Hello my curious readers. Tell me, can you fry meat so that it is soft and juicy inside? Is it crispy on the outside? If not, don't worry. After all, everything in life can be learned if you want. And I have a surprise for you :) I want to tell you the secret of how to fry meat in a frying pan so that it turns out stunningly delicious

The entire preparatory process can be divided into several steps:

1. Choosing the right product. To cook meat using this method, it is better to take a chilled tenderloin or fillet of good quality. You can also take any other part that does not require long-term heat treatment. Otherwise, long frying will turn the finished product into a “sole”. And yet, cut it into pieces across the grain.
2. Beat the meat first. This will help soften the tough fibers. Thus, the product becomes much more tender and is processed faster by the body.
3. Let's marinate. This way the product will cook faster and will be much tastier. The simplest marinade option is pepper, garlic and vegetable oil. To do this, rub the meat with a mixture of crushed garlic and ground black pepper. And on top of the product should be coated with vegetable oil. The marinating time ranges from a third of an hour to several hours, or even a day. A few more options for marinating meat.
4. We select a suitable frying pan. A vessel for frying beef, turkey or other meat should have a cast, thick bottom. It can be aluminum or cast iron. In the first case, the frying pan must have a non-stick coating. And the size of the vessel should correspond to the amount of product that you will cook.

In addition, you should determine in advance the degree of doneness you want to achieve. It all depends on the technology of preparing the dish, the meat you cook from, and other circumstances.

How long to fry

Many factors influence how long to cook meat. For example, the type of product selected. Old pork will take much longer to cook than veal or chicken. And the size of the pieces also affects the cooking time.

Fresh veal is usually cooked over high heat for 3 minutes on each side. Then 3 more on low heat with the lid closed. And to fry the cubes of this meat it will take about 10 minutes. Cooking is carried out over medium heat.

Pork, cut into cubes, is fried for about 25 minutes. But I don’t recommend cooking chops for more than 10 minutes. 5 minutes on each side is enough. I shared recipes for preparing dishes from such meat in the article “”.

If you fry turkey, the cooking time depends on the part of the carcass. Fry the legs for 35 minutes over medium heat. Frying the fillet will take about 20 or 25 minutes.

Last weekend, by the way, we went to visit friends in the village. They cooked a leg of lamb in a cauldron over an open fire. We cut it into pieces, added onions, carrots, allspice and black pepper. They simmered for probably 1.5 hours. Mmmm...it was amazing. I couldn’t get enough :)

The cauldron was not imported, but our Russian one. Company "Kukmara". I've been eyeing this brand for a long time. If anyone uses dishes from this company at home, write your reviews. How do you like it, how long does it last and how to use it.

Delicious recipes

I won’t let you go without original recipes 😉 You will definitely want to cook at least one of them.

Delicious with onions

Ingredients for the masterpiece:

• 0.6-0.7 kg of fresh meat (beef or pork);
• large onions;
• 1 tsp each sugar and salt;
• freshly ground black pepper to taste;
• vegetable oil or lard.

We cut the meat into pieces, the size of which should be slightly smaller than the dimensions of a matchbox. Then mix sugar and pepper and season the product with this mixture. Mix the ingredients thoroughly and leave for 10 minutes.

Chop (but not very finely) the peeled onion. Heat the fat in a frying pan and add the onion, frying it until golden. Then we place the meat on the onion bed. Cook until golden brown over medium heat. During frying, turn the pieces several times. And before finishing cooking, add some salt to the dish.

No lids! If you cover the vessel, your fried meat will turn into a stew. And this is a completely different dish. Cooking recipes.

To give the finished dish a creamy taste, add 50 grams of butter at the end of cooking. I noticed this trick from one chef. Guys, the taste changes amazingly. Be sure to try it.

Serve the finished dish with a suitable side dish. It can be mashed potatoes, boiled rice, vegetables, etc. Whatever your darling wants on this day. Well, or it will get ready quickly 😉

How to fry in pieces

For this tasty treat, prepare:

• 1.5 kilos of meat (for example, pork);
• egg;
• 20 ml freshly squeezed lemon juice;
• 100 ml oil (olive or other vegetable);
• breadcrumbs;
• salt + spices to your taste.

And we will begin the preparation of this dish by making a marinade. Therefore, beat the butter with the egg and juice. Add the above spices to the marinade and season it. If you wish, you can use ready-made spices for meat.

We wash the meat, wipe it dry and cut it into pieces. The length of such pieces should be no more than 2 cm. Next, put the pork in the marinade and put the dish in the refrigerator for 3 hours. Roll the pieces soaked in the marinade in ground breadcrumbs. If there is no breading, then take crackers and grind them in a blender.

Heat the oil in a frying pan and place the pork here. Fry the meat over medium heat, turning it occasionally. Now the food is ready. It turns out very tasty. And what a scent! He is simply divine.

Cooking on a grill pan

• a couple of pieces of pork on the rib (each about 300 g);
• 100 ml white wine;
• 1 tbsp. balsamic vinegar;
• freshly ground black pepper + coriander;
• coarse salt;
• mint, basil or other aromatic herb of your choice.

We start cooking with marinating. For the marinade we take wine and balsamic vinegar. Salt the pork pieces and sprinkle chopped coriander on top. Then season and sprinkle with dried herbs.

After this, put the pieces of pork in a glass bowl and pour in the marinade. It doesn't matter if the marinade doesn't completely cover the meat. Just turn the pieces over after 1-1.5 hours. I recommend marinating the pork for 3 hours. Dip the pieces removed from the marinade with a paper kitchen towel. Then beat them so that the thickness of the meat does not exceed 1.5 cm.

Lightly grease the surface of the grill pan with oil. We heat the vessel and put the chops here. Fry this delicacy for a total of 18-20 minutes. To get a beautiful mesh on the product, unroll the pieces every 4 minutes.

Serve this delicious dish by pouring soy sauce on top and crushing it with chopped herbs and a small piece of butter. The peculiarity of this dish is that it is best served with a minimum amount of side dish. It’s better to cook vegetables in the same pan - fresh bell peppers, some tomatoes or eggplant slices. I guarantee that the whole house will come running to the smell of such food :)

With aromatic gravy

This dish is not particularly culinaryly elegant. But that makes it no worse than other meat dishes. To prepare it, take:

• 0.5 kilos of chilled meat;
• 2 pcs. small carrots;
• 1 tbsp. wheat flour;
• 2 pcs. medium onions;
• 3-4 tbsp. tomato paste (focus on the desired acidity of the gravy);
• water;
• salt + ground pepper.

Start cooking by processing the main product. We wash the meat, pat it dry with a paper towel and chop it into small cubes (say, 2x2 cm). Place these pieces in hot oil in a frying pan. Fry until done. Just before the end of cooking, add salt and pepper to the meat.

Chop the peeled onion into half rings, and coarsely grate the peeled carrots. When the meat is fried, add the onion and grated carrots to the frying pan. Cook the meat and vegetables for a few more minutes, stirring the ingredients occasionally.

Next, add flour and tomato paste. Mix everything quickly. Do not hesitate at this stage, as lumps will appear. Add a little water (about 250 ml), mix the ingredients thoroughly and add salt.

Cover the vessel with a lid and, turning the heat to low, simmer the meat and gravy for about 7 minutes. Just don’t forget to turn it over, because it can burn. Serve the dish with boiled pasta, rice or vegetables.

Additional Tricks

When frying meat in pieces, the distance between them should be 1-1.5 cm. Thanks to this, you will be able to achieve an appetizing golden brown crust. If there is a lot of meat and the frying pan is small, it would be correct to fry in several batches.

Do not turn the pieces too often during cooking. Do this only when the underside is browned.

I recommend salting the meat at the final stage of frying (with the exception of cooking on a grill pan). Salt promotes the release of meat juices, which makes the finished product dry. And this, naturally, affects the taste of the dish.

Do not place meat in oil that is not hot. Because of this, the meat will lose its juiciness. And the hot oil will “seal” the juices in the meat. Therefore, it will turn out tender, tasty and juicy.

These are just a few of the tricks to making awesome fried meats. I still have so many interesting and valuable things in store for you. Therefore, readers, . And post links to your friends on social networks. I wish you culinary inspiration and say: bye!

Beef

How to fry meat - general information

To fry any meat, you need a frying pan, oil, meat and salt. If you have a grill pan, then you don’t need oil.

If the available meat is large, it should be cut - either into portions or into small pieces.

If the meat is old, frozen or has hard parts, it can be pre-marinated, finely chopped and, when frying, mixed with other products that will dilute the tough meat structure - for example, with vegetables.

If you definitely want to cook the meat in large pieces, stew it with the addition of water - the meat will become soft thanks to stewing with water, and at the end of cooking the pieces of meat can be fried until golden brown.

If the meat is divided into flat pieces, they can additionally be beaten using a culinary hammer with special notches.

To test the meat for doneness, make a small cut in a piece of meat while it is still roasting. If the color of the meat when cut is red and reddish juice is released, the meat is raw.

To add piquancy to the meat, you can fry portions in breading or batter.

If the pieces of meat are large, after frying them on both sides, they should be simmered under the lid with the addition of a small amount of water.

Frying meat takes up to several hours if all stages of frying are necessary: ​​defrosting, marinating, frying. However, this time is general; you will have to spend no more than an hour in the kitchen. In addition, if the meat is fresh and is of the type that is specifically designed for frying, then you will have to spend no more than 20-30 minutes in the kitchen.

Millions of varied recipes for fried meat fill the Internet. A properly prepared dish based on fried meat is truly a divine pleasure.

How long does it take to fry meat? Which pan should you use to cook the meat? How long to fry meat without oil? An incomplete list of questions to which you will find answers in this article.

How to properly fry meat in a frying pan

How to properly and tasty fry meat without wasting precious time and lacking expensive equipment?

To create a truly tasty, juicy, moderately high-calorie dish, fry the meat for up to 10 minutes in a frying pan with a thick, non-stick bottom.

The main task is choosing a frying pan. To create an excellent meat dish, only Teflon-coated equipment is used. Tightness and control are integral components when working with meat.

An excellent alternative to a traditional frying pan is the multicooker kitchen assistant. Due to the built-in functions, working with modern equipment is a pleasure, and the result exceeds all expectations.

Thanks to innovative technology, even an inexperienced housewife can cook excellent pork, exquisite beef or enjoy a piece of tender chicken.

How to fry meat in a frying pan in pieces

Fried pork pieces in a frying pan “English Roast pork”

A favorite of English aristocrats is considered to be fried pork, cooked in small pieces in a frying pan, in tandem with new potato tubers. The national recipe from the hands of an English chef will certainly be appreciated by avid gourmets and lovers of exquisite, original cuisine.

Composition of the product

• Pork tenderloin – 700 g
• Onions – 3.4 pcs.
• Soy sauce – 1.5 tbsp. l.
• Salt - to taste
• pepper – 2 pinches
• olive oil – 3 tbsp.
• Ginger, thyme, cilantro - to taste
• Honey – 1 tbsp. l.
• French mustard seeds – 2 tbsp.
• Greenery - for decoration

Step-by-step instruction

1. Wash the pork tenderloin and dry with a paper towel. From a common piece, cut 6 chops 2-3 cm thick.
2. Cut each slice into even strips, then chop into cubes. Tip: When working with meat, use only sharp, high-quality tools. Boning knife, axe-cleaver, Butcher knife - this is an incomplete list of good options for working with meat.
3. Place the meat in a deep container, season with spices, herbs, and add a little salt. Thyme is the main component of spices; its quantity should prevail compared to other seasonings.
4. Peel the onion, chop as desired, and add to the meat.
5. Pour soy sauce over all ingredients, add honey, mustard, mix, cover with cling film, and place in a full chamber for 30 minutes.
6. Heat the oil in a Teflon frying pan, fry the pieces of marinated meat over moderate heat. Stir and fry on the other side.
7. Reduce heat to low and continue cooking for 10-12 minutes, periodically stirring the meat cubes with a spatula. Enjoy your meat! Fried meat in pieces according to the English recipe - ready.

Fried meat with onions in a frying pan

Choosing meat is one of the most important stages. This recipe is characterized by fresh pork breast, always without films.

Ingredients

• Pork belly – 700 g
• Lard – 100 g
• Red onion – 230 g
• Sage - to taste
• Unrefined vegetable oil - for frying
• Meat seasoning with natural ingredients – 2 tbsp.
• Garlic – 4 cloves

Step-by-step instruction

1. Rinse the lard to remove salt, dry with a paper towel, and chop into small cubes 2-3 cm thick.
2. Fry the bacon in vegetable oil, stirring continuously. Fry for up to 5 minutes.
3. Decorate the pork into beautiful, even steaks 4-5 cm thick.
4. Press sage into each piece of chop.
5. Combine all seasonings in a deep container.
6. Roll each piece in spices, keeping the amount of salt to a minimum.
7. Fry the steaks in a frying pan on both sides over high heat until golden brown.
8. After frying, transfer the meat to a separate, previously prepared container.
9. Chop the onion into large, moderately thick rings.
10. After completing the frying process, place all the steaks in a frying pan, cover with onions, add spices, and cover with a lid.
11. Simmer the pork for 20 minutes over low heat.
12. Serve the finished dish on fresh lettuce leaves in combination with homemade pickles and seasonal salads.

How to fry meat without oil in a frying pan

For supporters of carcinogens, connoisseurs of healthy food and proper nutrition, this dish will certainly become indispensable in the culinary arsenal.

Fragrant pork with rosemary and thyme in a frying pan

Ingredients

• Pork steaks – 2 pcs., 400 g
• rosemary branches
• Garlic – 3 cloves
• Salt - a pinch
• Allspice – 2 g

Step-by-step instruction

1. Wash the meat and dry it.
2. Beat each steak using cling film and a kitchen hammer.
3. Divide the rosemary into pieces, add chopped garlic.
4. Heat the pan so that the meat is fried until a crust forms, and the middle is baked until half cooked.
5. Fry some of the rosemary and garlic for no more than 2 minutes.
6. Place the meat steak on top, cover with the remaining mixture, pepper, and add table salt.
7. After the first aromas and signs of browning appear, use a spatula to turn the meat over to the other side, pepper and add salt. It is important to cook over high heat without covering the lid. The finished meat is juicy, tender, and well-done!

How to fry meat on a grill pan

Those who like to indulge in grilled meat will definitely write down this recipe and rush to put it into practice. Thanks to the grill, products retain their taste, color and do not contain oil. The final result is bright, unique dishes, and the costs are minimal!

Grilled pork “Delicious meal”

Ingredients

• Pork neck – 900 g
• Mustard – 3 tbsp.
• Garlic – 4-5 teeth.
• Teriyaki sauce – 1 tbsp.
• Provencal herbs, spices - to taste
• Lime pulp - to taste

Preparation

1. Cut the pork into thin slices 1 cm wide.
2. In a deep transparent container, combine: garlic, lime zest, assorted peppers, teriyaki sauce, salt, mustard, herbs to taste.
3. Mix all ingredients until smooth, rub meat generously on both sides.
4. Leave the pork to marinate for 10 minutes at room temperature, cover with film.
5. Using a culinary silicone brush, grease the grill pan with oil, ideally spray the oil - spray.
6. Set the temperature to maximum and cook the dish over high heat.
7. As soon as the pan starts to smoke, add the meat.
8. Fry for 3-4 minutes each side.
9. Make a cut with a sharp knife and check for doneness. If the meat is slightly pinkish, you will need to turn the meat over and repeat the process over medium heat. The grill ensures good roasting, preserving juice, aroma, and micronutrients.

Culinary secrets

“How long does it take to fry meat in pieces?” you ask. The duration of cooking meat directly depends on pre-processing. Marinating speeds up roasting. Thanks to preliminary marinating in spices, herbs, seasonings and vegetables, the meat turns out juicy, tender, melting in your mouth.

A good mood, culinary skills, step-by-step instructions are the key to a successful result in the finished masterpiece.

Roast meat with spices, juicy, with a golden brown, well-done crust, it looks and smells so tempting! To get such a delicious lunch, you need to know how to choose meat, how much or in the oven, how to cook it.

It is preferable to take meat not frozen, when the smell is clearly audible and its color is visible. Cooled, in the depths it can hide a low-quality layer that is not visually noticeable. The best meat, of course, is fresh, and the taste directly depends on this indicator. You only need to buy a product that has been tested by sanitary services, and at the first suspicion of poor quality, it is better to refuse the purchase. Before asking the question of how long to fry pork in a frying pan, you need to buy good, high-quality meat.

High-quality meat has a pale red or pale pink color; if you touch its surface, your hand will be dry, the meat does not stick to your hand, and the juice comes out clear. Meat frozen quickly does not lose its taste. When it is frozen slowly, the freezing water breaks the tissue fibers, making the meat less quality when defrosted, since it loses a lot of meat juice. How long to fry pork in a frying pan also depends on the method of cooking it.

Recipes and quick ways to cook pork

After work, as a rule, there is no time to create a complex dish, but for such cases there are simple recipes. It is advisable to take the meat out of the freezer in the morning and put it in the refrigerator. In the evening it will be defrosted, and you can start cooking.

1. a centimeter thick is cut into portioned pieces, which are then beaten, sprinkled with black pepper and salt, then rolled in flour. The fat content of the meat affects the frying time. How long to fry pork will tell us the amount of fat on the piece. The more fat, the less time it takes to fry and cook. On average, over low heat for 10-15 minutes on each side. If the meat is well beaten, then less - 7-9 minutes.
   
2. in the oven. You already know how long to fry pork in a frying pan; now you can bake it in foil in the oven. We also rub the meat well with salt and pepper, coat it with mayonnaise on top and, wrapping it in foil, put it in the oven for 30-40 minutes. To speed up cooking, pound a piece of pork.
   
3. Pork on a baking sheet. We beat small pieces of meat, rub them with salt and pepper, and roll them in flour. Now you need to put pieces of meat on a baking sheet, and sprinkle them with cheese on top. If you grate with mustard, the meat will be softer (this is usually done with beef, but to speed up the frying process, you can also grate pork). Cook for 20-30 minutes.
   
4. Escalope. You can quickly fry meat dry. Dry it a little with a towel, and then cut it thinly into flat pieces. All that remains is to add salt and pepper, then fry on each side. As you turn, add the onion. How long to fry pork in a frying pan? 7-8 minutes on each side - and you're done!
   
5. Boiled pork. This recipe can be used to cook any meat, not just pork. When there is still time before dinner, put a piece in a pan, add a whole onion, carrots and spices (remembering to wash and peel everything). Then the vegetables can be removed, and the piece of meat will be ready in an hour and a half. Add salt at the end of cooking.
6. Cutlets. Pork is, of course, good, but you can add a little beef if the pork is fatty. You need to pour pepper, salt, cream into the minced meat, mix everything very well and form cutlets. Then they need to be rolled in breadcrumbs, shaped and placed in a very hot frying pan. How long should you roast pork? Not for long, about 5-7 minutes on both sides. Serve with side dish.

• The minced meat can be cooked over the weekend, and then stored in the freezer in thin layers, and defrosted as needed.
• Do not defrost meat unless you have time to cook it right away. A second freeze will significantly degrade its taste.
• The baking temperature in the oven for any type of meat should be at least 220°C.
• Pounded meat cooks faster. Do not place pieces of meat or cutlets tightly; it is necessary that they do not touch each other.
• Press the breadcrumbs onto the cutlets with a knife to prevent them from burning in the pan.