It is now difficult to imagine the preparation of any type of meat only with the use of salt and pepper. Spices and various seasonings have long and firmly settled in the kitchens of many housewives and without them, almost no one is cooking.
The charm of spices is that with their help, the meat becomes more flavorful and acquires an original taste. In addition, natural herbs are very useful and their regular use helps to maintain health. The same type of meat takes on different tastes, not only thanks to a different way of cooking it, but also thanks to different spices and spices for meat.
It is noteworthy that sometimes successfully selected seasonings and spices for meat allow you not even to use salt, which is very important for those who watch their health, and the meat does not lose anything in taste. But in this business, the most important thing is to choose the spices correctly, and to find out which ones are better suited to a certain grade of meat, and also to know when to add them.
If you are preparing a hot dish, then the spices used to bake or quench meat should be placed at the very end of cooking, sometimes even in a ready-made dish. If it is a cold dish, for example smoking meat, then in this case the spices are added at the very beginning of the cooking.
Initially, spices are also put in minced meat, which will then be used to make a hot dish. And what spices are added to different types of meat?
Spices for beef
To prepare dishes from beef - steaks, baked or stewed meat, soups and goulash, spices such as oregano, basil, rosemary, tarragon, sweet pepper, black and red pepper, turmeric, cumin, thyme, coriander, mustard seeds, marjoram and cloves. Choose them should be, based primarily on your taste and preferences, but it should be very neat with the amount of spices added to the dish.
They are designed to make your meat more appetizing and emphasize its taste, and if you overdo it, the spices will simply kill the taste of meat. In addition, when preparing beef, remember that the composition of spices must include salt, because it makes this meat juicier and more tender.
Which spices are suitable for pork?
Any dish of pork, like many others, will benefit from adding spices to it. This meat is perfectly combined with all kinds of pepper, garlic, laurel leaves, cumin, juniper, melissa, cardamom, sage, nutmeg, basil, celery seeds, rosemary and marjoram.
Another feature of pork is that you can add a little sugar to it. Sweet pork is very popular in Chinese cuisine, and many like its so unusual taste.