How to fry meat according to the rules of culinary art
The recipes of many meat dishes begin with the following words: “fry pork / veal, etc.” - and only then clever tips are given on cooking dishes. Involuntarily I want to advise such authors to pay more attention to the initial stage of the culinary process. Of course, not to the moment when a pig, a cow or a sheep is slaughtered, but at least to begin your recipe with the words “defrost the meat”. Here novice chefs need to know some secrets. We devote this article to the initial stage of heat treatment of products. So, how to defrost correctly and how to fry meat?
Of course, it is best to buy a fresh or chilled piece. But if there is no such possibility, or you decided to freeze it because of the need for long-term storage, before how to fry the meat, you have to defrost it. This should be done in a deep bowl (because blood will be released) under the lid (so that flies do not sit down), but in no case in water.If you are going to fry a large piece of meat, you can not wait until it froze through completely, but if you want to cut it into slices, you will need to wait for a full thaw. In case of urgent need to defrost in the microwave in the appropriate mode.
How to fry the meat before further processing
To be honest, pork and poultry are best for frying. Veal can also be used, but lamb and beef are more delicious than baked or stewed, and before that they should also be marinated. If the recipe is prescribed to cut the meat, it must be done in pieces of 2 to 2 cm. The fact is that the smaller parts will give all the juice during the heat treatment. Meat should be dipped in well-roasted butter. Then you should dry it with a paper napkin. It is impossible to salt - it will cause abundant secretion of juice, and without it the dish will be dry and tough. What is the essence of frying small pieces? As a result of instantaneous contact of the surface with the calcined oil, a ruddy crust is formed, which holds the juice inside. Therefore, you need to fry each side for 2-3 minutes. Do not put a large amount of product directly into the pan;
How to fry the meat in breading
Big pieces should be repelled. So the meat is better roasted.Then they can be breaded, but in this case, the spices are used before crushing in batter. Breading for beginners: first chop dipped in an egg, lightly beaten with salt, and then - in flour. You can not often interfere with the meat in the pan, otherwise the desired crust just does not have time to form, therefore the juice will flow.
How to fry meat with onions
This is a special dish, the way of frying is completely different here. Pork without bones cut into small pieces, spread in a saucepan. Onions - on a pound of meat it is necessary to take three large onions - cut into half rings. He, too, put in a saucepan. Then shift with meat. Sprinkle with salt, spices, crushed bay leaves and mayonnaise. Everything is again mixed and sent to the refrigerator for three hours. The frying pan with vegetable oil is well warmed up, dumped there the meat with onions and fried on a small fire until golden brown. When it is formed, pour half a glass of hot water, cover the pan with a lid and stew until ready.
How to grill meat
You can fry meat without a frying pan, for example, on a wire rack or skewers. As in this variant of heat treatment the oil is not used, it is necessary to prevent the leakage of the juice. To do this, marinate the meat.This rule applies to any kind of pork, beef, lamb, poultry. In the grill method, there is a danger of overdrying. It is necessary to fry not on fire, but on coals.