In order for fried meat to be soft, it is necessary to approach the choice of the initial product with all responsibility. Moreover, both in terms of the age of the animal and the part of the carcass that you are going to fry. The meat of cows and rams slaughtered over the age of 3-4 years, in any case, is tougher than the meat of young animals, so it must be pickled. This does not mean that otherwise the steak will resemble the sole in texture, and the loin will not succumb to the knife, but under the influence of the marinade, such meat will definitely become softer.
It is necessary
-
- meat;
- lemon juice;
- vegetable oil;
- spices and herbs;
- knife;
- cutting board;
- pan.
Instructions
Step 1
Choose a thick or thin beef rim and tenderloin for steaks. Enjoy a fried pork dinner if you buy a neck. Indulge in lamb by choosing a loin. It is easy to determine if the meat has been defrosted if you press on it. The hole on defrosted meat will last for 1-2 minutes, while on fresh meat it will disappear almost immediately. You can get an impression of the age of the animal by examining its ribs. The fact is that the older the pig, cow or ram, the narrower the distance between the rib bones, and the more massive the bones themselves. If a seller in the market swears that this is a lamb, it is by the ribs that you can tell whether you believe him or not.
Step 2
Carve the meat the same day it was purchased. If the task is to cut, always do it exclusively across the grain. Beef or pork sliced along the grain will be difficult to eat. Whichever part of the mascara you choose, if there is excess fat on it, remove it without hesitation. You don't have to throw it away, put it in the freezer. Perhaps it will come in handy when you make minced meat for cutlets.
Step 3
Beat off the pieces. Make a classic grilled meat marinade by mixing equal proportions of lemon juice and vegetable oil. Add some salt and pepper. Coat the pieces with the resulting mixture, fold into a bowl so that there are no gaps between them. Pour the remaining marinade on top and refrigerate for 30-40 minutes. The many tips for marinating meat for 12 hours (and longer) do nothing but try to increase the shelf life of the product. In order for the meat to become softer, half an hour is usually enough.
Step 4
Heat the pan. It is better to take dishes with a non-stick coating and do not use oil when frying, since some of it has already been absorbed into the meat along with the marinade. Try to turn the pieces only once. This is the key to a beautiful golden brown crust. Remember, only boneless beef is available in degrees of doneness. Veal on the bone, as well as all types of lamb and pork, should be cooked until cooked.
