Few secrets juicy, fragrant, crispy and surprisingly tasty roast meat. You need to write!
Tips and secrets of cooking meat in a frying pan
The secret №1 - Time
How to fry the meat in the pan?
The main thing is that the meat is not lost during frying juice and not become too dry.
For this you need a strong fire, and enough oil.
Fresh, not frozen meat is cooked much faster.
It perfectly fried without oil on a hot frying pan, and add salt and pepper it is necessary only when the blood came to the surface.
Turn pieces again sprinkled with salt and spices, and in a few minutes already meat may be removed from the plate.
The secret №2 - Crockery and butter
An important point in the preparation of tasty juicy meat - you need a pan with a thick bottom.
Fry the meat must be in an open pan. No cover! You did not cook, and fry.
The pan or saucepan infuse a sufficient amount of oils and its carefully warmed.
Further, in boiling oil to put the meat, it is necessary for the formation of the very golden brown, which prevents the loss of meat juices and prevents the meat fed with the superfluous and unnecessary fat.
The secret №3 - Do not turn!
Meat frying flips only 1 time, after one side is cooked - to turn to the other.
It should not be to drive up and down the pan!
№4 secret - Good unfreeze
If intended for frying the meat out of the freezer, it is necessary to properly defrost. Best of all natural way, without the microwave or hot water.
Important! Meat frying should be at room temperature.
Cut meat only need to unfrozen form. The frozen piece will break.
Slicing require sharp-edged long knife. No need to use a raised edge, as they violate the texture and the meat during frying loses its juices.
The secret №5 - Marinade
Marinate the meat - it is a necessity. So it becomes more tender texture, saturate aromas of spices and seasonings.
There is no consensus among chefs and cooks at the expense of the marinade and marinating time there.
All that matters of taste preferences and time. However, at least one hour in the marinade the meat still need to hold.
That's all the advice.
Good luck and bon appetit!
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