How to fry and do not spoil: the error of the hostess, not pans

Tell me, can you cook the meat so that it is completely roasted inside? To have a delicious crisp, but without the "embers"? If not - do not worry! The proper handling of the pan can be learned. We will tell you how to fry the dish so that everyone will like it.

Fry without errors

Let's start with the basics: pick up the pan, which will not spoil any food or mood.

Choosing the "right" dishes

Currently, almost all pans are produced with non-stick coating. The main advantage of such products is that they can be fried without oil.

Important! Cooking without oil and fat is useful, as this reduces the calorie content of the dish and the content of "harmful" cholesterol.

Once popular frying pans Teflon coated still used in some kitchens. If they were covered with high-quality teflon and well preserved, you can use such dishes.

Attention! Handle Teflon coated pans with care. In order not to damage the non-stick coating, stir the ingredients exclusively with a silicone, nylon or wooden spatula.

Not to mention the usual cast iron the dishes. Such products, though rather heavy, are practical and convenient.

And lovers of steaks will be needed Grill pan.

Temperature is important!

Professional chefs use a special range of temperatures. The choice of a specific indicator depends on the technology of cooking and the desire of the hostess.

Water boiling point

Everyone knows that water boils at 100 ° C - the indicator is approximate, as it depends on atmospheric pressure. Moisture is found in almost any product, so upon contact with oil, it will actively evaporate. And here there is one important point that the hostess should take into account.

  • If you heat the dishes above 100 °then the oil will heat the water. therefore moisture from the product will begin to actively evaporate, as required when frying.
  • If the oil gets hot not higher than 100 °then waterwill be evaporate slow. Then it will not be hot, but quenching products in their own juice.

Maillard reaction temperature

The reaction was named after the experiment on the dissolution of amino acids and sugars.

Reference! The experiment was conducted by the Frenchman Louis Camille Maillard. This reaction takes place at a temperature of 140 to 160 ° C.

Conversion of sugars and amino acids at this temperature gives a golden crisp.

Oil smoking temperature

If the oil begins to smoke, then you should not fry it!

Important! This is the critical temperature of the oil at which a change in its composition begins: carcinogens begin to form that can cause cancer.

If you overlooked the oil and found it steaming, you should immediately turn off the fire. This is necessary so that the oil does not catch fire. After that, open the window for airing.

What to fry?

Most often, housewives use for frying vegetable oil (sunflower, corn, etc.). Its main advantages are availability and optimal cost.

Tip! For frying, buy refined vegetable oil, and unrefined oil is better suited for salad dressing.

In addition to vegetable, use butter. But professionals recommend mix vegetable and butter. The temperature of their smoke will coincide with the readiness of the product.

What to do to not spoil the dish

Can

  • Turn down the heat if the moisture from the meat comes out too actively. With a big fire you will not shorten the time of roasting meat, but rather burn it.
  • Use grape seed oil when frying vegetables.

It is impossible

  • pour the oil into the hot pan: in contact with a hot frying pan, carcinogenic substances will form in the oil;
  • put frozen meat on a heated surface - it must be defrosted before frying;
  • press on the chops during frying; this can be done only once: when you put the chops in the pan. If you press after five minutes of frying, the juice from the meat will fall into the pan and boil - believe me, nothing good will come of it;
  • put spices at the beginning of frying. This can not be done for the reason that they just burn in hot oil, Therefore, you should add them closer to the end of cooking.

These simple rules will help you achieve a "tasty" result.

How to prepare the pan for the next use

Pans do not belong to disposable dishes. So, you need to properly care for them, so as not to have problems with the next use. The way of care depends on the type of dishes.

Non-stick coating

  1. Pour boiling water in a bowl, and then add 2 tablespoons of 9% vinegar.
  2. Leave the dishes with the lid closed for half an hour.
  3. Now you can drain the water with pollution. All food residues are easily cleaned with the soft side of the sponge and detergent.

Important! Do not use the abrasive side of the scouring sponge - non-stick coating may be damaged.

Non-stick coating

  1. Give the pan cool down after cooking and then wipe it with paper towels.
  2. Sponge and detergent remove all dirt.
  3. Thereafter wipe the pan with a dry microfiber cloth. It absorbs water and you quickly dry the dishes.

Attention! It is not necessary to soak steel and cast iron pans for a long time in a soapy solution, because it contributes to accelerated oxidation, and from this the pan leaks quickly.

Now you know how to fry. Successes!

Watch the video: HSN. Chef Curtis Stone - 01 AM (March 2024).

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