Not everyone knows how to roast meat properly. For example, steaks are often ordered in restaurants precisely because they have no idea how to cook them at home. But if you arm yourself with useful tips and practice a little, you can prepare meals in your own kitchen as well as restaurant ones.
First of all, the meat must be chosen correctly. This should be done depending on the purpose of cooking. To grill meat on a grill or frying pan, fillet or tenderloin is perfect. You can also use a thin edge, thick edge (entrecote). Young meat tastes better.
It is better to marinate meat for frying. The easiest way is to pepper and grate the pieces prepared for frying with crushed garlic, put them in a suitable bowl and cover with vegetable oil. Salting meat prematurely is not recommended. This will lead to the release of a large amount of juice and deteriorate the taste of the dish. Add salt at the very end of frying. This method is good for cooking ribs - lamb, veal, pork.
Marinating meat quickly may be required when guests are about to come, and there is a shortage of time. Cut the meat into portions and beat off with the flat side of the knife. Place the meat in a suitable bowl, add chopped onions, bay leaves and cumin, and parsley root works well. Pour the lemon juice and vegetable oil mixture over the contents of the bowl. The proportions are as follows: 5 g of oil on the juice of one third of a lemon, put pepper and salt to taste. This is how a quick marinade for meat is prepared. You can fry in half an hour, but it is better to hold it longer. Stir the meat in the brine several times during cooking.
But when frying, turning meat pieces is often not worth it. Wait until one side is almost cooked, and only then turn it over.
When you are going to fry meat, determine what degree of browning you would like to get. The meat can be very well done, medium well done, and bloody. It is necessary to half-fry some types of beef - when cooking steaks or roast beefs, but pork, veal and lamb are not cooked that way.
Remember, when storing roasted meat, it quickly loses its flavor. It is recommended to fry it just before serving.
