Kako iseci i zamrznuti meso? (How to cut and freeze meat?)

Svinjske šnicle (Pork steak)

Mozete iseci sniclu na kocke ili je zamotati u rolnu da vam sacuva mesto u frizideru i tako spakovati u kesice za zamrzivac. Staviti rolnu u kesicu, uhvatiti za slobodan kraj kesice, a donji deo sa mesom prvo pritisnuti da izadje vazduh, a zatim uvrtati u krug. Deo sa mesom prebaciti u levu ruku, a desnom slobodan kraj kesice vezati u cvor, sto blize delu sa mesom. 

You can cut the steak into cubes or wrap it in a roll to save space in the fridge and pack it in the freezer bags. Put the roll in the bag, grab the free end of the bag, and first press the lower part with the meat to let the air out, and then twist it in a circle. Transfer the part with the meat to the left hand, and tie the free end of the bag to the knot with the right hand, as close as possible to the part with the meat.

Juneca rozbratna (Baby beef entrecote)

Junecu rozbratnu staviti na dasku za secenje mesa. Nozem iseci sto blize koski, ali ostaviti malo mesa. Ovu kosku sa mesom mozete iskoristiti za supu. Ostatak mesa iseci na kocke (zalogaje). Kosku saviti na pola i tako spakovati u kesicu za zamrzivac. Kocke mesa staviti u kesicu i na isti nacin zapakovati kao svinjsku sniclu.

Place the baby beef on the cutting board. Cut with a knife as close to the bone as possible, but leave some meat. You can use this bone with meat for soup. Cut the rest of the meat into cubes (bites). Fold the bone in half and pack it in the freezer bag. Put the meat cubes in a bag and pack them in the same way as a pork steak.

Suva rebra (Dry ribs)

Zavisno za koliko osoba kuvate rucak, iseci na pola suva rebra (za jednu osobu) ili ostavite cela rebra (za dve ili vise osoba). Spakovati u kese kao i kod svinjskih snicli.

Depending on how many people you are cooking lunch for, cut the ribs in half (for one person) or leave the whole ribs (for two or more people). Pack in bags as with pork steaks.

Pileca dzigerica (Chicken liver)

Staviti pilecu dzigericu na dasku za secenje mesa. Iseci "srca". Ja "srca" ne volim, pa ili bacim ili dam nekome :) Vrhom noza ukloniti zgrusanu krv. Pilecu dzigericu posle seckanja, obavezno oprati ispod mlaza hladne vode. Otresite od vode i osusite papirnim ubrusima pre pakovanja u kesice za zamrzivac. Ako volite "srca" mozete ih spakovati zajedno u kesice za zamrzivac. Ako ne volite mozete spakovati odvojeno kao kod svinjske snicle. 

Place the chicken liver on a meat cutting board. Cut out the "hearts" I don't like "hearts", so I either throw it away or give it to someone :) Remove the clotted blood with the tip of a knife. After chopping, be sure to wash the chicken liver under a stream of cold water. Shake off the water and pat dry with paper towels before packing in the freezer bags. If you like “hearts” you can pack them together in freezer bags. If you don't like it, you can pack it separately as with a pork steaks.

Pilece grudi (Chicken breast)

Pilece grudi staviti na dasku za secenje mesa. Levom rukom, uhvatiti kožicu. Desnom rukom, vrhom noza povlaciti po povrsini mesa. Ostatak kožice istim postupkom skinuti sa mesa. Nozem zaseci blizu koske da bi odvojili meso. Ostavite malo mesa uz kosku, za supu. Odvojeno meso iseci na kocke (zalogaje). Zapakovati u kesice za zamrzivac kao kod svinjske snicle. Kosku sa mesom mozete odmah iskoristiti ili takodje zapakovati u kesu za zamrzivac.

Place the chicken breasts on a meat cutting board. With your left hand, grab the foreskin. With your right hand, pull with the tip of the knife over the surface of the meat. Remove the rest of the foreskin from the meat by the same procedure. Cut with a knife near the bone to separate the meat. Leave some meat next to the bone, for soup. Cut the separated meat into cubes (bites). Pack in freezer bags as with pork steak. You can use the bone with the meat immediately or also pack it in a freezer bag.