and the ice will become completely clear and transparent. If you want to prevent the color of the ice cream from becoming cloudy, add an egg white and the sawdust of its peel to the boiling ice cream. After cooking for a few minutes, strain and take out.

The color will not fade. If you want to preserve the meat for months, add a little more salt to the meat and put it on the stove. When the water dries up, take oil in a jar and dip the meat in it. When the meat is cool, close the lid of the jar tightly.

This meat will not spoil for months. If you want to pickle the meat, take the meat and cook it by mixing salt and pickle spices, then put oil in a jar and put the meat and spices in it and close it. After a few weeks the pickle will be ready. But be careful that after opening the mouth of the jar, do not keep the pickle for a long time otherwise it may spoil.

If you want to prevent the roast from drying out, wrap it in a thick cloth soaked in water and wrung out and put it in the refrigerator. This meat will not dry for several days. If you want to preserve the meat for a long time, take 20 grams of mustard oil, turmeric, salt, and pepper to taste in two kilograms of meat and separate the bones of the meat and cut it into pieces, then make holes in them and add spices well.

Now tie these pieces in a rope and hang them in the sun, when they dry, store them in boxes. If you want to melt tough meat quickly, add jaggery to the meat. Adding ginger or vinegar also spoils the meat quickly. If you want to keep the meat broth in the herbs, add hot water to the meat while cooking the curry.

Cold water dissolves the extract in the water. To make the roast meat crispy and tender, first dissolve a spoonful of baking soda and a medium spoonful of sugar in half a cup of vinegar. The meat will become crispy. my site