5 facts about meat you didn’t know

All of us were taught that it is necessary to search for the fresh meat in the market, and you need to thoroughly wash it under the tap before you fry it. However, is it true?

We collected for you 5 popular myths about meat, which should have been to be debunked a long time ago.

5 facts about meat you didn't know

Washing does not remove bacteria from the meat

It is generally believed that washing removes the harmful bacteria from the surface of the meat. In fact, even the strongest water does not kill dangerous microorganisms, on the contrary, you have the great risk of “splashing” them on the surface of the sink and infecting other products. However, washing the meat you can remove the fragments of bones left after cutting the carcass.

Actually, inside the cut, the meat is absolutely sterile, the high temperature required for cooking, easily kills all possible bacteria living on the surface of the piece.

The liquid flowing out of the meat, – it is not blood

Despite the red color, the liquid flowing out the meat mainly consists of water. The color is given by the protein myoglobin, which is responsible for the color. In particular, it is myoglobin that changes the color of meat during cooking: the iron contained in meat is oxidized, and the cooked steak becomes gray.

Fresh meat is not the best

If you cook the meat immediately after butchering, it will turn out tough and, as they say, a rubber. To ensure the steak would be juicy and soft you should keep it at least 2-4 hours: during this time the muscle fibers will soften.

Veal is not always better than beef

It is usually believed that veal is not only more suitable for dietary nutrition, but is generally more useful than beef. As a matter of fact, the calorie content of lean beef and veal is approximately the same, but the cholesterol content in veal is much higher. In addition, beef has a more intense taste, whereas veal, as a rule, is quite watery.

Searing meat doesn’t “seal meat”

Searing, or, as they say, “sealing” of meat does not create a waterproof barrier, which keeps the juiciness of the prepared dish. Anyone who at least once roasted meat can make sure of this.

Save the juiciness of the piece is possible by controlling the cooking temperature: at a temperature above 60 C, moisture from the meat begins to evaporate actively. However, this is not a reason to refuse the crust, because it improves the taste of the steak.

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