- The easiest way
- More delicious here:
- How to fry pork with onions?
- Marinade for pork ham
- How tasty to fry pork pieces in a pan?
- Marinade for meat for frying in a pan
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Every housewife in her kitchen is faced with hot meat almost every other day or even every day. And you always want to surprise your loved ones with tasty, juicy and fragrant meat. And it is desirable that the taste was always different, spicy, spicy, sour.
The easiest way
Brown meat in a heavy saucepan or a Dutch oven in a little oil. Add vegetables and smoke meats and vegetables.
- Cover the meat with boiling water or hot broth.
- Boil.
- Reduce heat to a minimum.
A technique that works for various cuts.
Chefs such as the three Michelin stars, Marco Pierre White shared their tips.
- Coat pieces of meat in flour.
- Brown on all sides in oil at medium high temperature.
- Add liquid to cover the meat.
- Bicarbonate soda helps to soften the growing season, while maintaining the green color.
- The longer you pickled and massaged your meat, the more tender it will be.
Even the most experienced home cooks sometimes need help in the kitchen.
The choice of spices in the stores is very large and I always want to experiment.
How to pickle meat for frying .
Recipe number 1.
The easiest option is to rub the meat with garlic and ground pepper , pour vegetable oil. It is not necessary to salt, as the meat will release its juice and then during frying it will become dry.
Recipe number 2.
Meals can be made infinitely easier with a few tricks and short cuts that ensure that you do not spend too much time on a hot stove. From cooking your green vegetables with bicarbonate soda, to making their colors pop, to drinking a tablespoon of water in the oven, to crunchy bread, some of these expert tips may seem a bit strange, but be sure they have been tried, tested and proven.
When baking bread at home, throw a tablespoon. cold water in the bottom of the stove. The water will float as the hot oven bakes bread, which leaves bread on a crispy and crunchy surface. Add a pinch of sodium bicarbonate to the water while boiling green vegetables such as broccoli and cabbage. Bicarbonate soda helps soften vegetables, but retains its bright green color, so that you can achieve perfectly cooked vegetables without losing color.
For quick pickling, you need to cut the meat into portions, discard them, put in a saucepan, top with onions, cut into rings, cumin, bay leaf and parsley root. Vegetable oil mixed with lemon juice (juice of one lemon with 15 grams of oil), pepper. And pour them meat.
Do not forget to periodically turn the meat.
Put a little effort on marinating your lamb chops for 48 hours, and when it comes to the actual cooking day, you will spend five to seven minutes cooking meat. On the day of cooking, the lamb beats 180 degrees in the oven for five to seven minutes. Mutton marinade beats off for 48 hours using raw papaya paste, ginger garlic paste, chili powder, garam masala, coriander powder, salt and yogurt.
The marinade acts as a tender for meat, so you marinade for at least two days before cooking and why it will be incredibly tender. Shob Hyder, chef, Zaika from Kensington. Trimming edges: do not be afraid to remove your pastries when they come out of the oven.
Recipe number 3.
For this marinade, we need two glasses of beef broth, dry red wine, one glass, red wine vinegar - one glass, one finely chopped onion, bay leaf, peppercorns 1 tsp, cloves 0.5 tsp. Mix all ingredients in a saucepan and bring to a boil. Leave over medium heat for 5 minutes.
To return the honey to a liquid form, bring a pot of water to simmer and remove from it. Put the bottle honey in the water and let it stand for 15 minutes or until the honey has dried. Lisa Rukin, chef in my relationship with food. Throw out your stone from the pizza and make your pizza at home in a hot frying pan and finish under the grill.
The griddle technique replicates the intense heat of a traditional pizza oven, creating a much more authentic pizza. When cooking steak, make sure that the pan is very hot before adding the meat to get a tasty caramelization. If the pan loses heat, the natural sugars released from the meat will not caramelize. Plus, when the pan is not hot enough, the meat releases water, so you really just boil it.
Cool the marinade and fill them with meat. Leave it in the fridge for 6-12 hours, and stir occasionally. Before roasting the meat should be salted and dried.
Recipe number 4.
This marinade is recommended for marinating chicken. For him, we need two tablespoons of mustard mixed with one tablespoon of honey and a tablespoon of vegetable oil, you can add soy sauce . Thoroughly mix and pour the meat.
For Yorkshire fluffy puddings, rest the dough for an hour before using. Putting off a smooth dough makes it easier, improving it. Three Michelin chefs Mark Marco Pierre White, brand ambassador at Knorre. Adding salt when cooking onions prepares them faster. Salt draws moisture out of onions, which speeds cooking, roasting and color.
Vivek Singh Executive Chef, Brown Club, Cinnamon Kitchen and Cinnamon Soho. When using vanilla pods, never throw away the empty container. Instead, put them in a jar and cover with sugar-sugar, continue to add more pods when using them, and the result will be really universal vanilla sugar.
Leave in the fridge for 2-4 hours. We take out meat and fry on hot vegetable oil golden crust.
We have given only a very small part of the recipes of how to pickle meat for frying. You can experiment with each of them, add and replace components, everything will depend on your taste and imagination.
Successful to you experiments.
If you do not have any self-excited flour, but you need a little, add one teaspoon of baking powder to 110g of plain flour. When you choose crabmeat, a great way to select all the pieces of the shell is to use your ears! Gently throw the crab meat on a large metal pan a little at a time — small shell fragments will make noise and then can be easily discarded.
The most important thing when you cook beef or any meat is to allow it to reach room temperature before use. This will allow the meat to be cooked evenly, and this will prevent the appearance of the gray ring after the beef is cooked. Let the meat rest after cooking. When cooking a piece of meat, the temperature comes from the surface of the meat, so the outer layers will have more high temperature than the core. Stopping the beef allows you to adjust the temperature, preventing the untreated ring in the middle if cut early.
More delicious here:
Lamb stew with delicious sauce
Fried pork - simple, but at the same time tasty dish with nutritional properties. But not everyone knows how to cook it properly, and the meat is hard, dry and burnt. We will tell you some subtleties how to deliciously fry pork.
And when he rests properly, the meat will not bleed. Season you eat from the start. Season during the whole cooking process. When something is hot, it will absorb salt or seasoning better than when it is cold. If you start the season from the beginning, you do not need to add as much salt at the end.
Proper fresh grass can distinguish good dish from an outstanding dish. Add thyme to chicken or fresh basil to Tomato Pasta at the end of the cooking process will make a difference. Herbs add freshness and improve flavor. Enjoy the cooking process and treat you with respect for your ingredients. Cooking should be a therapeutic process. Put on some good music, pour yourself a glass of wine and enjoy.
How to fry pork with onions?
Ingredients:
- pork fillet - 515 g;
- onion - 225 g;
- garlic - 2 cloves.
Cooking
Before you quickly and deliciously fry the pork, thoroughly wash the fillets, remove the foil and cut into small even pieces. Then put the meat on a preheated pan with butter and brown for 5-7 minutes, stirring with a wooden spatula. Next, add the onion, chopped into half rings, cover with a lid and fry for 10 minutes. Season the dish with spices to taste, squeeze the garlic, mix and remove the dishes from the stove. Insist the food under the lid for 10 minutes.
When you are trying to get pomegranate seeds, make sure that you first place the fruit on the table top by hand. Then cut it in half and tap it firmly with a spoon. This will greatly facilitate the work with fruit and with a small amount of white fiber.
Marinade for pork ham
Kate Goddard, founder of Kate Goddard. When poaching eggs, ideally use fresh eggs and store in the refrigerator until it is ready for poaching. Fresh eggs are more likely to stick together when poaching. Use a piece of baking paper to level the front side of the thin side of the box grater during bleaching. Scratch your citrus layer over the paper to avoid getting stuck inside. It will also increase your income.
How tasty to fry pork pieces in a pan?
Ingredients:
- pork fillet - 505 g;
- dark soy sauce - 25 ml;
- - taste;
- vegetable oil - 65 ml;
- spice.
Cooking
And here is another way to deliciously fry the marinated pork in the pan. Meat is washed and chopped into thin straws. Rinse celery stalks and also shred strips. Now we shift the meat into a deep bowl, sprinkle with spices and sprinkle with dark soy sauce. Add a little butter, mix well and put the dishes in the refrigerator for 1 hour.
Michelin was played by chef Adam Gray, British chefs. When making guacamole, do not discard the avocado stone, but immerse the stone in guacamole. It prevents its oxidation and discoloration. Atul Kohhar Sindhu, patron-chef Atul Kohhar and Benares.
Marinade for meat for frying in a pan
Instead of wasting time carefully cleaning the paper skin from the garlic bulb, take a small saucepan and release the lamp with the base. The skin will immediately rip and release, saving precious minutes. If you need to keep the cloves whole, separate them from the bulb, put the required amount in a small saucepan with the lid closed and shake. This will release the skin without damaging the clove.
Heat the frying pan with butter, lay out the marinated pork and fry on high heat from all sides. After 10 minutes, add the prepared celery stalks and pour in the soy sauce. Mix the contents and fry the meat for another 5 minutes.
How to fry pork with onions?
How tasty to fry pork pieces in a pan?