Re: Worlds Best Nihari as I cook it..............
Ginger and garlic is a must for red meat
Boiling softens the meat not toughen
Browning meat at high in batches in oil is too oily and it toughen and seals it thus not much of the broth
6 kg meat is a lot and the pot seems small
That amount is more like for a party or a gathering
Way too much for a typical family and even kids won't eat that much nor is it normal to have it for 3 times a day
Too oily from the pic
6/10 as i don't really believe it's your
I am afraid you dont even know the basics of cooking, do you know the different cuts of meat. The difference between boiling, braising, sauteing r
roasting, broiling, searing. What is the reason for browning etc. Shank has a lot of connective tissue and can only be softened by slow moist heat. Nihari is not your regular salan, garlic will mask the fragrance of the aromatic spices. We never use garlic or ginger on steak, so always is not the correct term. Whose Nihari do you think that is?
Match the cut to the cooking method
By its very composition, meat poses a challenge to cooks. The more you cook muscle, the more the proteins will firm up, toughen, and dry out. But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F. But connective tissue doesn’t even start to soften until it hits 160°F, and it needs to reach 200°F to completely break down. By the time connective tissue is becoming edible, the muscle has completely overcooked.
So the trick to getting good results is deciding at the outset what sort of treatment the beef needs. Is it a mostly tender cut that needs to be cooked only long enough to make it safe to eat and develop good flavor? Or is it a mostly tough cut that needs ample time for connective tissue to break down? Every cut has its own particular needs.
Tender cuts with little connective tissue can take high, dry heat. This creates delicious browning on the outside without overheating the muscle inside. Steaks and other small tender cuts take well to quick cooking methods like grilling, pan searing, and frying. Larger cuts like prime rib are good candidates for roasting. (I like to start in a hot oven—just long enough to brown the surface—and then lower the heat for the remaining cooking time to let the heat slowly diffuse through the meat, until it reaches the temperature and color I want.)
Tougher cuts with lots of connective tissue do best with gentle, moist heat and lots of time. Long-cooking stews and braises are ideal for cuts like beef brisket and short ribs (the braising liquid ensures that the meat’s temperature hovers at about the boiling point). The slow, low-heat cooking allows connective tissue to break down into soft, silky gelatin, which gives the braise or stew a wonderful, rich mouth-feel. Also, as the collagen between the muscle fibers breaks down, the meat takes on a desirable “falling-apart” texture. At this point, the meat is technically overcooked, but the texture doesn’t seem tough or dry because the muscle fibers fall apart easily when chewed, and the dissolved collagen and juices add succulence.
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