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Frying meat is a smooth and quick procedure. Through proper handling and a few simple tricks, you can get fantastic meat with a beautiful golden brown surface. The most important thing is that the meat is dried, has room temperature when it is placed in the pan and that the pan is hot enough. Read on for more help!
PIG
Bog leaf cutlet, loin of pork
LAMB
Lamb trecote, lamb cutlet
BEEF
Entrecote, roast beef fillet
CHICKEN
Chicken fillet, chicken thigh fillet
That’s how you succeed with frying
- The meat should be at room temperature. A cold piece of meat cools down the pan and makes it harder to get to the frying surface.
- Pat the meat dry. Moisture forms water vapor and lowers the temperature of the boiler. Salt the meat about 15 minutes before frying. Salt binds water and contributes to a juicier result.
- Fry the meat on high heat in oil. When the meat starts to get close to ready, add a dollop of butter (preferably also some herbs and garlic) and scoop your meat with it.
- Do not fill the entire pan. The temperature drops and there is a risk that the meat will be boiled rather than fried.
- Always let the meat rest for about 10 minutes before cutting into it. This causes the meat juice to settle and you get juicier meat.
No frying thermometer?
To determine whether the meat is done, it is convenient to use a roasting thermometer. If you don’t have access to one, feel the meat! If it feels like your cheek, the meat is bloody, like your chin, it’s medium, and like your nose, it’s probably well done.
Internal temperatures
| Beef | Bloody | Medium | Well fried |
|---|---|---|---|
| Club roast | 55° C | 60°C | 70°C |
| Entrecote | 55° C | 60°C | 70°C |
| Flank steak | 55° C | 60°C | 70°C |
| Flap steak | 55° C | 60°C | 70°C |
| Flatiron | 55° C | 60°C | 70°C |
| Frenchwoman | – | 60°C | 70°C* |
| Pot pieces | – | – | 70°C* |
| High reef | 55° C | 60°C | 70°C |
| Inner thigh | 55° C | 60°C | 70°C |
| Lay | – | – | 85°C* |
| Kidney failure | 55° C | 60°C | 70°C |
| Nut roll | 65° C | 70°C | 75° C |
| Brisket of beef | – | 85° C | 70°C* |
| Beef fillet | 55° C | 60°C | 70°C |
| Ox cheek | – | – | 85°C* |
| Oxtail | – | – | 82°C* |
| Roasted | 55° C | 60°C | 70°C |
| Roast beef | 55° C | 60°C | 70°C |
| Rust lid/Picanha | 55° C | 60°C | 70°C |
| Sirloin steak | 55° C | 60°C | 70°C |
| Tomahawk | 55° C | 60°C | 70°C |
*Details that require longer cooking and would like to be cooked at the target temperature for at least 1 hour for best results.
| Pork meat | Bloody | Medium | Well fried |
|---|---|---|---|
| Shoulder | – | – | 70°C |
| Pork tenderloin | – | – | 70°C |
| Pig skin | – | – | 75° C |
| Inner thigh | – | – | 75° C |
| Square | – | – | 80°C |
| Cutlets | – | – | 70°C |
| Lay | – | – | 75° C |
| Rib damper | – | – | 70°C |
| Page | – | – | 80°C |
| Outer thigh | – | – | 70°C |
| Lamb | Bloody | Medium | Well fried |
|---|---|---|---|
| Chop line | 55° C | 60°C | 70°C |
| Lamb book | 55° C | 60°C | 70°C |
| Lamb trecôte | 55° C | 60°C | 75° C |
| Rack of lamb | 55° C | 60°C | 70°C |
| Roast lamb | – | 60°C | 70°C |
| Lay | – | 65° C | 70°C |
| Chicken | Bloody | Medium | Well fried |
|---|---|---|---|
| Breast fillet | – | – | 72° C |
| Chicken drumsticks | – | – | 75° C |
| Chicken thighs | – | – | 70°C |
| Chicken wings | – | – | 75° C |
More ways to cook meat
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