Grilled meat in a frying pan – delicious as onnature The secrets of juicy meat on the grill pan: beef,pork, lamb, chicken

Ср, 10 май 2017 Автор: Рида Хасанова

Advantages of the grill pan over normal
pan in that the meat does not touch the frying surface to all
perimeter. Because of this, pieces of meat do not lose precious juice,
thus remain soft and tender from the inside, and from the outside they
become covered with a striped and appetizing ruddy
crust.

In such a pan, the meat is fried for a relatively short time, if before
this is to marinate him well.

In the end, it turns out not only juicy, but also acquires
taste and spice of marinade. Serve fried meat in a pan
grill is recommended with fresh herbs, vegetables and various light
snack food.

Grilled meat in a pan – the general principles of cooking

For a grill pan, meat should be washed under running water, then
remove all excess and dry with paper towels. Then him
should be cut into long layers (preferably against fibers),
width of not more than 2-3 centimeters. If for cooking is taken
chicken, then it should be divided into 4 parts, or fry the loin
part.

Before cooking the meat must be marinated and
keep in this state for at least two hours.

Grill pan to warm up well. For uniform
roasting cook to start should be on high heat, then it
need to subtract.

After cooking, the meat should be given a “rest” for five minutes and
only then serve it to the table.

Grilled meat on the grill pan – a classic recipe

Ingredients:

• 750 g of beef sirloin;

• spoonful of olive oil;

• 40 g butter;

• two pinches of rosemary, salt and thyme;

• ground black pepper.

Cooking method:

1. • Wash beef, dry and chop into 2.5 thick pieces.
cm.

2. • Mash butter in a bowl with a fork. To add
To him rosemary, salt, thyme and black pepper.

3. • Grate each piece of beef with the mixture with all
parties.

4. • Lubricate the pan with olive oil and heat. Then lay out
pieces of meat and fry them on each side for four minutes.

5. • As soon as a brown crust appears, shift the finished
meat on a plate. Give a little “rest.”

6. • After the juice at the steak stands out, serve it to the table.
together with grilled vegetables.

Grilled meat in a frying pan: beef in citrus marinade

Ingredients:

• 500 g of beef;

• one bow;

• one lemon;

• two mandarins;

• 50 ml of vegetable oil;

• salt;

• a couple of black peppercorns.

Cooking method:

1. • Wash beef, dry thoroughly and cut into portions.
pieces Before that, whenever possible, cut off all visible veins and
tapes. Meat can be slightly repelled.

2. • Prepare marinade. To do this, wash the tangerines and lemon,
cut them in half and squeeze the juice. Onion bulb cut the neck and
bottom, remove dry scales, wash and cut into thin rings
or semirings. Stir chopped onions and citrus juice,
add salt and pre-ground peppercorns
black

3. • Place pieces of meat in an enamel container, pour
marinade, mix thoroughly and leave in any cool place
or in the fridge for marinating. This process will take on average
from 3 to 6 hours.

4. • After that, pull the meat out of the marinade and fry on
pre-greased pan grill.
Fry on both sides for about 4 minutes. During this time, the meat
will have time to fry, but will not start to burn.

5. • Serve with a salad of greens and vegetables. Decorate with slices
lemon and mandarin.

Meat in kefir on the grill pan

Ingredients:

• 490 g of pork neck;

• one bulb onion;

• 300 g of kefir;

• 40 g of mustard dining;

• a spoon of honey;

• salt;

• oil for frying.

Cooking method:

1. • Cleaned and dried meat free from veins and films,
нарезать на порционные для жаренья pieces

2.•Onion bulb cut the neck and донце, удалить сухие чешуйки
and wash. Нарезать кольцами or semirings.

3. • For the marinade, mix kefir, honey, onion, mustard and
salt. This marinade will allow the connective tissue of the meat to quickly
soften and do not leave too much acid taste.

4. • Place the meat in the marinade saucepan and mix well.
and leave overnight in the refrigerator.

5. • Then alternately pull pieces of meat from the marinade and fry
on the heated pan grill with butter. To fry from two sides to
education ruddy textured pattern on the meat.

6. • Serve with grilled vegetables.

Grilled meat in a pan: pork in sweet and sour sauce

Ingredients:

• 550 g pork (shoulder part);

• two oranges;

• 150 g dried apricots;

• 40 ml of liquid honey;

• 80 ml of dry white wine;

• salt;

• ground black pepper;

• vegetable oil.

Cooking method:

1. • Wash, dry, and cut meat into thick medallions.
более 2 cm. Затем куски мяса немного отбить домашним молоточком,
to even its thickness. This will also allow the meat to evenly
marinate.

2. • Wash, dry, and then cut the oranges in half and
squeeze the juice into the container.

3. • Wash dried apricots, pour warm water in a bowl and leave until
soften and then rinse again.

4. • Marinate the meat in a mixture of the juice of one orange, salt, pepper and
wine about half an hour.

5. • Prepare the sauce. For this grind dried apricots,
alternately adding to it the juice of the remaining orange and honey.

6. • Marinated medallions of meat to fry in a frying pan grill usual
5-6 minutes on each side. The fire should be
moderate, otherwise the meat will burn.

7. • Place cooked pieces of roasted meat in portions.
dish and pour over the pre-cooked sauce. Decorate with leaves
lettuce and olives.

Chicken meat on the grill pan with mushrooms

Ingredients:

• 550 g chicken fillet;

• 200 g of honey agaric;

• 90 g sour cream;

• onion;

• 20 g of mustard dining;

• salt;

• several black peppercorns;

• vegetable oil.

Cooking method:

1. • Wash chicken fillet, dry in air. Thereafter
cut into thick and large slices.

2. • Mushrooms pre-wash, peel and boil until
readiness Then fry onions in a separate pan, through
a few minutes add chopped mushrooms. Cook All Together 10
minutes

3. • Pea pepper grind to a powder.

4. • Mix mustard, sour cream, salt and pepper in a bowl.

5. • Pull mushrooms and onions in a platter.

6. • In each piece of chicken fillet make along the cuts in the form
pockets.

7. • Spread each piece of sauce and leave for 40-50 minutes for
softening in a cool place with the lid closed.

8. • Stuff chicken fillet with onions.

9. • To grill a frying pan with oil, heat and
alternately fry all the stuffed chicken pieces until
readiness

10. • Serve, cut into rectangular pieces along with vegetable
a salad.

Lamb with garlic in a grill pan

Ingredients:

• 550 g of lamb;

• a pair of garlic cloves;

• one lemon;

• 30 g spicy tomato sauce with pepper;

• a couple of sprigs of fresh basil or mint;

• vegetable oil;

• 40 ml of table white wine.

Cooking method:

1. • Wash the lamb, dry it. Then cut into portions
небольшие и тонкие pieces

2. • Peel and wash the garlic, crush and chop finely.

3. • Lemon wash, cut in half and squeeze the juice.

4. • Sort, wash, dry and chop basil.

5. • For the marinade, mix lemon juice, basil, garlic, tomato
pasta and table wine.

6. • Dip the meat in the marinade, mix and leave for a day for
marinating in a cool place, in a sealed container.

7. • Grease the grill pan with vegetable oil, heat,
spread one piece of meat and fry on each side
9-10 минут до readiness

Meat on a grill pan: lamb with greens

Ingredients:

• 550 g young lamb;

• a pair of garlic cloves;

• a pair of parsley sprigs;

• sprig of dill and cilantro;

• a pair of rosemary twigs;

• salt;

• pinch of red pepper;

• vegetable oil.

Cooking method:

1. • Mutton wash, dry, cut off excess films, veins and
fat. Cut into portions.

2. • Peel and chop the garlic.

3. • Sort, wash parsley, cilantro, dill and rosemary,
dry and chop finely.

4. • In an enamel bowl, mix garlic, herbs, salt and pepper.
red ground With this mixture, rub the pieces of meat and leave on
a few hours in the fridge.

5. • Then take out the grill pan, oil it, heat it.
Spread pieces of meat for frying on both sides (approximately 10
minutes) As long as some pieces are roasting, already roasted ones can be removed in
foil so they do not get cold.

6. • Roast lamb is very fat, so serve better with
fresh vegetables and greens.

Grilled meat in a pan – tricks and tips

• Meat for cooking is better to take fresher. Frozen Meat
need to defrost in the refrigerator, then it should be kept
half an hour at room temperature.

• To make a piece of meat cooked even faster, you need to cover it.
transparent bag and repel from both sides using a special
hammer.

• For frying, lean meat and evenly
distributed throughout the piece of fat. Cooking time depends on
what degree of roast you need steak.

• A heated frying pan should not be smoked, otherwise the meat may
to burn.

• To get a dietary dish, you can fry the pieces
meat without oil.

• In the process of cooking the meat is better to turn the wooden
Spatula or special forceps.

• As a side dish for serving meat can be in the same pan
grill, after removing the meat, fry the large chopped
vegetables. Suitable: eggplant, bell pepper, potatoes, carrots,
cauliflower or zucchini.

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