Advice 1: How to cook stew Turkey

Stew is a very convenient product which you can quickly cook a variety of dishes. The stew can be stored for several years without losing its taste and value. Stew Turkey will allow you to enjoy tasty, juicy and tender meat.
Stew Turkey - tasty dietary meat

Recipe for homemade corned beef Turkey

To prepare stew from the Turkey you will need:
Turkey medium size — 1 piece.
- Bay leaves — 8 PCs.;
- 1 tsp peas of black pepper;
- banks;
- foil.

In water at room temperature, place Turkey carcass, so she turned out all the blood. Keep the Turkey in water for about 2-3 hours.

Now you need to carve the bird. Remove the large bones. Thin ribs Turkey can be chopped, then add to the stew and then they will acquire a delicate flavour. Keep in mind that small bones can be very dangerous. Cut away the fatty tissue, which is useful as a preservative. Bones from which you remove meat, you can use for the broth. The carcass, cut the meat, which you then cut into small pieces, weigh and salt the following calculation: 1 kg of meat requires 1 tsp. of salt.

For the preservation and storage of stew it is better to choose banks with a small volume. Carefully sterilize liter jars, on the bottom place 2-3 Bay leaves and 5 grains of black pepper. Fill cans with Turkey meat and add 3/4 of boiled water. The neck of the cans, close the foil.

The pan cover with a towel, put in jars and send the pan in the oven, which should include at 180oC. The meat should stew for about 3 hours. Banks with ready stew roll sterilized lids, flip and heat wrap. To keep the stew from the Turkey needs to cool place.

Stew Turkey in a slow cooker

You will need:
Turkey medium size — 1 piece.
- black pepper (peas) — to taste;
- Bay leaves — 8-10 PCs.;
- salt (to taste).

Turkey carcass, initially need singe, wash and dry with paper towels. Skin birds, separate the meat from the bones and cut it into small pieces. Small bones from the ribs and wings can be removed immediately, but can not touch, because they are easily removed from the finished stew. The total number of all meat stew definitely weigh.

In a saucepan multivarki put all of the resulting meat, add 200 ml of water and cook in the "Quenching" for about 3 hours. Water can add a little bit, because in the process of cooking meat gives off juice. 1 hour before end of cooking add spices: salt (1 kg poultry 1 tbsp. salt, peppercorns and Bay leaf. For a traditional taste of corned Turkey the spices enough, you can also add seasoning to your desire and taste.

Meanwhile, prepare sterilized jars, which must lay the still hot stew, cover, flip and cover with something warm. If you are going to store the stew for a long time (up to 5 years), increase 2 times the amount of salt, and banks to sterilize about 1 hour.

To keep the stew should be refrigerated. It can also fill the containers and send in the freezer.

Advice 2 : How to choose a stew

Manufacturers of stew often produce your product only with the flavor of meat while in the Bank are only pieces of the soybeans. You need to follow some rules not to fall for the hoax and buy a real stew, as well as to recognize poor quality product.
How to choose a stew
Keep in mind that quality stew just can't be cheap. Meat for stew uvarivaetsja about 40%. This means that for the preparation of standard 338-gram cans need about a pound of raw meat. It turns out that a good stew can not cost you a penny.
Keep in mind that this stew, which is produced in accordance with GOST, should have a long-established name of "stew Pork" or "Beef stew". Other product names indicate that the stew is made according to the technical prescriptions of the manufacturer.
Give preference to stew in glass jars. Indeed, in this case, you can carefully consider its contents. High-quality corned beef should be visible pieces of meat dark red, floating in a brownish juice. The top should be a layer of white or yellowish fat. Look at that Bank was clean, had stains. The cap should not have traces of rust, all sorts of damage and defects.
If, however, you have to buy canned meat in cans, carefully inspect it. About the contents of such cans can only speculate on the appearance of the package. Hold the jar in his hands. If in some place it is deformed, it is best not to buy. After all, if the damage of broken internal coating, which contains zinc, tin, Nickel. If you hit them in the body of a person suspected poisoning. Swollen Bank is further proof that the product is spoiled.
Therefore, metal cans should be sealed, and their covers and bottoms - flat and concave. In the stew, which was created under the technical conditions, you can get in herbal supplements. On the lid of the jar must contain information about the manufacturer code and manufacturer.
Note that in the stew, which is prepared according to national standards, should be 56% of meat and fat, the rest is broth. The meat pieces should be about 30 grams each and look like one big piece when removing from the jar must not fall apart. The aroma should not be present odors. The meat should be juicy and not have other flavors. And one more thing: the product should not be exposed to direct sunlight. From this it can deteriorate before the expiry date.
How to choose a quality stew. • The name of the product. For this stew by GOST provides the name "beef stew" and "pork stew", but not "stew beef" or "stew pork". The last two options, as well as various "meat at home", "special stew" or "Breakfast tourist", testify to the great performances of the manufacturer.
Useful advice
In Russia, canned meat has always been considered a strategic product, which is useful in any situation. It is understandable - cured meats are kept well without a fridge and are always ready for cooking. But if all stew worth buying? In recent years, the purchase of corned beef turned into a lottery, very difficult to understand what is inside of metal cans.

Advice 3 : How to prepare tasty stew

Stew, cooked at home, it turns out very tasty, as for its preparation are natural products. To make the stewed meat can be pork, beef and lamb and rabbit and poultry.
How to prepare tasty stew
You will need
    • meat;
    • fat;
    • salt;
    • black pepper;
    • Bay leaf;
    • onions;
    • carrots;
    • parsley root.
Prepare the meat for the stew. Frozen is not recommended. Remove the bones, veins, veins. Cut the meat into pieces of medium size and wash them.
Put the pieces in a saucepan. Fill them with cold water so that it was above the level of the meat by two inches. Put the saucepan on the fire. When the meat has boiled, remove the foam.
Add to the pan black pepper, onion, cut into two parts, parsley root, sliced carrots. Reduce the heat and cook the meat for two hours. Stir it periodically, as it may stick to the bottom of the pan.
Remove the onions after two hours and salt meat. Cook it for another half hour or two, try the meat and if needed, add salt. In the process of making it uvarivaetsja approximately forty percent.
Put in a pan Bay leaf and cook for fifteen minutes, then remove. While the meat is cooking, clean your jars with a volume of 0.5-1 l of soda, carefully rinse it with water. Allow the water to drain and sterilize them in the microwave or in the oven.
Remove the meat from the boiling broth and serve it on the banks. Pour the broth to the brim. You can make fat melted fat and pour it over the stew. To make it easier to melt, roll bacon in a meat grinder, melt it in the pan and strain it through a strainer into a separate bowl.
Boil cover, and before rolling grease them with sunflower oil from the inside out to keep them from rusting. Roll up your cans stewed meat prepared lids and flip them. When they have cooled, remove them for storage in a cool place.
Very quick and easy to cook a delicious pork stew, if you fry meat in a pan with spices. Then put the pork in a saucepan, cover with water and simmer for half an hour. Lay the meat in sterilized jars and cover with broth. Add the melted fat in the pork stew is not necessary.
Use to make delicious homemade corned beef pressure cooker. The beef in it is cooked for hours, lamb, and pork, forty minutes from start hissing of the valve. After the end of cooking put the stew in sterilized jars.
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