• Месото измивайте бързо, преди да го нарежете. В противен случай във водата ще преминат част от хранителните сокове.
  • За да нарежете лесно месото на тънки парчета, поставете го в камерата на хладилника за 1 час.
  • Ако пържите или печете на скара месо, след измиването го подсушете със суха кърпа. Така ще запази хубавия си цвят.
  • Постното месо ще получи по-добър вкус, ако го шпиковате със сланина. Оставете сланината в камерата на хладилника да замръзне, след това я нарежете с остър нож на тънки пръчици. Шпиковането ще направите по-лесно, ако хващате нарязаната сланина с пръсти, потопени в сол.
  • При печене постното месо може да се покрие с тънки филийки сланина или пушени гърди (бордиране).
  • Печеното или задушено месо се нарязва леко изстинало, за да не се рони. Залива се с топъл сос.
  • Жилавото месо се вари лесно, ако се начука добре и във водата, в която ще се вари, се добави малко ракия.
  • За да стане пилешкото месото по-крехко, преди да го изпечете, го накиснете за 1 час в прясно или кисело мляко.
  • Месо с кокал се вари много по-бързо, отколкото без, защото кокалът има много по-голяма проводимост на топлина, отколкото месото.
  • Ако консумирате месо от по-старо животно, за да стане по-крехко, трябва да го мариновате предварително за около час в ракия.
  • Изпърженото месо не трябва да се похлупва с капак, защото губи хрупкавата си повърхност и омеква.
  • Предварително намажете с мазнина шишчетата за да се отдели по лесно месото след изпичане.
  • Останалата саламура от кисели краставички може да се използва за кратко мариноване или във водата при печене на месо, което му придава особено приятен вкус. Да се внимава с дозирането на солта.
  • При печене месото ще стане по-сочно, ако под тавичката във фурната сложите да се изпарява съд с вода.


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