Ask any man, what dish he is ready to absorb every day, and in decent quantities. Surely the list will appear listed and grilled meat. At first glance, it seems that it is a snap to prepare: Just heat the oil in a frying pan and drop the pieces of meat produced there. In fact, everything is not so simple, and not every woman knows how to roast meat, that it happened at the same time juicy, tender, with a crisp and, of course, intoxicatingly delicious.

Not all meat can be successfully fry in solid form, some are better left to cook cutlets Cutlets: a variety of national cuisines   or pie fillings. And there are ways of cooking meat in abundance. You can simply drop a large piece of meat in hot fat and wait for the formation of an appetizing golden brown. You can breaded meat in flour, egg and breadcrumbs. In addition, the meat is fried, dipped the pieces into the batter. Eventually, publicly favorite kebabs and grill - is also just a way to roast meat.

How to fry the meat tough

The main problem faced by almost all the housewives in the preparation of grilled meat - is its rigidity. Particularly difficult amenable to heat treatment such beef, and because it is itself usually does not differ, nor softness or tenderness. So, if you wanted roast beef, try it previously somehow soften. For example, the tough meat of adult animals can be first a little boil or put out, and then fry until crisp.

Some chefs are deeply convinced that the meat before frying it is advisable to marinate. The marinade can consist of finished ketchup or mayonnaise, mustard cream sauce with onions and mustard, sour cream Smetana: untold riches of Russian cuisine   with garlic, lemon juice, tomato paste, adzhika Adjika: passionate seasoning   and so on. Duration of marinating is between half an hour to two hours. It is believed that the longer the meat held in the marinade, the softer and tastier it will turn out. Of course, keep in mind that it is a perishable product, and do not stretch the stage of preparation for two days.

How to fry the meat in a frying pan

The main rule that should be followed when roasting meat portions, is to quickly get to them thick crispy crust. It is pleasant to the taste, but are completely out of it. Just such a crust prevents leakage of meat juice, which will inevitably occur during processing at high temperatures. The pan was preheated to such an extent that the oil therein "zaskvorchalo". To salt the meat before frying is undesirable - this will trigger additional losses juice. The salt can be sprinkled with pieces of a couple of minutes before the end of cooking, and it will be quite enough.

The pieces of meat in a pan laid out so that between them had a small distance - at least a half to two centimeters. It is undesirable to lay out a lot of meat at once: it will be difficult to spread evenly over the bottom of the pan, and also from a lot of cool meat mass temperature of the oil in a frying pan to fall, and instantly frying is simply not going to happen. Ideally, large pieces of meat should fry about five minutes on one side and the same number k - to another.

When frying meat should be considered one little culinary trick: portions need not necessarily cut along and across the grain. In this case, liquid will come out of the meat at the minimum level.

Soft grilled meat can be prepared in the event that his pre-fight off special kitchen hammer. Chops first kept in the marinade, then paneer in breadcrumbs and fry on high heat, and quite well-heated frying pan.

Preparation of grilled meat - is a kind of art. And if you approach it the way it deserves, - armed with the necessary knowledge, patience and the desire to do, then sooner or later the admiration of households and their sincere gratitude to you will be provided.

Svetlana Usankova

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