Many housewives face problems in the process of cooking meat. Someone turns out to be too dry, someone does not manage to achieve a golden crust, etc. In fact, it’s enough to master a few secrets of cooking meat - and it will become one of the “main dishes”.
Pick your recipe
Well-known chefs all over the world agree that the "success" of a meat dish is 99% dependent on the quality of the meat itself. In order to cook it deliciously, first of all, you need to thoroughly "get to know" him. Today, good fresh meat can be found in any supermarket, in any market. However, to buy good meat does not mean to get a guaranteed tasty dish in the end.
The first mistake is ignorance of the purpose of certain sections of the carcass. For example, a steak is a thick piece of meat that is usually cut from the carcass of a young bull, although there are exceptions. Cut across and only in some cases along the fibers.
The second mistake that people who are new to meat make is the attempt to get a golden crust from thawed meat. Health representatives, like professional chefs, do not recommend using frozen meat at all. But cases and life situations are different. However, such meat can by no means be called "fashionable" and it is best to put it on soup or roast.
The third mistake is the use of dishes unsuitable for frying meat, as well as non-observance of the wrong temperature during the preparation of a dish.
Usually, even when you come to a restaurant and order a beef steak, you should indicate the degree of roasting. Someone prefers the so-called meat with blood, someone like medium or strong roast. Naturally, institutions specializing in meat dishes always have at their disposal barbecue facilities, barbecue facilities and other devices for cooking 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 grill, and it becomes possible to cook grilled meat at home. It is prepared without the use of vegetable or butter. The main thing is the observance of the correct temperature, which should be maximum. Spraying water into the pan and hearing hiss, you can spread the meat. If you do not reduce the fire - you get a golden crust, and inside the steak will remain half-baked. If it is necessary to cook harder, after 2-3 minutes the fire can be slightly reduced from the maximum.
So, in order for a meat dish in a dry pan to turn out tasty, just select the fresh suitable pieces of meat, use the “right” dishes and do not forget about the cooking temperature. In this case, the meat in a dry pan will turn out not only delicious, but will also be decorated with a golden crust, and will also remain tender and juicy inside.