If you have a problem with tough meat, vinegar can solve it. While cooking, add a little vinegar to the water the meat is boiling in. The acid from the vinegar breaks down the strong fibres that make the meat tough.
You can put frozen meat in the fridge so it defrosts evenly. Two kilograms of meat need at least 24 hours.
If you want to store minced meat in the fridge, do not leave it in paper; place it in a container with a lid or wrap it in aluminium foil.
Do not put meat on the barbecue as soon as you light the charcoal. Wait until the coals turn light grey and the embers become red. Good embers also need a good flow of air, which you can create by fanning with a newspaper.
Pound the meat with a mallet you have first wetted with water; the meat will not shrink while frying and will stay more tender.
Detergents and water ruin the fibres of the wood and can cause the board to crack. Acetic acid is a powerful fighter against bacteria and a very effective disinfectant.
Detergents and water ruin the fibres of the wood and can cause the board to crack. Acetic acid is a powerful fighter against bacteria and a very effective disinfectant.
Cover fresh meat loosely with foil to prevent the growth of bacteria. Do not use plastic boxes and do not cover the meat airtight, as this creates condensation, which encourages the growth of bacteria.
Raw meat can leave bacteria on every surface it comes into contact with. That includes cutting boards, knives and your hands. It is therefore recommended to use separate cutting boards for meat and for other ingredients. If you only have one, cut the vegetables first and prepare the meat afterwards.
Cook bacon in the oven to avoid oil splatter while frying. Oven baking gives you crispy bacon without excess fat and without a mess in the kitchen.