Famous chefs worked truly miracles, delighting the taste of rich and famous owners and guests with cooking roasted meat.
In Russian ovens, whole carcasses of young pigs, large and small poultry were fried. These were simple and reasonable methods of frying - the meat was poured into the oven and poured with exuding juice and fat.
Due to this, the predilection of the Russian folk for the tasty fried crust occurred much later. Today, few people use Russian ovens for cooking, but the recipes for this only get more.
Large fried pieces of meat used in the preparation of various dishes - hot and cold. Small portions should be eaten immediately, and therefore fry them shortly before eating. Pork, beef, rabbit, various types of poultry, using frying pans or broilers and heated fat, turn into ruddy appetizing pieces that can saturate any “meat-eater”.
Large pieces are placed immediately in the frying cabinets, periodically pouring fat or juice, small ones can be fried just in the pan.
The readiness of the meat is determined by piercing with a fork - the red juice will tell us that the dish is not ready yet, the bright juice determines full readiness. Meat "with blood" is allowed only for beef or lamb, pork and veal require good roasting. The pieces are placed on the pan in such a way that there are gaps, so the crust is formed better and the juiciness of the meat is preserved.
Fried Meat - Food Preparation
For roasting, we take only high-quality meat, tender, without numerous films, we cut off all the tendons. The worst sorts of meat after processing still remain hard and fibrous, chopped meat is made from such pieces. Important! For frying, cut the meat across the fibers. The thickness is governed by the recipe of the dish. It is customary to shape portions with a metal or wooden hammer. To get the most beautiful and aesthetic pieces, just press them down with your hand and shape them with a knife. Only fillets are cooked in a pan, in the Russian sense the word tenderloin is used.
Fried meat - preparation of dishes
Meat can be fried in a small amount of fat. In this case, use durable metal pans and metal spatulas. You can use pans in large amounts of fat. Serve at the table in a dish that is recommended to pre-heat.
Recipe 1: Roasted meat in wine - sounds tempting!
A large roasted whole piece of meat turns out incredibly juicy, if you marinate it in the evening in white wine. This is a very suitable dish for a festive table, decorated with a piece of carrot and sprigs of greenery that looks great and is cut right at the table.
Ingredients: beef 1 kg, carrots (1 pc.), Garlic, nuts, onions (2 pcs), bay leaf, potato starch (1 tbsp), red dry wine - 1 incomplete bottle, salt, pepper, cloves, cheese with dill (50 grams), green peas (1 can).
Cooking Method:
So, marinate in the evening meat. Largely chop the onions and carrots, parsley and break the bay leaf into pieces. The washed and dried piece of meat is laid in a saucepan, we add vegetables, rosemary, cloves and we fill in with wine. After a few hours, fry the meat in olive oil in a pan on all sides so that the crust is evenly formed. Salt and pepper.
Marinade strain. Peel the onion and fill it with cloves and bay leaf. Add onion, another whole carrot to the meat, pour the marinade and put it in the oven for 2 hours on a large fire under the lid.
Periodically water the meat with exuding juice. At the end of the resulting sauce, add the starch and herbs. It remains only to put it on a dish and serve it to the table.
Recipe 2: A real dish for men - pork neck steak
Want to be a wonderful hostess? Diversify such a favorite and familiar pork steak with the help of the original sauce. Very little time is spent on cooking, but it is perfectly possible to feed loved ones with their favorite dish.
Ingredients: pork neck steak, red onion (1 pc), Kindza, salt spices, Nasharab sauce, butter for browning.
Method of preparation
Paste on the oil coarsely chopped red onion, sprinkle profusely with spices and add the sauce. We warm to thicken. Separately, fry steaks in a frying pan for three minutes on one side over high heat. We turn over, we spread the received sauce on meat, we close a cover and we fry 55 more minutes. The dish is ready, rather serve it to the table with sprigs of cilantro.
Recipe 3: Viennese Schnitzel
If everything is done correctly, we get subtly repulsed, breaded roasted meat. Minimum time, delicate taste - nothing complicated. Ingredients: pork or veal (700-800 grams), eggs (2 pieces), flour, breadcrumbs, butter (3-4 tablespoons). Salt, ground pepper.
Method of preparation
Washed and dried meat cut across the fibers and cut the veins. We beat off meat well with a wooden hammer, so that the layers of meat become thin, salt and pepper.
Beat the eggs, add 2 spoons of water. Lay a layer of meat in flour and dip it in breadcrumbs dipped in an egg. Fry in a hot pan. Put the prepared schnitzels on paper towels. Served with boiled vegetables.
Fried meat - useful tips from experienced chefs
- It is known that meat will fry better and faster if you marinate it for a while. The easiest way is to grind some sunflower oil with crushed garlic and pepper. It is not recommended to salt it in advance, otherwise meat juice will stand out ahead of time. Salt the dish at the end of frying.
- Undercooked meat should not be turned over.
- If you have overcooked the meat and it has become hard and dry, hold it over a steaming pot of boiling water.
This is interesting
Among the amazing recipes of roasted meat that require true mastery from chefs, we have come to incredible dishes from the imperial court. For their preparation required great experience and culinary talent. Titled persons allowed themselves to enjoy the unusual tastes of complex dishes, for example, “Imperial Roast”:
Pull a bone out of the fleshy olive and stuff it with a piece of anchovy. Start with a lark like olives, enclose it in a partridge. Then something special happens - the partridge hides in a pheasant, the pheasant is placed in the fattened caploon, and finally the capon lies in the carcass of the suckling pig. Imagine such a pig roasted on a spit! The olive soaked in the finest aromas of meat juices is the main product in this incredible dish.
