How to fry the meat properly

It would seem, a trivial question: how to fry meat? However, this is not so simple. Meat should be tasty, with a ruddy crust and do not resemble rubber. How to properly fry meat so that its taste is excellent?

First of all, you need to evaluate the meat itself. Some pieces can be roasted whole, others are better cut into pieces. Meat is also found, from which only minced meat can be made. The right piece of meat plays a huge role.
There are many options for how to grill meat. It is baked in a whole piece, and then cut into portions. You can put the meat on a hot frying pan with melted fat and fry it until a ruddy crust is formed.

A short heat treatment allows you to cook meat with blood. This product can also be fried and breaded. Do not forget about kebabs or barbecue. There are a lot of cooking options. The goal is the same - to make the dish tasty and juicy.

Very often, the meat is hard as a result of roasting. To avoid this, many pre-marinate it. Marinades use the most diverse. The most traditional are special pickled sauces with the addition of kefir, ketchup, lemon juice, mayonnaise, adzhika and many other ingredients. Marinate should be no less than half an hour. In order for the meat to be tender, you can even pre-boil it.

How correctly to fry meat so that it is gentle? First, after washing the meat before processing, be sure to dry it with a towel. Preheat the frying pan on which the meat will be roasted. Spread the cut pieces and fry until a crispy crust is obtained. Meat should not be too much, otherwise it will prevent the formation of crust. It is better to do this in several stages. Between the pieces in the frying pan there must be some space. Salt the meat a few minutes before it is ready. All these wisdoms allow you to keep juice in the meat.

You also need to know one more trick. Cut meat follows across the fibers. This will not only make it soft, but will also prevent the flow of juices.

In order for the meat to be soft, you can lightly discard it with a special hammer. The main thing in the process of roasting is the rapid formation of a ruddy crust.

Recently it has become fashionable to cook meat with blood. In this case, too, has its own subtleties. The whole point is not not to burn the meat and eat it raw. Meat with blood involves processing, which preserves the juices and taste of fresh product.

Before frying meat with blood, you must select it. It must necessarily be fresh, and even better - paired. Buy it in a whole piece and slice the house yourself. Cut into portions before serving. Pieces should not be thick, about half a centimeter. Cutting is necessary across the fibers. If the meat is wet, then it must be dried with a paper towel. To make it juicy, it should not be beaten. Salt each piece. Heat the frying pan and pour oil into it. Quickly fry pieces of meat on each side. In this case, do not wait for the formation of a crust, otherwise the meat is overcooked.

In the section meat should give off slightly pink juice. Serve it should be hot - then it will lose its taste. As a side dish, you can add vegetables and salad.

Another tip - how to fry meat with onions. To do this, after roasting the meat and forming crusts on it, put onions with it cut into rings or half rings. It should not be heavily roasted, but only lightly browned and soaked with meaty aroma. When cooking meat, do not get carried away with vinegar. Cooks rarely use it in the marinade.

Meat itself is already a self-sufficient product, so does not need additional side dishes. Very well combined with fresh vegetables and herbs.