Roasting gives the meat a lovely golden brown surface – a surface you should strive for when you cook your meat. If you cook it correctly, of course. The roasting surface develops a lot of good flavors and roasting a piece of meat is not that difficult. With a few simple tricks, you can prepare a delicious meal fast. Make sure to have high heat in the frying pan and do not place too much at a time. Otherwise, the temperature is lowered and it becomes difficult to get a nice roasting surface.
Cook in the right way
BEFORE YOU BEGIN
Make sure the meat you are going to fry has a room temperature and does not come directly from the fridge. A cold piece of meat cools down the pan and then you do not get a nice roasting surface. Wipe off the meat. A wet surface makes it harder to get to the frying surface. Salt and pepper about 15 minutes before roasting. Then the salt is sucked into the surface of the meat and gives a smoother and clearer taste. Pepper is also good for roasting and you get the good taste of freshly ground pepper.
Cooking meat
Fry on high heat in frying pan and use generously with butter and oil. The oil can withstand high temperatures and the butter adds a lot of good taste. When the butter has stopped milling, it’s time to put the meat down. Do not flip and stir the meat, leave it to rest and fry. When you see that the meat is liquid on the unflattering side, it’s time to turn.
Think about volume and quantity
Avoid filling the boiler more than two-thirds. A larger frying pan is needed when frying meat. In a small, it can get too crowded, as the pan is cooled down, which results in the meat pieces being gray instead of golden brown, the meat being cooked instead of fried. It should be hot all the time!
How do you want your meat?
To determine if your piece of meat is cooked, feel it! It feels like your cheek is flesh red (weird), like your chin pink (medium) and like your nose tip well done (cooked through). You can also make an incision at the edge of the piece of meat to look for. Thicker meat slices can be checked with a roasting thermometer and roasted in the oven if necessary.
What temperature should you have?
When talking about frying, inside temperature is almost the first thing that pops up. It is important to have the tongue right mouth to get the meat in the temperature you want.
Cooking times and temperatures
Thin slices of meat, e.g. for example, steak, or thin strips of fresh ham will be ready in a minute. It should be fast. Thicker slices, like pork loin, need longer. There you will feel a little more A good method for the thicker slices is to have a beautiful browned surface and to be cooked through without being burnt or too dry is to clearly fry them in the oven when the surfaces have been given color. You can also reduce the heat considerably and continue cooking in the frying pan, preferably under the lid. Insert a digital roasting thermometer into thicker discs to determine when they are ready. Here are some cooking temperatures:
- Rare (bloody): 55˚C beef, lamb (beef)
- Medium rare: 58-60˚C beef, lamb (beef)
- Medium: 60-65˚C beef, lamb (beef)
- Well done: 70˚C beef, lamb, pork, beef
