How to Process Lots of Meat So Tender & Not Fishy

For those of you who like dishes from meat ingredients and want to cook them yourself at home, often when you cook processed dishes from meat, sometimes the meat still leaves stale rancid, fishy, ​​tough and not tender. This is because certain types of animal meat have their own characteristics, textures and characteristics.

I myself am an enthusiast of processed meat dishes such as satay, tongseng, curry, steak, grilled chicken, etc. Well, the reason for my liking for dishes made from meat is that I often see my wife cooking and processing dishes from the meat. and here are some tips on how to cook various types of meat such as duck, chicken, goat and beef so that the meat is tender, does not smell rancid or rotten and certainly not tough.

Processing goose meat so that it becomes more tender, does not smell bad and is not tough:

  1. The age of the goose to be cut affects the quality of the meat, so choose a goose that is not too old, nor too young. The most appropriate is a goose that is about 3 months old.
  2. Burn the cut goose over coals and clean the feathers that are still left with banana leaves, then just cut according to taste.
  3. Coat with vinegar or lime juice, wash, drain.
  4. Some parts of the goose body are a source of oil and often make the meat more fishy. Cut the brutu / goose tuna so that the food is not fishy.
  5. So that when fried crispy, soak the goose for 12 hours (overnight) in low heat and the pan is covered.
  6. Before cooking according to the recipe, goose meat is boiled for 1 hour with various spices (lemongrass, ginger, garlic, lime leaves) in order to make the meat tender and get rid of the fishy stale. After that, the goose is ready to be made into any recipe.
  7. The stench of goose can also be removed by boiling it with a stir-fry of turmeric and ginger.
  8. Young goose meat is perfect for grilling, frying or grilling. While old goose meat should be made into dishes that require processing, such as boiled or steamed.
  9. So that the goose skin can be crispy and crunchy, use a mixture of honey with three parts of good orange juice that has been stirred together. Spread it on the roast goose as often as possible.

How to get rid of stale / rotten chicken meat in an easy way.

For those of you who like dishes from meat ingredients and want to cook them yourself at home and how to process various meats to be tender & not fishy

  1. Clean the chicken, then rub it with 1/2 tsp vinegar (dilute the vinegar). Then rinse again with water. Usually the stale rot is gone this way.
  2. Sprinkle chicken halves with flour. Make sure all the chapters are evenly covered, then let it rest for about 20 minutes. Then rinse thoroughly and dry with kitchen tissue.
  3. Clean the chicken, then sprinkle with salt and a squeeze of lime juice. This is the most popular method.
  4. Wipe the chicken with a clean cloth then pat dry. Do this process if you are processing purebred chicken because purebred chicken has a stale / rotten odor that is stronger than native chicken
  5. Make sure you determine and check the coolness of the chicken you buy. Be careful if the chicken meat has excessive rancidity / rot. Fresh chicken meat has a stale that is not too fishy.

Eliminate stale mutton rot

For those of you who like cooking from meat and want to cook it yourself at home and how to process various meats to make it tender & not fishy

  1. Eliminate stale rot (prengus) goat meat, please choose whichever is the most practical and private practice to eliminate the typical stale goat meat and make goat meat more tender.
  2. Boil mutton with radish halves to taste, half an hour then remove the radish. After that, use mutton to cook according to the recipe for mutton that you like.
  3. Boil every 1 kilogram of mutton or lamb with 5 grams of green beans. After 10 minutes, remove and drain the meat. Then cooked as needed.
  4. Boil every 1 kilogram of mutton by adding about 10 grams of curry powder. The amount of curry seasoning is adjusted to the number of kilograms of meat to be cooked
  5. Boil 1 kilogram of mutton or lamb with 200 grams of sugar cane that has been cut into pieces. Boil for about half an hour this will make the mutton become more tender and does not smell rancid.
  6. Boil 1 liter of water, after boiling add 1 kilogram of mutton and 50 grams of vinegar. After boiling, drain the mutton and re-cooked according to your heart
  7. Before cooking, mutton is doused with drops of lime juice. If you don’t have lime, you can use lime leaves. In addition to lime juice, you can also use guava leaves. The guava leaves are ground together with mutton before cooking
  8. Take 2 pieces of charcoal then wash it clean from other impurities so that the meat does not turn black when cooked. Boil the goat meat together with the charcoal, surely the goat meat will not smell anymore. After that, cook it with spices according to the recipe of your choice
  9. Coat the meat with tomato or vinegar or you can use grated pineapple, stir and let it sit for half an hour… Then the meat will be more tender and not smell fishy.
  10. Immediately process goat meat that has just been slaughtered, without ever washing it first either with water or other washing materials. The stench will decrease by itself if cooked properly (until it is absorbed, cooked, and enough time). Don’t forget to be careful when cutting goat meat so it doesn’t get dirty (so we are influenced by the reason for having to rinse it with water). If the goat hair is still attached smooth and thin, just pull it out slowly. Goat meat is ready to be processed, it’s okay to store it in the refrigerator before cooking, as long as it’s not washed with water.
  11. Cutting the meat in the right direction…that is, cutting in the direction of the grain of the meat not only makes the meat less tough but also reduces the stale rot caused.
  12. Before cooking, wrap with papaya leaves and pineapple. because papaya leaves make the meat tender after it is cooked while pineapple leaves to remove the stale fishy taste. It is thought that pineapples are stronger than oranges
  13. Chop, bruise or mash the ginger, then mix it with the meat to be processed. The aroma of ginger will cover the stale lebus on the meat. For maximum results, it is better if the ginger is mashed with other spices.
  14. To get rid of bad taste. You can also add strong flavored spices such as cardamom. cinnamon, cloves, and other spices. Seasonings that have a strong aroma like that not only make the food taste delicious, but also help get rid of the unpleasant stale in the meat.
  15. Use spices with a sharp aroma to balance the distinctive aroma of mutton

How to process goat meat so that it is soft and doesn’t smell fishy

For those of you who like dishes from meat ingredients and want to cook them yourself at home and how to process various meats to be tender & not fishy

  1. If for goat meat, cutting in the direction of the meat fibers makes the meat not tough, then for beef it is the opposite, namely cutting against the direction of the meat fibers.
  2. Wrap the beef that will be cooked using papaya leaves and lemongrass leaves for 1 hour, this will remove the stale rot in the meat.
  3. Avoid washing meat with water because it will rot and the meat will rot quickly if not cooked immediately.
  4. Boil the meat in spices such as lemongrass, ginger, cucumber slices, bay leaves, turmeric and galangal to remove the stale rot and make the meat more tender for half an hour.
  5. Coat beef with lime juice.
  6. Coat the meat with tomato or vinegar or you can use grated pineapple, stir and let it sit for half an hour… Then the meat will be more tender and not smell fishy.