How to fry and not spoil, what mistakes housewives make

Tell me, can you cook meat so that it is completely fried inside? To have a delicious crispy crust, but without the "coals"? If not, don't be discouraged! You can learn how to handle the pan correctly. We will tell you how to fry a dish so that everyone will like it.

We fry without mistakes

Let's start with the basics: pick a frying pan that won't ruin your food or your mood.

Choosing the "right" dishes

Nowadays almost all frying 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 fats is beneficial, as it reduces the calorie content of the dish and the content of "bad" cholesterol.

Once popular frying pans teflon coated still used in some kitchens. If they have been coated with good quality Teflon and are well preserved, you can use such dishes as well.

Attention! Handle Teflon pans with care. To avoid damaging the non-stick coating, stir the ingredients only with a silicone, nylon or wooden spatula.

It is impossible not to mention the familiar cast iron dishes. Such products, although quite heavy, are practical and comfortable.

And steak lovers will need Grill pan.

Temperature is important!

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

Boiling point of water

Everyone knows that water boils at 100 ° C - the figure is approximate, since it depends on atmospheric pressure. Moisture is found in almost any food, therefore upon contact with oil, it will begin to actively evaporate. And there is one important point that hostesses must take into account.

• If you heat the dishes above 100 °then the oil will heat the water. That's why moisture from the product will begin to actively evaporate, which is required when frying.
• If the oil gets hot not higher than 100 °, then water will evaporate  slowly. Then not frying will occur, but stewing food in its own juice.

Maillard reaction temperature

The reaction was named after an experiment to dissolve amino acids and sugars.

Reference! The experiment was carried out by the Frenchman Louis Camille Maillard. This reaction takes place at temperatures from 140 to 160 ° C.

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

Oil fuming temperature

If the oil starts to smoke, then you should not fry in it.!

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

If you overlooked the oil and found it smoking, then you should immediately turn off the fire. This is necessary to prevent the oil from catching fire. After that, open the window for ventilation.

What to fry on?

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

Advice! Buy refined vegetable oil for frying, and unrefined oil is better for salad dressing.

In addition to vegetable oil, butter is used. But professionals recommend mix vegetable and butter. Their smoking temperature will coincide with the readiness of the product.

What to do in order not to spoil the dish

Can

• Reduce heat if moisture comes out of meat too much actively. With a big fire, you will not shorten the time it takes to fry the meat, but rather burn it.
• Use grape seed oil when frying vegetables.

It is forbidden

• pour oil into a hot pan: on contact with a hot frying pan, carcinogenic substances will be formed in the oil;
• put frozen meat on a heated surface - it must be defrosted before frying;
• press on the cutlets while frying; you can do this only once: when you put the cutlets in the pan. If you press after five minutes of frying, then the juice from the meat will get into the pan and boil - believe me, nothing good will come of it;
• put spices at the beginning of frying. This cannot be done for the reason that they will simply burn in hot oil, therefore, they should be added towards the end of cooking.

These simple rules will help you achieve a “tasty” result.

How to prepare the pan for your next use

Pans are not disposable dishes. This means that you need to properly care for them so that there are no problems with the next use. The care method depends on the type of dishes.

Non-stick coated

1. Pour boiling water into 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 contaminated water. All food debris can be easily washed off with the soft side of the sponge and detergent.

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

No non-stick coating

1. Give the frying pan cool down after cooking and then wipe it down with paper towels.
2. Sponge and detergent remove all impurities.
3. After that wipe the pan with a dry microfiber cloth. It will absorb water and dry your dishes quickly.

Attention! Do not soak steel and cast iron pans for a long time in a soapy solution, as it promotes accelerated oxidation, and this will quickly leak the pan.

Now you know how to fry properly. Good luck!