How long do you need to fry the meat in a pan. How much to fry meat in a pan of different types, and how to cook it deliciously? What marinade is suitable for pork

09.07.2021

Roast meat with spices, juicy, with a ruddy, well-done crust looks so tempting, but how it smells! To get such a delicious dinner, you need to know how to choose the meat, how much or in the oven, how to cook it.

It is preferable to take meat not frozen, when the smell is clearly audible and its color is visible. Cooled, in depth it can hide a low-quality layer that is not visually noticeable. The best meat, of course, is fresh, and the taste directly depends on this indicator. You need to buy only a product tested by sanitary services, and at the first suspicion of poor quality, it is better to refuse to buy. Before asking the question how much to fry pork in a pan, you need to buy good, high-quality meat.

High-quality meat has a pale red or pale pink color, if you touch its surface, the hand will be dry, the meat does not stick to the hand, the juice from it is transparent. Meat frozen in a quick way does not lose its taste. When it is frozen slowly, the freezing water breaks the fibers of the tissues, making the meat less quality when defrosted, as it loses a lot of meat juice. How much to fry pork in a pan also depends on the method of its preparation.

Recipes and quick ways to cook pork

After work, as a rule, there is no time to create a complex dish, but for such cases there are simple recipes. In the morning, it is advisable to get the meat from the freezer and put it in the refrigerator. In the evening it will be already defrosted, and you can start cooking.

a centimeter thick is cut into portioned pieces, which are then beaten off, sprinkled with black pepper and salt, then rolled in flour. The fat content of meat affects the time of its frying. How much to fry pork, the amount of fat on the piece will tell us. The more fat, the less time it takes to fry and cook. On average, over low heat for 10-15 minutes on each side. If the meat is well beaten, then less - 7-9 minutes.
in the oven. How much to fry pork in a pan, you already know, now you can bake it in foil in the oven. We also rub the meat well with salt and pepper, coat it with mayonnaise on top and, wrapped in foil, put in the oven for 30-40 minutes. To speed up cooking, beat off a piece of pork.
Pork on the other side. We beat off small pieces of meat, rub with salt, pepper, roll in flour. Now you need to put pieces of meat on a baking sheet, and sprinkle them with cheese on top. If you grate with mustard, then the meat will be softer (usually done with beef, but to speed up the frying process, you can also grate pork). Cook for 20-30 minutes.
Escalope. You can quickly fry the meat dry. Dry it a little with a towel, and then cut it into thin, flat pieces. It remains to salt and pepper, then fry on each side. When you turn over, add the onion. How long to fry pork in a pan? 7-8 minutes on each side - and you're done!
Pork boiled. According to this recipe, you can cook any meat, not just pork. When there is still time before dinner, put a piece in the pan, add a whole onion, carrot and spices (remembering to wash and clean everything). Then the vegetables can be removed, and a piece of meat in an hour and a half will be ready. Salt put at the end of cooking.
Cutlets. Pork, of course, is good, but you can add a little beef if the pork is fatty. Pour pepper, salt, pour in the cream into the minced meat, mix everything very well and blind the cutlets. Then they need to be rolled in breadcrumbs, molded and sent to a very hot frying pan. How long should pork be fried? Not long, 5-7 minutes on both sides. Serve with garnish.

Minced meat can be cooked over the weekend and then stored in the freezer in thin layers and thawed as needed.
Don't defrost meat if you can't cook it right away. The second freeze will significantly worsen its taste.
The baking temperature in the oven for any type of meat should be at least 220 ° C.
Chopped meat cooks faster. Do not put the pieces of meat or cutlets closely; You need to make sure they don't touch each other.
Press the breadcrumbs against the patties with a knife so that they do not burn in the pan.

Some people are wary of cooking beef because they realize that, unlike pork and chicken, it can be too tough. However, it is not.

If you take into account some tricks, starting from the choice of meat and ending with recommendations for cooking, everything will work out.

Choosing meat

For steak or beef cuts, the choice of meat is important. The neck, tenderloin or long muscle is best suited. It is desirable that it be the meat of a calf or a young cow - it is lighter.

Important! When buying, press the meat with your finger: if a small dent remains on it, then this meat is suitable for frying - it is tender and soft. For chop, you do not need to carefully choose the meat, as it turns out thinner when beaten and is easier to fry.

Fried veal with onions in a pan:

Ingredients

Servings: - +

Young beef (veal)½ kg
bulbs 2 pcs
Salt to taste
Black pepper powder taste
Pepper - peas 3 pcs
Bay leaf ½ piece

45 min. Seal

How long to fry beef to make it tasty?

Beef is lean meat, rich in protein (it contains the most), vitamins (vitamin B group is especially valuable), minerals (iron, zinc, copper, potassium). Because of such invaluable properties, it is used for cooking dietary and medical nutrition.

Beef is fried in small pieces, and also in the form of chops or steaks. You can fry in a pan, grill, followed by baking in the oven, bringing to a different degree of readiness.

Chop

For chop, pieces of meat should be processed before frying. Cut a piece of beef into slices 2 cm thick, and then beat off with a kitchen hammer or a blunt knife.

It is possible to put salt and pepper directly into the batter. The pan in this case should also be heated to the maximum so that the oil on it smokes. We put the chop and fry, waiting until a crust appears, then turn over and fry for 2 minutes: first one, then the other side.

Beef pieces

The easiest way to fry beef is to cut it into cubes 3 by 4 cm. The cubes are pre-marinated in salt, sunflower oil, spices, lemon juice. Fry under the lid in a heated pan for 25-30 minutes.

Steak: cooking features

Steak is pieces of beef pulp, 2 - 4 cm thick, fried on a special grill pan with a wavy surface. It is the most difficult to cook, as it will require knowledge of some of the intricacies of cooking. So:

P.S. Article - how long to fry beef, published in Rubric - .

Meat is a very tasty and healthy product. There are hundreds of recipes for its preparation, but we want to tell you how to fry meat in a pan.

Does a person need meat in the diet, is it useful or harmful? Entire scientific treatises are written on these topics and discussions are held on television and in the press. While the smart guys are arguing, we advise you not to deny yourself the pleasure and feast on a piece of fragrant well-cooked meat.

The history of cooking is a very ancient science, and over the years of its existence, people have managed to create and implement a lot of interesting options for cooking meat. Earlier we already told you that everything is easy and simple there, but as for meat, here the process is a little more complicated. Whatever type of meat you choose - beef, pork or lamb, in each case you need to know its features and take them into account when cooking. A universal way to cook it is to fry the meat in a pan. This article will be devoted to this.

The first and, perhaps, the most important question of a novice cook: how much to fry meat in a pan? We will answer it first.

The size of the pieces of meat for frying is not very important, it rather depends on your personal preferences. Pieces can be large or small. A more important question: how much to fry the meat. The main thing in this business is to masterfully dodge and make sure that the meat does not lose juice during the frying process and does not become dry. This requires a strong fire and a sufficient amount of oil. You must certainly fry the meat with onions, which are carefully removed from the pan as soon as a golden crust appears on the meat.

Frying frozen meat

If the meat was stored in the freezer, the frying time increases significantly. In order to reduce it, it is better to beat off the meat and marinate. As a marinade, you can use squeezed lemon juice with the addition of your favorite spices. Or replace the juice with a prepared citric acid solution. Do not put the pieces of meat in the pan too tightly, otherwise it will not be fried, but steamed. And do not forget that you need to turn on a strong fire. Fry the meat until a clear juice appears when piercing a piece with a knife. On average, this will take you 10-20 minutes.

Roasting fresh meat

Unfrozen meat cooks much faster. You can fry it without oil in a hot frying pan, and salt and pepper only when blood appears on the surface. Turn over, sprinkle with salt and spices again, and after a couple of minutes you can already remove it from the stove. In this case, the meat will be dryish, there will be no excess liquid in it, but there will be an appetizing crust, like a chicken, which we talked about cooking.

The meat should be fried in an open dish, and thrown into well-heated fat. This is necessary for the formation of that very golden crust, which prevents the loss of meat juice and prevents the meat from being saturated with excess and unnecessary fat. You should not drive it back and forth in the pan, just fry it well on one side, turn it over, fry it on the other side and the meat is ready.

Do you want to learn how to fry meat deliciously in a pan, spending a minimum of time and effort? Pick up a pencil and write down our recipe.

Suppose you have planned a dinner for two and are wondering what to cook. The answer is simple: meat, delicious grilled meat! Its preparation will not take you much time.

To implement this wonderful idea, you will need a pound of meat (preferably young veal or lean pork), olive oil and a little butter, herbs (parsley, dill), spices (salt, pepper, cloves).

The procedure for how to deliciously fry meat in a pan is simple:

Wash the meat well and blot it with a napkin. I put it on a cutting board. We cut neat stripes along the fibers, as is done on "beef stroganoff". If you wish, then cut the meat like a steak. Beat off the pieces with a hammer, grind the cloves and pour it into the olive oil, mix, set aside.
Heat the pan, pour in a sufficient amount of oil and heat it well, that is, put the meat in the pan only when the oil starts to bubble (it means it has boiled).
Roast the meat for 10-15 minutes depending on the size of the pieces. After the appearance of a golden crust, check for readiness by piercing with a splinter or a toothpick.
Cut up the greens. Put the finished meat on a dish, put a piece of butter next to it, and sprinkle greens around the edges. Pour the greens, meat and butter with the clove mixture, in a word, the entire contents of the dish. Clove with olive oil makes the dish spicy and original.

We also advise you to read the article on how to fry minced meat cutlets, which was previously published. In any case, even those who are skeptical about spices and fried meat will be pleasantly surprised by the combination of products and the flavor of your original dish. And dinner for two will end with a continuous stream of well-deserved compliments to the hostess!

Who among us does not like to enjoy a delicious fried piece of meat that melts in your mouth? Unless adherents of vegetable food. Don't know how to cook or don't know how to fry meat in a pan? This article will teach, and at the same time introduce you to some of the nuances of its performance.

Basics of frying meat

There are a lot of varieties and types of this product. To cook them fried, you need to know the basics. Then success is guaranteed.

For cooking meat in a pan, a piece where there are no veins, bone and cartilage inclusions is best suited.
The selected part must be thoroughly washed and dried with napkins.
It is necessary to cut into portions only across the longitudinal fibers.
To reduce the frying time, it would be useful to process the meat as follows: - grease it with a mixture of vegetable oil, grated garlic and ground pepper; - marinate from 15 minutes to 24 hours.
A frying pan for cooking fried meat should ideally be cast iron and have a thick bottom.
If there is no such dish at hand, then another one will do, but always with a non-stick coating.
pans must be dry.
You don’t need to overdo it with spices, but you need to salt the meat after its surface has begun to brown.
Portions of fillets or tenderloins should be placed at a sufficient distance in the pan to avoid the effect of simmering.
To understand how long to fry the meat in a pan and when it is ready, you need to pierce the largest piece with a skewer and make sure that no blood flows out of it.
So that the already prepared dish does not dry out, it is advisable to sprinkle it with onion rings on top.

Cooking fresh meat in a skillet

Fresh is a special delicacy. It can be cooked on a completely dry surface. A crispy crust forms faster and takes less time to cook.

Here are a few nuances that will help you understand how to fry meat in a pan:

For cooking, it is better to choose only fresh meat that has no smell. To do this, gently press a piece, if the elasticity of the meat is preserved, then it is considered fresh.
Place the saucepan over high heat and heat up.
If desired, you can pour a little vegetable oil. It should reach such a temperature that hissing bubbles appear.
First, cook the meat on one side until it begins to fry on the sides. Put on the other side, sprinkle with salt and spices to taste.
To make sure the dish is ready, poke holes in it with a thin wooden stick. If a colorless liquid without an admixture of blood flows out of the hole, the meat is ready.

Rules for roasting meat after defrosting

If the meat intended for frying was bought in advance and stored in the freezer of the refrigerator, then it takes longer to cook. Before you fry a steak in a pan or implement a different recipe, you need to properly prepare the product.

It is important to follow these rules:

The meat should be thawed at room temperature. Do not fill it with cold water, and even more so hot. From such actions, the taste of meat is lost.
Cut it into small portions and place in the marinade mixture or liquid. It can be soy sauce, whey, or seasoned lemon juice.

We put the prepared product on a hot frying pan. Cooking on a fairly high heat. It is not recommended to cover with a lid, otherwise you will get stew instead of fried meat.

Roast meat cooking time

While cooking, housewives think about how much to fry meat in a pan? In fact, the duration of cooking depends on some nuances:

Whose meat is planned to be cooked.
Young meat or old.
It is cut into large, medium or small portions.

Naturally, frying pork, beef, lamb meat in a pan takes much longer than chicken, turkey or veal. Cooking time for meat:

Steam veal is cooked at a high temperature. Each side is fried for 3-4 minutes. In order for it to be ready for sure, you can fry an additional 3 minutes under the lid. Small rectangular pieces from the same variety are fried for 10 minutes on each side.
Pieces of middle-aged beef can be well-fried in 20 minutes.
Pork is fried for 30 minutes. But chops are not recommended to be cooked for more than 10 minutes, so that they do not become tough and unusable.
Poultry meat is fried from 25-30 minutes. It all depends on which part of the bird is chosen for cooking.
There is a separate approach to lamb. Even if it is cut into small pieces, it will take about 1 hour to cook it.

Fried pork or beef meat with onions

There are many recipes for cooking fried meat. Consider how

Products:

half a kilo of beef or pork tenderloin;
large head of onion;
a teaspoon of sugar;
salt and pepper to taste;
vegetable oil or melted fat 1 tbsp. l.

Cooking process:

Wash the meat and cut into small pieces.
Sprinkle them with sugar and pepper. Mix and leave for 10-15 minutes.
Bring the onion chopped into medium squares to a golden color in a heated frying pan greased with vegetable oil or lard.
Put the meat on the onion. Fry the meat in a pan over medium heat until browned.
Turn the pieces so that they do not burn and evenly fried.
In no case do not cover the dishes with a lid, so as not to achieve the effect of extinguishing.
Season with salt 3-4 minutes before the end of cooking.
It is recommended to put butter on each serving. The dish will acquire a unique creamy flavor.
Serve with boiled rice, pasta or mashed potatoes. It will be nice to harmonize with such meat and boiled buckwheat.

Cooking a steak in a pan

To understand, you need to know a few rules for cooking:

It is better to choose a pork neck, it turns out juicy and very tender.
Steak should be cooked from meat that has warmed to room temperature. If you take a cold piece, then it may not have time to fry.
The fillet should be cut across the fibers. This technology contributes to uniform frying.
Before cooking, each piece of meat should be blotted with a paper towel.
The meat is placed only on a hot frying pan and fried without a lid.

To cook a steak you need:

500 grams of pulp;
2 tablespoons of vegetable oil;
Other spices and salt are added to taste.

Cooking:

Rinse the meat and dry with paper towels.
Cut into pieces 3 cm wide.
Put the meat in a well-heated pan and fry for about 3 minutes. At this time, do not pierce the pieces with a fork or stick.
Turn the meat over and fry it on the other side for another 3 minutes.
Reduce the heat to medium, turn the meat over again and cook for another 3-5 minutes.
After the end of the time, turn off the stove, cover the pan with a lid and leave the meat in this form for another 15 minutes for complete readiness.

Cooking fried meat in a frying pan with a corrugated bottom

If you fry pork or beef meat in a pan on such a surface, we will get pieces with original fried stripes. Usually such a dish is prepared in nature, laying out the meat on a grill. But you can also cook it at home. What do you need:

4-5 pork ribs or 0.5 kg of pulp;
half a glass of dry white wine;
a tablespoon of apple cider vinegar;
ground black pepper and cilantro seeds;
coarse salt;
reagan greens.

How to fry meat in a frying pan with a corrugated bottom:

Prepare marinade: mix wine and vinegar.
Wash and dry the ribs or meat. Sprinkle with pepper and chopped cilantro seeds, salt.
Put in a glass dish, pour the marinade mixture. It doesn't have to be floating in a liquid.
Shake the container with meat after an hour and a half. Leave for another 50 minutes. The optimal time for soaking is 2.5-3 hours.
Then pull the portioned pieces out of the marinade and dry with a paper towel. Beat the pulp with a special hammer to make the pieces thinner. This is necessary in order for the meat to become more tender.
Pour the ribbed bottom of the pan with a thin layer of vegetable oil and heat to medium temperature.
Put the meat/ribs on the heated surface of the dish. The total cooking time is 20-25 minutes.
Every 3-4 minutes we turn the ribs from one side to the other. As a result, we get a beautiful mesh pattern on each piece.

Appetizing fried ribs/meat can be drizzled with melted butter and sprinkled with finely chopped basil (reagan) herbs. Fresh or frozen vegetables fried in the same pan are ideal for this dish: asparagus beans, bell peppers, eggplants.

Fried meat cubes in tomato sauce

Although this recipe is not a culinary masterpiece, its taste will be remembered for a long time.

Ingredients:

500 g pork or beef fillet;
2 medium carrots, grated on a coarse grater;
a tablespoon of flour;
2 chopped onions;
4 tbsp. l. tomato (maybe a little less);
1 faceted glass of water;
pepper and salt to taste preferences.

Rinse the pulp, dry, cut into cubes.
Grease the frying surface with oil, heat over medium heat.
Put the meat there, salt and pepper at the end.
Pour carrots and onions into the pan. Fry everything for 5-7 minutes, stirring.
Next, put the tomato sauce and flour (through a strainer so that there are no lumps).
Add water, salt to taste.
Bring to readiness under the lid for 7 minutes over low heat.

Crispy Chicken Legs

Chicken meat is one of the easiest to prepare. It does not require special skills to fry it, and the process does not take much time.

For cooking you will need:

chicken legs - 6 pieces;
half a glass of water;
granulated sugar - 2 tbsp. l.;
a tablespoon of salt.

How to fry chicken meat in a pan:

Pour salt and sugar into the pan. Stirring, fry until the sugar starts to melt.
Add water and stir until viscous.
Roll the prepared chicken legs in this syrup.
Fry them for 20 minutes in a preheated pan with the addition of a small amount of vegetable oil.

Useful instructions for cooking meat in a pan

Secrets, thanks to which you can learn how to properly fry meat in a pan, are willingly shared by housewives:

In order for the fillet to be chewed well after frying, it must first be beaten with a chop hammer. Before that, place the meat piece in a tight plastic bag.
Also, for the same purpose, you can coat layers of beef or pork with mustard for 2 hours.
If the meat is old and tough, put it in a solution of vinegar (6%), water (1:1) and a raw egg. After 30 minutes, it is ready to fry. If necessary, you can leave it in this mixture for 2 days.
During the frying process, do not pierce the meat with a knife or fork. So all the juice will flow out of it, and it will be dry and tasteless.
To obtain a ruddy surface, the pieces must first be fried over high heat, and then brought to readiness on a lower heat.

So, the article discusses how to fry meat in a pan in pieces or whole. This cooking method is not difficult, but requires certain knowledge. If you follow the recommendations described, the meat will turn out juicy and tasty.

Beef

How to fry meat - general information

To fry any meat, you need a frying pan, oil, meat and salt. If you have a grill pan, then no oil is needed.

If the available meat is large, it should be cut - either in portions or in small pieces.

If the meat is old, frozen or hard parts, it can be pre-marinated, finely chopped and, when frying, mixed with other products that will dilute the rigid meat structure - for example, with vegetables.

If you definitely want to cook the meat in large pieces, stew it with the addition of water - the meat will become soft due to stewing with water, and at the end of cooking, the pieces of meat can be fried until golden brown.

If the meat is divided into flat pieces, they can additionally be beaten off with a culinary hammer with special notches.

To test the meat for doneness, make a small cut in a piece of meat while it is still frying. If the color of the meat on the cut is red and reddish juice is released, the meat is raw.

To spice up the meat, you can fry portioned pieces in breading or batter.

If the pieces of meat are large, after frying them on both sides, they should be stewed under the lid with the addition of a small amount of water.

It takes up to several hours to fry meat if all stages of frying are necessary: defrosting, marinating, frying. However, this time is total, and you will have to spend no more than an hour in the kitchen. In addition, if the meat is fresh and belongs to the types that are specifically designed for frying, then you will have to spend no more than 20-30 minutes in the kitchen.