You will need
  • - a piece of meat;
  • Sol;
  • - carrot;
  • - vinegar;
  • - lemon juice;
  • - skimmer.
Before cooking the meat, it should first be thawed. Remove it from the freezer in advance. Best put the product in the bottom section of the refrigerator and activite for 6-8 hours. Frozen meat need to be defrost as slowly as possible, as it better preserved proteins and extraneous flavoring substance.
You can put the frozen product in a container and thaw it at room temperature until complete thawing. To lose less moisture to evaporation, put the piece in the polyethylene or in a pot closed with a lid for 2-3 hours. You cannot thaw meat in water, as it becomes not juicy, and dry. Do not defrost the product in the microwave because the outside flesh is a little obvalivautsya and meat quality is much worse.
After the product is completely thawed, rinse it under cold running water, peel from the films and tendons. Try to cook the meat one or two large pieces. If you want to cook a delicious, rich broth, then put the piece in cold water. And to cook the delicious meat, you need to put it in boiling water. The broth will be not very concentrated and the meat will be juicy.
When the water boils on its surface the foam is formed, it must be removed with a skimmer or spoon. If this is not done, then after some time on the bottom of the pan will appear flakes and the broth will become gray and muddy. Salt water at the end of cooking. If to add salt to the broth before, it will lead to the release of meat juice, will deteriorate the taste and reduce the nutritional value of the product. Cook meat over low heat with barely noticeable heat and with the lid open.
In order that the meat was more tasty, at the end of cooking the broth put peeled and chopped carrots. You can add a tablespoon of vinegar and lemon juice. If you are cooking beef, then boil 2-2,5 hours, pork for 2-3 hours, and the lamb for 1.5 hours.