What could be tastier than a good piece of meat fried in a pan? This method of cooking provides lamb chops, pork schnitzel in breadcrumbs or excellent beef steak, the right contact with the hot surface, which seals the meat juice inside and gives the finished dish both an appetizing crust and the desired juiciness. Only a contact grill can be compared with a frying pan. And this is not surprising, because it is made in her image and likeness, except that in some cases it has a corrugated surface. But now pans are also available with grates, who will surprise you!
It is necessary
- - Meat;
- - vegetable oil;
- - salt;
- - spices;
- - knife;
- - cutting board;
- - a frying pan.
Instructions
Step 1
First, decide on the meat you are going to fry. When buying lamb, choose a loin or boneless ham. The best producers are in Australia and New Zealand. In Russia, Kalmykia produces good lamb, but deboning of carcasses is poorly developed there, and therefore their products are practically not found in a boneless version. It is also possible to buy a lamb ham with bone, but it seems more logical to bake it, rather than fry it in a pan. Of the pork carcasses, the neck works best. It has a harmonious combination of meat and fat, which turns into a crispy crust under the influence of high temperatures. Pork loin can also be cooked very tasty in a pan, it belongs to the relatively dietary options - if at all, the definition of "dietary" is appropriate to use in the context of pork. However, the combination of proteins, fats and carbohydrates in pork tenderloin is such that, in terms of proper nutrition, it can rival some parts of beef. The latter, in turn, is ideal for steaks. In rare cases, beef is fried in small pieces, a dish of which in Soviet times was called "roast".
Step 2
After the meat has been purchased, decide in which way and in which pan you are going to cook it. It is believed that heavy cast iron pans are more suitable for frying. They perfectly make lamb ribs or pieces of pork belly with bones. Due to the accumulation of heat in the sides and bottom of the pan, the meat is fried to the bone. And this is the only correct roasting, because in order to comply with sanitary rules, neither lamb, nor pork, nor beef, if there is bone in the piece, is not served with blood. Advocates of modern technology prefer to fry meat in titanium-coated pans, they say they do not rust or corrode. The decisive word of manufacturers is still behind aluminum pans with ceramics. The grill pan stands out on this list. Its undoubted plus is the corrugated bottom, due to which, when frying meat, excess fat flows into the "hollows", and a beautiful characteristic pattern remains on the pieces.
Step 3
Before cooking, marinate the lamb in a mixture of vegetable oil, lemon juice and salt. It goes well with black pepper, which emphasizes the taste of fried meat, dry adjika, which gives a Caucasian flavor, ground herbs - savory, oregano, basil. These spices can be added to the marinade if desired. There is no consensus on how much to keep the meat in the marinade before frying in a pan. But it is better to limit yourself to a couple of hours without leaving it overnight. From a technological point of view, two successive processes should start - a slight separation of the meat juice into the marinade and a stronger one - the absorption of the marinade into the meat. Two hours is often enough for them.
Step 4
When frying pork, ask yourself whether you are going to fry it with or without breading. Pork chop breaded in breadcrumbs is traditionally called "Viennese schnitzel", a piece of pork neck or loin without breading - "natural cutlet". In any case, the meat must be cut, cleaned from excess fat (it is better to initially try to buy lean pork), beat off, softening the collagen fibers, make shallow diagonal notches that prevent the piece from curling when frying in a pan. Season with salt, pepper, season with spices, for example, coriander, cumin (cumin), sweet paprika. If you plan to cook breaded pork - roll it in flour, make a lezon, dip pieces of meat in it, and then bread well with ground breadcrumbs and then fry in a sufficient amount of oil over high heat. When the pork is covered with a crust, reduce the heat and bring the meat until tender. Leaving the breaded pork even for an hour is not worth it, there is a high probability that the breading will move away in places during frying and begin to burn.
Step 5
Choose parts of beef depending on your taste preferences. The thin and thick edge is considered the undisputed favorite. In the first case, the steak is called "striploin", its main difference in the shape, a bit like a triangle. As a rule, the strip is surrounded on one side by a small fat border. The steak without it got the name "New York". A piece cut from the thick edge will be called a "ribeye" and will be cut between the 5th and 12th ribs. It is considered "masculine" - it weighs about 350-400 g and consists of soft, but at the same time dense meat that has the fullest possible taste. The fillet mignon, obtained from the middle part of the trimmed beef tenderloin, closes the top three. This is a "feminine" steak. There is no fat in it, and the meat has incomparable softness, because it is obtained from muscle that does not carry physical activity. All these steaks, by and large, do not need any pickling or a variety of spices. Coarse salt, freshly crushed black pepper - that's probably all they need.
Step 6
Decide on the degree of doneness. The very first is rare (there is a section of uncooked meat inside the steak, but the crust is quite distinct). The following - they are distributed incomparably more often - medium rare and medium, the difference between them is only in the intensity of the pink color in the thickness of the beef steak. Medium well done and well done roasts are almost ready and ready meat, they are slightly inferior in popularity to the previous two roasts, but at the same time they have enough adherents from among those who like to cook meat in a frying pan.
