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Food

Eat Less Meat – This is How You Can Do It

October 22, 2025

Reducing your own meat consumption has many advantages for the environment, animals and health. And it’s easier than you think. We have tips on how to manage to eat less meat.

There are many good reasons to eat less meat: environmental protection, animal welfare, health, to name just a few. Perhaps you are toying with the idea of reducing your meat consumption or giving up meat altogether. On the one hand, this is not that difficult, on the other hand, we have a few tips here so that you can definitely succeed in eating less meat.

Don’t think too far into the future

If you start thinking too far ahead, you may feel a little overwhelmed by the change. It’s best not to think too much about what’s coming at first, just go for it and see how it goes for you. Thinking now about whether you will be able to do without a roast at Christmas is of relatively little use. Would you rather look for vegetarian snacks for a spring picnic or invite a few friends over for a vegetarian Easter brunch. That makes more sense – and more fun!

Don’t put yourself under pressure and don’t set big goals

Eating less meat shouldn’t become an exercise that puts you under pressure. Don’t set yourself any goals, at least not big ones. For example, from now on, “completely abstaining from meat forever” doesn’t have to be. Instead, try to set small goals, such as eating meat one day each week. Or set no specific goals at all, apart from reducing your meat consumption – without any benchmarks, quantities or time limits. So as little pressure as possible.

Tell others about it

Inform others about your intention to eat less meat (without brandishing the moral club). On the one hand, this strengthens your plan mentally, on the other hand, you may get positive encouragement that motivates you. Or – very practically – others may give you good tips or have meat-free recipe ideas to share with you.

Find like-minded people

It’s better together: This also applies to trying to eat less meat. Therefore, look for people who also want to remove meat from the menu or are already doing so. You may also find someone in your circle of friends who is also planning to eat less meat. Then you can start together and exchange ideas or support each other. It’s also more fun to try out new dishes and restaurants together.

There are also many veggie communities online. There you can exchange ideas with like-minded people, collect recipes or ask for insider tips: Where can you find good vegetarian sausages? How do I make Kohlrabi Schnitzel? Or who knows the best veggie kebab stand?

Try new things and experiment

Have you tried eggplant for the first time in your life? No problem, now is the opportunity to rediscover vegetables. For example, find a delicious recipe with aubergines and try again to see if you like aubergines. Or give Brussels sprouts a (new) chance, for example as a Brussels sprouts quiche.

But you can also combine vegetables that you have never eaten together before. For example, broccoli tastes great in a salad. Or fennel with orange – a poem!

Go eating

Especially if you live in a city, take advantage of the offer and look around for restaurants, cafes, takeaways and so on that have a vegetarian or vegan offer. There are now a variety of places in every major city that offer meat-free cuisine, from burgers to curries, sandwiches and home cooking, you’re sure to find something you’re looking for.

If you prefer to go to your local bar, then specifically ask for non-meat dishes there. Maybe you will discover new delicious dishes there that you have always overlooked. The advantage of eating out: You not only enjoy good vegetarian or vegan dishes, you also don’t have to cook or wash up yourself. Especially when starting out, it is also good to be inspired by chefs who have more experience with meat-free cuisine and show the corresponding finesse.

Eat less meat? Learn (vegetarian) cooking

If you prefer to cook for yourself, no problem either. On the contrary, you can now find countless recipes online, for example at Utopia. In addition, when you prepare (new dishes) yourself, you can enjoy the feeling of success that you get when you succeed in a recipe particularly well.

Especially if you don’t want to move in the direction of pudding vegetarian: in, it makes sense to lend a hand and cook with fresh and seasonal ingredients. The more colorful the better!

In many cities there are also vegetarian cooking courses and you will also find what you are looking for in bookstores if you are looking for vegetarian cookbooks. Maybe a good reason to visit your favorite bookstore again.

Eat what you like

Bolognese is your favorite dish? So why not cook vegan Bolognese from soy strips and make it your new favorite dish. If you don’t like something at all, for example the fennel mentioned above, then stick to meat-free foods or vegetables that you like to eat when making the switch. Or try it with dishes that you like. If you like tarte flambée, try a vegetarian version with asparagus.

Try plant-based meat alternatives

If you like schnitzel, sausage, nuggets and the like, then try vegan and vegetarian alternatives. You may be surprised and at the same time you don’t have to change your habits much.

If substitutes aren’t your thing, no problem, there are many vegan recipes that don’t require any meat substitutes at all.

Prevention is half the battle

So that you don’t throw in the towel out of habit, it’s better to take precautions. For example, if you don’t yet know where you can eat a good vegetarian meal during your lunch break, it’s better to pack leftovers from the previous evening’s dinner. At home, a supply of vegetarian ingredients, from lentils to vegetables, to tofu and tomato paste, is a good idea. In this way, delicious dishes can be conjured up quickly and you won’t be embarrassed to go back to the butcher’s meat loaf roll, especially during the break.

Also recommended: It is always good to have veggie snacks on hand for acute hunger pangs. Good snacks are nut mixes, crackers, fruit, muesli bars or a vegan snack sausage if you like to eat something like that in between. We recommend that you choose organic food here.

Pay attention to a balanced diet

Not least for the sake of your health, but also for the enjoyment of eating, you should ensure a balanced diet when you switch to a meat-free diet. Living only on fries may make you happy at times, but it takes revenge in the end.

By the way: How about chickpea fries? But not exclusively, please.

As with cooking, the same applies to eating: the more colourful, the better. When it comes to your diet, make sure that you cover your nutritional needs, for example to avoid hunger pangs. Vegetable proteins can help you with this. And try to eat as balanced and varied as possible, to integrate many different types of vegetables, fruit or cereals into your diet. Seeds, nuts and herbs (e.g. in salads) round off your meals and provide additional vitamins and nutrients. Also: the eye eats with you!

We also recommend that you buy regional, seasonal and organic food when it comes to groceries. This is not only good for you, but also protects the environment.

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Food

5 Common Arguments to Eat Meat or NOT

October 21, 2025

As a vegetarian or vegan, you are often confronted with arguments as to why a meatless diet is unhealthy, unnatural or even harmful to the environment. What is it about these statements? We have collected five of the most common arguments for meat and formulated counter-arguments.

Claims like “The rainforest is on fire for tofu!”, “Athletes need meat!” or “If God hadn’t wanted us to eat meat, he wouldn’t have made it so delicious!” probably every vegetarian has heard before. We can do no more than arguing about God and his plans. But if statements are demonstrably false, you don’t have to let them rest. How to dispassionately counter some of the most common arguments for eating meat:

Humans are carnivores?

Some of the most popular arguments against vegetarians and vegans revolve around how natural a meat-free diet is. Sentences like “People are carnivores, you can see that from their teeth” are also often used. But: Humans are definitely not pure meat eaters (= carnivores). After all, even the biggest meat lovers eat a piece of fruit or vegetable from time to time. This is also important, because unlike carnivores, humans cannot produce vitamin C themselves and have to get it from food.

Furthermore, if we were pure carnivores, we could swallow large chunks of meat almost without chewing. In carnivores, digestion begins in the stomach, while humans start digesting in the mouth. An enzyme in the saliva that breaks down starch helps us with this. And starch is not in meat, but in plants.

Admittedly, from a biological point of view, people are not herbivores (=herbivores) either, but omnivores (=omnivores). That is, our physical characteristics—including how our teeth are constructed and how they work—allow us to eat both animal and plant-based foods, depending on what is available.

Unlike our ancestors who hunted and gathered, today we have choices. We don’t starve if we don’t eat meat, thanks to farming and storage facilities. We also don’t have to put as much energy into foraging – and making up for that loss with food. We’re also getting older, which is why it’s important to look not only at short-term satiety, but also at the long-term health pros and cons of a diet.

If you want to be physically fit, do you need meat?

“If the construction worker only gets meat once a week and only salad, he falls off the scaffolding on the third day.” This quote from the Bavarian Economics Minister Hubert Aiwanger made the rounds in the summer of 2020. The politician is right on one point: You cannot have a balanced diet from lettuce alone. Fortunately, there are a lot of other plant-based foods, that also to provide us with the proteins that are so popular with athletes.

The documentary “The Game Changers” shows that you can also achieve top performance with a purely plant-based diet using the example of various top athletes. The science journalist Bas Kast even comes to the conclusion in his book “The nutrition compass: The conclusion of all scientific studies on the subject of nutrition” that vegetable proteins are healthier than animal ones. Various studies provide evidence that meat consumption increases the risk of various lifestyle diseases.

The vitamin B12 thing

If you have to take vitamin B12 as a dietary supplement, it cannot be a sensible diet – many have certainly heard this argument as well. It’s true, vegans should supplement with vitamin B12. Some plant-based foods also contain vitamin B12, but in a form that, according to experts, cannot be used by the human body.

But where does the vitamin B12 in meat come from? For poultry and pork, the answer is: from dietary supplements. Because just like in humans, vitamin B12 is formed in the large intestine of animals, but they excrete it without using it.

Ruminants, on the other hand, can use the vitamin B12 they produce in their own bodies. To do this, they must be sufficiently supplied with the trace element cobalt. In industrial agriculture, cows often lack this requirement, which is why they are often dependent on nutritional supplements.

On this basis, it is entirely justified to ask the question whether one cannot simply take vitamin B12 oneself in the form of food supplements and skip the detour via the animals.

Do vegans eat industrial goo?

Does vegan food consist of flavor enhancers, artificial flavors, and other additives? This is true for some plant foods, as it is for many processed animal products. And as with an omnivorous diet, such products should be the exception rather than the rule when it comes to eating healthily.

Meat substitutes make it easier for many people to switch to a plant-based diet. They are practical if you want to prepare a vegan alternative to a meat dish without much effort. In the long run, however, many health-conscious vegans refrain from replacing meat, sausage and cheese 1:1 with vegan substitutes. Instead, there is, for example, Bolognese made from lentils, vegetable skewers when grilling and hummus on bread. Tofu is also available in its natural state, and even with processed meat substitutes, the list of ingredients is not always as long and cryptic.

Even if vegans treat themselves to a few vegan sausages at a barbecue party (if they are possible again): Before calling them industrial goo, one should consider whether it is really being vegan that decides how natural or unnatural one eats. Didn’t you just eat a bratwurst with a similarly long list of ingredients, plus ready-made barbecue sauces, chips and cola? If so, then maybe it’s best to keep your mouth shut.

Does the rainforest burn for tofu?

Grilled striploin sliced steak on cutting board over stone table

If we all stop eating meat, where are we supposed to grow all the vegetables to keep us full? Some people are probably asking this question. If rainforests are already being cut down to plant soy, wouldn’t the problem get worse with a switch to a plant-based diet?

Many who ask these questions forget that pigs, cattle and chickens also have to eat. Very few of these animals graze on green mountain meadows that are unsuitable for growing food. Instead, large areas of arable land are required for the cultivation of animal feed. This means that the area required for animal food is higher than for plant food. As animal husbandry decreases, areas are freed up on which we can grow food for human consumption or on which we can reforest.

The increasing hunger for cheap meat has led to forests being cut down in order to grow animal feed in huge monocultures. Depending on the source, 75 to 85 percent of the soy harvested worldwide is fed to animals. So much for the claim that vegetarians and vegans are destroying the rainforest. Incidentally, the soy for meat and milk substitutes often comes from Europe.

After years of eating meat and other animal products, it can be difficult to reduce or even stop eating them altogether. But hiding behind false arguments no longer counts as an excuse.

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Cooking Tips

5 Meat Eaters Notes How to Make the Perfect Steak

October 21, 2025

Filet mignon, ribeye, chateaubriand … Even if you are not a “meat-eater”, then from these words, for sure, you want to immediately eat a delicious and juicy steak. Where to buy the right meat, how to cook it, and what to serve with – we asked the chefs of fashionable Moscow restaurants.

For the preparation of marbled steaks (Ribeye, Striploin, New York), you need to use a minimum amount of oil, giving preference to olive oil. The cooking technology is quite simple. Place the meat in a well-heated frying pan and fry for 2-3 minutes on each side, then reduce the heat to low, cover the steak with a lid and let it stand for another 1-2 minutes. Please note that the longer we leave the steak covered, the higher the degree of doneness will be. For marbled steaks, medium to medium-well roast is best. At the end of cooking, you can add garlic, rosemary, thyme, or chili pepper.
Lean tenderloin steaks (Mignon, Chateaubriand) are prepared using the same technology, but with a lot of oil. After we fry the steak on both sides and it acquires a golden crust, add butter to the pan and reduce the temperature to medium. We continue to fry the meat in a mixture of butter and olive oil, constantly pouring it with the juice that comes out of the steak itself. This will give the steak the correct finish.
The degree of readiness of meat is perceived differently by everyone. For some, meat with blood is ready, for others it is unacceptable. So rely on your taste here. You can also use a thermal needle (electronic probe) or, even easier, cut into the middle piece of meat. You can also determine with the help of your hand (this method is usually used by chefs since incised meat in a restaurant indicates the low skill of a brazier chef).
And one more simple way: If you spread your palm, relax your hand and press with the index finger of your other hand on the soft area between the thumb and the base of the palm, then you will understand how raw meat feels to the touch. If you squeeze the tips of your index finger and thumb, the muscle on the thumb will tense a little – this is the feel of Medium Rare meat. If you lightly press the tip of your middle finger against the tip of your thumb, it will feel like Medium roast meat. Connecting the tip of your ring finger to your thumb will tighten the muscle even more. The same should be the meat prepared by Medium Well. Place your thumb on your little finger and touch a muscle to see how well-done meat will be.
Depending on the type of meat, you can serve a different side dish to it. If we are talking about steaks, then vegetables are best suited here: baked, stewed, grilled, or in the form of various mashed potatoes from celery, potatoes, or pumpkin. Also, meat goes well with cereals: white rice, lentils, or buckwheat. Meat can also be served with new peeled potatoes, fried with onions and cherry tomatoes. Sweet and sour sauces made from wild berries are also perfect for meat.

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Cooking Tips

5 Secrets How to Choose Meat for a Steak

October 21, 2025

Cooking the perfect juicy steak at home “like in a restaurant” is the cherished dream of many. However, after several unsuccessful experiments with preparing “rubber soles” instead of soft pink meat, it is so easy to despair and abandons this venture forever. But you just need to use the tips of the professionals and take into account all the subtleties.

Choose seasoned meat

Many people mistakenly believe that steak meat must be fresh. However, this is not entirely true: for the steak to turn out soft and juicy, the meat must be matured. The fact is that the muscle in a piece taken straight after slaughter is not relaxed, and the steak will turn out to be tough.

Focus on the slaughter date

When buying meat in a supermarket, be guided not by the date of packaging, but by the date of slaughter, which should also be indicated. The ideal steak comes from a piece that has been aged for more than 20-25 days after slaughter. You can also check the maturity of the meat by simply pressing a piece with your finger: if at first a dent formed, which then quickly returned to its place, then such a cut is suitable for cooking steak.

Consider the type of future steak

The most popular types of steak cuts are filet mignon, t-bone, and ribeye. Choose meat in vacuum packaging or visit the butcher – there they will give you competent advice and help you make the right choice.

Pay attention to the thickness

A good steak is made from pieces no thinner than 2.5 centimeters. And to prepare the perfect fillet mignon from the tenderloin, which is served in the form of “hemp”, pieces should be chosen with a thickness of 5 centimeters or more.

Examine fiber and body fat

The thicker the muscle fibers on a piece of meat, the tougher the steak will end up. Our choice is thin, dense fibers. As for fat, what is the best way to buy meat with thin layers of white color, which will melt during cooking and give the steak juiciness and tenderness?

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Cooking Tips

10 Tips on How to Choose Meat for Steaks

October 21, 2025

If you search on the Internet, you find an illogical, albeit explainable, pattern: there are so many recipes that you cannot cook in a lifetime, and you will not find sensible information on how to choose the right products for this recipe during the day with fire. Meat is a special product that requires the right approach, and therefore, in no way considering myself an expert, I will still give a few tips that I follow myself.

First tip – the market, not the store

Meat is not yogurt or biscuits in a standard package that you can take from the supermarket shelf without looking. If you want to buy good meat, it is best to go to the market, where it is easier to choose and the quality is often higher. Another reason not to buy meat in stores is various dishonest tricks, which are sometimes used to make the meat look more appetizing and weigh more. Not that the market doesn’t do this, but at least you can look the seller in the eye.

Second tip – a personal butcher

Those of us who have not embarked on the path of vegetarianism eat meat more or less regularly. The best thing to do in this situation is to get “your own” butcher who will know you by sight, offer the best cuts, give valuable advice, and order meat for you if it is not available now. Choose a butcher who is humanly pleasant to you and sells decent goods – and do not forget to exchange at least a couple of words with him with every purchase. The rest is a matter of patience and personal contact.

Tip three – learn color

The butcher is a butcher, but it doesn’t hurt to figure out the meat yourself. The color of the meat is one of the main signs of its freshness: good beef should be confidently red, pork should be pinkish, veal is similar to pork but pinker, lamb is similar to beef, but of a darker and more intense shade.

Tip four – inspect the surface

A thin pale pink or pale red crust from drying meat is quite normal, but there should be no extraneous shades or spots on the meat. There should be no mucus either: if you put your hand on fresh meat, it will remain almost dry.

Fifth tip – sniff

As with fish, the smell is another good guide when determining the quality of a product. We are predators, and the barely perceptible fresh smell of good meat is pleasant for us. For example, beef should smell so that you want to immediately make a Tatar steak or carpaccio out of it. A distinct unpleasant smell suggests that this meat is no longer the first and not even the second freshness; in no case should you buy it. An old, proven way to sniff a piece of meat “from the inside” is to pierce it with a heated knife.

Sixth tip – study fat

Fat, even if you intend to cut it and throw it away, can tell a lot by its appearance. Firstly, it must be white (or cream in the case of lamb), secondly, it must have the correct consistency (beef must crumble, mutton, on the contrary, must be dense enough), and thirdly, it must not have an unpleasant or rancid odor. Well, if you want to buy not only fresh but also high-quality meat – pay attention to its “marbling”: on a cut of really good meat, you can see that fat is dispersed over its entire surface.

Seventh tip – elasticity test

The same as with fish: fresh meat, when pressed, bounces, and the hole you left with your finger is immediately smoothed out.

Eighth tip – buy frozen

When buying frozen meat, pay attention to the sound that it makes when tapping, and even cut, a bright color that appears if you put your finger on it. Defrost meat gently, the longer the better (for example, in the refrigerator), and if it has been properly frozen, then, cooked, it will be almost indistinguishable from chilled.

Tip nine – cunning cuts

When buying this or that cut, it is good to know where in the animal carcass it is and how many bones it contains. With this knowledge, you will not overpay for bones and will be able to correctly calculate the number of servings.

Tip ten – end and means

Often people, having bought a good piece of meat, spoil it beyond recognition when cooking – and there will already be no one to blame but themselves. When choosing meat, have a clear idea of what you want to cook, and feel free to share this with the butcher. Frying, stewing, baking, boiling to obtain broth, jelly, or boiled meat – all these and many other types of preparation involve the use of different cuts. Of course, no one will forbid you to buy beef fillet and cook broth from it – but then you will overpay the money, and ruin the meat, and the broth will turn out so-so.

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Cooking Tips

5 Best Tips and Secrets How to Cook Meat Properly

October 21, 2025

Meat is the most common food cooked and eaten in all countries. But how to make sure that the meat is not dry, or how not to forget about it and then not be content with “coal”? What is better to serve as a side dish and what sauce to season?

Always cook meat at room temperature – let it rest for an hour after the refrigerator, then the meat will be juicier and the roasting will be more predictable.
The dishes are simple: a frying pan or a grill – it doesn’t matter. This also does not affect the taste. But it is still very important – the dishes must be heavy enough so that the pan can gain maximum energy and heat. If we use a very light frying pan, then it keeps little heat and as a result, when we spread the steak, it loses its power very quickly, and we get low-quality frying: the meat can give juice, and then we get not a fried steak, but its likeness!
Heat the pan: the first smoke from the pan will be the signal for cooking. If you have one, you can proceed.
Well-cooked meat goes well with a sauce based on ripe tomatoes, garlic, and cilantro. As a side dish, we offer boiled basmati rice with butter and a salad of fresh cucumbers and tomatoes with fragrant cilantro, red onion, and olive oil. Also, potatoes fried with onions go well with meat.
But everyone’s favorite side dish for meat is vegetables fried over an open fire: eggplants, zucchini, tomatoes, and bell peppers.

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Cooking Tips

8 Tips on How to Cook the Perfect Meat

October 21, 2025

Is it possible to cook perfect steaks at home while being self-isolated? It is possible, and even necessary.

Choose the fattest meat. Do not be afraid of white layers, they have all the taste. For example, striploin: is moderately fatty, has a rich meaty flavor, and is cheaper than a ribeye.
After buying Dry Aged meat in a store, keep it in a vacuum or store package for another five days. The meat will then exactly “reach” the desired condition of softness. Do not be afraid if you have everything in order with the temperature in the refrigerator, nothing will happen to the meat.
Remove the steaks an hour before cooking, cut 2.5-3 cm, cover with cling film, preferably gauze and let them reach room temperature.
Take not a ribbed frying pan, but an ordinary solid one – heavy, cast iron, with a thick bottom, which holds and transmits heat well.
If you have a regular electric stove (0-9), steaks should be cooked for 8. Heat a frying pan and pour butter: 50/50 oil and butter, quite a lot, 30 grams each. Next, put a sprig of thyme or rosemary, a couple of cloves, crushed by hand, garlic.
Salt the steaks just before frying. Not in 10 minutes – we do not need marinated meat, we need the salt to react with the meat and give a perfect crust
Put the steaks and add the temperature. Fry for 2 minutes on each side, uncovered. Otherwise, instead of steak, you will get a piece of stewed beef. If you want a higher degree of roasting, lower the temperature and increase the time, but in the end, still, give a boost for the crust.
Let the steak rest for 5 minutes and you can serve. The perfect side dish is vegetables: broccoli, onions, tomatoes, mushrooms – anything!

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Food

9 Steps How to Properly Cook Meat at Home

October 21, 2025

Whether you are cooking marbled meat for the first time, or with regular consistency, read the answers to the questions in this section. You will definitely find something interesting for yourself.

Step 1. Remove the meat from the refrigerator a few hours before cooking and place it on an absorbent surface. The meat should warm up to room temperature so that it is evenly fried throughout the entire volume during cooking.

Step 2. If you are cooking a steak in a cast-iron skillet, put the pan on the fire and heat it well. If you prefer a steak more fried, then preheat the oven to a temperature of 200 ̊С, it is better if there is a grate in the oven. If you are grilling a steak, turn on the grill or light the coals and heat the grate well on which you will cook the steak.

Step 3. Brush the meat with a little oil, pepper and salt with coarse sea salt.

Step 4. Wipe the pan or grill rack with a waffle towel with a little oil, when the pan starts to “smoke” you can put the steak on the wire rack.

Step 5. Fry the steak on each side for 1.5-2 minutes, then place the steak on the edge, as if sealing it on all sides.

Step 6. If you are cooking a steak in a cast-iron skillet, while the steak is on the rib, add a little butter, crushed garlic, and a couple of thyme sprigs into the skillet. Dip the steak in boiling oil on each side.

Step 7. If you prefer less roast, then the steak can be removed from the pan or wire rack, but not immediately onto the plate. Let the meat rest for a few minutes, so that all the meat juice inside the steak is distributed throughout the entire volume.

Step 8. If you prefer the steak more cooked, then hold it on the wire rack for a few more minutes, turning it constantly so that it does not burn. If there is an oven, then place it in the oven for 4-6 minutes, then take it out and also let it rest.

Step 9. Then serve the steak on a plate, add salt and pepper and voila, the steak is ready!

To get a taste of the steak, forget about the sauce, at least for the first couple of slices. Add a little more salt. As a side dish for me, the best option is grilled vegetables. But anything can go with a steak, even pasta!

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Food

12 Cooking Secrets How to Cook Meat Steak

October 21, 2025

There are certain subtleties that relate to the choice of meat and various culinary methods of toasting, the knowledge of which will help in mastering this virtuoso art. So, let’s try to cook meat steak at home!

The most important rule of steak cooking is choosing the right meat. Initially, steaks were prepared from beef, so if they say “steak”, then they mean exactly a dish of beef. For other meat, clarification is required, so in this case, they write pork, chicken, salmon steak, and so on. But true steak connoisseurs argue that steaks made from any meat other than beef are not steaks.
They say that the most delicious steaks are obtained from slightly dried meat. The most important thing is that the meat is not steamed, otherwise, the steak will turn out to be tough, and its taste, which is just provided by fermentation, will not be so rich and rich.
The meat should be removed from the refrigerator about an hour before cooking to bring it to room temperature. This is necessary to evenly grill the steak.
You can quickly and deliciously cook a steak in the oven, the Josper charcoal grill oven, on an open grill, and on a grill pan in which the meat does not burn and acquires an appetizing pattern.
Some cooks mix the two oils for the best result, but steaks are ideal in ghee that does not burn and is mild in flavor.
The main rule for preparing a steak is that at first it is fried very quickly in a hot pan until crusty, and then it is brought to readiness over a slower heat.
The fact is that the protein curls up under the influence of high temperature and does not allow the juice to flow out of the meat.
Before frying, some cooks dry the steak for an hour in the oven at a temperature of 60 ° C, since the dried meat instantly gives a dense golden brown crust when frying. If you neglect this rule, the steak will be dry and tough.
When doing this, do not forget to fry the sides of the steak as well, holding it for convenience with meat tongs.
A steak covered with a dense crust on all sides will cook well and remain juicy. This is one of the main steak cooking tricks.
Do not overdo it with the fire and do not bring the pan to the point that it starts to smoke, because if the steak burns, you will not be able to continue frying, and it will turn out raw.
An important secret of steak preparation is to give it a “rest” and recover from intense frying. To do this, place a piece of butter on the steak, cover it loosely with foil and leave for 10 minutes. The longer the steak “rests”, the tastier, more aromatic, and tender it will turn out.

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Bangladesh

What are the main meat dishes in Bangladeshi cuisine?

October 20, 2025

Introduction: Bangladeshi cuisine

Bangladeshi cuisine is a blend of different flavors and spices from South Asia. It is known for its mouth-watering meat dishes that are rich in flavor and aroma. Bangladeshi cuisine is heavily influenced by Mughlai and Bengali cuisine, which provides a unique taste to its meat dishes.

Meat dishes in Bangladeshi cuisine

Meat dishes are an essential part of Bangladeshi cuisine, and they are prepared with different types of meat such as beef, mutton, chicken, and fish. The meat is usually marinated in a mixture of spices and cooked slowly to enhance its flavor and tenderness.

Beef dishes: Bhuna, Rezala, and more

Bhuna and Rezala are two popular beef dishes in Bangladeshi cuisine. Bhuna is a spicy and aromatic curry made with slow-cooked beef and a blend of spices. Rezala is a creamy curry made with yogurt and almond paste, which gives it a rich and nutty flavor. Other beef dishes include keema (minced beef), beef biryani, and beef shashlik.

Mutton dishes: Kosha, Rezala, and more

Kosha and Rezala are two popular mutton dishes in Bangladeshi cuisine. Kosha is a slow-cooked spicy curry made with mutton and a blend of spices. Rezala is a creamy curry made with yogurt and almond paste, similar to the beef dish. Other mutton dishes include mutton biryani, mutton kebab, and mutton rezala.

Chicken dishes: Curry, Korma, and more

Chicken is the most popular meat in Bangladeshi cuisine, and it is used in a variety of dishes. Chicken curry is a spicy tomato-based curry made with chicken and a blend of spices. Chicken korma is a creamy curry made with yogurt, cream, and a blend of spices. Other chicken dishes include chicken biryani, chicken kebab, and chicken rezala.

Fish dishes: Shorshe, Paturi, and more

Fish is a staple food in Bangladeshi cuisine, and it is used in a variety of dishes. Shorshe is a mustard-based fish curry, while Paturi is a steamed fish dish wrapped in banana leaf. Other fish dishes include fish biryani, fish kebab, and fish rezala.

Traditional meat preparations: Kebab, Biryani, and more

Kebab and Biryani are two popular meat preparations in Bangladeshi cuisine. Kebab is a grilled meat dish, while Biryani is a rice-based dish made with meat and a blend of spices. Other traditional meat preparations include haleem, nihari, and paya.

Vegetarian options: Dal, Chana, and more

Although meat dishes are popular in Bangladeshi cuisine, there are also vegetarian options available. Dal is a lentil-based curry, while chana is a chickpea-based curry. Other vegetarian options include mixed vegetable curry, paneer (cottage cheese) curry, and baingan bharta (roasted eggplant curry).

In conclusion, Bangladeshi cuisine offers a wide range of meat dishes that are rich in flavor and aroma. From beef to mutton, chicken to fish, there is something for everyone to enjoy. Vegetarian options are also available, making it a diverse and inclusive cuisine.

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