Many housewives face problems in the process of cooking meat. For some, it turns out to be too dry, for others it is not possible to achieve a golden crust, etc. In fact, it is enough to master a few secrets of cooking meat - and it will become one of the "signature dishes".
Renowned chefs all over the world agree that 99% of the "success" of a meat dish depends on the quality of the meat itself. In order to cook it tasty, first of all, you need to get to know it well. Today, good fresh meat can be found in any supermarket, in any market. However, buying good meat does not mean that you will end up with a guaranteed tasty dish.
The first mistake is ignorance of the purpose of certain parts of the carcass. For example, a steak is a thick piece of meat that is usually cut from the carcass of a young goby, although there are exceptions. Cut across and only in some cases along the fibers.
The second mistake people who are new to meat make is trying to get a golden crust from defrosted meat. Health officials, like professional chefs, generally discourage the use of frozen meat. But the cases and life situations are different. However, such meat cannot be called "fashionable" and it is best to use it for soup or roast.
The third mistake is the use of utensils that are not suitable for frying meat, as well as non-observance of the wrong temperature during the preparation of a particular dish.
Usually, even when you come to a restaurant and order a beef steak, you should indicate the degree of doneness. Someone prefers the so-called meat with blood, someone likes medium or strong roast. Naturally, establishments specializing in meat dishes always have at their disposal barbecues, barbecues and other devices for preparing delicious meat. However, not so long ago a wonderful invention appeared on the market - grill pans.
A grill pan with sharp ribs can replace a full-fledged barbecue, and grilled meat becomes possible to cook at home. It is prepared without the use of vegetable or butter. The main thing is to maintain the correct temperature, which should be maximum. After sprinkling water into the pan and hearing a hiss, you can spread the meat. If you do not reduce the heat, you will get a golden crust, and the inside of the steak will remain half-baked. If you need to fry harder, after 2-3 minutes the heat from the maximum can be slightly reduced.
So, in order for a meat dish in a dry frying pan to turn out tasty, it is enough to choose fresh suitable pieces of meat, use the "correct" dishes and do not forget about the cooking temperature. In this case, the meat in a dry frying pan will turn out not only tasty, but will also be decorated with a golden crust, and will also remain tender and juicy inside.
