When stewing beef, these "2 ingredients" must not be put in, otherwise the meat will be firewood and the smell will be heavier
In cold weather, a pot of fragrant beef stew is undoubtedly a heart-warming delicacy. However, in order to stew tender, juicy and fragrant beef, in addition to choosing the right parts for stewing, the choice of condiments is also crucial. Some spices can enhance the flavor of the beef, while others may cause the meat to become more flavorful and flavorful. Today, let's talk about the "two ingredients" that must not be put in beef stew - vinegar and ginger.
1.Vinegar. Vinegar is a sour seasoning commonly used in cooking, which brings a refreshing sour taste to dishes and also helps to soften meat. However, when it comes to beef stew, the use of vinegar can be counterproductive. The acidic substances in vinegar can cause the proteins in the beef to coagulate prematurely, causing the meat to become tight, which can affect the tenderness of the beef. In addition, the sourness of the vinegar combined with the rich taste of the beef may suppress the original flavor of the beef and even produce a discordant taste.
2.Ginger.
Ginger is a common spice in Chinese cuisine, and its spicy ingredients can effectively remove the fishy smell of meat and increase the aroma of dishes. However, when it comes to beef stew, too much ginger can have the opposite effect. The strong pungency of ginger can clash with the mellow taste of beef, masking the natural flavor of beef. At the same time, ginger's irritating properties may also cause the beef to shrink in fiber, making the meat more woody.
So, how do you properly use condiments to stew delicious beef?
Choose the right beef cuts: The parts of beef that are suitable for stewing are usually the parts with soft meat and fascia, such as brisket, tendon, etc.
Use mild seasonings: When stewing beef, choose mild spices such as green onions, garlic, star anise, cinnamon, etc., to add flavor and avoid vinegar and excessive ginger.
Control the heat and time: Beef stew should first boil the water over high heat, and then reduce the heat to a low heat and simmer, which will make the beef more flavorful and crispy.
Pay attention to the fishiness: Before stewing beef, you can soak the beef in water to remove blood and impurities and reduce the smell. You can also add a little cooking wine or white wine to the water to help remove the smell and fragrance.
In short, avoid using vinegar and ginger when stewing beef, choose the right beef parts and condiments, and control the heat and time, you can stew a delicious pot of beef. Remember, cooking is an art, and by experimenting and tweaking, you'll be able to find the best way to stew beef to your tastes.