Schnitzel, steak, chopped cutlet or ribs are the dishes loved by many, but to make them tasty and juicy, you need to know some cooking secrets, otherwise the meat can turn out tough, dry and unappetizing.
The simplest secret is to use a marinade. This will ensure that the meat is tender. As a rule, it is enough to marinate the meat for 1, 5-2 hours before frying to get an excellent dish. The choice of marinade depends solely on the tastes and preferences of the person who is to cook it.
Even old and tough meat can be made tender by placing it in a raw egg and lemon juice mixture for at least 2-3 hours, ideally overnight.
When preparing chops, you need to follow a simple rule: remove all veins, connective tissue and tendons.
Fans of not only juicy, but also ruddy steaks should blot it with a paper towel or napkins before cooking meat. The drier the meat, the rougher the dish!
Fans of breaded dishes should remember that meat should be breaded just before cooking, only in this case it will turn out tender on the inside and crispy on the outside. The shorter the time between frying and breading, the less likely the breading will get damp.
Any meat requires frying in hot oil. In this case, a crust will instantly appear, sealing the juice inside, which will make the dish juicy and tender. You need to heat the pan over high heat, as soon as a ruddy crust appears on the meat, the heat must be reduced to medium.
It is not recommended to salt the meat dish at the beginning of frying. Salt is added to taste at the very end so that no juice is released during cooking, due to which the finished dish will be tender and juicy.
