The key to perfect fried meat isn't just the right oil temperature or the type of breadcrumbs you use.
Do you like fried meat? Frying food is one of the most popular methods of preparation. It's quick, easy and delicious. Fried meat can easily find a place on the plates of different generations, from children to the elderly.
But did you know that the real charm of fried meat is not only in the frying itself, but also in the preparation?
One of the less well-known but key rules is "resting" the meat
When meat is breaded - that is, when it is rolled in flour, dipped in beaten eggs and finally rolled in breadcrumbs - it is extremely important to allow it to rest for a while.
Cover it with transparent foil and leave it stand in the refrigerator for about 30 minutes.
Why?
During this time, the ingredients used for breading are thoroughly mixed they cling to the flesh. This process ensures that the casing does not separate from the meat during frying, which is key to achieving that perfect, crispy exterior.
When we let breaded meat rest, several things happen. Flour, which is applied to the meat, acts as glue, which helps the other layers adhere better to the surface. Eggs, as a binder, make it possible to crumbs they don't just stick to the meat, but form an even and compact case.
In the refrigerator, all these layers harden and become more robust due to the low temperatures. Cold environment as well it slows down the action of enzymes in the meat, which helps maintain juiciness during the frying itself.
As with many culinary techniques, including frying, it is important patience. Breading and resting the meat are just two of the elements that lead to a superb result.
It is also crucial that heat the oil to the right temperature - too high a temperature can cause the meat to be burnt on the outside and still raw on the inside, while too low an oil temperature can cause the meat to be greasy and moist.
