Mistakes you often make when cooking meat

Not everyone knows how to properly cook meat to preserve its nutrients and flavor. Meat bought from the market should not be blanched or washed in boiling water. At that time, the meat has not yet been cleaned of dirt inside because the main nutrients are protein in the form of muscle and fat, while vitamins and amino acids are concentrated in muscle protein cells.

"Therefore, meat put in boiling water is easily denatured and shrinks, absorbing more chemicals and dirt, and is therefore unsafe," explained Associate Professor, Dr. Nguyen Duy Thinh, Institute of Food Technology, Hanoi University of Science and Technology. The correct way is to use clean water to wash the meat.

Frozen meat, if not thawed properly, will easily spoil. The reason is that frozen meat cells will break down quickly and become a good environment for bacteria to grow. In addition, food must be processed immediately after thawing to avoid refreezing, which will cause loss of nutrients.

According to Dr. Nguyen Thuy Linh, Deputy Head of the Department of Nutrition, Hanoi Medical University, you should not let food defrost at room temperature because it can easily breed bacteria, leading to poisoning and diarrhea. Do not put frozen food in hot oil to defrost or cook it when the meat is not yet defrosted, as this will cause the loss of nutrients. If cooked for too long, the meat will be crushed, spoiled and lose its delicious taste.

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Food after defrosting must be processed immediately, avoid refreezing and do not keep meat in the refrigerator for too long. You can use a microwave to defrost at the appropriate temperature. Wrap the food tightly in a plastic bag to prevent loss of nutrients. You can put the food in the refrigerator to defrost slowly. Do not use hot water to defrost, as it will spoil the meat and facilitate the growth of bacteria.

When processing, you should limit the use of worn wooden cutting boards to cut meat. Old cutting boards are a favorable environment for bacteria to reside, from which they easily stick to small crevices of meat causing harm. Do not use the same cutting board for raw and cooked meat. The reason is, raw meat leaves bacteria on everything it touches, including cutting boards, pots and pans and your hands, normal washing water will not be able to clean completely.

You should have two separate cutting boards for meat and vegetables, raw and cooked foods, or use hot water and detergent to sanitize the cutting board when you move on to the next food.

Choose a pot that is suitable for the amount of meat to be processed. Do not choose a pot that is too big or too small, as this will cause the meat to cook unevenly. When boiling meat, measure the right amount of water and avoid adding cold water when the meat is boiling. According to experts, meat and bones contain a lot of protein and fat. If cold water is added during processing, the water temperature will drop suddenly, and the protein and fat will immediately precipitate; the grooves and gaps of the meat and bones will shrink, making them susceptible to infection. The fresh taste of the meat and bones will also be affected.

After boiling, do not slice the meat immediately because the water has not yet escaped, making the meat fibers unattractive. It is best to wait about 5-10 minutes for pork and about 20 minutes for boiled chicken.

To have a delicious meat dish, the most important thing is to choose a clean piece of meat, buy it from a reputable place. Clean meat, without toxic substances, is very nutritious and safe to prepare in any way. Eat with green vegetables, seafood, eggs to provide all the necessary nutrients for the body.