Tasty meat is fried meat.
For many, if not for all meat eaters, this is an axiom. But lest it become a theory that requires proof, the meat must be able to fry properly
Here is the meat that should not be fried: leg, paddle, neck. A significant part of their mass consists of well-developed muscles and rigid connective tissue.
It is possible to soften it, but only with a long stew on low heat — not during frying.
BUT Here are the parts of the carcass that you can fry: cutting, edge, rump. They are easily recognizable by the thin muscle fibers. Behind the tenderloin in the carcass is fillet, and this is the most tender piece — there is nothing better for it than frying.
Cutting and tilting require a different attitude to themselves, because anatomically cutting is a saddle part under the ribs, and the rump is a part of the thigh, which still has some load.
Accordingly, the cut is softer.
In addition to the anatomical features on the quality of roasted meat and other factors affect. First, the age of the animal. The younger it is, the meat is more tender.
Secondly, the quantity and quality of muscle fat. Professionals define this trait as "marbling of meat".
During heat treatment, intramuscular fat separates muscle fibers and prevents them from contracting, which means that a piece of meat does not dry out; In addition, the fat is melted and gives the meat juiciness.
Different types of meat are prepared in different ways. The easiest way to fry pork: it is almost always enough intramuscular fat, and, even well-done, it is never dry.
The hardest of all — beef.
Buy a good one steak, cut from the soft part of the carcass, best of all fillet. In no case, not from fresh meat, but from properly seasoned.
Cutting — only across the fibers.
A strip of fat on top of the meat — no more than 6 mm.
Americans believe that steak can be from 3 to 6 cm thick.
Before frying, thoroughly dry the piece.
Steak Degree can be determined in different ways.
The easiest and most reliable way is to use a special meat thermometer. Immerse it in the very center of the piece of meat, in the thickest part of it, and draw conclusions:
- 55 ° C — rare, meat with blood;
- 58 ° C — midium rare, medium rare with blood;
- 61-65 ° C — medium and medium well, meat of medium readiness;
- From 70 ° C — well done, very well done meat.
Frying in a dry pan. Heat a dry pan very well. Lightly grease the steak with vegetable oil, preferably olive oil.
Do not pour oil into the pan!
Fry the steak first on one side for 20 seconds, then on the other, to make meat fibers "closed down" and all the juices remained inside. Then reduce heat to medium and continue frying.
It is impossible to call the exact time — but not more than 15 minutes, otherwise the meat will turn into a mat. The average thickness of a medium-thick steak reaches in about 10 minutes.
Put the finished steak on a warm plate, cover with foil and let it stand for 3-4 minutes so that all the juices are distributed over the piece.
Steak can be fried in butter.
It is called "sauté". A small amount of oil, olive oil or a mixture of olive and cream is equally heated in a pan (and the olive oil is first heated, and then cream is added to it).
Steaks are seasoned with salt and freshly ground pepper and fried for 5 minutes.
Before serving, they are kept for 3-4 minutes on a pre-heated plate.
From the juice spilled on the pan prepare the sauce.
In French cuisine, meat is fried in butter. First, heat the pan.
Then, already on the heated surface, put the butter, then it does not overheat and does not burn.
Meat can be fried when the oil is warm enough. It is good to add seasonings and spices to the butter so that it turns into aromatic spicy oil.
To lamb — garlic, to beef — thyme.
Meat quickly, within 10-15 seconds, fry on both sides. And then, continuing to fry, they are actively pouring oil from the pan. The oil does not have time to burn, and the meat is saturated with oil and the smell of seasoning.
As in the other cases, after cooking the meat is given "relax" 3-4 minutes.
Technically, browning is also hot, but the result is not a complete dish, but meat ready to be baked or stewed. The taste of roasted meat is richer, the flavor is more complex, and it looks roasted. roast beef more beautiful.
Meat must be dried well, so that the released steam does not lower the frying temperature. Then heat the pan, pan or grill. Do not put too much meat in the pan.
It will just stew in its own juice.
Fry the meat in small portions, putting each on a plate.
The juices produced when browning are a very valuable thing.
If you add them to the stew, it will turn out particularly appetizing.
A separate issue: the power of fire. When browning, the fire should be a little more than the average, the meat should sizzle, but in no case should it be burnt.
It is evenly fried until crisp brownish crust.
There is nothing more democratic than the so-called Chinese frying.
Find a huge frying pan. Ideally — wok, Chinese frying pan with a convex bottom. No wok — you can take the usual, with a non-stick coating, large enough and with high sides to make it easier to mix.
The secret is not in the equipment, but in the preliminary preparation of the ingredients.
All products must be dried, and then cut into medium-sized pieces of more or less the same size.
The basic technique is simple. First, the vegetable oil is heated in a pan. Then seasonings and spices are added to it (finely chopped garlic, star aniseas, pieces of Chinese cinnamon, etc.), fry for 30 seconds.
This is enough to maximize their flavor, and the oil had time to absorb it.
Then the sauce is quickly poured into the pan. The Chinese use soy, the Thais use fish and oyster, the Malaysians use Kedzhap-mani, a type of soy with a rich, sweetish taste.
When the mixture of butter and sauce boils — and it starts boiling instantly, the rest of the ingredients are put in the pan, one at a time or together, depending on whether you need something to cook longer.
The entire heat treatment takes about 7-10 minutes.
It is necessary to fry the meat in the pan, cook using the method "sauté" — in stewpans.
The high walls and a small area of the bottom of the saucepan make it possible to keep the maximum temperature around the product, saturated with oil vapor.
Sometimes even professional chefs find it difficult to work with stainless steel pans — everything burns to them. To prevent this from happening, let something burn on it, then scrape the burnt layer and wash off the bottom.
The frying pan will behave quite differently: even diced apples can be cooked on it, so much so that outside they will have a roasted crust and the inside will not turn into puree.