2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The most important rule to make roasted and fried meat tender and tasty is to choose quality meat that is suitable for the dish you prepare.
Before roasting the meat, it is best to marinate it. The easiest and fastest way is to sprinkle it with black pepper and rub it with garlic, then pour oil over it. Sprinkling with salt during marinating is not recommended, as salt causes the juice of meat to separate, which spoils its taste. The meat is best salted at the end of cooking to preserve its juice.
Quick marinating is suitable for roasting ribs. The ribs are cut, pounded lightly, sprinkled with chopped onion, cumin, bay leaf and chopped parsley root, sprinkled with oil mixed with a few drops of lemon and black pepper.
Perhaps the most important rule when roasting and frying meat is not to turn it often. Turn only once, once you are sure it is ready on one side. If you want to make it alangle, you can prepare only roast beef or juicy steak, pork is not suitable for this purpose.
Roast and fry the meat before serving. The taste of cooked pieces of meat deteriorates with each passing hour, so it is good to cook it shortly before serving.
The classic meat dish, suitable for any occasion, is the schnitzel. This is a piece of meat - chicken, turkey or beef, pounded, sprinkled with flour and fried until golden. There are also minced meat schnitzels.
Parisian schnitzel is meat that is rolled first in flour and then in an egg, and fried in hot oil. The Viennese schnitzel is rolled first in flour, then in egg and finally in breadcrumbs to which spices have been added.
Schnitzel meat should be pre-marinated in a mixture of lemon juice, garlic and pepper.
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