How to fry meat: the secrets of proper dish preparation

Before frying meat, it should be properly prepared for heat treatment. Ice-cream meat is washed in cold water and put for thawing in deep stainless steel glassware , glass or enameled for 2-3 hours. It should be remembered: incorrect defrosting in warm or in water, significantly worsens the quality of the product. Defrosted meat is cleaned of tendons and films and cut across the fibers, then the pieces are lightly beaten. If the meat is intended for frying with a whole piece, it is wiped with a towel or napkin and sprinkled with salt.

A piece of meat is put on a frying pan or baking sheet with preheated fat and fried on all sides on high heat until a crust appears. After this, it must be put in the oven, pour a little water on the baking tray, and bring it to readiness. Thus, only beef is served, and pork or lamb can be immediately put in the oven. Every 10 minutes a piece is taken out of the oven and poured on top with meat juice or broth. The duration of its preparation depends on the size of the piece and the quality of the meat - on average it is from one and a half to two hours. To determine the readiness, a piece is pierced with a fork: from the roasted meat oozes transparent juice, and from the underfed one - red.

Lovers of meat "with blood" should know: to cook in this way only lamb or beef is allowed, pork should be thoroughly roasted. On the question of how to properly grill meat, cut in portions (roast beef), the answer is as follows: it must be laid out on a pan or a pan at a distance of at least 2 cm from each other. Otherwise, the meat will not be cooked - because of the excess moisture it will look like boiled. His taste will also suffer: a crust on tightly packed pieces will not have time to form - the oil will cool down quickly and take time to heat it up again. The meat will turn out to be less tasty, as in the norm it is the crust that helps it to retain juiciness.

Portions of beef can be fried in breadcrumbs (rump steak). For this, chopped and chopped pieces of meat are peppered and salted, then moistened in an egg and rolled in breadcrumbs. Fry the rump steak until cooked on a heavily heated frying pan. Before serving, pour the dish with oil. Another way to make roasted meat is to serve it in sour cream, adding onions and tomato sauce. Before frying meat, it is cut and beaten, sprinkled with pepper and salt. Pieces are fried in a heavily heated frying pan. Separately, fry the onion - it is cut into small pieces or semirings. When it is browned, top it gently with flour, fry a little more, then add half a glass of sour cream, diluted with meat juice, which was released during frying. Before serving, the meat is poured with sauce.

An interesting recipe for cooking roasted meat in thin slices. Sliced and beaten pieces are fried in a frying pan, previously sprinkled with salt and pepper, until ready (8-10 minutes). Cut fresh mashed champignons or white mushrooms into plates and fry them separately in oil, then in the same way prepare fresh tomatoes, peeled. Meat should be served on the table, laying on top of each slice of mushrooms and tomatoes and watering the dish with tomato sauce, in which you can add chopped parsley, coriander or garlic.

Beef tenderloin can be prepared and a whole piece on a spit. For this, a piece weighing about 300 grams is washed, the tendons are cut out. Before frying meat, it is salted and peppered (no need to beat). Cut the thread on a spit and fry over the coals for about 10 minutes - this time is quite enough. During the frying, the skewer should be turned, the meat is smeared several times with butter.

Thus, the answer to the question of how to fry meat in order to preserve its taste and the useful substances contained in it will be as follows: it must first be defrosted properly and then fried on high heat until a crust is formed - so it will turn out Tender, juicy and useful. Prepare the fried meat immediately before serving. The side dish is served with boiled or fried potatoes, green peas, corn.