Cooking meat properly!

Meat: cook tasty and to preserve vitamins - the impossible is possible!

Meat - product of strategic importance. It is believed that regular consumption of meat and dishes out of it is a necessary condition of the existence of men in a certain area. On the other hand, few women could refuse such a tasty and healthy product.

The only drawback of the meat is the fact that the traditional ways of cooking it, in addition to nutrients, carries excess fat and unnecessary calories that are so concerned about women. But modern methods of cooking meat dishes, allow to completely solve the problem.

Meat is a valuable source of protein and essential amino acids, which is especially a man needs to maintain muscle tone and overall male health. However, all of the same proteins and amino acids are compounds, without which we, women, can't see shiny silky hair, fresh, silky skin and beautiful and strong nails.

This is why people food which is devoid of a sufficient amount of protein, often look doesn't matter. Signs of aging in the body, which is forced to operate in a "diet" occur much earlier than the hardcore meat eaters, their skin looks dull and lifeless hair. Of course, we are talking about moderate prescribed medical standards the consumption of meat, since any excess is not healthy.

Although proteins are not only in meat products, namely meat protein is best absorbed by the body. Moreover, the protein content in the piece of meat is very high - at least 20% - no other product can boast such a number of protein per 100 g Vitamin B12, deficiency of which leads to anemia, is found only in meat. In addition, it contains vitamins B1, B2, B3 and B6. But all these figures relate only to the crude product.

Unfortunately, in the conventional heat treatment (cooking, frying meat loses almost all vitamins, but gets dry, which is compensated by oil and various high-calorie sauces. When this energy value of meat has increased at least 2 times. In addition, when thermal processing in vegetable oils (e.g. sunflower oil), it is saturated with harmful TRANS-fats and substances that cause cancer - carcinogens. In the end, we have let and delicious, but very high in calories and even harmful dish.

There are multiple optimal outputs:

1. to use the grill or air-grill - with some vitamins will remain, but some will go along with fragrant juice, the meat will turn out a bit dry, though with a tasty crust;



2. to use the steamer - it also remains most of the vitamins, but the meat is steamed has a very special taste, you could even say, has almost no flavor, and this means that you will have to apply the same high-calorie sauces;



3. to use the sleeve for baking, which will help keep the juice, and, thanks to the fast cooking at high temperatures, will retain practically all of the vitamins and amino acids. This option is good because you don't have to spend money on expensive additional appliances, look for a place for her in the kitchen. Meat cooked in the sleeve for baking from TM "Stuff of life" is guaranteed to remain tasty and juicy, and the most useful.

Sleeve for baking is heat-resistant polymer film, which is used for baking a wide variety of products in the microwave or oven at temperatures up to 200 `C. To the sleeve from TM "Stuff of life" was easy and quick to close, there are special clips. Due to the functional package, the sleeve can be quickly grasped and convenient to store.

In order to obtain an optimally balanced composition of vitamins and amino acids dish, TM "Stuff of life" recommends bake the meat in the sleeve with any vegetables and potatoes. After the first use of sleeves you make sure this tasty and flavorful dishes that is so easy and quick to cook, you haven't tried.

Bon appetit!

Source:

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