How to pan a meat
OFTEN, WE HAVE TREND TO OVERCOME THE COOKING OF OUR MEAT. RESULT: DRY MEAT. HERE ARE SOME TIPS TO GET A MORE SAVORY MEAT:
To pan, it is to seize the meat on a high fire then to cook it with more or less high temperature in fat.
How to fry meat?
- The pan must always be hot and the fat must not burn but foam in the case of butter: the meat is seized and a protective crust is formed, the juices are “locked up” and the meat, well irrigated, stays tender and juicy.
- Choose a skillet to the dimensions of the pieces of meat, especially not too big to prevent the fat burning on unused surfaces, or too small to avoid overlapping pieces of meat.
- The meat should sizzle on contact with the hot fat.
- To turn the piece of meat, use a meat tongs, spatula or spoons rather than a fork: poking a meat makes him lose his juices and harms his tenderness.