Fried food, in general, is not very useful. However, almost every person sometimes wants to eat a piece of fried meat. Therefore, it would be nice to understand how to fry meat in a frying pan, and what kind of dishes to use. Definitely, it is better to take a pan with a ceramic coating, cast iron or stainless steel. Tableware with Teflon coating, definitely, is not useful. Any meat (beef, veal, pork, lamb and / or others) can be fried, cut into large, medium or small pieces. And to get meat with a beautiful ruddy golden crust, a frying pan (and butter or fat in it) should be warmed up well, and the pieces of meat dry with a clean linen napkin. Meat should not be wet and should not be cut too thick. You must fry first on a fairly strong fire.
Meat roasting time
How much fry meat in a pan, primarily depends on the size of the pieces and the degree of roasting that you want to get. The time to prepare a dish from different types of meat in each case depends on the recipe and on the degree of roasting you are trying to achieve. The less meat is subjected to roasting, the better, of course, within reasonable limits, so strictly follow the recipe when preparing a dish. Well, if the meat that you buy was checked by the sanitary and veterinary service. If this is not the case, the meat should be subjected to sufficient heat treatment, regardless of the method of preparation, in order to protect themselves from the effects of possibly harmful microorganisms present in it.
We choose oil
The second question that arises when frying meat (after choosing the method of preparation) is which oil to fry the meat. Definitely, it is better to avoid various combination fats, spreads and margarines - they contribute to the accumulation of unnecessary "bad" cholesterol in our body. From fats of animal origin, you can use natural melted butter, overturned lard (smalets). You can use chicken fat - it's light enough. In general, it all depends on the recipe. From vegetable oils it is better to use sunflower. You can, of course, use olive or sesame. Corn, mustard and cottonseed oils burn. Sunflower oil is a good choice for cold first pressing, durable, filtered, from non-defective seeds. Not bad to fry and on the freeze-dried filtered sunflower oil.
Everyone can find their own recipe for roast meat. Here are some of them.
Steaks from fillet of young beef
We will rinse a whole piece and finish it with a clean linen napkin. Cut the meat into slices 2 cm thick across the fibers and lightly beat off the chef's hammer. Chops slightly pepper and add. Let's heat the frying pan and butter or fat. We will grill steaks on medium-high heat for 2-6 minutes from each side. Further roasting - on a weaker fire, to taste. The color of the crust is from light golden to golden brown. By the end of the process, you can briefly cover the minutes (2-4 minutes). Before serving, lay the steak on a serving dish and pour garlic-lemon sauce and decorate with parsley, basil and coriander greens. As a side dish, it's good to serve boiled rice, stewed beans and salad from tomato, onion, pickled asparagus, boiled broccoli and green olives. To a roasted beef steak, it's good to serve a glass of red unsweetened table wine like Cabernet Sauvignon.
Fried pork with onions
We cut the pork fillet across the fibers in large pieces in the thickness of centimeter 2 and lightly beaten on the board