Not By Bread Alone: meat Delicacies On Your Table

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

The variety of meat delicacies not only delights and inspires us for culinary feats, but also obliges us to certain knowledge: how to choose, prepare and serve this or that dish correctly, what are the serving rules. At first glance, everything is simple: I bought it, cut it and put it on a plate. But there are still some nuances

In order for you to be sure that you are doing everything correctly, use our tips:

1. He sees an eye and a tooth itchs

How to peel raw smoked and dry-cured sausages if the casing is not easy to remove? First, we rejoice: this is a good sign - the more difficult it is to peel raw smoked sausage from the shell, the higher its quality! And, secondly, we use a little trick: we wrap the sausage for a short time in a towel moistened with boiling water, then we cut off the tail and make a light longitudinal incision along the length, then detach the shell by pulling the edge of the incision. To reveal the taste of raw smoked and dry-cured sausages, cut them into thin slices with a sharp knife at an angle of 45 °.

2. "Saw, Shura, saw …"

Boiled-smoked, semi-smoked, boiled and other sausages are peeled on casings before serving and cut with a well-sharpened knife. Semi-smoked and cooked-smoked sausages - at an angle of 30-35 ° with slices of medium thickness, cooked sausages and hams - at a right angle with thin slices. It will be beautiful!

3. Differentiate

Do not mix! All types of sausage and meat cuts are served on a separate plate, without creating a neighborhood with other products - cheeses, fruits, etc. Also, we do not recommend decorating the cuts with herbs and salad: all this will quickly wither and will no longer decorate, but quite the opposite. If the serving design of the slices presupposes the presence of bright accents from other products (olives, peppers, etc.), place them in small beautiful containers and place them on a sliced platter.

4. Goose is not a pig's friend

Meat cuts from different types of meat (chicken, pork, veal) cannot be mixed, an assortment of such cuts will look beautiful if laid out in rows - each row of the same type of meat. This rule also applies to sausages with varying degrees of odor intensity - they must be served separately (for example, chorizo separately from the doctor's sausage).

5. In trend

The decision on which dishes to lay out sausage and meat cuts is up to you, based on the general serving style and your creativity - there are no strict rules here. The dish can be round or square, ceramic or porcelain, or even wooden. By the way, about wood: meat or sausage cuts served on a special dark-colored wooden board will add a special authenticity to the table. Such boards are made from precious woods - olive, cherry, oak, etc.

6. Where it is thin, there is not a fork …

How to transfer slices from a common dish to personal plates? Not with your hands or individual cutlery! If you try to pick up a thin sausage slice with an ordinary fork, you risk tearing it without reaching your plate. Next to a dish of meat and sausage cuts, put medium-sized tongs with rounded ends or special serving fork and spoon, which differ from the usual ones by a larger width.

7. The pioneer is always ready, and the sausage is ready in 5 minutes

Wieners and sausages are boiled before serving and served hot, respectively. It is a matter of taste to clean sausages and wieners from the casing before or after cooking: the composition of the casing is designed to be used at high temperatures. However, if you free the sausages from the shell before cooking, they will not look their best during boiling. Better to make a small puncture of the shell. Boil the sausages from 2 to 5 minutes, and the sausages - from 5 to 10 minutes. The countdown starts from the moment the water boils. It doesn't matter at what stage you place the sausages in the water - at the beginning of cooking or at the time of boiling.

We serve sausages and sausages with a knife and fork. And we eat them hot, cutting off a small piece from the whole and peeling from the shell (if it has not yet been removed) also gradually - as we cut it. It would be wrong to instantly cut the whole sausage into pieces - it will cool down quickly.

8. Salvio Hexia

If you still have cold cuts or cold cuts after eating, cover the sliced plate with foil, press firmly around the edges and store in the refrigerator for a short time. The storage conditions for sausage and meat products are always indicated on the packaging.

And finally, the most important thing! The quality of sausage and meat products directly depends on the quality of the raw materials from which they are made, that is, on the quality of the meat. The meat should be, first of all, fresh. Pay attention to the manufacturer of sausages and meat products! If a manufacturer uses his own raw materials - meat from his own farms, then there is a well-oiled logistics of raw materials - a short delivery cycle from the farm to meat processing plants, and the likelihood of non-compliance with the terms and conditions of storage is reduced to zero. This means that the quality of products will be at their best! For the manufacture of sausages and meat products "Cherkizovo" only meat from its own farms is used, thus guaranteeing the best quality of its products.

Now you know everything!