Fry for meat

Fry for meat
Frying is an indispensable assistant for any lover of deliciously cooked meat. It allows you to enjoy a juicy, aromatic dish prepared on an open fire or on a stove. Choosing a brazier, it is important to take into account a few nuances so that the cooking process is not only pleasant, but also safe.
The choice of a suitable brazier
When choosing a brazier, pay attention to the material from which it is made. Most often, cast iron, steel or cast -iron roasting with enameled coating are used. Cast iron retains heat for a long time, which is ideal for uniform frying of meat, but it is heavy. Steel conducts heat well, but can cool quickly. The enameled surface facilitates cleaning. The size of the brazier is also important: for a small company, 30-40 cm in diameter will be enough. If you plan to cook meat for a large number of people, then you should choose a wider model. It is important that the roasting is stable and reliable in order to avoid unforeseen situations.
Cooking technique
Before you put the meat on the brazier, it must be well heated. Then, lubricate its surface with a small amount of fat (you can use oil or lard), this will prevent meat sticking and add aroma. The meat should be placed on a preheated roasting and cooked over medium heat, periodically turning over so that it is fried evenly. Do not forget about the time of fried, it depends on the thickness and type of meat. For a more tender result, you can use marinade. Follow the level of fat and, if necessary, add it so that the meat does not burn.
Care recommendations
After using the brazier, it is necessary to let it cool before cleaning. The cooled roasting can be cleaned with special means or ordinary detergent. It is not recommended to wash the brazier under a stream of water, it is better to use a soft sponge. After washing, the roasting must be thoroughly dried and, if it is cast -iron, grease with a thin layer of vegetable oil to prevent the formation of rust. Such care will help keep the brazier in excellent condition for many years.