How many minutes should you cook eggs? How perfectly the cereals are cooked! An experienced chef shared his polished secrets How to cook time

Methods for preparing eggs are known, if not to everyone, then to many, but none of them lose their relevance throughout the day. At first glance, boiling eggs is a simple matter, but even here there are difficulties and pitfalls. Properly boiled eggs are the key to a successful and tasty dish that will delight the whole family.

Eggs are an incredibly nutritious and healthy product. Eating a few eggs for breakfast can easily fill your daily protein requirement. In addition to being eaten on its own, eggs are also an ingredient in various soups, salads, baked goods and other dishes. However, different recipes require different degrees of doneness for the eggs. How long to boil eggs? For any method there are certain requirements.

Make sure eggs are fresh

First of all, you need to make sure. Insufficiently fresh eggs can ruin the entire dish. Before wondering how long to boil an egg, you need to check if it is fresh. You can easily do this by placing it in lightly salted water.

The rotten one will float, the egg with a short shelf life will rise a little, and the freshest one will remain at the bottom. This stage is extremely important, since the freshness determines how long the eggs need to be boiled. For example, the freshest ones usually take a little longer to cook.

You should not boil eggs in a large container or over high heat. In this case, when boiling, the eggs will jump and hit the walls of the pan and each other - this increases the risk of cracks. A medium or small saucepan and slightly boiling water will be optimal for cooking - this way the eggs will be safe and sound.

Place in the “correct” water

You cannot put cold eggs straight from the refrigerator into hot, much less boiling, water. Due to a sharp change in temperature, the eggs will simply crack, and you risk going hungry.

This can be easily corrected by first rinsing the eggs in warm or hot tap water - this will keep them warm and prevent them from cracking during cooking. You can also put the eggs in cold water and gradually bring it to a boil - this method of cooking is called “cold setting”. This reduces the cooking time slightly.

You can add a pinch of salt to the pan. It will ensure rapid coagulation of the protein - so, even if the eggs crack, they will not leak out. You can also pierce the egg with a needle from its blunt end. Don't worry - the protein won't leak out, it's quite viscous. And this small hole will compensate for the pressure, and the egg will not crack.

Watch the cooking time carefully. It only takes a couple of minutes to make a mistake, and the egg will turn out completely different from what you planned. Please note that it is most difficult to boil an egg in a bag - this method requires careful control of time, as it is difficult to catch the desired consistency.

It’s true, it’s very easy to set eggs to boil and forget about them, but in this case they will be overcooked, become “rubbery” and completely inedible. Always time yourself when boiling eggs.

Contrary to erroneous belief, the color of an egg does not affect its taste at all. The color of the shell depends solely on the breed of chicken. In this case, it is worth paying attention to the yolk: the brighter one contains more nutrients.

Everyone has different tastes: some prefer semi-liquid whites and yolks, others like cooked whites and a tender runny yolk, while others only accept a fully cooked egg. Cooking methods vary by just a few minutes, so you need to know exactly how long to cook the egg until it reaches the consistency you want.

Hard-boiled

A hard-boiled egg is the most common cooking option. In this case, both the yolk and the white are dense and fully cooked. Hard-boiled eggs are consumed in their pure form and also added to salads, sandwiches and other dishes.

There are two ways to boil hard-boiled eggs: cold and hot. When cold, as mentioned above, the eggs are placed in cold water and brought to a boil. The cooking time is 7-8 minutes from the moment of boiling.

Hot laying means eggs at room temperature. They are carefully placed in boiling water, usually with the help of a ladle, making sure that the eggs do not hit the sides or bottom of the pan. Boil hard-boiled eggs while hot for 8-10 minutes. Remember that the freshest eggs need to be cooked about 3-4 minutes longer!

For easy peeling, place the eggs in cold water immediately after boiling. It is also convenient to peel an egg by rolling it between your palm and the table - the surface of the egg will become cracked and the shell will be easily removed.

With this method of cooking, the egg turns out almost liquid, the white only slightly thickens around the edges. This cooking option is considered the most useful - the maximum nutrients are retained in the egg. A couple of soft-boiled eggs for breakfast will give you a productive morning and energy for the rest of the day.

They cook very quickly and easily, but require exceptional freshness of the products. For a soft-boiled egg to be ready, 2-4 minutes are enough, depending on the required consistency. You must first wash the eggs thoroughly to prevent any contamination from dirt and bacteria. Soft-boiled eggs are also boiled using a hot and cold mixture.

In a bag

As mentioned earlier, poaching an egg is one of the most difficult, but also exquisite, methods of preparation. Such an egg is obtained with a dense cooked white and a runny yolk, which appears as if “in a bag”. Typically, a similar result is achieved with 4-5 minutes of cooking from the moment of boiling.

You may not be able to poach an egg correctly the first time, but don't despair: this dish is worth trying again. In addition, it should be remembered that large eggs usually take 1-2 minutes longer to cook.

You can also prepare an egg in a bag in another way: cook for a minute, and then leave in still hot water for 7 minutes.

Features of boiling quail eggs

Recently, quail eggs are deservedly gaining popularity. Compared to chicken, their concentration of nutrients is much higher. For example, they contain much more protein, as well as vitamin D and A, which prevents the development of rickets.

Quail eggs never contain salmonella or cholesterol, so they do not cause allergies, and even small children can eat them. Quail eggs also help in the treatment of gastritis, pancreatitis and other intestinal diseases.

Since quail eggs are much smaller than chicken eggs, they therefore need to be cooked less and much more carefully. The soft-boiled cooking time for these eggs is 1-1.5 minutes; hard-boiled eggs need to be cooked for 3 minutes.

Conclusion

It's hard to imagine our life without eggs. They are an irreplaceable source of protein and nutrients. There are many different ways to cook eggs, and eggs are an ingredient in many dishes. Their most important advantage is their ease of preparation and the ability to consume them cooked. I hope you fell in love with eggs with all your heart after our article. Bon appetit!

Mother of two children. I have been housekeeping for over 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

A few simple rules:
If we cook broth, put the meat in cold water so that most of the nutrients pass from the meat into the broth
If the meat is for the second course, put it in boiling water so that these substances remain in the meat.
After boiling, cover the pan tightly with a lid and cook over low heat. We do not open the lid until the end of cooking, do not remove the foam - this is a healthy protein.
After finishing cooking, let the meat steep in the broth for at least 10 minutes.
And we are not surprised that there is much less meat - this is normal, 35% of the liquid alone passes from the meat into the broth.
Cook a piece of fresh beef 0.5-1 kilogram for an hour and a half from boiling.
Thawed beef - at least an hour and a half.
Pork cooks for 1.5-2 hours after boiling.
Veal needs to be cooked for 1 hour.
The chicken will be ready in 40-50 minutes. If pieces are cooked - 30-35 minutes.
Broiler chicken takes about an hour and a half.
Lamb needs 1.5-2 hours.
Turkey pieces – an hour and a half.
The whole rabbit is cooked for 1.5-2 hours, cooking the pieces will take 35-40 minutes.
A whole duck is cooked for 1.5 hours, in pieces - 30-40 minutes.
Goose pieces – 2-3 hours.
Jellied meat takes a long time to cook, from 2.5 to 5-6 hours - depending on the quantity, quality and type of meat. The main sign of readiness is that the meat easily “slides” off the bones.

BY-PRODUCTS
Depending on the size, beef tongue is cooked for 2-4 hours, always on low heat and covered, placed in boiling water with spices. To avoid overcooking, check with a fork from time to time after 2 hours of cooking. If it goes in easily, it means the tongue is ready. Salt half an hour before cooking. Rinse the finished tongue with ice water to make the skin come off easier. Now without the skin, put it back into the broth and boil, then let it sit for another half hour. Another option is to leave the finished tongue in a tightly closed pan in which it was boiled for 10-15 minutes, then quickly cool and clean.
Pork and veal tongues are cooked until tender according to the same rules for 1.5-2 hours.
Place the chicken liver in boiling water and cook for 10-15 minutes, like any meat - over low heat under the lid.
Turkey liver – 30-40 minutes in salted water.
Beef liver is first soaked for half an hour, boiled for 40 minutes, adding spices.
Pork liver is soaked for 2, preferably 3 hours, and the water must be changed every hour. Dry and cook for 40-50 minutes.
Beef heart – from 1.5 to 2 hours, depending on size and age. If you soak it for at least half an hour in a weak vinegar solution before cooking, it will cook faster. Or add a little vinegar to the water where the heart is boiled.
Pork - same time and same rules.
Beef udder is cooked for about an hour.
Beef lung – 20-25 minutes.
Chicken hearts – from 30 min. up to an hour in salted water.
Chicken stomachs – 1.5 hours.

The same rules apply for cooking fish as for meat. You just need to cook it in much less water - with the exception of fish soup, of course. And no vigorous boiling in an open container. Once it boils, turn the heat to low and cook with the lid on.
The longest time to cook sturgeon pieces is from 1 to 2 hours.
Salmon doesn't take long to cook. 25-30 minutes
Cod, which has previously been cut into pieces, takes 15-20 minutes from boiling to being ready.
Pike needs to be cooked for 20-25 minutes.
Pollock is boiled in salted water for 5-10 minutes.
For pike perch, 10-12 minutes after boiling are enough.
Trout is ready in 10-15 minutes
Mackerel is boiled for 7-10 minutes.
Pink salmon – 10-15 minutes.
Flounder is cooked for 15-20 minutes.
Sterlet is cooked for 15-20 minutes, preferably covered or steamed. Salt at the end.

SEAFOOD

Thawed squids are placed in boiling salted water and cooked for no more than 2-4 minutes (over low heat). As soon as the squid meat turns white, count another 10 seconds and remove it. Cook without skin.
Crabs, depending on size, are ready in 10-20 minutes.
Octopus is cooked for 20-25 minutes until cooked.
The seafood cocktail, which is sold frozen, is boiled from boiling for about 20 minutes, without prior defrosting.
Mussels. Fresh, well-cleaned and washed shells are placed in boiling water, to which spices and root vegetables are added for taste, and cooked until the shells open - 6-7 minutes. Frozen mussels are boiled for 3-7 minutes.
The lobsters are boiled in boiling water for 10-15 minutes, covered.
Lobsters - 15-20 minutes.
Scallop – defrost at room temperature without removing from the bag. Wash and place in boiling salted water with root vegetables. Cook after boiling, reducing heat, from 3 to 9-10 minutes. As soon as the scallops become opaque, stop cooking. Overcooked scallops will shrivel and become tough.
The shrimp that are now sold in stores are already cooked and frozen after this. It is enough to boil them for 3-5 minutes, otherwise they will lose their juiciness and become “rubbery”. There is another way - place it in a container with a lid, add a little water, put it in the microwave for 2-3 minutes - you will get shrimp almost in their own juice. Unprocessed shrimp - for example, king shrimp - also do not cook for long - up to 10 minutes.

Cooking time is somewhat arbitrary. But there is a general sign that mushrooms are ready - this is when they sink to the bottom of the pan in which they are boiled.
Porcini mushrooms, first peeled and well washed, are cooked for 35-40 minutes. The foam must be removed.
A little more - 40-50 minutes - boil fresh boletus mushrooms, also thoroughly washed. And they also remove the foam.
5 minutes is enough for champignons.
Chanterelles need 20 minutes.
Boletus boletuses are cooked for the same amount of time – 20 minutes. And don’t forget to remove the film from the caps.
Russula needs half an hour.
Fresh oyster mushrooms – even less – 15-20 minutes
The milk mushrooms are boiled quickly – 15 minutes, but they must first be soaked. Soaking time is 2-3 days, the water is changed from time to time with fresh water.
For honey mushrooms there are different rules. As soon as foam appears after boiling, change the water and cook for another 40-60 minutes.
Dried mushrooms are first thoroughly washed in warm water, then soaked in cold water. The mushrooms should become soft, which takes from 3 to 16 hours for different types of mushrooms. After this, cook the mushrooms for 1.5-2 hours, in the same water in which they were soaked - and without salt. By the way, dried mushrooms become almost fresh if you keep them in salted milk for several hours. They just need to stand in a cold place.
Frozen mushrooms - any - are first defrosted naturally, and not, for example, in the microwave. Cook for 15-20 minutes.

Any eggs, if we are going to peel them later, immediately after they are ready, immerse them in cold water - it will be easy to peel them. And cook in very salty water so as not to burst.
For soft-boiled chicken eggs, cook for 3 minutes.
“In a bag” – 5-10 minutes
To make the eggs hard, you need to cook them for 15-20 minutes.
To get soft-boiled quail eggs, you only need to immerse them in boiling water for 1-2 minutes, and to get hard-boiled, cook them for 5 minutes.
Goose eggs - be sure to wash, place in a saucepan with cold water and cook after boiling over low heat under the lid for at least 15 minutes.

PASTA

It would seem - what could be simpler? But even here there are some small nuances.
Any pasta is dipped only in boiling salted water. Moreover, there should be a lot of water.
Cook pasta for 7-15 minutes, usually the cooking time is indicated on the package. And you shouldn't overcook it.
If we pour a little - literally a spoonful - of vegetable oil into the water where we are going to cook pasta, then they will not stick together when we add water.

And it’s better not to try to drain the water by slightly opening the lid and tilting the pan - this often ends in a burn or the loss of dinner (lunch, side dish...) falling into the sink. Why did you buy a colander?

GREATS

Rice is usually cooked for 15-20 minutes until the water has completely boiled away. Another way is to let it boil, cook covered over very low heat for 10 minutes, then turn off the heat and wrap it in a towel - it will come on its own.
Pour semolina into boiling water or milk in a thin stream, stirring constantly to avoid lumps. It boils immediately, stir for another 1-2 minutes and remove.
Oatmeal is also a very “fast” product. Boil for 2-3 minutes in water or milk.
Buckwheat needs 15-20 minutes. If you first “fry” the cereal in a dry frying pan over medium heat, constantly shaking or stirring - the grains dry out and burst - it will be tastier and faster. Just don’t pour everything from the frying pan into boiling water at once - half will end up on the stove. The easiest way is to pour boiling water at the rate of 2 cups of boiling water per cup of buckwheat, cover with a lid and wrap in a towel. While we are preparing the second course, the side dish is ready.
Pearl barley is boiled from 50 minutes to 1.5 hours - it depends on the variety and “age” of the barley.
The millet is ready in 25-30 minutes.
Lentils are a long story. First you need to soak it - from 8 to 12 hours. For each glass of lentils, pour 1.5-2 glasses of water. Cook for 20-30 minutes. This applies to the most common type of lentil – brown. Green does not require soaking and cooks in about 30 minutes. Red or pink - boils in 10-12 minutes without soaking. Read more about lentils here.
It is also better to soak the beans - overnight, for example, in a sufficient amount of water, since they swell quite a lot. Then cooking will only take 30-40 minutes. Without soaking, we will wait an hour and a half for the end of cooking.
Green beans are usually cooked for 5 minutes. If it cuts easily, it’s ready. Otherwise, it will boil over.
Whole dried peas are cooked for 1.5-2 hours, crushed peas - 45-60 minutes. You can soak it and reduce the cooking time.

Depending on the size, beets are cooked from 40 minutes to 1.5 hours. And don’t forget to add vinegar or cucumber brine, otherwise all the color will go into the water.
Carrots until ready – 20-25 minutes.
Cook shredded white cabbage for 10-20 minutes until tender.
Fresh cauliflower, divided into inflorescences, is cooked for up to 10 minutes, and frozen - 15-17 minutes. First, you should keep the inflorescences for half an hour in salted or acidified water. Place the inflorescences in boiling water.
Broccoli cooks faster. Fresh – 5-7, frozen – 10-12 minutes.
Brussels sprouts take the same amount of time to cook.
Whole potatoes are ready 20-25 minutes after boiling, depending on size. Finely chopped for soup - after 12-15 minutes of cooking. By the way, the potatoes need to simmer for 3-4 minutes without a lid over high heat, then cover them with a lid and finish cooking at a low boil.
Celery and parsley roots are boiled in salted water for 25 to 40 minutes, depending on the size of the root. To preserve the white color of the root, cook in an open pan, adding tbsp. a spoonful of vegetable oil.
Young corn - white or pale yellow - cooks for 29-30 minutes. The old one - bright yellow - takes 40 minutes. Boil in slightly salted water. Now that it’s ready, rub it with salt.
The sorrel is ready as soon as it changes its green color to pale in boiling water. It literally takes 1-2 minutes. And you shouldn’t add a lot of spices - they will “clog” the taste and aroma of sorrel.
The pumpkin is cooked for half an hour.
A whole zucchini needs to simmer covered for 20-30 minutes, chopped zucchini needs 10 minutes.
Fresh spinach is boiled for 3-5 minutes.
Fresh asparagus – up to 15 minutes.
Fresh green beans, washed and sorted, are cooked in salted water for 5-7 minutes from boiling - if you want them to remain crispy, and 3-4 minutes longer if you want the beans soft.
Place frozen beans in boiling water without defrosting and cook for 10-15 minutes. In both cases, it is recommended to cut off the sharp ends of the pods.

AND SOMETHING ELSE...

The sausages are placed in boiling water and cooked for 4-7 minutes depending on the size. Do not add salt.
Place the frozen dumplings in a pan with plenty of salted boiling water with spices to taste - good dumplings increase in size, so there should be a lot of water. And immediately stir - repeatedly - so as not to stick to the bottom. It will be tastier if you throw in a cube of good broth before adding the dumplings, but then do not add salt to the water. As soon as the dumplings float, let them cook for another 3-5 minutes.
Steam manti for 30-40 minutes
Frozen dumplings are cooked in the same way as dumplings.
Frozen and fresh khinkali are ready as soon as they float to the surface in the pan.
One of my favorite delicacies, boiled condensed milk, takes from 1.5 to 3 hours to prepare. It depends on what color and consistency of boiled condensed milk you want to get. However, look into the pan from time to time - the jar should always be covered with water. If you forget, the water will boil away and the can will “explode” no worse than a grenade, and you will need a kitchen renovation.

Boil beef jellied meat for 6-7 hours

Cook chicken jellied meat for 5-6 hours

Cook pork jellied meat for 6 hours

How many hours should you cook jellied meat?

Jellied meat can be cooked from different types of meat, combined and chosen the most suitable for yourself. Which one to choose? Everything is learned by trial and error. Let's consider several options.

How long does it take to cook beef jellied meat?

Take the tail, beef leg, meat on the bone and pulp. Wash all this well; the offal, without which the jellied meat will not harden, must be cleaned and cut up. Now put the ingredients in a saucepan and fill with water. Then bring to a boil, cook for 5-10 minutes, and drain the first broth. We take out the meat, rinse it and wash the pan. Then fill it with water again so that the liquid covers everything by 2-3 centimeters. Put on fire, add salt, black peppercorns, bay leaf, whole peeled onion and carrots. It is important not to miss the moment of boiling, watch carefully. As soon as foam begins to appear, which must be carefully removed, reduce the heat to a minimum so that our dish simmers. Cook the beef jellied meat for 6-7 hours, preferably 7. Leave the lid slightly ajar.

How long does it take to cook chicken jellied meat?

We will need a chicken or several, depending on how much jellied meat you are counting on. Poultry is preferred. We will also need chicken feet, 1-1.5 kilograms. And again we clean and wash everything. The cooking process remains the same. Just cook the chicken jellied meat for 5-6 hours.

How long does it take to cook pork jellied meat?

Prepare the pork legs, ears, knuckle, meat on the bone and pulp. We repeat the same procedures as with other types of meat. Cook pork jellied meat for 6 hours.

When the cooking time is up, remove the meat. Then take it apart and put it on plates, and then pour in the broth. Let the jellied meat cool and put it in the refrigerator overnight. That's all.

1. The ratio of meat to bones and offal is preferably 1:1.5 or 1:2, then the jellied meat will definitely harden.
2. Vegetables can be added 1.5-2 hours before the end of cooking.
3. It is better not to stir the dish during cooking.
4. Skim off the fat after the jellied meat is cooked.
5. With chicken you get a clear jellied meat, with pork it is a little cloudy.
6. You can combine the ingredients as you like: chicken and pork legs, beef and poultry legs. In general, the most acceptable option for you will develop over time, through experimentation.

It would seem that who doesn’t know how to boil eggs correctly? This is a very simple dish that even a 10-year-old child can cook if his parents ask him to. Everyone knows that eggs can be boiled soft-boiled, hard-boiled or in a bag. Let's talk about how long to boil hard-boiled eggs until they are ready, so that they acquire the desired appearance and taste. The answer is simple, Hard-boiled eggs need to be cooked for 10 minutes after boiling.

Some housewives make a big mistake; they believe that 10 minutes of cooking is from the moment you add water to the pan and place it on the stove. In fact, to get tasty and appetizing hard-boiled eggs, you should count the time after the water boils and the eggs are immersed in the container. The boiling process will be different for everyone, so it would be very stupid to count the time from the moment you send a pan of cold water to the stove.

How to boil hard-boiled eggs

The process of cooking hard-boiled eggs is a very simple task that anyone can handle. To boil eggs you only need 3 ingredients:

• Eggs.
• Water.
• Salt.

Before the cooking process, you should definitely rinse the eggs well, because they will cook together with the shell, and it will be very unsightly if your water is dirty after boiling.

Cooking eggs on the stove

The most common and convenient option is eggs on the stove. To do this you need:

• Take a saucepan with a small container, pour water into it, a little more than half.
• Wait until the water boils and is ready to cook the eggs.
• After this, pour a spoonful of salt into the pan; it is necessary not only to ensure that the boiled eggs are salty, but also for the convenient process of peeling the eggs.
• And finally, place the washed eggs in boiled water, put on low heat and cook the eggs for 10 minutes.
• Be sure to note the time, because if you remove the eggs from the stove before 10 minutes, they will turn out soft-boiled, which is not what you want.

As soon as the eggs are cooked, you need to turn off the stove and remove the pan from it, pouring out the hot water. Be sure to pour cold tap water on top of the eggs and break each egg a little with a spoon so that a little water gets inside. This will also speed up the process of peeling the finished eggs.

These eggs can be served at the table in any form, either whole or stuffed with pate. All this will be very tasty and appetizing.

How to boil eggs in a slow cooker

If you don't know how many minutes to boil hard-boiled eggs in a slow cooker, then this article will be a good source of information for you. A slow cooker is also a fairly common method for hard-boiling eggs. We'll talk about how long you need to boil hard-boiled eggs in a slow cooker to get the desired result.

To prepare you need:

• Prepare the slow cooker.
• Place the eggs in the bottom of the bowl and add water until it completely covers all the eggs.
• Select the “Steam” mode and set the time to 12 minutes.

This time will be enough to get delicious and appetizing hard-boiled eggs, which will be a great addition to any dish on the table. After the eggs are ready, you need to put them in a bowl and fill them with cold water to speed up the process of removing the shell.

That's all, now you know how long you need to boil hard-boiled eggs until cooked to get the desired effect.

Useful facts for housewives

If you want to boil hard-boiled eggs that will differ in their taste, then you should definitely familiarize yourself with the following “Tasty Facts”, which will certainly be useful to you. Consider:

• To make the eggs easy to peel and have a beautiful shape, after boiling, pour cold water over them and break each egg a little.
• Cooking time depends on where you are cooking and how many eggs you use. Remember that 5 eggs in a pan will cook much faster than 25. Therefore, the time should vary depending on the number of eggs.
• To prevent eggs from cracking and to be easy to peel, add a spoonful of salt at the time of cooking.
• Before cooking, be sure to rinse the eggs well so that they have a beautiful aesthetic appearance after cooking.
• Remember that the calorie content of one hard-boiled egg is 80 kcal per 100 grams, which is why if you are on a diet, you should not abuse such products.

After reading the article to the end, you have become familiar with all the secrets of preparing hard-boiled eggs, you know how long the process takes, and what rules and secrets you need to follow to get delicious hard-boiled eggs. Bon appetit and a beautiful festive table!

Beef, unlike pork, is in great demand in many countries, since it is less fatty and is used to prepare many meat dishes, but at the same time it is more difficult and takes longer to prepare, in particular to cook, so in this article we will figure out how how long to cook beef in a saucepan or slow cooker to make the meat juicy, soft and more tasty.

How long does it take to cook beef?

The cooking time for beef is quite long, since the meat of a cow is tough and in order for it to become soft, it must be boiled for a long time (for soup or borscht, or as a finished product for consumption). The speed of cooking beef depends on what part of the carcass the meat was taken from, as well as on the size of the piece itself (a whole piece is cooked or cut into small pieces). Let's take a closer look at how long to cook beef until tender in various ways:

• How long should you cook the beef until it becomes tender and juicy in the pan? A whole piece of beef must be cooked in a saucepan for 1-2.5 hours after the water boils (cooking time depends on the size of the piece).
• How long to cook beef in small pieces? Beef cut into small pieces can be cooked in a pan within 1 hour after the water boils.
• How long to cook beef for boneless/boneless soup? To get a tasty and rich broth for soup or borscht, beef must be cooked for an average of 1.5-2 hours after boiling water in a saucepan.
• How long to cook beef in a slow cooker? In a multicooker in the “Stew” mode, a piece of beef can be cooked until done in 1.5-2.5 hours.

Having found out how much time it takes to cook beef, we will further consider the cooking process itself, as well as various tricks and secrets of cooking beef meat so that it turns out juicy, soft and tasty.

How to cook beef in a saucepan so that it is soft and juicy?

• Ingredients: beef - 1 kg, water - 1.5 l, salt - 1 tsp, bay leaf - 1-2 pcs, black peppercorns - 3-4 pcs, allspice - 1-2 pcs.
• Total cooking time: 1 hour 20 minutes, preparation time: 20 minutes, cooking time: 1 hour.
• Calorie content: 254 calories (per 100 grams of product).
• Cuisine: European. Type of dish: meat dish. Number of servings: 4.

The most common way to cook beef deliciously is to cook it in a saucepan, and in order for the meat to be soft and juicy, and the broth to be light and rich, you need to know certain secrets of cooking it. Let's take a closer look at how to properly cook beef in a pan on the stove:

• If the meat was frozen in the freezer, then the day before cooking it must be defrosted by moving it from the freezer to the general compartment of the refrigerator, and it is advisable to leave it in a plastic bag so that it does not dry out.
• Next, you need to thoroughly rinse the piece of meat in cold running water, then cut out the veins, film and bones (if any) from it and divide it into several parts if the piece of beef is large.
• We select a pan of suitable size, pour cold water into it in the proportion of 1.5 liters of water per 1 kg of meat and bring to a boil over high heat.
• Add spices (bay leaf, black and allspice peas) to the boiling water, add salt to taste and, if desired, add a whole peeled onion and carrots so that the broth is ultimately more aromatic, and add the prepared piece of beef.
• Next, it is important to monitor and promptly remove the resulting foam with a slotted spoon or a tablespoon (before the water boils again in the pan), because if it is not removed, the broth will not be transparent and more cloudy.
• After boiling the water in the pan again, reduce the heat so that the water does not boil too much and cook the beef for 2-2.5 hours (if the piece of meat is large) or 1-1.5 hours if the meat is cut into small pieces. The pan must be covered with a lid when cooking.
• As you cook, monitor the water level in the pan (during long cooking, the water may boil away, so you will have to add hot boiled water as needed).
• At the end of cooking, check the meat for readiness by piercing it with a knife (if the meat is cooked, it will be soft and the knife will easily cut through it, and there will be no blood released on the cut).
• It is recommended that ready-cooked beef meat not be removed from the pan for 15-20 minutes after cooking (after the pan has been removed from the stove) so that the meat can infuse and be more tasty, soft and juicy.

Note: after cooking, the meat will be more juicy if you cook it in one large piece rather than cut into small pieces.

How to cook beef in a slow cooker?

It is convenient to cook a small piece(s) of beef in a slow cooker so that it has time to cook evenly and become soft and tasty. The sequence of cooking beef in a slow cooker is as follows:

• We prepare the meat for cooking (defrost it in advance, if it was frozen, wash it, remove the veins and film, and also cut it into small pieces).
• Place the prepared meat in the multicooker bowl, fill it with water so that it completely covers the meat and turn the multicooker on to the “Stew” mode, set the timer for at least 60-90 minutes.
• After the water boils in the multicooker, open it and remove the resulting foam, then add salt to taste (a teaspoon on average) and spices (bay leaf, peppercorns).
• After the sound signal at the end of cooking, we check the beef for readiness by piercing one of the largest pieces with a knife and if it is ready, take it out of the multicooker, if not, let it cook for another 20-30 minutes.

Answers to popular questions on the topic: how to cook beef correctly?

• Which part of beef is best to cook? After cooking, the meat from the back, shoulder blade, and neck of the cow will be more tender.
• Do I need to drain the first broth when cooking beef? The first broth when cooking beef is drained if they want to get a more dietary broth + it is believed that if it is drained, harmful substances that could be contained in the purchased piece of beef go away.
• How long does beef reduce when boiled? On average, beef is reduced by 40% after cooking.
• Why dark broth when cooking beef? When cooking beef, you get a dark and cloudy broth if you do not remove all the foam that forms from the surface of the water at the very beginning, which eventually settles and makes the broth darker.
• When to salt beef meat when cooking? When cooking beef, it is better to salt the water in the pan at the beginning of cooking (after the meat has been placed in water, the water has boiled and you have removed all the foam that has formed), this is especially true if you are cooking a large piece of beef (the meat will have time to salt during cooking and will not tastes fresh).
• Why is beef red after cooking? In this case, if the meat is red inside, it means it has not yet been cooked, and if it remains completely red after cooking for a long time, then something is wrong with the meat and it is better not to eat it.

In conclusion to the article, it can be noted that knowing how to cook beef correctly and for how long so that it is soft and juicy, you can cook delicious dietary meat for any side dish or rich and aromatic broth for soup. We leave our reviews and useful tips on how long and how deliciously to boil beef in pieces or parts (for soup, broth, as a ready-made dish or for a salad) in the comments to the article and share it on social networks if it was useful to you.