1. Check out the quality of meat you are using. Avoid RED MEAT and if at all you are using Red meat( Beef, Mutton, Ham) go for pinkish shade of meat. It implies that you meat is fresh. Avoid using Darker Red meat. If its not tender n fresh, it will take like a zillion years to cook and moreover spoil the taste of food also!
2. If you are buying meat is large quantity whereas u need li’l amount at a time, DO NOT refrigerate the entire contents together. Make separate shares and store them in different containers/ covers.
Eg: You need 200gm of meat at a time but you have bought 1 kg from the market then, make 5 separate shares each of 200 gm and store them in separate containers. Before storing make sure you marinate them well with salt+ginger-garlic paste.
This is because when you defroze the entire 1 kg of meat while u need just 200gm, other portion of meat also gets defrosted and loses its nutrition value. Thus defrosting the meat again and again makes it lose all its contents as well as changes the taste. So better defrost only the required amount.
3. Shape of pieces change the taste of your food. If shreds are needed, use shreds. If mince is needed, mince it! If chunks are needed, ask the butcher to make chunks!
4. Generally opt of WITH-BONE meat rather than boneless. Bones’ nutrition value is too high and if they are just boiled to prepare stalk, it is like ‘pearls n gems’ for the chefs… damn precious! When this stalk is used in various preparations, it not only increases the nutrition value but also improves the taste!
5. If boneless meat is needed, you can very well go for WITH-BONE meat, marinate it with salt+ginger-garlic paste and boil it. You will get the stalk and just shred the pieces i.e. separate the flesh from bones.
6. If the meat pieces are boneless, marinate them and keep aside for a longer time than the with-bone pieces. You may also thrust in the meat with a fork so that the marinated masala enters into the flesh and gives you an amazing finger-licking taste.
7. Whenever you add meat in a pan/wok, make sure u sauté it for sometime and then cover it with a lid so that the meat liberates some oil from itself which even more adds to the taste. It is very useful while making gravy.
8. Make sure you meat has cooked properly before serving it.
9. Make sure you use minimum number of veggies in a preparation containing meat. Always the amount of meat should be more. Lots of veggies at times hamper the ability of meat to make the preparation tasty.
10. Salt is the BEST preservative
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