Meat is not only a nutritious, but also a useful product. To the use of meat, people came thousands of years ago. There is a theory according to which the use of meat has given a new impetus to the development of mankind. And recently vegetarianism has become a fashion, many people still remain convinced meat eaters.

Man is a carnivorous creature, although he eats mixed food. The protein we get from meat goes to building muscles, provides energy and vitality, that’s why you need to eat meat. Most of the meat is water. And only 20% are proteins. In addition, the meat contains mineral substances and fats. More fatty meat contains less protein. Amino acids contained in meat proteins are represented in meat in the ratios most suitable for humans. The organism is better absorbed by proteins of animal origin. They are faster and more fully digested.

This article describes how to prepare a steak at home in a frying pan. You also learn what steak is, popular steaks and what meat is used to make it.

Of course a steak cooked in a frying pan will not be as close to an ideal as the professionals on special kitchen utensils and grill. But in the art of cooking steaks with something and yes you need to start.

Steak is a quality cooked thick piece of meat cut from the carcass of an animal.

INGREDIENTS FOR STEAKS:

• Steak – a piece of meat
• Vegetable oil, it is desirable to take one that is intended for cooking at high temperatures
• Salt
• Pepper
• Spice

THICKNESS THICKNESS
Thickly sliced ​​steak creates an excellent crispy crust, while the meat is not over dried inside. With thin chunks, the steak is overcooked from the inside, when the crust just starts to brown. If you prefer a ruddy outside of a steak with a juicy, pink center, choose thick pieces of meat.

Image credit: RitaE

PREPARATION OF MEAT

Defrosting steak

It is best to defrost the meat in the main compartment of the refrigerator – the steak will be thawed about a day. If you need to defrost faster, you can put it in a vacuum package in cold water. Then in an hour the steak will be ready for cooking.

Defrosting the steak in the microwave is not recommended – even in the defrosting mode, the upper layers of meat begin to be prepared, while the middle is still cold. Then it will be difficult to achieve a uniform roast. Under no circumstances should meat be thawed in warm water or at room temperature.

Salute the steak in advance

Salt the steaks in advance and allow them to reach room temperature before frying. Salt at least 40 minutes before frying. If you salt the meat before cooking, this will give the opposite result: the moisture will come to the surface.

If you solite in advance, the process will go differently: salt draws moisture to the surface, where it settles in small puddles. Meanwhile, the salt softens the meat and breaks the protein. After a quick softening, the moisture, elongated with salt, begins to be absorbed back into the steak. So your steak turns out to be more tender and juicy.

Pepper

Roll the steak around the perimeter with medium pepper:

If there is no such pepper, then it is possible to pepper the meat from both sides (and not along the perimeter of the edge) with pepper from the mill.

It is worth considering that usually, when cooking a steak on the grill, do not recommend pepper meat before frying. Pepper can burn during frying and give a pungent taste.

When the steak is cooked in a frying pan, the pepper does not have time to burn.

Spice

Some say that steak will not spoil the steak, others – “a good steak does not need it”. Then again, do some experimentation and see how much you like.

Spices can be added before frying or during: 2 minutes before the end of frying.

If we add before frying, then salt and spices can be rubbed into the meat lightly patting and stroking your hand. Do this with both surfaces of meat.

If you add during the frying, then about 2 minutes before the end of cooking, add 2 tablespoons of butter to the pan, as well as your favorite herbs and flavors. Butter will fill the steak with a rich smell. Slightly tilt the frying pan and spoon evenly distribute the oil over the surface of the meat.

If you want to supplement your dish with herbs or aromatic seasonings – although a good steak does not need it – consider these options:

• Rosemary
• Lavender
• Thyme
• Sage
• Garlic

Butter

Vegetable oil increases the thermal conductivity of the steak and allows for more even distribution of heat. In addition, when frying on an iron or cast iron frying pan, it does not allow the steak to burn.

You can go in the following ways:

Lubricate the steak with a brush or whatever, and do not pour oil on the pan.
Pour on a well-heated frying pan 1-2 teaspoons of oil and when it starts to smoke put a piece of steak.
Use a multi-layer frying pan with ribs and non-stick coating and do not use oil – is considered the most desirable option at home.

HOW TO PREPARE A STEAK
Do NOT put the steak on a cold frying pan. The frying pan must be well heated.

Put a piece of steak in a frying pan and start frying without losing power.

Duration of steak roasting

The duration of steak roasting is 3-6 minutes on each side, depending on the thickness and the desired readiness.

How many times do I turn over

Food, which is often turned over, is cooked faster and more evenly.
On the other hand, meat does not have enough time to fry nicely, although it still emits enough flavors.
Try it yourself and see how your steaks work better. The cooking should satisfy your own preferences.

If we turn one time: then fry one side for 5 minutes and then the other side for 5 minutes

The total cooking time depends on the thickness of the piece of meat and the desired availability.

Steak ready

To accurately determine the timing of the steak, you can use a culinary thermometer. But if it is not there – it does not matter!

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Steak’s recipe – how to cook: measure the temperature

A thermometer is the best choice if you are experimenting and want to achieve a steak with an ideal taste and consistency. An electronic thermometer should only pierce the surface a little and show the temperature.

To determine the temperature to cook a steak, consider this table:

120 ° F = Rare (with blood)
130 ° F = Medium rare
140 ° F = Medium
150 ° F = Medium well
160 ° F = Well done

After the meat is removed from the fire, you need to let it lie for 2-5 minutes (you can cover it with foil). During this time, all the juices will be evenly distributed throughout the piece.

Pancake is a traditional dish of North America, popular both in the US and in Canada. In these countries, pancakes are an integral part of breakfast, but residents of other continents have appreciated them for a long time – today this delicious pastry is included in the menu of cafes and restaurants around the world.

The origin of the pancakes is not known exactly (perhaps the recipe was brought to America from the Old World by Scottish emigrants), but that today is one of the most popular desserts in the US is indisputable. They are easy to prepare, so a rare breakfast does without pankakes, but for family tea at any time of the day these pancakes are quite suitable – it is unlikely that there will be at least one American sweet tooth, capable of abandoning a pile of fragrant, lush, tender pancake, covered with maple or chocolate syrup , whenever they were offered to him. By the way, even if the honor of the invention of the recipe belongs to immigrants from Europe, the pan for pancakes is an absolutely American invention. With the help of such a frying pan, pancakes are baked very quickly and do not need to be turned over.

Pancake are an original and tasty dish that you should learn to cook.

Preparation of the dough

To make pancakes really delicious, you need to mix separately dry ingredients, separately – liquid and only then connect them.

In a deep bowl or bowl for a mixer, pour a glass of milk, shake 1 egg, add 3 tablespoons of olive oil.

Olive oil can be replaced with the same amount of melted butter.

Beat the resulting mixture with a mixer, whisk or fork.

In another container, connect 1.5 cups of wheat flour, 3 tablespoons of sugar and a pinch of Vanilla, 1/4 teaspoon of salt and 1 teaspoon of baking powder, and then mix.

After combining the liquid base with a dry one, mix them until a homogeneous mass is obtained.

Image credit: RitaE

Baking Pancakes

Prepared dough should be used immediately after preparation, otherwise the baking powder will cease to function, it will settle, ceasing to be light and fluffy.

Heat on the stove dry (without adding oil!) pan, pour onto it 2 tablespoons of dough, forming a future pancake, then 2 more spoons, and then until the entire pan is covered with dough slices.

Once the bubbles appear on the surface of the pancakes, turn them over with a spatula to the other side. On the frying of the pancake on the other side of the time it will take even less.

There are some secrets that add flavor and piquancy to each dish. If you know these secrets, then your dishes will be just superb!

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So, you initially spoil the taste of your food, if …

… keep all the food in the fridge

Not all food is well tolerated by cold. Tomatoes, onions, garlic, potatoes, kiwi and mango, and zucchini and eggplant are much better in the heat. By removing these products in the refrigerator, you do not prolong their life, but, rather, they spoil.

… constantly turning the food over

Do not overturn the prepared dish too often, otherwise you will get leaked juice from the meat, breadcrumbs and muffled cereal instead of cheese cakes. Leave the future culinary masterpiece alone and do not disturb it too often. Here is one of the main principles of a good cook.

… fry the meat in a non-stick frying pan

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Yes, yes, non-stick pans are the enemy of crisp crusts! Such dishes are heated less than usual. So leave it, for example, for omelets, pancakes and pancakes. And for meat use a frying pan.

… badly salt water for pasta

Image credit: RitaE

It’s good to salt water, in which pasta is cooked this is the golden rule of a good pasta. Otherwise, as a result, you risk getting a tasteless mass, which no sauce will save. If you can not figure out the proportions, here’s the landmark: one tablespoon of salt for 300 g of pasta.

… roasting in olive oil

With a strong heating, olive oil loses all its useful properties and begins to burn. And this in turn completely ruins the taste of the whole dish. So leave olive oil for salads. For frying, use sunflower and preferably refined.

… measure out bulk products with a glass

Many of us measure the amount of ingredients for the dough with a conventional glass, while forgetting that it contains a different amount of loose and liquid products. But it is very important for baking to strictly observe the proportions. Therefore, if you do not remember all the tables of measures and scales by heart, it is better to use a special measuring cup or kitchen scale.

… not enough to heat the pan

A well-heated frying pan is necessary when frying vegetables and creating the crispy crust on meat. So do not rush to put food in a frying pan right away. Experienced cooks assure that if you think that the frying pan is already hot enough, then wait another couple of minutes, and only then start cooking.

… overcooking the garlic

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In garlic contains much less water than in other vegetables, so it burns very quickly and can give dishes an unpleasant caustic flavor. Therefore, the chefs say for no reason that the garlic should be put in a frying pan for a couple of minutes, and then cleaned, or even added at the end of cooking.

… put the meat from the refrigerator right into the frying pan

To avoid an unpleasant situation, when everything is ready outside, and inside the piece is still damp, be sure to bring the meat to bring to room temperature before you start to cook it. So it will warm up more evenly, and you will evenly fry a piece. This, by the way, also applies to baking in the oven.

… do not let the meat “rest” after cooking

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Even if you usually can not wait to try a prepared dish, in the case of meat it’s best to wait a couple of minutes before cutting it. So all the juices will be distributed more evenly, and the taste will become more saturated.