Pickling (gastronomy)

Pickling - the process of preparing meats for further cooking.

Pickling is the storage of meat in acidic lye, usually made from acid (especially vinegar or lactic acid) and a spice set. Beef meat has a large amount of connective tissue, mostly from old beef (beef, game, rarely mutton). Stuffed meat is roasted or stewed. The pickling process causes the meat to rapidly mature, while simultaneously inhibiting the growth of microorganisms. In acidic environments, collagen from the connective tissue swells strongly, which entails faster softening of the portion during subsequent heat treatment. The meat that is pre-cooked becomes brittle, plump, juicy, and also takes on the characteristic venison of wild game (often meat is called wild meat). Large pieces of meat are often used for staining, usually weighing 2-2.5 kg. It is cleansed of tendons and fascias. Then serve one or two portions in stone or enamel pots and cover with cold water to cover completely. The meat is aged 2-3 days at about 7 ° C.

wiki