When you fry food, you cook it in a pan that contains hot fat or oil. Typically you do not add water. Fat prevents food from burning, makes food warm-up properly and gradually, makes the taste better and increase caloric value.
Calorific is relating to the amount of energy contained in food
Fat`s resistance to temperature matters and important. Fume evolution or the process of gradual fume formation is an indication of deep fat destruction. It is not recommended to overheat fats because they lose their taste and nutrient value. Fat is warmed up to not more than 180° C or 356 ° F to prevent fat from destruction.
Poultry fats assimilate well. Fats absorb and digest quite easy
Poultry or fowl is any domesticated bird kept for its eggs or flesh, for example chicken, turkey, duck and goose
Flesh is the soft substance consisting of muscle and fat that is found between the skin and bones of an animal
Cooking food in hot fat or oil, typically in a pan is the main technique of frying. The amount of fat is typically 5-10% weight of foodstuff or ingredients. It is the most spread technique in home cooking.
Preserve foodstuff or ingredients with salt prior to frying. The exception to this recommendation is fish that should be preserved with salt 10 minutes prior to frying. It is recommended to fry in well warmed-up fat or oil. Proteins that are on the upper layer of the product curdle and prevent juice from flowing out the food. If you do not follow this recommendation the food becomes dry and not tasty.
Curdle means to separate into curds or lumps
Curd is a soft, white substance formed when milk coagulates, used as the basis for cheese
Lump is a compact mass of a substance, especially one without a definite or regular shape
It is better to fry in shallow crockery such as pans, baking trays or saucepans with smooth bottom. When using a deep frying you`d better take hollowware such as pots, kettles and jugs. During the process of frying you have to turn food over with wooden or plastic kitchen trowel trying not to prick the food.
A trowel is a small tool with a flat blade
Prick is to make a small hole in something with a sharp point
Fried food is placed in oven or coved with a lid for 4 minutes to make food completely ready. The temperature level is low.
Roast beef recipe
One of the recipes that allow you to practice in frying is the way how roast beef is cooked.
Fillet is a fleshy boneless piece of meat from near the loins or the ribs of an animal
Sirloin is a piece of beef which is cut from the bottom and side parts of a cow’s back
Step 1. Immerse meat (fillet or sirloin) in cold water for 6 hours. Preserve with salt and flavoring to your taste
—2. Warm up the pan or baking tray with oil at high temperature
—3. Put a piece of meat on it and fry slightly. In order to fry all the sides turn the meat over few times
—4. Place meat in the oven and fry till in ready
Every 15 minutes pour the meat with juice that is produced by the meat. If juice is not enough you may add broth or water. Fry time depends on what roast beef you need. Well-done, medium or rare. Rare is meat especially beef lightly cooked, so that the inside is still red.
Garnish is a small amount of food used to decorate other food
Once roast beef is ready you remove it from the pan, slice or make portions and serve or present it.
For the garnish you may use sliced carrots or green peas dressing in oil, potatoes (baked, fried, mashed). Meat is poured with juice produced during the frying process. As a separate dish you may serve cucumbers and green salad that is made mainly with lettuce and other green vegetables.
Rump steak recipe (beef covered with breadcrumbs). Tenderized
There is one more recipe called rump steak. The difference with previous recipe is that cooing a rump steak you make portions prior to placing meat on the pan. Meat has to be sliced already when it is being cooked.
Rump is meat cut from the rear end of a cow
Tenderize is to make meat more tender by beating or slow cooking
Tenderizer is a small hammer with teeth on the head, used to beat meat
Whisk. If you whisk something such as eggs or cream, you stir it very fast, often with an electric device, so that it becomes full of small bubbles
Maize is a tall plant which produces long objects covered with yellow seeds called sweetcorn
Step 1. Immerse meat (rump) in cold water for 6 hours. Preserve with salt and flavoring to your taste
—2. Slice beef in portions
—3. Use a tenderizer to make meat tender
—4. Preserve meat with salt, pepper
—5. Make it soak for a minute in whisked eggs
—6. Crumb meat on both sides or cover it with breadcrumbs as tiny pieces of dry bread
—7. Warm up the pan with oil at high temperature
—8. Put meat slices on it for 11 minutes
For the garnish you may serve baked potatoes, sliced carrots or green peas dressing in oil, maize. Pour meat with oil.