2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Roast meat is one of the most delicious dishes that need only one thing - garnish. The meat you will use for this purpose must be deboned, salted and seasoned to your taste.
As with stewing, it is good to initially fry the meat well on all sides - this way a crispy golden crust is formed and the inside of the meat remains juicy.
Then the meat, whether in large or small pieces, should be poured with a small amount of warm water and transferred to a suitable tray. Then put in a preheated oven.
In order for the roasted meat to be juicy and tasty, the oven must be opened from time to time and watered with the juice from the roast. If one is missing, warm water or broth will do a good job.
Roast the meat until all the water has evaporated and the roast sauce has turned golden brown. The meat of young animals is good to fry in a pan in portions - such as steaks or schnitzels.
To make it tasty, it is cut across the muscle fibers, and the tendons and membranes, as well as the bones, are removed. Then the pieces are hammered and the ends are cut in several places.
The meat is salted, dipped in beaten raw egg and then rolled in breadcrumbs, then immediately fried. Fats that can be heated to a high temperature without burning are recommended - oil and lard.
Pour enough fat into the pan so that the meat is dipped to half its thickness. After frying for two or three minutes on one side, turn to the other.
Then reduce the heat and fry the meat until fully cooked. To determine if it is ready, pierce the thickest part of the piece with a fork. If it is ready, colorless juice appears, if not - the juice is reddish.
The finished meat should be easily pierced with a fork. To make it tastier, the meat fried in a pan is served in a heated plate. It should be served immediately, as it becomes firm after maturing and loses its taste and aroma.
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