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Meat

FAQ

How to store meat ?

For optimum preservation of the meat, its temperature should be kept below 4 ° C. Place it in the coldest area of the refrigerator, under vacuum (for about ten days) or in paraffin paper (6 days maximum). Meat can also be stored in the freezer at minus 18 ° C for several weeks.

How to cook meatballs ?

After cooking in broth, brown the meatballs in a pan so that they are crispy on the outside and soft on the inside. You can also bake them for 15 to 20 minutes.

How to thaw meat ?

To thaw meat, place it in the refrigerator for 3 to 4 hours for small pieces and 12 to 24 hours for large pieces. You can also put it in a freezer bag to thaw it off the heat in a pot of water heated to 60 ° C. To defrost in the microwave oven, set the appliance to the "defrost" function.

How to marinate meat ?

To marinate meat, place it in a container with the marinade and keep in the fridge for 24 hours. It is also possible to brush the meat with a thick marinade, to wrap it in cling film before placing it in the refrigerator.

How to dry meat ?

To dry meat, you must use a lean piece (beef tenderloin, tenderloin, etc.). Remove visible fat and nerves as much as possible. The salting time of the meat varies according to its weight (2 days for a piece of 250 g, 5 days for a piece of 1 kg). Once seasoned, the meat is left to dry for 10 to 30 days in a cellar.

How to replace meat in the diet ?

To replace meat in the diet without risk of deficiency, rely on other sources of protein. Eggs, tofu, seitan, microalgae, legumes, and insects are great alternatives to meat.

How to salt pork ?

Once the fatty parts have been removed, the meat is placed in a container with a layer of salt and herbs before being covered with it as well. Close the container and place it in a place at room temperature for 3 days to allow the brine to form.

What meat with sweet potatoes ?

Sweet potatoes go perfectly with beef and lamb. These tubers are also perfect with chicken or duck.

What meat to accompany a raclette ?

To accompany a raclette, choose Grisons meat for a version in the purest tradition. It is also possible to taste it with other cured and smoked meats: duck, quail, deer, etc. Other meats can be served with a raclette: strips of veal, beef or pork.
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