In the process of cooking beef, we sometimes encounter a problem: beef stew is not rotten. Many people will think that this is because it has not been simmered long enough, but in reality, it is not the only reason. So, what is the reason why beef stews so badly?
First, we need to understand the fibrous structure of beef. Beef has coarse muscle fibers, making it difficult to stew beef if it is not cooked long enough. However, simply increasing the simmering time will not solve the problem. Because if it is cooked for too long, the beef will become very crispy and lose its original taste and flavor.
Secondly, the heat during the cooking process is also crucial. If the heat is too high, the surface of the beef will quickly harden, making it difficult to stew inside. Therefore, when simmering beef, one should choose the right heat to maintain a stable temperature and pressure.
In addition, the way the meat is cut can also affect the effectiveness of the stew. If the cut meat is too thick or too thin, it will affect the cooking time. When cutting meat, you should choose the right thickness according to the quality of the meat and the cooking method, so as to better control the time and heat of the stew.
Another key factor is the variety and quality of the beef. Different varieties of beef have different thicknesses of muscle fibers and the amount of connective tissue, so the effect of stewing will also be different. At the same time, if the quality of the beef is not good, the meat is loose and the fishy smell is strong, which will also affect the cooking effect.
To sum up, in order to solve the problem of beef stew, in addition to the appropriate stewing time and heat, it is also necessary to pay attention to the way of cutting meat, the variety and quality of beef, etc. During the cooking process, we need to take these factors into account in order to stew delicious beef.