How to cook chops: useful tips

One of the most popular dishes on our table are chops. They are usually made from pork or beef, but other types of meat are also used . How to cook chops, probably, every self-respecting culinary knows. But even he can not always get what he wants in principle. The reason may be hidden in the elementary ignorance of the basic tricks. Actually, that's what I'm going to share with them.

How to cook chops: some useful tips

As you know, the taste of any dish depends on how fresh and quality products were chosen for its preparation. That is why, especially carefully choose to choose meat for chops. Try to choose such pieces, on which there are practically no streaks and film. Pork usually has a gently pink color, of course, if it is fresh, but beef is a light red color. Consider the piece you selected, closer, even smell it. Low-quality meat can often produce a sharp smell.

So, the meat is bought. It would seem that you can start cooking. Before you learn how to prepare chops, thoroughly wash the meat, and then dry it with a dry towel. This is necessary to ensure that during cooking, the meat is as little water as possible, since in this case a ruddy crust can not form properly. It is best to cut the meat into slices, the thickness of which is not more than 1.5 cm.

How to cook chops: a universal recipe

Sliced meat should be carefully discouraged. The better the meat is repelled, the more gentle and gentle it will be. However, do not bring the process of beating to such a state, when the meat will appear lumens. A little trick: somewhere I heard that the French, preparing the chops, beat the meat not with a hammer, but with the blunt end of a knife. You can try. Personally, my hands did not reach such a process, so I can not say anything.

What is important during the frying of chops? So that the meat is not dry. That's why it's best to marinate it a few hours before roasting. A good pickle is: vegetable oil, which is added all kinds of seasonings and spices, but only without salt, as well as finely chopped or squeezed garlic. To make the meat even more juicy, you can add a little mustard to the marinade.

Chops. How to make them, so that the meat really was soft. Please note that salt is best not added to the marinade, at the stage when the meat is covered with a ruddy crust. I'll explain why. Look, if you add salt during the preparation for frying, the meat will simply start to allocate the juice, and, consequently, the already prepared will be dry enough. So it is better to salt later.

We move on. To preserve the juice, pieces of meat before frying must be rolled first in flour, and then in the egg. As an option - a fall in breadcrumbs, but I somehow do not like the latter, so every time I use flour and egg.

Since you can cook chops only in a frying pan, the latter should be warmed up thoroughly. It should be very hot, so that, putting on it pieces of meat, the latter began to instantly become crusted. This will also help to stay in the juice of the juice and not go out to it.

So, to sum up, you can trace several basic stages in the preparation of chops. First, you need to buy fresh meat. Then, it's mine, we dry it, cut it into thin pieces. After that, we beat off well, then marinate, but do not salt. We pile the meat in flour and egg, fry in a hot frying pan until it is ready. As soon as the meat is covered with a ruddy crust, we salt it.

As you can see, nothing complicated. A little free time spent on cooking, and your family will just be delighted with succulent and tender chops.