Learning to cook: sauce for meat

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cooking, like the East, is a very, very delicate matter. This is especially true of meat dishes, and even served with sauce. A well-prepared sauce can save the situation of an unlucky hostess if her meat is burnt or dried out. In turn, improperly selected or "wrong" cooked, the sauce can ruin any meat delicacy in the bud.

Sauce family

Meat sauce is a nice addition to many of your favorite dishes. Sauces, like gravies, there is a huge variety. Some of them are universal, others are suitable only for a specific dish, a certain type or type of meat. And, let's say, a stewed rabbit served with white wine sauce will be very different from a similarly prepared one if meat sauce with red wine is cooked to it. Therefore, be careful when choosing a recipe.

Meat sauce can be divided into several categories. These are sweet and sour, tomato, wine, sour cream, onion, garlic and spicy, as well as the actual juice that meat releases during frying. The basis is usually broths supplemented with various ingredients.

The easiest sauce for meat is meat juice. It is prepared as follows: after the portioned pieces are fried, they are transferred from cast iron or a frying pan to a dish, and the remaining fat, juice are somewhat diluted with broth or water, and allowed to boil. When the meat sauce is ready, strain it, pour it over the dish and serve.

Meat and berries

Although it seems that berries and meat are mutually exclusive foods, in fact, this is far from the case. Fruit and berry sauces emphasize the taste of meat, add piquancy and leave a pleasant aftertaste in the mouth. And the appearance of dishes becomes much more attractive, especially if you know some secrets of successful serving. An example of this is pomegranate sauce for meat, which is not so difficult to prepare.

Its main component is a glass of juice, canned or freshly squeezed. You will also need a tablespoon of sugar (a tablespoon), two tablespoons of pomegranate seeds, as well as a teaspoon of lemon juice and starch. The sauce must be prepared in a saucepan with a thick bottom, otherwise it will burn. First, half a glass of juice is poured, sugar is poured, mixed and brought to a boil. Then the fire is "screwed" to nothing, the juice is boiled with sugar until the volume is almost halved. Naturally, the “preparation” is stirred so that the sugar does not stick.

Starch is poured into the juice remaining in the glass, stirred, and then the mixture is poured into the pan. This is done slowly, in a thin stream, constantly stirring so that the starch does not clump. After the sauce boils again,it is removed from the fire and berries are added, lemon juice is poured in. The amount of lemon additive can be adjusted to taste: someone likes it a little more sour, and someone likes it sweeter. By the way, in the same way, you can cook another original sauce - cherry. It will appeal not only to gourmets, but also to just lovers of good food. Only cherries should be taken pitted, fresh or canned in their own juice.

Helpful tips

Each housewife has her own recipes for how to cook meat sauce. However, there are several universal rules that everyone should follow:

• Before you prepare the sauce, it is desirable to find out if it and the meat for which it is intended will be in harmony with each other.
• If the sauce is spicy, it is important not to overdo it with spiciness or s alt, as well as various seasonings. They should complement the aroma and taste of the dish, and not clog each other.
• The sauce must not burn! Otherwise, the color and taste of the dish will not please you.
• Sauce is desirable to do a lot! It can be very tasty to eat not only with meat, but also with potatoes, cereals, pasta instead of gravy.