Cutlets, meatballs and meatballs. Basic minced meat dishes. How do meatballs differ from cutlets and meatballs?

At any cookbook A whole section is devoted to meat dishes.
A person who does not understand the art of cooking does not see much of a difference between meatballs and meatballs, schnitzels and langets. And he generally considers steaks and cutlets to be the same dish.

But, apparently, it’s not for nothing that each of these meat dishes is given its own name.

To understand how these meat products are similar and how they differ from each other, you first need to get acquainted with each dish separately.

Steak

Beefsteak is portioned piece fried beef fillet.

Moreover, not any meat is suitable for steaks, but only the best - without veins, tendons and films. Only tenderloin can provide such a fillet.

To prepare a steak, the flesh is cut across the grain into pieces 2 cm wide. Thanks to this cutting method, the steaks are not deformed during cooking, are better fried, become soft faster and are easier to chew.

How to cook steak

Before frying, fillet pieces must be beaten. This allows the connective tissue to become looser and greatly speeds up the cooking process.

With the help of beating, future steaks acquire the correct oval or round shape, become much thinner. Before frying, the steak pieces are sprinkled with pepper and salt. They are fried in a saucepan in large quantities oil or fat.

When the steaks are fried on one side, they are turned over to the other side and cooked until cooked. Steaks can be rare (rare), half-done or well-done. From the pre-selected degree of readiness, they are fried for 7 to 15 minutes.

Most often, steaks are served as independent dish, but sometimes they are garnished fried potatoes or a salad of fresh vegetables.

Steaks from minced meat also prepared only from beef. Salt, pepper, sometimes eggs and milk are added to the minced meat. Form round balls.

The steaks are fried on both sides in a frying pan with oil. This steak can also be cooked well done or medium rare.

It is served as an independent dish.

Cutlets are prepared not only from beef, but also from pork, lamb, rabbit, chicken meat, as well as from the meat of other animals. Cutlets can be not only meat, but also fish, vegetable and mixed. Meat from the neck, flank and trimmings is used to make cutlets.

How to prepare cutlets

The pulp is cut into pieces and passed through a meat grinder. Salt, pepper, eggs are added to the minced meat and it must be soaked in milk or water White bread without crusts (for 1 kg of meat take 250 g of bread).

If the meat is lean, then lard or fat is added. But it should not be more than 15% of the weight of the meat, otherwise during frying it will melt and the cutlets will turn out tough and will also greatly decrease in size.

IN minced cutlet add onions, garlic, herbs if desired, different spices, potato, semolina and even Hercules. The minced meat is thoroughly kneaded and cutlets are shaped, giving them an ovoid-flattened shape. Ideally, the length of the cutlets should be 12 cm, width 5.5 cm, thickness 1.75 cm.

The cutlets are rolled in ground breadcrumbs and then fried in a frying pan on both sides until golden brown crust, and, turning them over to the other side, reduce the fire under the frying pan. Ready cutlets must be well cooked both outside and inside.

They are served with any side dish. It could be mashed potatoes, braised cabbage, crumbly porridge, pasta or salad.

Sometimes cutlets are made from whole piece meat on the bone. This could be lamb fillet on a rib or chicken with bone. In this case, the pulp, without separating it from the bone, is beaten, giving it flat shape, breaded in breadcrumbs or egg mixture and fry in a frying pan on both sides until fully cooked.

Having bought at the market good piece tenderloin or ham, almost every housewife twists it into cutlets or cooks steaks.

But there are also a lot of delicious meat dishes: chops, entrecotes, escalopes, schnitzels.

Schnitzel is a thin layer of any meat fried in a frying pan. It is prepared from veal, lamb, pork, chicken breast. For schnitzel, they use that part of the carcass where the meat is soft and there are no veins or cartilage. Therefore, schnitzels are most often prepared from ham or loin.

In order for the schnitzel to keep its shape well and fry quickly, it is cut across the grain in one big piece. The size of the schnitzel may vary. Sometimes it is larger than the plate on which it is served.

Main condition: It should be thin. If the layer of meat turns out to be thicker than necessary, it is beaten with a hoe or a special hammer.

How to cook schnitzel

Cut a thin layer of meat and sprinkle with water.
They beat him off.
Give it to him oval shape.
Sprinkle with salt and pepper.
Both sides are moistened with a leison made from milk and eggs and breaded in ground breadcrumbs.
Fry in a large amount of oil (deep fat) until golden brown.

Ready schnitzel is a well-fried whole thin layer of meat with a crispy crust.

A young housewife sometimes confuses schnitzel with chop, escalope or steak. There is, of course, something in common between them, but if you carefully examine each type of meat dish separately, you can conclude: each of these dishes uses a good piece of meat. How do they differ from each other?

Cutlet

Any housewife can cook cutlets. To do this, put all kinds of spices, an egg, and bread soaked in milk into the meat twisted through a meat grinder. Sometimes chopped vegetables and cereals are also added here.

The minced meat is thoroughly mixed. It is used to make cutlets that are breaded. Fry the cutlets on both sides until golden brown. So chopped cutlets not very similar to schnitzels. But there are also natural cutlets - on the bone.

They are made from a single piece of meat and are very similar to schnitzels. But only at first glance. The only thing they have in common is that before frying, both the schnitzel and the natural cutlet must be beaten, sprinkled with pepper, salt, moistened with leison and breaded in breadcrumbs.

What is the difference between schnitzel and cutlets?

Difference 1. For schnitzel, loin or ham, chicken or turkey breast are suitable. There should be no tendons or films on the meat.

A natural cutlet is made from meat with a bone. This can be veal, lamb, chicken, or any other meat.

Difference 2. The schnitzel is beaten until thin. Sometimes it is only 4 mm thick.

In order for the cutlet to meet the standard weight, very often another thin layer of meat is placed on an already beaten piece of pulp with a bone, giving the two pieces an oval shape. In this form they are breaded and fried.

Difference 3. Schnitzels are deep-fried until golden brown and crispy.

Natural cutlets are fried in a frying pan until light brown and then finished in the oven.

Chop

The name of the chop speaks for itself. It is sometimes called schnitzel. Apparently, because both the chop and the schnitzel are a thin, battered layer of breaded meat, fried in oil.

Although experienced chefs They will immediately tell you the difference between a chop and a schnitzel. Any meat without veins or bones is suitable for a chop. Particularly tasty chops are obtained from chicken breasts.

The pulp is cut into slices across the grain and gently beaten. Sprinkle with spices and roll in breading (breadcrumbs and lezone). Then fry in a frying pan in a small amount of oil, which must be well heated so that the chop is immediately covered with a crust and the juice does not leak out.

What is the difference between a schnitzel and a chop?

Difference 1. Chop meat is always beaten. And the schnitzel, if it is thinly cut, does not need to be beaten.

Difference 2. The chop is fried in a small amount of oil, and schnitzel is often deep-fried and even grilled.

Escalope

For escalope, use loin, ham or any lean meat. It is cut across the grain into slices up to 1.5 cm wide. It is beaten with a hoe to a thickness of 0.5-1 cm, giving the escalopes a round shape. Sprinkle with salt and pepper. Fry in oil on both sides until cooked. Serve with any side dish.

What is the difference between a schnitzel and an escalope?

Difference 1. Escalopes, unlike schnitzels, are never breaded in ground breadcrumbs and leisonné.

Difference 2. Schnitzels are deep-fried until crispy. Escalopes are fried in a frying pan with a small amount oils by sautéing method.

Steak

Beefsteak is another type meat products. It is prepared from tenderloin beef carcass. Essentially this is fried piece beef.
The meat is cut across the grain into thin layers and beaten, giving them an oval shape. Future steaks are salted, sprinkled with pepper and fried in oil on both sides until golden brown.

What is the difference between a schnitzel and a beefsteak?

Difference 1. Beefsteak differs from schnitzel in that it is never breaded in breadcrumbs or leisonné.

Difference 2. The steak can be half cooked (rare) or fully cooked.

The schnitzel is always cooked until cooked, and therefore it turns out fried, with a crispy crust.

Difference 3. Beefsteak is an independent dish.

Schnitzel is served with any side dish or salad.

Despite the fact that schnitzel is different from steak, cutlets, escalopes and chops, all these meat dishes are very tasty, they are easy to prepare, and they can decorate any holiday table.

Delicious and hearty dinner It’s not difficult to prepare, just make mashed potatoes and serve with it flavored cutlets or juicy, crispy schnitzel. Cutlet is a dish known to everyone, but few people know that it was prepared according to our usual recipe not so long ago. Traditional cutlet It is a small piece of meat on a bone, from which schnitzel differs only in the absence of this very bone. The cutlet we are used to has more differences from schnitzel. We'll talk about them now.

Definition

Schnitzel- a thin layer of meat rolled in breadcrumbs or flour and fried in plenty of oil until golden and crispy.

Wiener Schnitzel

Cutlet– a product in the form of a small cake made from minced meat with the addition of eggs, onions, bread, seasonings or other ingredients according to the selected recipe. Nowadays, vegetable and cereal-vegetable cutlets, to which no meat is added, are no less popular.

Minced meat cutlet

Comparison

To prepare schnitzel, you need to take a piece of pork, beef or poultry, divide it into thin layers, beat them a little (you don’t need to beat them), salt, pepper and roll in breading. After this, the schnitzel is deep-fried (that is, in a large amount of oil) until cooked. The finished schnitzel has a golden brown color, its crust is very crispy, and the meat inside is soft and tender.

After frying, the schnitzel can be stored in the refrigerator as a semi-finished product. It can be easily reheated in a frying pan or in the microwave.

The cutlet is prepared from any type of meat, from which (together with onions) you need to make minced meat. It adds necessary ingredients and cutlets are formed, which are breaded and fried in a frying pan on both sides. After cooking, they are laid out in a frying pan and covered with a lid: this way the cutlets will retain their softness and juiciness longer. You can also prepare a sauce (creamy, for example), pour it over the cutlets and simmer them for a while.

If you are going to make cutlets for future use, then form flat cakes, roll them in breading, freeze them a little on a plate, and then put them in a bag and leave them in freezer. Ready-made cutlets do not last long.

Cutlets can be made healthier by steaming them.

Conclusions website

Schnitzel is made from a whole layer of meat. There is a type of schnitzel made from minced meat. The cutlet is made from minced meat.
Schnitzel is always meat dish. The cutlet can be vegetable, cereal-vegetable.
The schnitzel is deep-fried; significantly less oil is required to fry the cutlet.
Schnitzel always has a crispy golden brown crust.
Ready schnitzel can be stored long time in the refrigerator, the cutlet has a shorter shelf life.
Schnitzel is prepared only by frying. The cutlets can be steamed.

What are meatballs and how are they different from cutlets? In fact, there is no big difference between these two dishes, it’s just that the cutlets are usually made in an oblong shape, and the meatballs are round. In addition, meatballs can be prepared not only from minced meat, but also by adding mushrooms, cheese, potatoes or even semolina. Getting ready juicy meatballs V thick sauce, along with which they are most often served.

Bitochki - preparing food and utensils

The main component of meat balls is minced meat. IN Lately Many housewives do not burden themselves with preparing minced meat and buy it in stores. What's bad about this product? First of all, because under the guise of minced meat they most often offer to buy stale meat. Also, when you buy the neck or flesh, you see the ratio of fat to meat. As for minced meat, workers in butcher shops and departments specially put more lard in it. It is best to buy fresh meat, giving preference to soft parts, and prepare the minced meat yourself. Fish and chicken balls also need to be prepared from fresh ingredients.

But as for the cereal or potato balls, you can easily take the leftovers from dinner - mashed potatoes or rice side dish, and at the same time get tasty and hearty dish.

As you already understand, these are not beats regular cutlets. For a thick sauce for these products, you can use vegetables, cream, and flour. It is best to cook the meatballs in a non-stick frying pan or in a saucepan, the bottom of which must first be greased with oil.

Recipes for meatballs:

Recipe 1: Fish balls

If you cook regular fish cutlets, then they will turn out a little dry. The fish balls will be juicy thanks to the thick onion sauce. Unlike cutlets, you don’t need to put bread in fish balls.

Required ingredients:

Minced white fish meat 400 grams
Onion 2 pieces
1 carrot
Cream 200 ml (low-fat)
Butter 50 grams
Spices

Cooking method:

Peel the onions and chop finely. Use half of one onion for the meatballs, and the rest will go into the thick sauce.
Wash the carrots and grate them fine grater.
Connect minced fish, half one onion, grated carrots, spices. Form round balls from the fish mixture.
Place the butter in a hot frying pan and melt it. Place the meatballs in a frying pan and fry them on both sides.
When the meatballs acquire a golden hue, pour cream over them and add chopped onions.

Simmer fish balls V onion sauce about 10-12 minutes over medium heat with the lid closed. Serve ready dish along with the sauce.

Recipe 2: Fish balls from fresh fish

If you haven’t eaten herring chops yet, be sure to prepare this dish! Place a bun in this fish product, so the meatballs will be more satisfying and strong. Be sure to bread fish products, otherwise the meatballs may fall apart during the stewing process.

Required ingredients:

Fresh herring 400 grams
Milk 100 grams
Unsweetened bun 150 grams
Onion 1 piece
Chicken egg 1 piece
Breadcrumbs
Seasoning
Vegetable oil

Cooking method:

Remove bones and skin from the fish and wash.
Peel the onion.
Soak the bun in milk for ten minutes.
Grind the fish, bun, egg, onion and spices through a meat grinder. Make round balls of minced meat and sprinkle each breadcrumbs.
Heat a frying pan and fry the fish bits in it.

Recipe 3: Semolina balls with blueberry sauce

Sweet semolina balls will serve as an excellent breakfast for you or your children. Not all children love semolina porridge despite its usefulness. Why not cook unusual dish no less healthy than porridge, but in a different form? The special feature of these meatballs is the addition of thick blueberry sauce. The best way to prepare it is to use corn starch, but if you can’t find it, then you can get by with potato.

Required ingredients:

Milk 400 ml
Chicken egg 1 piece
Semolina porridge 100 grams
Flour 5 tablespoons
Water 2 glasses
Corn starch 5 teaspoons
Blueberries 100 grams
Sugar
Vanillin
Vegetable oil

Cooking method:

Cook semolina porridge. To do this, bring the milk to a boil, pour semolina into it. Add sugar, vanilla and salt to taste. Cook for about 5 minutes, stirring. Refrigerate.
Once the porridge has cooled a little, add an egg to it, butter, 3 tablespoons of flour and knead well.
With wet hands, form the semolina mixture into balls and roll them in flour.
Heat a frying pan, grease it with oil and fry the meatballs until golden color.
Let's prepare blueberry sauce. Wash and sort the berries, chop or rub through a sieve. Pour two glasses of water over the blueberries in a saucepan, boil, add sugar. In one glass of water, stir the starch separately and pour into the pan. Cool the sauce until room temperature.
Place the meatballs in a deep plate, pour over the sauce and let them sit for 15-20 minutes in the refrigerator before serving.

Recipe 4: “Classic” semolina balls

Delicious, filling and healthy dessert- that's what it is semolina balls! This dish tastes similar to cheesecakes, but the meatballs will be more airy and tender.

Required ingredients:

Semolina 100 grams
Milk 200 ml
Chicken egg 1 piece
Sugar
Vanilla
Butter
Vegetable oil
Flour 4 tablespoons

Cooking method:

First of all, let's cook semolina porridge. To do this, bring the milk to a boil and pour semolina into it in a thin stream. Stir and cook for about six to seven minutes. Turn off the heat, add salt, sugar and vanilla, butter to the porridge. Let the porridge sit for about 10 minutes after removing it from the heat.
Beat an egg into the chilled semolina porridge, add 2 tablespoons of flour, mix well.
With wet hands, form the porridge into balls and sprinkle them with flour.
Heat a frying pan and grease it with vegetable oil.
Fry semolina balls for 3-4 minutes on each side.

Recipe 5: Chicken meatballs in creamy sauce

Chicken balls are obtained juicier than cutlets due to the fact that they are stewed in a special thick sauce. For this recipe, in addition to the usual “cutlet” ingredients, you will need cream and processed cheese.

Required ingredients:

Chicken fillet 400 grams
Egg 2 pieces
Onion 1 piece
Cream 200 ml
Glass of water
Processed cheese 100 grams
Spices

Cooking method:

Wash the chicken fillet, remove the films from it.
Peel the onion and cut into 4 parts.
Pass the meat, onion, egg and spices through a meat grinder. Form the minced meat into balls.
Heat a deep frying pan, grease with oil and place the meatballs on it. Fry them for about 2-3 minutes on each side.
Fill the balls with a mixture of cream and water.
Processed cheese grate and sprinkle on the meatballs. Cover the pan with a lid and simmer the meatballs for about 10 minutes over medium heat.

Recipe 6: Chicken balls with mushrooms

Delicious and delicate dish combines the tenderness of chicken and the aroma of mushrooms. Serve ready chicken balls in thick sauce.

Required ingredients:

Flour 4 tablespoons
Chicken fillet 400 grams
Mushrooms 300 grams
Fresh eggs 2 pieces
Spices
Cream 200 ml
Water 100 ml

Cooking method:

Wash the mushrooms well and chop finely. Set aside half for the sauce for the meatballs.
Wash the chicken fillet, remove films and pieces of fat. Pass the egg, chicken, half the flour and mushrooms through a meat grinder. Add spices.
Blind from minced chicken round meatballs, roll them in flour.
Grease a hot frying pan with oil and place the meatballs on it. Fry them for 2-3 minutes on each side.
Mix water and cream, add mushrooms and salt to the mixture.
Pour the sauce over the meatballs and simmer them under a closed lid for about 10 minutes over medium heat.

Recipe 7: Meat balls

Meat balls differ from cutlets in that they are more tender and juicy.

Required ingredients:

Pork 400 grams
Chicken egg 2 pieces
Large onion 1 piece
Seasonings
Flour 4 tablespoons
Tomato paste 4 tablespoons
Sugar
Water 200 ml
Vegetable oil
Sour cream 4 tablespoons

Cooking method:

Peel the onion and cut into 4 parts.
Wash the carrots and grate them.
Wash the meat and cut into pieces.
Pass the pork and vegetables through a meat grinder.
Mix the egg and spices into the minced meat.
Form round balls from the mixture, then roll them in flour.
Place the meatballs on a hot greased frying pan. Fry them for 2-3 minutes on each side.
Prepare the sauce. Mix tomato paste, sour cream, water, add 2 tablespoons of flour and stir so that there are no lumps.
Fill in meat balls and simmer them for at least 10 minutes with the lid closed.

Recipe 8: Potato balls

If you have leftover mashed potatoes after dinner, don’t rush to throw it away, because even the next day you can prepare delicious and hearty breakfast!

Required ingredients:

Mashed potatoes 400 grams
Breadcrumbs
Butter
Spices
Chicken egg 2 pieces
Fresh dill
Garlic

Cooking method:

Beat the egg into the mashed potatoes and stir.
Peel the garlic and squeeze it through a press into puree.
Wash and cut the dill. Add to puree.
Form the potato mixture into balls and roll them in breadcrumbs.
Heat a frying pan and grease it with a piece of butter. Fry potato balls two minutes on both sides.

Serve the finished dish with sour cream or cream sauce.

Recipe 9: Minced meat balls

If you decide to cook minced meatballs, it is best to make this dish with rich sour cream sauce. It is best to use two types of minced meat - this will make the meatballs juicier.

Required ingredients:

Minced pork 200 grams
Minced beef 200 grams
Onion 2 pieces
Flour 8 tablespoons
Chicken egg 2 pieces
Seasonings
Butter
Water 150 ml
Fresh parsley
Sour cream 200 ml

Cooking method:

Peel the onion and chop finely.
Combine the minced meat, egg and half the onion, add salt and spices. Form the resulting meat mass into round balls and roll them in flour.
Heat a frying pan and grease it with a piece of butter.
Place the meatballs in a frying pan for 2-3 minutes on each side.
Prepare the sauce. Wash the greens and chop finely. Stir sour cream in water, add onion and chopped parsley.
Pour the sauce over the meatballs and simmer them under a closed lid for about 8-10 minutes.

Recipe 10: Cheese balls

If you want to cook delicious and gourmet dish, then prepare the cheese balls. As a base, you can use not only minced meat, but also mashed potatoes in pure form or with mushrooms boiled cereal.

Required ingredients:

Minced beef 400 grams
Hard cheese 200 grams of any salty variety
Chicken egg 2 pieces
Flour 2 tablespoons
Onion 1 piece
Bun 100 grams
Milk 100 ml
Butter
Spices

Cooking method:

The onion needs to be peeled and finely chopped.
Soak the bun in milk for 10 minutes.
Combine the minced meat, egg, bun and onion and pass it all through a meat grinder.
Grate the hard cheese.
Before forming the balls, place a little in the middle of each grated cheese, cover it with minced meat and bread it in flour.
Grease a hot frying pan with oil and fry the meatballs on it for 2-3 minutes on each side. It is best to serve the balls while they are hot - then the cheese will stretch when melted.

Recipe 11: Rice balls

Rice is healthy and delicious cereal. Rice porridge is served as a side dish for meat and fish, used to prepare pilaf and oriental rolls, and cooked with dried fruits and sugar. If you have leftover rice after a meal, do not rush to throw it away. A few simple manipulations and you will get a tasty and unusual dish - rice balls! IN this recipe The preparation of unsweetened meatballs is described, but you can also add sugar and candied fruits instead of onions and salt, and then you will get dessert dish.

Required ingredients:

Rice porrige boiled 300 grams
Egg 2 pieces
Onion 1 piece
Butter

Cooking method:

Peel the onion and chop finely.
Beat the eggs into the rice, add the onion, salt and mix well.
With wet hands, form the rice mixture into balls and roll them in flour.
Grease a hot frying pan with butter. Place the rice balls in a frying pan and fry them on both sides until golden brown.

It is best to fry the meatballs in butter rather than vegetable oil.
If you are preparing meat balls, be sure to simmer them in thick creamy, tomato or sour cream sauce– this way the dish will turn out much juicier.
To prevent the meatballs from falling apart during cooking, coat them in flour or sprinkle with breadcrumbs.
To give the balls a perfect round shape, you can beat them with a knife. After all, the word “bitochki” comes precisely from the verb “beat”.

Secrets of cooking steak. What is the difference between a cutlet and a steak?

There are actually many differences between them. But let’s name the main three differences:

Beefsteak is prepared exclusively from beef meat. Cutlets can be prepared from almost any meat, be it poultry, pork, beef or... a mixture of them.
There are no additions to the beefsteak mince (with the exception of onions). Minced meat cutlets (many recipes) have additions - bread, water, milk, eggs... and so on (depending on the recipe).
The steak meat is finely chopped with a knife (pieces 3 mm in size). The meat for the cutlets is minced in a meat grinder.

There are minor differences between steaks/cutlets... For example, shaping. Classic steak molded in the form of a round flatbread, with a diameter of 8 cm and a height of 1.5 cm. The cutlet is molded in the form of an oval, which is slightly larger in size chicken egg, one edge of which is flattened and the other wide, flat (this resembles the shape of a leaf).

To get a good idea of the difference between cutlets and steaks, you should learn about all the secrets of cooking steak. These culinary subtleties are important for preparing a delicious dish.
So, all about steaks...

How to cook steak properly

Which cut of beef do you prefer to cook steak? The scapular part is best suited for this. Why not tenderloin? Because it contains no fat, the sirloin steak will turn out dry. Why not brisket or neck? Because the brisket and neck part, on the contrary, contain a lot of fatty tissue - the steak will turn out fatty. So, perfect option- shoulder blade of beef.

How to choose the right meat for steak? When you press a piece of meat with your finger, the area of indentation should level out before your eyes. This indicates good quality meat (its freshness and elasticity). When you pat your palm on a piece of meat, the surface should not stick to your palm. If it is sticky, it means one of two things: either the meat is not fresh (covered with mucus), or the meat is releasing juices (and this is not good for steak, since the main thing is to keep the juices in the meat, otherwise the steak will not be juicy).

How to properly chop steak meat with a knife? First, cut a piece of meat into plates, then into cubes, then into cubes. And then, take two sharp knives in your hands and cheerfully chop the meat with a song (accompanied by music). Cover the meat minced in this way with film and put it in the refrigerator. For about twenty minutes.

While the meat is in the refrigerator, start chopping onions. Onions are a very important component of steak. A lot of onions go into steak. At least 200 grams of onion per 500 grams of minced meat for steak.

Salt and pepper the finely chopped onion. Attention! We salt onions and never salt meat in a steak! This is important to understand.

Why don't we salt minced meat for steak? Because under the influence of salt, the meat will immediately begin to release juices. And our task, as we remember, is to preserve the juiciness of the meat and not allow moisture to escape from the meat.
Mix the cooked onion and cooked minced meat, quickly form into round flat cakes and start frying them.

Tricky question. What will you use to grill your steaks?
The correct answer is butter. But! There is a nuance here. Butter is known to burn. To prevent the steaks from burning during frying, you need to do the following... First melt the butter (in a water bath). You will see that the melted butter seems to be divided into two fractions. The top layer will be clearly identified as a light yellow fraction. It is this fraction that we need for frying steaks, since its melting point is 200 degrees. In contrast to the lower fraction (loose and whitish), whose melting point is much lower. It is these substances (from the lower fraction) that are combustion products that produce soot during frying.

Well, the last secret is for frying steaks... Fry the steaks for 8-10 minutes (4-5 minutes for frying each side of the steak). Don't cover with a lid! Let's not reduce the fire! And very important point... When you turn the steak over to the other side, be sure to press it down lightly with a spatula to remove steam. Why is it important? Steam is gases. Gases push moisture out of the semi-finished product. And we remember, it is important for us to maintain moisture in the steak meat. It is this skill that determines what our steak will be like. If you do everything right, the steak will turn out amazingly tasty. Such delicious steak Not every restaurant will serve you.