How tasty to fry marinated meat. Mustard marinade for pork. Marinade for meat for frying in a pan.

If you are fast and toast fast and toast in 30 seconds, you can fry. Oil: Not too much or too little. Do not fry in liters of cooking oil. It is enough that once in a saucepan the liquid reaches the thickness of Milanese, without closing it, to prepare it back and forth. It is convenient to remove pieces of crackers that remain in the pan so that they do not burn and do not pollute the taste of your precious Milan.

Great disposal. Are you too dry? Cook tomato sauce, cut slices of fresh cheese and tomato, distribute everything, in that order, on milannas. Heat them for several minutes in the oven until the cheese has melted, and finish with a little oregano before serving. Ready: you have a good Milan Neapolitan.

For antifrites Those who don’t eat anything fried because they don’t interfere with the smell of the kitchen or because they prefer to avoid large amounts of oil, they can also earn rich milanza. Perfectionists advise covering them with damp plate-size paper to preserve moisture and avoid dry edges. In a bowl, add 50 g of oil, zest of 1 lemon zest and 2 tablespoons of olive oil and mix well. Add flavored oil to the pan and bring to medium temperature until melted. Once the mixture changes texture and becomes creamy, turn off the blender and refrigerate.

• Drill the entire cord with a plug.
• Put the marinade and leave in the refrigerator for 30 minutes.
• Add a loin and brown on the sides.
• Remove the meat from the pan, pour the juice of 2 lemons and reduce.
• Remove from heat and serve immediately.

How to marinate beef for baking in the oven?

Its taste is wonderful, so it must be used in the right dose so as not to spoil the recipe, its aroma exceeds the taste of meat and other ingredients. This can vary greatly depending on the chosen watch. Traditional, white, cooler and more pronounced.

Meat marinade with soy sauce

Gompost is usually kept in barrels, and this brings woody nuances. And there are differences: kachaka gumburans are usually sweeter and less woody like oak. When we bring the kachak to the fire, it can be added at the end if we want a flambe. This process will lead to the completion of the differentiated characteristics, since the alcohol will evaporate, and the remaining - the sweet taste of sugarcane.

Pork marinade recipes

You can cut the fillet in an old rum made from oak barrels, which will give the wood a piece of wood. You can too! Depending on the expected result, you can enter another time and reduce the cooking, helping in this case to soften the meat. For example, from an oxtail, it can be used first to reduce and bring a special taste and softness to the meat; the same goes for boiled ones. Whether in the oven or in the pan, you can cook very delicious sauce  with kachaka, radpura, oil, pepper, green smell or coriander; or cognac, herbs, mustard and sour cream.

A good cut for this is a filet. You can. And the most prominent is white, which will make alcohol time indispensable in this cooking technique, which still requires an acidic ingredient, along with herbs, spices and vegetables. In practice, some examples: Pickled marinade in a kachak with orange juice, thyme, rosemary and whole garlic; Rib, skirt or beef tenderloin with kachak, rosemary, thyme, laurel, green aroma, mustard and mirapea. French seasoning base such as onions, celery, carrots.

This is not only the way it should. Take this liquid in the oven or pan along with the meat, this will give the sauce, which will decrease by fire. At present, it is difficult to say a reduction that does not correspond to a good kachete, which is happy to nationalize more and more of our cuisine. Always of good quality. We cannot think that if it is not drunk, it can be one or the cheapest.

The main components of marinades

Also, it cannot have deposits at the bottom of the bottle, as this waste can get into food. Typical regional cuisine goes well with a drink. As an example, we have a traditional chachas served with oxtail, which gives the dish an even more Brazilian touch.

This will always emphasize the taste and sharpen the tenderness further, as well as add new nuances to the palate due to this harmonization. Barbecue goes well with citrus capirin. The traditional lemon goes well with a bull rib in buffo, served with herb-flavored oil, it burns the fat of this meat very well and blends perfectly.

Smoked marinades

Even a cocktail drink old recipe, which appears in a coquetry style, goes well with a good old-fashioned steak. It is enough to know that a light dish requires rum with a lower alcohol content, while a more complete drug requires a higher dosage of alcohol.

These would be the basic rules dictated by the experts in the subject, but the alchemy that he provides can violate any rule, just check and experiment. Sources: Andrea Hunk, Andrea Hunk and Sabor from Olinda. Daniele Johnny, from the sideboard Daniele Johnny, from Recife.

Mustard Pork Marinade

Simone Valvassori, Fazenda Kapoava, Itu. This is a very simple recipe, the taste of which will depend almost exclusively on the quality of the meat you buy. There is no particular secret in this recipe; in fact, it should be considered as fresh meat. The same care you would have when cooking roasted cereal is worth it. Only its appearance has undergone appropriate modifications and only with the aim of keeping the inside of the piece as fresh as possible. In addition to rinsing quickly in running water to remove external salt, this does not require any other care.

It is also not necessary to salt the recipe, as you already know. John has been producing his own for over 30 years. In addition to grilled skewers, they sell meat in Styrofoam trays to take you home. This, unfortunately, is not John's flesh, but it was very good.

Let's try the fried steak recipe.

Wash the meat quickly in running water to remove salt from the surface. Cut the meat into strips and then into cubes. Heat a heavy-bottom skillet or iron pan in high heat. Add olive oil and onions. As soon as they start adding meat. Do not mix, leave for 3-4 minutes, and then mix, leave another 3 minutes and serve.

With a small crust on the outside, soft and juicy inside - this is how it should be a good steak. The most important requirement for a good steak is quality meat, preferably organic. For quick frying, the best parts of the animal are those that have short muscle fibers, since they do not work so much and are delicately trimmed with marble with fat. The most succulent and tender cuts are the back and the inside of the shank. If you prefer a more substantial steak, choose a cut from the hips or floor from the inside.

The steak should have a uniform thickness and should not have connective tissue, nerves or membranes. Do not cut fat, as this prevents the meat from drying out during frying and improves the taste. Remove the meat from the refrigerator an hour before cooking so that it is at room temperature. This will not cool the pan so quickly when you seal the meat. Pass the steak through cold running water and dry it with kitchen paper. Basically, steak good quality does not need seasoning. However, if you prefer seasoned steak, always follow this rule: add salt before frying and pepper after; otherwise, the pepper burns in a pan and becomes acidic.

You can also fry garlic cloves or sprigs of oregano, rosemary or thyme with your steak to give it a flavor. The best pots or grills are made of steel or cast iron and have a thick flat base. Non-stick pans are not suitable as they do not reach a sufficiently high temperature.

When it is very hot, add a little fat or oil with a high smoke point. Ideal choices include clarified butter, palm oil, lard, peanut butter, rapeseed oil or special fried butter. Put the steak in a skillet and fry on both sides for two to eight minutes. Now it is time to sprinkle the steak with freshly ground pepper or other spices or feed a thin layer of orange or lemon. Cooking time for a steak is 2-3 cm thick and about 200 g on each side.

Very poorly aged, 2-3 min.: Only a thin outer layer of steak becomes golden. The interior looks bloody, and when cutting juices are dark red. At the point, 3, 5-5 minutes: The steak is still pink in the middle, and the juices are pink. Good past, 4-6 min.: The meat has a uniform pink appearance, and juices have a color from pink to grayish.

It went very well, 4-8 minutes.: The steak has a uniform reddish-brown color, and juices - from light gray to transparent. Please note that meat juices are not blood. The red color is due to myoglobin from the cells. Season only with salt. 2 - Take a frying pan, preferably a small one, to the fire and let it warm. When it is very hot, add two tablespoons of oil, so do not grease the pan too much. More than one steak, due to a lack of heat sufficient to seal them, will release water and your steak will be ready, white and dry. For each steak that is grilled, add a little oil if necessary. 3 - When the side down is fried, turn it, but only when it is golden. Turn it over, let the other side fry. Remove and keep warm while frying others. The right technique is to turn only once, so let it fry well before turning. Before you take each steak, skip the pan in the pan so that you can bring along the maximum of your juice that remains in the pan. 4 - Finish the steaks, add more oil to the pan, if necessary, and finely chop the finely chopped onions. Loosen the slices before putting them on. Add stirring and add a tablespoon of vinegar. Fry, stirring constantly, until golden brown, but still crispy. Do not add water, they will be cooked. Put on already fried steaks  and serve hot. Steaks are fried in a small amount of oil. . Tips: 1 - Salt makes the meat dip the liquid from the steak.