The latest available data on meat products In Spain they lead us to confirm that a Trend change last yearwhen the demand grew 2.7%, depending on the statistics of the Nielseniq consultant presented by the Association of Manufacturers and Distributors (AECOC).
There are many opinions faced on whether the meat is healthy and if it is fine consuming it daily. And beyond that there is also the way to cook it, the means to do it or the type of consumption animal.
As for the time to cook it, some doubts arise that some experts try to clarify to facilitate the life of the consumer. One of the doubts is when we observe how our fillet begins to expel waterand it tends to think that it is of poor quality or that the animal has been genetically modified to increase its volume and weight. However, these points are not demonstrated.
The experienced butcher The butcher(@el_as_Carnicero), reveals in a video in Tiktok the reasons why this can happen and solutions to avoid passing.
The liquid could be a reaction to cook a fresh meat too cold, direct of the grilled fridge. «The temperature change causes all its juices to release. The solution: fenced the meat 30 minutes minimum, outside the fridge », advises the butcher expert in the publication.
It should be noted that the amount of water present in the meat varies significantly depending on various factors, including the age of the animal, its race and the type of muscle from which the cut comes. As a general rule, the meat contains a high percentage of water. Depending on the type of meat, its water content ranges between approximately 65% and 80%.
“The tip of a good professional and a good butcher is that a good fast seal will keep the juices inside the flesh and will be more juicy,” says the expert, who deepens that to get it you have to follow some previous tips.
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MEAT Too cold: Sometimes the meat is passed directly from the grilled fridge. “The temperature change produces all its juices,” explains the butcher. To avoid this, it proposes to temper the meat at least 30 minutes before the fridge.
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Insufficiently hot iron: “What happens is that instead of sealing, the meat is cooked and released,” he reveals. Explain that so that it does not happen you have to make sure that the iron is hot before cooking the meat.
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Excess moisture on the surface: “The meat can be wet because you just removed it from the container and is wet,” he says. The solution it proposes is to take some cooking paper and dry it before cooking it.
The expert indicates that Let’s take into account the temperature When cooking. “If the iron is not hot, which happens that instead of sealing the meat is cooked,” he says, deepening that during cooking, we must avoid crushing the meat and giving him many laps; If the iron has reached a good temperature, “with a return on each side it will be enough.”
Finally, a excess moisture On the surface of our meat you can also cause this fact. «You just removed the fillet from the container and is wet. The solution: Take some cooking paper and dried it before cooking it ».
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