Meat is a very healthy and tasty product. There are a huge number of ways to prepare it. Lamb, beef, pork - all these types of meat have their own characteristics and must be taken into account when cooking. If you don't have time to understand the intricacies, you can just fry it. We will talk about how to fry meat in a pan.
General principles
The time for frying meat does not depend on the size of the piece, they can be either small or rather large - for an amateur. The most important thing is not to overdry the product, leaving enough juice in it. That is why the fire must be made stronger and enough oil used. It is best to fry meat in a pan with onions. It is necessary to remove the onion rings only after you see a golden brown crust on the meat.
It should be remembered that it is best to fry meat in a skillet without a lid. The prepared piece must be thrown into hot fat. It is thanks to this that a ruddy crust is formed - it will not allow the meat to be saturated with unnecessary and excess fat, and will also preserve the necessary meat juice. Do not drive the piece back and forth in the pan, you can just fry the meat well in the pan on one side, and then turn it over and do the same on the other.
Frozen meat
If the meat was frozen, the frying time will have to be seriously increased. However, to shorten the frying time, you can beat off a piece of meat and then marinate it for a while. Use lemon juice and your favorite spices as a marinade. The juice can be replaced with a citric acid solution. Pieces should not be stacked too tightly in the pan. Otherwise, you will not fry, but steam the dish. Also, don't forget to make the fire stronger. Roast the meat and check it occasionally by poking it lightly with the tip of a knife. Readiness can be determined by the clear juice that stands out. On average, the entire process will take no more than 20 minutes.
Fresh meat
You can fry meat in a pan much faster if it is not frozen. It can be fried without oil, in a hot skillet. It is necessary to use pepper and salt at the moment when blood appears on the surface. Then turn over and sprinkle with spices and salt again. After a few more minutes, you can remove the food from the stove. This method is good if you want to fry meat with an appetizing crust, slightly dryish and without excess liquid.
