How to remove the smell of meat video
It’s a shame when meat purchased in a store or on the market begins to exude an unpleasant aroma in the heat. Most likely, you bought a stale piece, or maybe the smell is a feature of the meat, for example, if the slaughtered individual was sexually mature or kept on biological fattening. You can get rid of the smell, but first deal with the freshness of the product.
How to remove the smell of meat
Meat should smell! The complete absence of smell is a reason to refuse to buy: most likely, the product has undergone washing and processing with chemical compounds due to the appearance of signs of decay.
Correctly sniff the surface of the fillet, if possible, it is necessary in the place of the fresh incision, as well as the thickness of the muscles near the bone. In addition to the smell of the freshness of the meat, the cut itself will tell you. It should not be sticky, have any slimy deposits, the meat juice should be light. If you can’t cut a piece (for example, the seller objects), press down on the fillet. The toe hole should quickly disappear.
But the color of the meat can tell something about freshness only to professionals. The fact is that the temperature and the method of freezing the fibers should change color, so frozen meat is much brighter than chilled meat. Frozen meat should not have a pronounced odor! You will have to sniff when thawing: the smell should be light, characteristic.
If the product has an unpleasant sourish odor, the meat is considered – no, not spoiled – a product of dubious freshness. You will be surprised, but it can still be sold. It is because of such purchases that one has to remember the folk wisdom on disinfecting the product and getting rid of plowing.
Ways to get rid of the smell
A sure way to neutralize the smell of blood is potassium permanganate. Dissolve some potassium permanganate crystals in warm water, pour into a bowl and rinse the meat thoroughly in the solution. Drain and soak the fillets in the fresh solution for another couple of hours.
Please note: the meat of wild animals should always have a specific smell, especially when it comes to marals, deer and other ungulates
Permanganate can be replaced with vinegar: dilute a teaspoon of acid in a liter of water and marinate the meat for no more than half an hour.
If you are sure of the freshness of the meat, but are not at all inclined to its aroma, mask the smell with aromatic herbs. Perfectly absorbs the smells of thyme, and overlaps with rosemary and basil. You can use garlic, it will make the dish more aromatic, like onions.
To stop smelling not only the meat, but also its broth, add 5 tablets of activated charcoal to the pan (per 1 liter of broth). Strain the boiled broth. The same remedy can be used when preparing, for example, goulash. Rinse the chopped meat and put it in a bowl of cold water, where the charcoal was dissolved in advance. After an hour, drain the water and cook the meat as usual.