These days, the quality of meat on store shelves is questionable. It seems that all the pieces are quite appetizing, but choosing the truly right product is quite difficult.
Animals are often fed all kinds of growth stimulants, which of course remain in the meat. However, it is quite easy to neutralize the antibiotics in the product as much as possible. The Rambler material contains tips on how to do this at home.
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First, we wash the meat in cold running water, then transfer it to a deep bowl. Fill with a solution of water and salt (dissolve 40 grams of coarse salt in 2 liters of water) so that the liquid completely covers the pieces of meat. Leave at room temperature for 1 hour.
After this time, drain the solution, rinse the meat again with cold water and fill it with freshly prepared saline solution. We leave for another 1 hour.
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Rinse the meat again, put it in a saucepan, fill it with cold water (the liquid should cover the product by about 2 cm). We put a pot with meat on high heat and let the water boil, leave for 1 minute and remove from the heat.
Then we cook the meat in any way.
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