Sotting is a technique of quickly frying the product in low fat. The fat should be very hot and the meat should not be stirred but should be turned with the pan. The halal certification services canada has some interesting information to share with you.

You need to choose a suitable pan that is deep and big enough for you to place the meat level. The fat should barely cover the bottom, and the pieces of meat should not overlap. It is best that the pan has straight walls that cross with a bend to the bottom.

The best way to prepare slices of meat, chicken or fish is by sautéing. Dry the meat well, put it in the hot fat as mentioned above. Quickly fry it on one side and the other so that the meat is flushed but remains juicy.

The meat juices left at the bottom of the pan, which has a nice caramel color, can form the basis of a great sauce that is quick and easy.

If the pieces of meat you are fattening are thicker, just fry it for a longer time, then cover the pan with a lid to stew and soften the meat.

To make a sauté, you must know that the meat must not be moist. This applies to all products you want to honeycomb. Dry them well before putting them on. You can flavor the product and roll it in flour just before you put it in the pan.

If your fat is not hot enough, the meat will not be fried well.

Do not stack the pieces side by side, because if they are too thick they will choke, not fry. Do not overfill the pan. It is better to fry several times to get a nice end result.

Season the meat shortly before or after sautéing. Turn the pieces often until you see that they have a nice brown tint. Remember that a deep, large pan plays an important role in this process.

We offer you a great recipe for sauteed beef with white wine and rosemary

Required products: 4 pieces of boned beef, 1 tbsp. flour, 4 tbsp. olive oil, 1 ½ tablespoon chopped rosemary, 4 finely chopped garlic cloves, 2/3 cup white dry wine.

Remove excess fat from the meat, dry it and season with black pepper and salt to taste. Heat 1 ½ tablespoons olive oil in a suitable pan.

Chop the meat into two pieces, they should be browned on the outside. Make the other two fillets like this. Leave the meat aside for now.

With the olive oil remaining, whisk together the rosemary and garlic. Add the wine, salt and pepper. Boil and stir until mixture is half full. Add the meat along with the juice, which should be separated. Leave it on low heat for a few minutes.

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By rawat

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