On some fire, fry meat in a pan. How to lubricate the meat - scorching vіdomosti. Skilki lubricate pork tusks

Stravi from meat - it's true that їzha, as you can be the head of the table, even if you live meat, snacks are brown, and sitni, and give the body life strength. The lower pork meat is especially popular, for everyone who loves it, it is necessary to know exactly how much to grease the pork in a frying pan for an hour. This is a true important nuance, even if it seems to be richly informed to culinary specialists: it’s not safe to eat pork meat from your own!

Why is pig meat not safe to eat, because it’s filthy oiled

At rich famous restaurants and cafes, you can drink meat and blood on the mountain. Tsey delicacy is prepared like s cow steak, and from pork.

Incompetent gentlemen sometimes decide that it’s fashionable to serve filthy greased pork to the table, even if it’s so shy at fashionable mortgages.

But it’s not true - nothing can treat a guest with a sack of meat, moreover, it’s better to comply with the usual sanitary standards, and that such a restaurant would be covered by the Mist’s power.

Really meat with blood - it’s not a Syrian pork cut, but a whole ready-made product, just in a new arc rich in juice in the middle.

More than that, pork meat is the very product that needs to be monitored for temperature control. Obviously, it does not mean that the pork must be lubricated until crispy, or until the juice from the meat fibers is evaporated.

Tim is not less, lubricate the pieces of pork, or the steak from this kind of meat will be more familiar, lower, be-yakiy іnshiy.

Rules for obsmazhuvannya pork on pans

• Pork meat is smeared on the sides of the mouth - a lingering nuance. I’ll finish the next step on one side of the piece, and then the other side.
• You cook the meat with small pieces, and stir them constantly, so that the stench is well smeared from the skin edge.
• If you are afraid to eat a hard or insipid product, then stop the next trick: first, brush the piece of meat on both sides on a strong fire, then change it and cook the steak on a weak fire. In such a rank, it will be left in the middle of the shmatka and will not go anywhere in the cooking process.
• Even more great pork shmatki just smooch already not seen - the middle of the tovsty vіdrіz just can’t be caught like a smear, to call like a bell.

That's why tovstі shmatki pork meat first I smear it, and then we extinguish it in the same frying pan under the roof.

• Brush the small pieces of pork in the simplest way: put them into a roasted frying pan and cook, stirring, until the stench becomes brown-golden. To that, as a rule, the pork meat is cooked by itself in this way, dividing the pieces into small sticks or shaky squares.
• If you marinate pork meat, then you can save its juiciness. Tse garny secret for lubrication, adzhe won, as you know, start to rob the meat deshchoo dry.
• Pig meat is the only one of its kind, as you can cook on a frying pan without olives. Sound fresh shmatok let rich juice and wet fat, so you can brush a steak with wet juice without increasing the calorie content of the herb.

• Young dairy pork and the lower meat of the pigs are prepared richly shvidshe, and that marinated is also much simpler, lower pork.

So, if you lubricate the same juicy shmatochki yourself, then discard this nuance so as not to re-lubricate the grass.

• Call the cooks not to cook pig skewers less than 15 quills in a frying pan - all the same, meat is necessary as it should be lubricated.

However, don’t boil and trim the shmatochki on the fire, even if the pork is over-the-top lubricated, it can become hard and gum. The best thing in the process of smearing is to change the readiness of the shmatochki. Like meat in the middle of the maє equal vіdtinok without erysipelas color - it means that the grass is ready.

• If you choose to stew pork in a frying pan after obsmazhuvannya, then the hour її cooking will be the same, like in any other meat, - about 15-20 minutes after dressing with sauce.

For a while, grease the pork in a frying pan

1. With a large piece of pork or a steak, you will have a chance to tinker with it, lower with small skewers of meat. If you know the recipe here, which I recommend lubricate the pork meat until it is ready, then we are not for the sake of basking in such recommendations, as you are worried about the health of your homeland. Tim can no longer serve filthy pork-soaked children.
2. The best great shmatok of meat is well marinated on the cob. If you cook yoga, it will be much simpler and more swishy, ​​and the cake itself will be more succulent and fragrant. On the back, heat a frying pan on a medium fire, after which you put a piece of meat on a shvidka coated - 5-6 quills from the skin side.
3. We sweat the frying pan with a lid, change the fire and extinguish the meat until it is fully cooked, once again turning the bowl over to another barrel. With it, you can add radini to the pan, or you can just grease the steak with wet juice. The final hour of preparing an important piece of pork meat on the stove is no less than 30-35 minutes.

Like a bachite, feed some more pork in a frying pan for an hour, you can have a sprat of the right kind, even if everything is left to fall, the freshness is the size of the pieces of pork meat.

M'yaso - even savory ta brown product. Learn hundreds of recipes for yoga preparation, and if you want to spread it, how to grease meat in a frying pan.

What do people need in the diet of meat, is it worth it? On this basis, a number of scientific treatises and discussions are being created on television and in the press. As long as the minds are mingling, for the sake of you, do not encourage yourself to be satisfied with a piece of fragrant, well-cooked meat.

The history of culinary science is a long-standing science, and for all ages and ages people have come to create and bring into life impersonal variants of cooking meat. We told you earlier, everything is easy and simple there, but if there is meat, then the process is a little more complicated. You didn’t choose any kind of meat - yalovichina, pork or mutton, for the skin type it is necessary to know its special features and protect them when cooked. A universal way to cook yoga is to grease the meat in a frying pan. To whom I will be assigned this article.

First, perhaps, the most important food of a culinary-practicer: how much butter to lubricate the meat in a frying pan? On the new us in front of me and vіdpovіmo.

Rosemary shmatkіv m'yasa for lubrication is not very important, it's better to lie down in the light of your special advantages. Pieces can be big, or they can be small. The most important food: skilki and lubricate the meat. The smut in the right hand - masterfully twist and grind so that the meat does not waste the sap in the process of lubrication and does not become dry. For whom a strong fire is needed and a sufficient amount of olive oil. Lubricate the meat without fail without fail, as the frying pan gently wiggles, as soon as the rouge appears on the meat.

Lubricate frozen meat

Even though the meat was stored in the freezer, the hour of its greasing is significantly increased. In order to change yoga, meat is better to beat and marinate. Like a marinade, you can beat the infusions of lemon juice with the addition of your favorite spices. Abo replace the sik with a prepared rose citric acid. Do not put the pieces of meat in the pan too deep, otherwise it will not be greased, but steamed. And do not forget about those who need to increase a strong fire. Lubricate the meat until clear juice appears when piercing the shmatochka with a knife. At the middle you have 10-20 quills.

Lubricate fresh meat

Non-frozen meat cooks much better. You can grease yoga and without olives on a roasted frying pan, and add salt and pepper only if there is blood on the surface. Turn over, again sip the sill with spices, and for the sprat of whipling you can already take it from the stove. Tsomu Vipadku will have dry meat, Nyomu will not zayvoї rіdini Ale, then, you will have an appetizing quickness, like a chicken, about the preparation of which we have told.

Lubricate the meat next to the crockery and throw the warm fat in good. It is necessary for the adoption of your own ruddy brilliance, as it will help you consume meat juice and do not allow meat to be satiated with undesirable fat. Do not follow yoga here and there in the pan, finish it well, grease it from one side, turn it over, brush it from the other side and the meat is ready.

Do you want to find out how to smear the meat in a frying pan with juiciness, having spent at least an hour? Take an olive from your hand and write down our recipe.

Let's say you planned a dinner for two and thought about what to cook. The reasoning is simple: meat, savory, greased meat! Yoga preparation will not take a lot of time.

For the realization of this miraculous idea, you need pivkilo meat (preferably young veal or lean pork), olive oil and trochs of tops, greens (parsley, krip), spices (strength, pepper, cloves).

The order is d_y, how to smear the meat in a frying pan with relish, inconsistent:

1. Good for my meat and wet it with a servlet. Klademo on small board. Rіzhemo with tidy wives vzdovzh fibers, as if to rob on "beef stroganіv". Yakshcho є bajannya, then rіzhte m'yaso yak on steaks. Beat the shmatochki with a hammer, rub the carnation and sip into the olive oil, mix it up, put it up.
2. Fire up the pan, pour enough oil and warm it up a little, so put the meat in the pan more than once, if the oil is more sour (meaning it boils).
3. Lubricate the meat with 10-15 khvilin fallowly in the form of rosemary shmatochkiv. When a golden streak appears, turn it over for readiness, piercing it with a splinter or a toothpick.
4. Cut the greens. Ready to put the meat on a dish, put a handful of butter | oil |, and sip the greens around the edges. Water the greens with the clove sum, the meat is Vershkov oil in a word, the whole vmist stravi. Carnation with olive oil to rob grass piquant and original.

Also, for the sake of you, read the article about those, how to grease cutlets with minced meat, as previously published. For any kind of mood, navit those who are skeptical about spices and greased meat, will be warmed up by the flavor of your original flavor. And the supper for two will end with an uninterrupted stream of well-deserved compliments addressed to the master!

Spice with meat with spices, juice, with a ruddy, well-oiled grain, looking so calmly, but it smells like it! To take away such a savory insult, it is necessary to know how to choose meat, how to cook in the oven.

It is important to take the meat not in a frozen look, if the smell is clear and you can see its color. Chilled, at the bottom you can pick up a non-obvious ball, which is not visually memorable. The best meat, wonderfully, fresher, and the taste to lie down in the first place. It is necessary to bathe the product less than it is necessary to overdo it by the sanitary services, and for the first suspicions of filthiness, it is more likely to be recommended during the purchase. First, put food, skilki lubricate pork in a frying pan, it is necessary to buy a garne, yaksne m'yaso.

Yakіsne m'yaso may have a pale-red color, or a pale erysipelas color, if you smear it on the surface, then the hand will be dry, the meat does not stick to the hand, sіk іz new prozory. Frozen in a Swedish way, the meat does not taste delicious. If it is frozen properly, when frozen, the water breaks up the fibers of the fabric, when the meat is defrosted, it is less sour, the shards are consumed rich in meat juice. Skilki lubricate the pork in a frying pan and leave it in the same way as the cooking method.

Recipes Swedish ways cooking pork

If the robots sound for a long time at the folding of the folding strap, but for such vipadkіv є simple recipes. M'yaso from the bagan wound from the freezer, put it in the refrigerator. In the evening it will be already defrosted, and you can start cooking.

1. a centimeter of tovshchina cut into portions of shmatki, as if sweating, sip with black pepper and silly, then rolled in boroshni. The fatness of the meat pours in the hour of oiling. How many lubricate pork, tell us how much fat for shmatka. The more fat, the less time you go to cook that preparation. In the middle, on a small fire, 10-15 strands from the skin side. If you mean well, then less - 7-9 khvilin.
   
2. in the oven Smear some pork in a frying pan, you already know, now you can bake it in the oven. So we rub the meat well with pepper, smear the beast with mayonnaise and burn it with foil, put it in the oven for 30-40 chills. To speed up the preparation, beat a piece of pork.
   
3. Pork on deck. Small pieces of meat are beaten, rubbed with sill, pepper, rolled in a boroshni. Now it is necessary to put on a leaf and pieces of meat, and the beast to sip syrah. If you rub it with mustard, then the meat will be soft (sound like this to slay with yalovichina, in order to speed up the process of lubrication, you can also rub pork). Cook khvilin 20-30.
   
4. Escalop. Shvidko zamazzhiti m'yaso can be dry. Dry the yogo trohi with a towel, and then thinly cut it with flat pieces. Season with salt and pepper, then brush off the skin side. If you turn over time, add a cibula. How much to grease pork in a frying pan? Khvilin 7-8 from the skin side - and you're done!
   
5. The pork is cooked. For this recipe, you can cook be-yaké m'yaso, not only pork. If it's an hour before evening, put shmatok at the pan, add whole cibulin, carrots and spices (don't forget to clean everything). Then you can pick up the vegetables, and the piece of meat will be ready in a second time. Strongly put on the prikintsі varіnnya.
6. Cutlets Svinyachі, zvichayno, good, but you can add a little bit of yalovichini, as the pork is fat. For minced meat, it is necessary to sip pepper, strength, pour in the tops, mix well and pour cutlets. Then we need to roll them in breadcrumbs, mold them into a strongly heated frying pan. How much do you need to grease pork? Not long, 5-7 quills on both sides. Serve with a side dish.

• The minced meat can be prepared at the weekend, and then stored in the freezer, spread in thin layers, and defrosted if necessary.
• Do not defrost the meat, otherwise you will not be able to cook it in the pan. Another way to freeze is to spoil the taste of yoga.
• The temperature of baking in the oven for any kind of meat can be no less than 220 ° C.
• Look, the meat is getting ready for swish. Do not put shmatki meat and cutlets tightly; it is necessary, so that the stench does not stick together.
• Press the breadcrumbs with a knife to cutlets, so that the stench does not burn in the pan.

Vzhivannya m'yasa sprya saturate with fats, as if hunger is much lower, it's better to eat some low-fat and low-calorie products. Fresh pork meat can be of equal erysipelas color, without rainbow blotches. If the meat is darker, then the creature was old, which means that it will be ready to get out more by the hour.

For food, butter the pork, naivirnisha vіdpovіd - until it's ready. Oskіlki pig is healthy to the point of being infected with helminths, cooking pork - obsmazhuvat, boil, stew - it is necessary relatively. Dosvіdchenі misters, culinary specialists do not stew, skilki lubricate pork in a frying pan for an hour, the readiness of the stench is signified by an evenly lubricated scorch, aroma. How to pierce shmatok greased meat with a fork and a new light to come out of the light, or a light erysipelas, then you are ready to taste the meat.

Ale, there is a problem before the unsatisfied culinary specialists, how long to lubricate the pork, so that from one side it gets succulent, it doesn’t dry out, and moreover, you need to be inspired that the meat will be ready. Rozkriёmo deyaki secrets.

The hour of cooking the pork is to lie down, since part of the body has been torn. For example, meat like shii, it is necessary to lubricate it significantly more, lower, for example, shmatok like loin. If the neck meat is not cut, it should be smeared with approximately 5 strands from the skin side. Lubricate better on a strong fire.

If you want to juice the meat, you need to salt it without intermission, right in the bowl, or in the cinnamon, if the rouge is smeared. In another turn, as if salting the meat from afar, from the new twist, the whole sik and juice dish is no longer seen.

The middle hour of smearing, not far from the part of the body: small lacerations of the shank, approximately 2x2 cm, smeared along five or three strands from the skin side. Pork, cut into thin sticks - more than 3-5 strands from the side.

At the barbeque, the pork meat is roasted on a strong fire, you need to turn it over at least three times. Pigs' ribs are covered in shashlik approximately 20-25 min.

Grease on a frying pan until you have a ruddy streak. At the hot rose of olives, place meat, rolled in batter, smeared on a medium fire 10 min. on one and 7-8 - on the other side.

If the meat has been stored for a long time in a frozen camp, then it takes more than an hour to prepare it for more than an hour, and less for fresh meat - about 5 khvilin. Put the meat in the dish for obsmazhuvannya so that the pieces do not kick sharply, otherwise it will not be lubricated, but stewed meat.

If you lubricate the pork with juicy vegetables, then it will be all the more juicy and fragrant. Lubricated meat is called liver. Lubricate the veggies - eggplants, tomatoes, cibula, after the bazhany you can add mushrooms - for 2-3 hvilini. After the vegetables are placed in the frying pan, place small pieces, everything is smeared without a crooked lid for about 3 hvilin. After greasing the dishes with meat and vegetables, pour water, cover with a lid and bring to a boil, after which add greens, spices and cook khvilin 10.

Greased zha vzagali is not too dark. However, it is practical whether some people would like to have a piece of greased meat. It would not be ugly for him to grow up, as if to grease the meat on the frying pans, and to cook some dishes. Definitely, rather take a frying pan with ceramic coating, chavun or stainless steel. Dishes with Teflon coatings, madly, we don’t cringe. Whether it be meat (yalovichina, veal, pork, lamb, one or the other), you can grease it, calling it great, medium or dry shmatki. And in order to take the meat with a beautiful ruddy golden streak, the frying pan (and a little fat in it) needs to be well heated, and dry the pieces of meat themselves with a clean linen servette. M'yaso is not guilty, buti is wet and it is not guilty, buti is narrated over something. Lubricate the need for a cob on dosit strong fire.

Meat time

Smear the meat in a frying pan, in the middle of the black, lie down depending on the size of the shmatochkiv and the level of doneness, as you want to take. The hour of preparation different types meat in a specific skin type to lay down according to the recipe and depending on what kind of doneness you want. The less m'yaso is given to the lubrication, the more beautifully, sizably, in a reasonable range, so carefully finish the recipe when preparing those chi in other circumstances. Good, like meat, like you buy it, it was turned over by the sanitary and veterinary service. Well, it’s not so, m’yaso follows the sufficient thermal processing regardless of the method of preparation, in order to secure oneself from the presence of any microorganism that may be present in a new one.

Another food, like wine when greasing meat (after choosing the cooking method) - lubricate meat with some oil. Definitely, it is better to have different combinations of fats, spreads and margarines - the stench itself will saturate the accumulated in our body of non-consumable "nasty" cholesterol. From the fat of a creature's journey, you can vicorate natural oil, melted pork fat (lard). You can vikoristovuvati chicken fat - dosit easy. And vzagali all lie down in the recipe. W growing olives better vikoristovuvati Sonyashnikova. You can, obviously, vicorate olive or sesame. Kukurudzyana, gіrchichna and bavovnyan olії burn. Oliya Sonyashnikova kindly choose a cold first vіdzhimu, vіdstoyane, filtered, z nepіdsjazheno nasіnnya. It’s bad to lubricate on the frost-free filtered sonyashnikov oil.

Kozhen can know his own recipe for buttered meat. Let's take action from them.

Steaks with young yalovichi fillet

A whole piece of shmatok is washed and dried with a clean linen servette. Narіzhemo m'yaso skobochki tovshchina 2 cm across the fibers and lightly vіdіb'єmo the cook's hammer. Pepper lightly and add salt. Grim the frying pan and the olive oil. Smear the steaks on a medium-strong fire, 2-6 strands from the skin side. Further frying - on a weak fire, to the relish. The color of the squirrel is light golden to golden brown. Until the end of the process, you can briefly (whilini on 2-4) cover with a lid. Before serving, put the steaks on a serving dish and top with chasnikov-lemon sauce and decorate with parsley, basil and cilantro. As a garnish, a good tribute to rice, stewed green squash and salad with tomatoes, cibula, marinated asparagus, broccoli and green olives. To a lubricated steak from a yalovichini, a good tribute to a red table wine of the Cabernet Sauvignon type.

Smazhene pig meat with tsibuley

Narіzhemo pig fillet across the fibers with large pieces of 2 cm thick and lightly visible on the doshtsi cook's hammer. Lightly salt and pepper. Rozіvaєmo frying pan and olіyu (abo fat). Lubricate the meatballs on a medium-strong fire until golden ruddy crackling, 2-6 strands from the skin side. We change the fire to a weak one, cover it with a lid and smear more fluff along 5 skin sides. It is better to cut the cibula with kiltsy or pivkiltsy and grease it in an okremіy frying pan on a medium-brown fire without a lid. Ready pork meatballs are put on a serving dish at once with cibulae, poured with light sauce (for example, lemon or otherwise), and garnished with greens for relish. Before pork meatballs, as a side dish, good tasting of rice, siliculose kvass, salad with tomatoes and broccoli, vegetable appetizer with licorice red pepper.