Advice 1: How to boil pork knuckle

Pork knuckle - the part of the carcass that the butchers is called the shank. This cut of ham, a piece from the hoof to the knee joint. The rear shank is often baked or smoked, it is more meaty. And if the front and smoked, in order to then use for soups. From the back of the shank is also a good variety of jellies, since it has a lot of connective tissue and therefore collagen.
How to boil pork knuckle
You will need
    • Boiled fresh drumstick
    • 2-3 shank;
    • 3 litres cold water;
    • 2 heads of onions;
    • 2 the centerpiece of carrots;
    • 4 stalks of celery;
    • Bay leaf;
    • 3 Bud cloves;
    • 1 asterisk anise;
    • 5-10 peas of black pepper;
    • 10 stems of thyme and parsley.
    • Boiled-smoked knuckle
    • 2-3 pork shanks;
    • 2 tablespoons of mustard;
    • 2 tablespoons of Apple cider vinegar.
Depending on whether you decide to boil the knuckle in the broth, jelly or cook before Smoking or baking, the time of heat treatment.
If you cook the drumstick for further Smoking or baking, you can leave it on the skin. If you are going to make soup or jelly, cut the peel and part of the fat from the shanks.
Onions and carrots peel and wash. In a large pan dial cold water and soak in it thoroughly cleaned knuckle. Put the vegetables – carrots, onions, celery.
In a special device, similar to a large tea strainer, put the herbs and spices. If you don't have a strainer, make a bag of cheesecloth and tied with cooking twine. Many cooks reusable sew a special bag for herbs and spices that they add into the broth.
Collect the herbs, spices and flavourings in the strainer or bag and put in pot with pork. Bring meat to a boil and cook for about 1 hour on medium heat, periodically removing the foam with a slotted spoon. If you are going to bake or smoke meat and if you cook the soup, this will be enough time for the broth and for the willingness of the shank. If you want to make jelly, strain the broth, return it to the pork, add the pork, beef or chicken, boil again, skimming off the foam and simmer another 1-2 hours until, until the liquid is boiled twice.
Boiled-smoked knuckle

Many do not like smoked pork for its overly salty taste, and consider it harsh. To serve this meat with cabbage, potatoes, beans or other side dish, such a shank is boiled.
Rinse the knuckle. Put in a large pot and cover with water, add the mustard, stir well and bring to a boil. Reduce the heat, cover and simmer 1.5-2 hours.
Remove the shanks from the pan, drain the liquid and rinse the meat. Press again with fresh cold water and add Apple cider vinegar. Again bring to a boil, cover, reduce the heat to minimum and cook for another 45 minutes. Serve knuckle

Advice 2: How to cook pork shank German in a pressure cooker

If you really want to pamper yourself with tender meats of pork shank, and time to cook a little, you can use a pressure cooker. With its help, the meat will be ready in just 45 minutes.
How to cook pork shank German in a pressure cooker
You will need
  • - Apple;
  • - a large onion;
  • - 5 buds cloves;
  • - 2 carrots;
  • two Bay leaves;
  • - the sprig of thyme and rosemary;
  • - a glass of white wine;
  • water;
  • Sol.
In a pressure cooker you need to put the pork knuckle. Wash apples, peel and cut into large pieces. Onion peel, stick it in the clove flower buds. Peel the carrot and add to the shanks in the pressure cooker along with the apples, onion, Laurel leaves and herbs.
Pour into the pressure cooker with wine and water, to she completely closed the pork knuckle. Season with salt to taste.
After 45 minutes, the knuckle will be ready. She needs to get a little cool, separate the meat from the bones and skins. Serve beautifully cut meat need warm.

Advice 3: How long to cook chicken

Chicken is nutritious and easy to prepare product which is an excellent source of animal protein. The meat of this bird has all the essential amino acids.
How long to cook chicken

Chicken is different

Chicken is one of the most common types of poultry. It bred not only for meat but also eggs. All breeds of chickens can be divided into three groups: egg, meat and meat-egg.

Industrial chicken production is focused on the cultivation of special breeds of broilers. From these chickens get juicy, tender meat that is perfect for frying.

Use chicken

First of all, the chicken is valued for the large amount of easily digestible protein, vitamin E, A, B2, B6, B12. Also it contains a lot, in comparison with other types of poultry, potassium and phosphorus.

Chicken no carbs and little fat. The main drawback of this bird is its skin, which is replete with fatty tissue. However, if you wish, you can always delete. With the exception of the wings: they are the skin is not as oily, it can not remove.

Special attention is given chicken soup. It is not as useful and harmless, because it is replete with cholesterol. The confusion about its benefits left over from the total food deficit.

How to choose a chicken

If you decide to purchase a frozen chicken, carefully inspect its packaging. The presence of icicles indicates that the carcass was defrosted and re-frozen at least once.

A good chicken should be opaque, the skin is white, without spots. It also allowed the skin with a slightly yellowish tinge.

Chicken in cooking

The chicken is quite widely used in cooking. Prepare for excellent first and second courses, hot and cold snacks. Also chicken meat is an ingredient of many salads.

For frying it is better to choose youngish chicken average and above average fatness. Meat from old chickens can safely be used for cooking minced products: meatballs, meatballs, meatballs.

To prepare the broth is better to choose a carcass of an adult but not too old hen to moderate condition. The old hens and chickens for this purpose is not suitable because the broth they make is not enough fragrant and transparent.

For salads and cold appetizers will fit the carcass of any age. Slesak of fat and chicken should be cut off and paratopes, add to pies, for roasting meat, and so forth. Fat in chicken carcass is located mainly in the lower part of the abdomen.

How to boil, fry and bake chicken

To full chicken is fully cooked, requires 50-60 minutes. This figure may increase if cooking was selected carcass of the old hen.

Separate pieces of chicken – breast, thigh – will be ready in half an hour, and the wings 15-20 minutes.

For frying chicken will take 20 minutes, thighs and Breasts – a half-hour, the legs and wings in 25 minutes.

When baking in the oven the chicken will be ready in 1.5-2 hours. So it turned out juicy, it must be baked in a special package or foil.

How many calories in chicken

The caloric value of the chicken is relatively small. 100 grams of fresh poultry contains nearly 240 calories. During heat treatment of its caloric value increases. So, 100 grams of fried chicken will be almost 300 calories.

Advice 4: How to cook beef

Beef is young, old, frozen, steamroom. These adjectives determine the amount of time that must be expended to prepare a wholesome and tasty dish.
Beef is a useful low-calorie meat
Meat of bovine animals, under one year of age is called beef. This is a tasty, low-calorie (only 254 calories per 100 g of product) and very useful meat, if properly prepared. In order to evenly cook it, be cut into pieces weighing less than a pound.

Young steam beef

The meat is boiled only half an hour. Steam call beef, not exposed to freezing and got to the counter not more than 12 hours after slaughter. It is possible to define specific milky smell, high humidity and elasticity. Color on cross cut a piece of bright red, juicy, fat, white or creamy-white and elastic. It's almost veal, which is very useful for children and the elderly, so do not spoil this excess product heat treatment.

Young frozen beef

To store fresh meat longer than 12 hours at a temperature of about 20 degrees is impossible. It can deteriorate. Among lesozagotovitel is believed that the carcass after slaughter should be at least two weeks, "lie down" in the freezer for the meat softer. In spite of this, cooking time is increased after freezing. Young frozen beef should cook after boiling for at least one hour.

Old steam beef

The older cow has dark red meat and yellow fat. Purchasing a beef, you have to make sure it's fresh. It is enough to smell it and press your finger on the cross-section of the piece. If the smell does not cause unpleasant associations, and the shape comes back for 2-3 minutes, then that cow or bull scored less than 12 hours ago and not freeze-thawed prior to sale. The meat is cooked about an hour.

Frozen beef

Thawed meat should gradually. You can use the microwave or just put in 6 hours at room temperature. You need to cook in salted water for a couple of hours. Before boiling, remove the foam, then reduce heat and cover.

To cook meat you not only in a simple pot. Often used a pressure cooker and a slow cooker in which the products are subjected to heat treatment under pressure. Therefore, the cooking time is greatly reduced. In such household appliances beef is cooked between 30 minutes and one hour. In a microwave oven this process to last about an hour. However, in this case, you should consider the quality and condition of beef.
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