fish and meat tips and secrets
Fat off! Tips and secrets of cooking meat and fish So that extra pounds thawed, did not accumulate cholesterol, you just need to learn how to cook. It, perhaps the most relevant topic of the coming summer. My advice and secrets will help you “drive away fat.”
Contents
Tips and secrets for cooking meat and fish
- If a fish fillet or a piece of meat you have to swim in oil, from lose weight soon. To fry a delicious piece, do not pour oil into a frying pan, but grease the fillet with it.
Grilled secrets
You can simply do with a grill: just grate it with a bulb meat or fish and just put on the wire rack! Just don’t salt in advance! At the end of cooking – please, and on health!
- Another secret: the thicker your piece of meat, the farther away him from the coals. Otherwise, it will burn outside, but inside fried.
Lean and delicious!
You want to stuff a lean piece of meat with strips of bacon. But, we are losing weight! No fats. Try stuffing meat with vegetables: thin slices of carrots, celery, bell pepper, garlic. The refined aroma gives the meat shpigirovanie herbs soaked in the fault. Suitable tarragon, basil, cilantro. A matter of taste.
- For a lean piece to be juicy without fat, you need before slicing hold it covered under a foil or parchment. Then all the juices evenly distributed. When cooling, the liquid moves from the edges to to the center.
Juicy Goodies
Since we refused fat, we cook exclusively from ground beef. To make zrazy, meatballs are juicier, inside try putting cherry plum, naturally, without bone. It’s from Azerbaijani cuisine. And if you want to make juicy cutlets, twist in a mince a little juicy white cabbage and add cottage cheese. By the way, this dairy product does not contain cholesterol!
- If you add a little fat cottage cheese and cabbage to the pike stuffing, then your juicy meatballs will not smell like fish.
Successfully combining these tricks, you can eat tasty juicy meat and do not put on weight!
