How to fry meat in a pan: recipes and cooking secrets

Which of us does not like to enjoy a delicious fried piece of meat that melts in our mouths? Unless adherents of plant foods. Can't cook or don’t know how to fry meat in a pan? This article will teach, and at the same time introduce you to some of the nuances of its execution.

The basics of frying meat

There are a lot of varieties and types of these products. To cook them fried, you need to know the basics. Then success is surely ensured.

How to fry meat in a pan:

1. For cooking meat in a frying pan, such a piece is best suited where there are no veins, bone and cartilage inclusions.
2. The selected part must be thoroughly washed and dried with napkins.
3. Serving is necessary only across the longitudinal fibers.
4. To reduce the frying time, it will be useful to process the meat as follows: - grease it with a mixture of vegetable oil, grated garlic and ground pepper; - marinate from 15 minutes to 24 hours.
5. A pan for cooking fried meat should ideally be cast iron and have a thick bottom.
6. If you don’t have such cookware at hand, then another one will do, but always with a non-stick coating.
7. The frying surface of the pan must be dry.
8. With spices, you do not need to overdo it, but you need to salt the meat after its surface has become browned.
9. Portions of fillet or tenderloin should be placed in a pan at a sufficient distance to avoid the stewing effect.
10. To understand how much meat to fry in a pan and when it is ready, you need to pierce the largest piece with a skewer and make sure that no blood flows out of it.
11. To prevent the finished dish from drying out, it is advisable to sprinkle it with onion rings on top.

Cooking fresh meat in a pan

Fresh is a special delicacy. It can be cooked on a completely dry surface. A crispy crust forms faster and less cooking time.

Here are a few nuances that will help you understand how to fry meat in a pan:

• For cooking, it is better to choose only fresh meat, which is odorless. To do this, gently click on a piece, if the elasticity of the meat is preserved, then it is considered fresh.
• Put the stewpan over high heat and heat.
• If desired, you can pour a little vegetable oil. It should reach such a temperature that hissing bubbles appear.
• First, cook the meat on one side until it starts to fry on the sides. Spread on the other side, sprinkle with salt and spices to taste.
• To make sure the dish is ready, make holes in it with a thin wooden stick. If a colorless liquid without blood impurities flows out of the hole, the meat is ready.

Rules for roasting meat after thawing

If the meat intended for frying was purchased in advance and stored in the freezer of the refrigerator, then it takes longer to prepare. Before you grill a steak in a pan or implement a different recipe, you need to properly prepare the product.

It is important to follow these rules:

• The meat should thaw at room temperature. Do not fill it with cold water, and even more hot. From such actions, the taste of meat is lost.
• Cut it into small portions and place in the marinade mixture or liquid. It can be soy sauce, whey or seasoned lemon juice.

• We lay the prepared product on a hot pan. Cooking over fairly high heat. It is not recommended to cover with a lid, otherwise you will get a stew instead of fried meat.

Fried meat cooking time

During cooking, the housewives think about how much to fry the meat in a pan. In fact, the duration of the preparation depends on some nuances:

• Whose meat is planned to cook.
• Young meat or old.
• In large, medium or small portions, it is sliced.

Naturally, it is necessary to fry pork, beef, lamb in a pan for much longer than chicken, turkey or veal. Cooking time for meat:

• Steam veal is cooked at high temperature. Each side is fried for 3-4 minutes. In order for it to be surely ready, you can fry an additional 3 minutes under the lid. Small pieces of a rectangular shape from the same variety are fried for 10 minutes on each side.
• Pieces of middle-aged beef can be well cooked in 20 minutes.
• Pork is fried for 30 minutes. But chops are not recommended to cook for more than 10 minutes, so that they do not become harsh and unfit for use.
• Poultry meat is fried for 25-30 minutes. It all depends on what part of the bird was chosen for cooking.
• To lamb a separate approach. Even if it is cut into small pieces, it will take about 1 hour to cook.

Roasted pork or beef with onion

There are many recipes for cooking fried meat. Consider how to fry meat with onions in a pan.

Products:

• a pound of beef or pork tenderloin;
• large onion head;
• a teaspoon of sugar;
• salt and pepper to taste;
• vegetable oil or melted lard 1 tbsp. l

Cooking process:

1. Wash the meat and cut into small pieces.
2. Sprinkle them with sugar and pepper. Stir and leave for 10-15 minutes.
3. Finely chop the onion into the medium squares until golden on a frying pan heated up, greased with vegetable oil or lard.
4. Put meat onion. Fry beef or pork meat in a pan over medium heat until browning occurs.
5. Turn the pieces so that they are not burnt and evenly fried.
6. In no case do not cover the dishes so as not to extinguish the quenching effect.
7. Salt salt for 3-4 minutes before the end of cooking.
8. It is recommended to put butter on each serving. The dish will acquire a unique creamy aftertaste.
9. Serve boiled rice, pasta or mashed potatoes for garnish. Boiled buckwheat will also be in harmony with such meat.

Cooking steak in a pan

To understand how to grill a steak in a pan, you need to know several rules for preparing a dish:

• It is better to choose a pork neck, it turns juicy and very tender.
• Steak should be prepared from meat that has warmed to room temperature. If you take a cold piece, then it may not have time to fry.
• Fillet should be cut across the fibers. This technology promotes uniform frying.
• Before cooking, each piece of meat should be blotted with a paper towel.
• The meat is placed only on a hot pan and fried without a lid.

To make a steak you need

• 500 grams of pulp;
• 2 tablespoons of vegetable oil;
• The remaining spices and salt are added to taste.

Cooking:

1. Rinse and dry the meat with napkins.
2. Cut into pieces 3 cm wide.
3. Place the meat in a well-heated skillet and fry for about 3 minutes. At this time, do not pierce the pieces with a fork or stick.
4. Turn the meat over and fry it on the other side for another 3 minutes.
5. Reduce the heat to medium, turn the meat over again and fry for another 3-5 minutes.
6. After the time has ended, turn off the stove, cover the pan with a lid and leave the meat in this form for another 15 minutes for complete readiness.

Cooking fried meat in a pan with a corrugated bottom

If you fry pork or beef meat in a pan on such a surface, you will get pieces with the original fried stripes. Typically, such a meal is prepared in nature, laying out the meat on the grill. But you can cook it at home. What do you need:

• 4-5 pork ribs or 0.5 kg of pulp;
• half a glass of dry white wine;
• a tablespoon of apple cider vinegar;
• ground black pepper and cilantro seeds;
• coarse salt;
• Reagan greens.

How to fry meat in a pan with a corrugated bottom:

1. Prepare the marinade: mix the wine and vinegar.
2. Wash and dry the ribs or meat. Sprinkle with pepper and chopped cilantro seeds, salt.
3. Fold in a glass dish, pour the marinade mixture. It is not necessary that it floats in a liquid.
4. After an hour and a half, shake the meat container. Leave on for another 50 minutes. The optimal time for soaking is 2.5-3 hours.
5. Then take the portioned pieces out of the marinade and dry with a paper napkin. Beat the pulp with a special hammer to make the pieces thinner. This is necessary so that the meat becomes more tender.
6. Pour the ribbed bottom of the pan with a thin layer of vegetable oil and heat to medium temperature.
7. Put the meat / ribs on the heated surface of the dishes. The total cooking time is 20-25 minutes.
8. Every 3-4 minutes we turn the ribs from one side to the other. As a result, we get a beautiful mesh pattern on each piece.

Appetizing fried ribs / meat can be poured with melted butter and sprinkled with finely chopped basil (reagan) herbs. Ideal for this dish are fresh or frozen vegetables fried in the same pan: asparagus beans, bell pepper, eggplant.

Fried meat cubes in tomato sauce

Although this recipe is not a culinary masterpiece, its taste will be remembered for a long time.

Ingredients:

• 500 g fillet of pork or beef;
• 2 medium carrots, grated on a coarse grater;
• a tablespoon of flour;
• 2 chopped onions;
• 4 tbsp. l tomato (you can slightly less);
• 1 faceted glass of water;
• pepper and salt to taste.

How to fry meat in a pan with slices:

1. Rinse the pulp, dry, cut into cubes.
2. Grease the frying surface with oil, heat over medium heat.
3. Put the meat in there, salt and pepper at the end.
4. Pour the carrots and onions into the pan. Fry all 5-7 minutes, stirring.
5. Next, put tomato sauce and flour (through a strainer so that there are no lumps).
6. Add water, salt to taste.
7. Bring to readiness under the lid for 7 minutes over low heat.

Crispy Chicken Legs

Chicken meat is one of the easiest to prepare. For its frying, special skills are not needed, and the process does not take much time.

For cooking you will need:

• chicken legs - 6 pieces;
• half a glass of water;
• granulated sugar - 2 tbsp. l .;
• a tablespoon of salt.

How to fry chicken meat in a pan:

1. Pour salt and sugar into the pan. While stirring, fry until sugar begins to melt.
2. Add water and mix until viscous.
3. Roll prepared chicken legs in this syrup.
4. Fry them for 20 minutes in a preheated pan with a small amount of vegetable oil.

Useful Pan Cooking Instructions

Secrets, thanks to which you can learn how to roast meat in a pan, housewives willingly share:

• So that the fillet is chewed well after frying, it must first be beaten with a chop hammer. Before this, place the meat piece in a tight plastic bag.
• Also for the same purpose, you can coat the layers of beef or pork with mustard for 2 hours.
• If the meat is old and hard, put it in a solution of vinegar (6%), water (1: 1) and a raw egg. After 30 minutes, it is ready to fry. If necessary, you can leave it in this mixture for 2 days.
• During the roasting process, do not pierce the meat with a knife or fork. So all the juice will flow out of it, and it will be dry and tasteless.
• To obtain a ruddy surface, the pieces must first be fried over high heat, and then brought to readiness on weaker heat.

So, the article discusses how to fry meat in a pan with slices or whole. This method of preparation is not complicated, but requires certain knowledge. If you adhere to the recommendations described, then the meat will turn out juicy and tasty.