Most people love soft and juicy chops, fried in batter, this dish can be served both on a festive table and on everyday. And why beat the meat and how to do it right?
Contents:
- How and why to beat meat
- The advantages of meat chopping
- The minus of the beaten meat
- How to beat the meat
The chop can be made from any meat you like, as well as from any part of the carcass - back, neck, or completely from the liver, all this can berepulse and cook deliciously. To the meat was juicy and tender, just the same and you need a beat. And what and how to properly beat the meat, we now find out.
Meat-frying process
Meat is quite tough in its structure. Even fried or boiled meat retains a large number of small ligaments, fibers and tendons, which greatly strain the chewing muscles and digestive organs.
The softest fabric in meat is muscular, it is it that softens when it is hardest to wear. And those hard fibers that are placed in different directions, with prolonged and intense beating become more elastic and soft.
Usually, the beating process is performed using metal chops. The hammer has a jagged surface, it is the meat that is beaten by it, it allows softening the structure of meat fibers.
Hammers are different, depending on the caliber of the teeth. Using different hammers, you can beat the meat in several stages. Begin to be beaten by a larger caliber and so on the descending, so you can bring the consistency of meat to a mushy state.
Advantages of meat chopping
Due to the fact that meat structure is softened by beating, such a product is easier to process the body. Meat fats and proteins in the intestine will be absorbed much more quickly and fully, and much less meat that can rot is fed to the subsequent departments.
One of the major causes of diseases of the intestinal tract is the deposition and decay of proteins in it. This is what vegetarians are guided by, talking about the dangers of eating meat. Because of this process of decay, poisoning, flatulence, various disorders and even rectal cancer can develop.
And when eating battered meat, this risk of protein and rotting is reduced to a minimum. Not to mention the teeth, and the harm that can cause them rough meat.
However, in addition to the pluses, there are also disadvantages.
The main disadvantages of beaten meat
When meat is beaten, valuable components in the form of proteins and fats are preserved, but there are also some that can be lost.
During the beating process, a large amount of juice and liquids are released. In this juice there are though also replaceable, but useful substances - mineral salts, vitamins and other biologically active substances.
And it's clear that the harder the beat is made, the more fluid is emitted. The optimal solution will be to find such a degree of pouring, at which the maximum possible amount of nutrients is preserved with a fairly mild consistency of meat.
How to beat meat
In the absence of disorders or diseases of the digestive tract, sufficient strength of the teeth will be enough to repel the meat, even the hardest, with a hammer with large teeth. After the beating, do not call the surface of the meat, it is better if the pits remain. This will not only ensure the aesthetic appearance of the chop, but also preserve the juice in these grooves.
But if there are problems with the teeth or digestive tract, it is better to sacrifice some useful elements and very hard to beat the meat so that it is as soft and tender as possible.
Sometimes cooks aim to beat the meat in such a way that it resembles a souffle in consistency. Although this requires diligent and long work with a hammer, the result is a tender meat souffle in combination with the juice. This method is considered the most optimal, because in meat all its useful properties are preserved and it is very soft.
Chops are often cooked with eggs, and consequently meat is "fertilized" with egg fats, proteins, and cholesterol.
Beating remains a very common culinary preparation. This method is an excellent option for those who want to enjoy the taste palette of meat, while experiencing certain difficulties with the teeth. In addition, soft and juicy meat delivers more pleasure than the endless chewing of hard pieces.