How to fry meat correctly - proven tips and recipes

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Prepared by: Marina Sofyanchuk

07/21/2019 Cooking time: 3 hours 0 minutes

This recipe is dedicated to all lovers of tasty and juicy meat. I am sure that men will like it primarily, but women will also appreciate this dish. Be sure to try it!

Fuel selection

Regular firewood and briquettes are suitable for frying.

1. Firewood

When wood burns, it emits smoke, which gives the meat a unique aroma, which is why most craftsmen consider this type of fuel the best option. Although the burning of wood needs to be constantly monitored and the temperature controlled. You can fry only after the wood has burned, so cooking in general takes more time (about 1 hour, depending on the type of wood). If you choose the wrong wood, you can completely ruin the dish.

• Choosing firewood for grilling and smoking

  The taste and aroma of grilled meat directly depend on what kind of wood you choose.

Dry wood is best for kindling. You can buy or prepare fresh firewood in advance and store it in a suitable ventilated place where the wood will dry on its own.

2. Briquettes

Compressed blocks of coal dust and other fuels are great if you need to quickly prepare hot coals. They significantly reduce cooking time (20-30 minutes). However, be careful with briquettes soaked in lighter fluid as they may impart a chemical taste to your food. This can be avoided by thoroughly calcining the briquettes before frying meat on them. Briquettes are usually cheaper than firewood and more readily available. They are also better suited for cooking in an enclosed grill.

Basic Rules

When studying the issues of roasting meat, it is important to remember that marbled beef, veal, and lamb do not need to be completely fried. A weak degree of heat treatment ensures that the meat retains moisture and juiciness. The ideal option is the result when it was possible to simultaneously heat the meat fibers until they are soft and juicy. In this regard, there are 7 degrees of meat roasting, which will be indicated below.

At the same time, the following is noteworthy: to determine how hot a steak is in a frying pan or grill, it is not at all necessary to have a thermometer. Your own hand will be enough. With time and experience, you will be able to learn to identify the degree of doneness of meat “by eye,” that is, by your own feelings. However, it is also worth familiarizing yourself with the “palm method”.

How to check the temperature on the grill

You can check the heat by holding your palm 10-15 cm above the coals - this is the level where the grate will be. How long you can hold your hand over the coals will help determine the temperature. The table below shows which foods are best cooked at what temperatures:

How to deliciously fry pork meat in a frying pan, in pieces with onions

In the photo below, the meat is fried in a frying pan, and pay attention to the size of the pieces... They are smaller than for kebab... But not as small as for kindergarten gravy. In this case, you can get the same softness of fried meat as if you were eating pork neck kebab. 10 minutes before cooking, the dish looks like this...

The easiest way to prepare it is simple:

Step 1. Cut the meat and onion into large pieces, as shown in the photo.

Step 2. Fry the meat in a frying pan for 15 minutes, stirring occasionally... During cooking, the meat releases juice, which evaporates.

Step 3. Next, add the onion and fry for another 10-15 minutes. During this time, the onion will brown, and literally 5 minutes before cooking, add salt and pepper to taste. The dish is ready...

This is perhaps the simplest recipe when you don’t want to wait a long time, but cook like a man. It will be tasty and satisfying! Here we start with the meat, as it takes longer to cook than the onions. But in fact, there are ways to cook it the other way around, when you start cooking with onions. First fry the onion and then add the meat. This method is often used in Uzbek cuisine. For example, when pilaf is prepared... The point is that during the frying process, the onion releases sugar, and the process of caramelization of the meat occurs. Due to this, it turns out to be more expressive in taste and acquires a rich color.

You can improve this recipe and make gravy. Let's look at it in more detail and look at the step-by-step photo recipe...

How to cook in an enclosed grill

A closed grill is a grill with a lid. There are two main cooking methods for it - choose the one you need depending on the product you want to cook.

Direct method

The coals are located directly under the food. For cooking, it is better to use small portions of food that cook quickly, such as chicken pieces, cutlets, steaks, chops, fish, shellfish and chopped vegetables.

Indirect method

Coals are placed on one or both sides under the grate, leaving free space in the center in which a tray can be placed to collect fat and juice.
This method is used for frying larger cuts of meat that take longer to cook, such as whole chickens, ribs, shanks, and uncut steaks. If the food will be cooking for a long time, to prevent drippings of fat from falling on the coals, place a tray with a small amount of water under the meat.
The juices and fat will drain into it and you will have a great sauce.

How to cook “Large fried meat”

Prepare all the necessary ingredients.

Cut the meat into portions approximately 1.5-2 cm thick. Place them in a deep bowl, into which also add vegetable oil, salt, pepper and paprika, squeeze out the juice of half a lemon, mix everything well. Cover the bowl with cling film and refrigerate for at least 1 hour, preferably 3-4 hours.

Then place the meat in a frying pan and fry over medium heat on both sides until golden brown.

The meat turned out so beautiful, but inside it is still damp, this is acceptable for beef, but pork needs to be cooked.

Pour 150 ml into the pan. broth (you can use water, but broth tastes better) and add a couple of lemon slices.

Simmer the meat for 15 minutes over low heat (but let the broth boil).

The meat was cooked perfectly and remained juicy and tender.

Bon appetit!

Cooking fresh meat in a frying pan

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

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 that has no odor. To do this, gently press on the piece; if the elasticity of the meat is preserved, then it is considered fresh.
• Place the saucepan over high heat and heat.
• If desired, you can pour a little vegetable oil. It should reach such a temperature that sizzling bubbles appear.
• Cook the meat on one side first until it begins to brown on the sides. Place on the other side, sprinkle with salt and spices to taste.
• To make sure the dish is ready, make holes in it using a thin wooden stick. If a colorless liquid without any blood flows out of the hole, the meat is ready.

Helpful tips for cooking meat in a frying pan

Housewives willingly share secrets that help you learn how to properly fry meat in a frying pan:

• In order for the fillet to be chewed well after frying, it must first be beaten with a hammer. Before doing this, place the piece of meat in a thick plastic bag.
• Also, for the same purpose, you can coat layers of beef or pork with mustard for 2 hours.
• If the meat is old and tough, you need to put it in a solution of vinegar (6%), water (1:1) and 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. This way all the juice will flow out of it, and it will be dry and tasteless.
• To obtain a golden brown surface, the pieces must first be fried over high heat, and then brought to readiness over lower heat.

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

Some people are afraid to cook beef because they realize that, unlike pork and chicken, it can be too tough. However, it is not.

If you take into account some tricks, starting from the choice of meat and ending with cooking recommendations, everything will work out.

Meat with gravy in a frying pan

The recipe begins exactly the same:

1. Fry the meat in a frying pan
2. Add onion

Next, I will show all the stages of preparation so that the result turns out like this:

Ingredients:

• Meat – 700 gr.
• Onion – 2 onions
• Carrots – 0.5 medium
• Tomato paste – 2 tablespoons
• Seasonings (suneli hops, coriander, cumin) – a pinch of each (control the taste)
• Water for gravy – 300 ml
• Salt and pepper to taste

Step 1.

We won’t talk about how to cut meat and onions. See for yourself here - if you want it tastier, then don’t make small pieces. In my case, they are average. Choose meat from the flesh or from the neck.

• Fry the meat for 10 minutes
• Add onion
• 5 minutes after the onion, a little carrot. I have grated one. Carrots are not a required ingredient, so they are in small quantities in the recipe.

Step photo:

Step 2.

It is advisable to fry the tomato paste too, exposing it to high temperatures at the bottom of the frying pan. To do this, we will prepare a place for it and send 2 tablespoons of tomato paste.

As you may have noticed, already at this stage the dish differs from the pork recipe in pieces with onions in a frying pan. As shown at the very beginning... In simple words, we went further to cook more interestingly. But again, we don't add flour like we do for goulash. In our case, it's just pork fried in a frying pan. This is the recipe we follow to keep the meat soft and juicy!

Step 3.

After a couple of minutes, stir the dish.

Step 4.

Before adding water, it's time to add salt and pepper to taste...

Also, add seasonings. In my case, this is a simple set for meat: Khmeli-Suneli, Coriander, Zira:

It turns out like this:

Step 5.

The last step is to fill it with water. The main thing here is not to overdo it. In my case, literally 300 ml. the water is gone. Pour boiled or warm water so that there is no temperature difference. Everything should be prepared in one process, without refrigeration.

So, add water for the gravy. Add the bay leaf and cook covered or over low heat for another 15 minutes. During this time, the meat becomes even softer and juicier.

Serve with mashed potatoes or pasta. Adults and children will appreciate this recipe. Bon appetit!