You will need
- - potassium permanganate;
- - vinegar or citric acid;
- - sugar;
- - a bouquet of aromatic spices;
- - onions or garlic;
- - drinking soda;
- - charcoal or activated carbon;
- - salt, pepper;
- - mustard;
- - decoction of chamomile.
Rinse the meat a strong salt solution. It is prepared at the rate of about 100 g of salt in 1 litre of water.
Soak meat for 2 hours in a weak solution of ordinary potassium permanganate (slightly pink color).
Put the meat for 20-30 minutes in acidified water. You can use vinegar or citric acid.
Use in the preparation of aromatic herbs - rosemary, thyme, coriander, Basil. Perfectly hiding the smell of chopped onion or crushed garlic.
Marinate the meat softening the marinade (sour).
Boil the meat for 20 minutes, first in water, put in fresh water and cook longer.
Rinse the meat with a solution of baking soda. Then put on for 5 minutes in a weak acidic solution.
Add when cooking in a container a few pieces of charcoal (sold in stores) or 2 tablets of activated charcoal from a home kit. If you cook the meat some other way (fried or stew), then slice it, put in a pan and add the coal. Cover with cold water and leave for 2-3 hours. After that, you can cook without fear of a foreign smell.
Grate a piece of meat on all sides with salt and pepper, and let soak 1 hour. Instead, you can also use mustard.
Roll pieces of meat in sugar. Then sprinkle generously with salt. Leave on for 30 minutes. Rinse thoroughly before cooking.
Prepare a chamomile decoction, add a little sugar, cool. Soak the meat in it for 20 minutes. Rinse in salt water.
If the smell of sour meat, his food is forbidden, because it tells about the process of decay and bacterial growth, which can be dangerous.
If there are doubts about the freshness of meat, try to put pressure on its surface. Recess flattens out quickly – the meat is fresh. On freshness is the fact that the piece is almost dry, without much moisture.