How to get rid of lamb smell?
In order not to spoil the dish with stench, the meat is properly processed. Excess fat, which gives off flavor, is removed from the lamb. Using available seasonings, grate the pulp and place in the refrigerator for 3 hours.
Marinating can be replaced by boiling lamb in broth, adding spices, carrots and onions. For 2 hours you need to soak the meat in water with the addition of garlic, salt, mustard and pepper.
Meat pieces are poured with water, boiled, then all the broth is drained. The procedure is repeated 3 times. Along with hot water, the aroma will disappear.
How to remove bad odor from chicken
Before you get rid of the foul odor, you need to make sure the chicken is fresh and ready to eat. High-quality chicken pulp has a pink structure and a white tint to the fat layer.
To get rid of an unpleasant aroma, they resort to using simple and accessible techniques:
- You can “mask” the stench with chopped onions and garlic cloves. Peeled garlic is crushed in a garlic press, and the onion is grated. Rub the chicken with the prepared mixture and leave for 30 minutes in a cool room.
- If there is no time to soak the chicken, it is prepared using available means - salt and wheat flour. The two components are mixed and the mixture is rubbed onto the meat pieces. Flour absorbs unpleasant aroma, and salt cleanses the skin of the chicken carcass.
Read more ► How to remove the smell of cat urine from shoes 3 options, what to do
The “odor” is combated by marinating chicken. You need to take vegetable oil, wine or vinegar, add basil and place the product in this solution for 30 minutes. Wash with cold water and start cooking.
The problem is storage in cellophane
Polyethylene bags contain recycled cellulose, which gives products a strong “chemical” smell.
Beef in cellophane is saturated with the odors of other food products in the refrigerator
It is not recommended to store lamb, beef and pork in cellophane because the product begins to become damp and moldy. Before you put the meat in a plastic bag, you need to wrap it in thin paper.
Beef in cellophane is saturated with the odors of other food products in the refrigerator.
To eliminate extraneous aromas, you should use these tips for soaking meat:
- Soak any meat in a mixture made from salt and birch charcoal for 3-4 hours. After this procedure, the unpleasant “smell” will disappear.
- Rub the beef with spicy spices (basil, oregano, cardamom) and leave for 60 minutes.
- Soak chicken in lemon juice or chamomile decoction (add 1 tbsp dried flowers to 1 liter of water).
Alternative methods
Universal methods help to revive any meat, but there are special recipes that apply only to specific products.
They include:
Chicken
Stale chicken can be stuffed with garlic cloves, rubbed with salt and ground black pepper, and left in a cool place for 1-1.5 hours. If you don’t have time to wait that long, you can use another method:
The flour will absorb the unpleasant aroma, and the salt will clean the surface.
Pork
Pork itself does not have a pronounced unpleasant odor. In this case we are talking about meat from an uncastrated boar. A distinctive feature of the product is a fetid amber, which can be felt even in the taste of the finished dish.
Method 1
You will have to soak the tenderloin at home for 10-12 hours in milk. First, remove the fatty layers from the meat and cut it into thin slices. The dairy product needs to be replaced with a new one every 2-3 hours.
You can simplify the task and pour milk over the meat by adding a head of garlic. In a day, the product will be ready for use.
Method 2
Another effective way to soak:
Method 3
To prepare the marinade you will need juniper, cloves, allspice, marjoram, mint, and chopped onions. The recipe is quite simple:
Rabbit
The specific smell of rabbit meat can be easily eliminated by soaking the carcass overnight in regular cold water. Before preparing a dish, it is recommended to marinate the meat for prevention: in this case, the smell will definitely not return during cooking, and the flesh will become softer and more tender.
To avoid becoming a victim of unscrupulous sellers, it is recommended that you familiarize yourself with the basic rules for choosing meat when buying at the market or in a supermarket:
Uncastrated boar meat: how to get rid of the smell?
The stench of boar meat that has not been castrated can be eliminated by soaking and freezing.
A common reason for the smell of pork pulp is that the animal was not neutered.
For soaking you need:
- Take a pan with warm salted boiled water and add 5 tbsp. l. vinegar essence (per 1 liter of water).
- Soak the pork in milk for 6 hours, changing it every 2 hours.
The method of freezing unwanted “flavor” is effective due to the effect of low temperature. The boar pulp should be frozen for 3 days at a temperature not lower than -25 degrees Celsius.
Before freezing, the product is soaked in milk or vinegar solution.
Freshness of the packaged product
The food manufacturer is obliged to supply perishable products to trading organizations in packaging with a designated expiration date for different storage conditions. The buyer determines the freshness of the purchased meat by the date on the package.
Carcasses are required to be sold:
- clean, free of foreign objects and odors;
- without contamination of intestinal and internal organ debris
- without head, neck and legs below the metatarsal joints.
If the kit for sale includes offal, they are packaged in a separate film.
A product that does not comply with these conditions was produced by an unscrupulous seller and the expiration dates on the container are unreliable.
Chicken cooled by refrigeration units in the temperature range from + 2°C to minus 2°C is considered fresh:
- in the form of whole carcasses no more than 5 days from the date of production;
- in the form of parts - no more than 2.
It is recommended to store frozen chickens in refrigerators at a temperature of minus 12°C:
- in the form of poultry parts - no more than a month;
- a whole chicken - no more than six months.
It should be understood that the freshness of frozen chicken when purchasing is determined only by indirect signs. If it was defrosted and frozen again during transportation and storage, the chicken will be covered with a layer of whitish ice with white marks similar to a rash. Ice particles accumulate in the folds of polyethylene in the packaging bag.
Very unusual chicken fillet chops
700 gr. chilled chicken breast;
Smoked trout - 300 gr.;
Cooking method:
1. Rinse the spinach leaves thoroughly and leave in cold water for 20 minutes. Rinse again and place on a towel to dry.
2. Using the blade of a narrow, sharp knife, cut the prepared fillet along the fibers into 2-3 pieces. Salt the chicken pieces and season with freshly ground black pepper. Without beating, fry in boiling refined oil. Fry briefly, over high heat, until golden brown.
3. Cut the trout into thin slices and wrap pieces of fried meat in them.
4. Place some of the spinach on a square piece of foil. Place a piece of chicken wrapped in trout on it and secure the edges of the foil tightly. Prepare the remaining pieces of meat in the same way.
5. Transfer the pieces wrapped in foil onto a baking sheet and bake for a quarter of an hour at 220 degrees.
Why does meat have a “smell”?
The loss of the natural aroma of meat products occurs in several cases. “Smell” appears due to spoiled products lying next to the meat, as well as due to improper feeding and slaughter of the animal.
Storing in plastic bags leads to a lack of oxygen, causing the meat to “suffocate.”
Pieces of flesh from an uncastrated boar or ram initially have a distinctive odor, but this does not mean that they are unsuitable for consumption.
You just need to soak the product in a marinade or roll it in herbs.
Read more ► How to get rid of the smell of mold and dampness at home: effective methods
If chicken has an unpleasant sour aroma, and mucus is noticed on its surface, it is necessary to cut off the skin emitting the smell with a knife. If the stench cannot be eliminated, then eating meat is strictly prohibited.
Features of cooking not quite fresh chicken that smells
Heat treatment of meat should be the final stage after soaking or marinating.
Without pre-treatment, fragrant chicken can be cooked only if the unpleasant odor is not very pronounced and the recipe uses a large amount of spices. Cooking slightly spoiled meat should take into account the following rules:
The best options for preparing slightly spoiled chicken are dishes from Vietnamese, Indian and other cuisines, which involve the use of a large amount of spices.
But if, despite all efforts, the meat continues to emit an unpleasant odor, it is advisable to throw it away, since the product may be more spoiled than it seemed at first glance.
