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Beef, fried in large pieces. Frying meat in large pieces Fried meat in large pieces

To fry meat in large pieces, use meat weighing up to 1–2 kg. The flesh of the shoulder blade is rolled up and tied, the brisket is fried along with the rib bones, they are removed after frying.

When frying, a golden brown crust quickly forms on the surface of the meat, during which time the meat inside is not cooked through. In order for the frying process to proceed evenly, large pieces of meat are fried at moderate heat in an oven.

The meat is rubbed with salt and pepper, placed on a heated baking sheet with fat so that the pieces of meat do not touch each other, and fried on all sides until a crust appears. When pieces of meat are placed closely together, the temperature of the fat drops significantly, so a crust does not form for a long time, a lot of juice flows out and the meat turns out not juicy. The fried meat is placed in the oven and fried at a temperature of 180–200 °C, while every 10–15 minutes it is turned over and poured with the juice and fat flowing from it. The readiness of meat is determined by the elasticity of the meat and the juice released from the puncture with a chef's needle. Frying time depends on the size of the pieces, type of meat, degree of frying and ranges from 40 minutes to 1 hour 40 minutes. Before release, the meat is cut across the grain into portions of 1–3 pieces. per serving (yield 50, 75 or 100 g).

Meat fried in large pieces (roast beef). Beef (tenderloin, thick and thin edges) is cleaned into a large piece weighing 1–2.5 kg, rubbed with salt and pepper, and placed on a baking sheet heated with fat. The meat is placed with an interval of at least 5 cm between pieces, fried over high heat until a crispy crust forms, then placed in the oven and continued to fry at a temperature of 160–170 °C. During frying, the meat is periodically turned over and poured with the released juice and fat. Roast beef can be fried to three degrees of doneness: rare (the meat is fried until a crispy crust forms), medium-rare (the meat is pinkish inside toward the center) and well done (the meat is gray inside). The degree of doneness is judged by the elasticity of the meat: roast beef with blood is very springy, half-done - weaker, fully fried - has almost no elasticity. The finished roast beef is cut into portions of 2-3 pieces.

The juice remaining after frying on a baking sheet is evaporated, the fat is drained, a small amount of broth is poured, boiled and filtered. The resulting meat juice is used when releasing meat.

When leaving, a complex side dish consisting of 3-4 types of vegetables, sliced horseradish is placed in bouquets on a portioned dish or plate, sliced meat is placed next to it, and meat juice is poured over it. You can use fried or fried potatoes as a side dish.

Fried lamb or goat meat. Prepared large pieces (ham, loin) are rubbed with salt and pepper, can be pre-stuffed with carrots, parsley and garlic, placed on a baking sheet, poured with fat, fried on the stove until a crispy crust forms and finished in the oven. During the frying process, pour over the released juice and fat. The finished meat is cut into 1-2 pieces per serving, poured with a small amount of meat juice and heated in the oven.

When on holiday, a side dish is placed on a portioned dish or plate: buckwheat porridge, beans in oil or sauce, fried or boiled potatoes, next to it is lamb or goat meat, sprinkled with meat juice.

Fried pork. Use ham, loin, and shoulder blades for frying in large pieces. Before frying, skinned pork ham is immersed in boiling water for 10 minutes to make the skin softer. The prepared pieces of meat are rubbed with salt and pepper, placed on a baking sheet so that there are gaps between them, poured with broth or hot water and placed in an oven at a temperature of 220–250 °C. During frying, periodically pour in the juice and fat released from it. When a crust appears on the surface of the meat, reduce the temperature to 150–170 °C and continue frying until the meat is cooked. The finished meat is cut into 1-2 pieces per serving, poured with a small amount of meat juice and heated in the oven.

When on holiday, stewed cabbage, fried potatoes, buckwheat porridge, boiled beans, a complex side dish are placed on a portioned dish or plate, pork is placed next to it, and meat juice is poured over it.

Stuffed brisket. The lamb or veal brisket prepared with minced meat is sprinkled with salt and pepper, placed on a baking sheet with the rib bones down, poured with fat and placed in the oven. First fry at a temperature of 200–250 °C until a crispy crust forms, and then finish frying at a temperature of 160 °C. During frying, the meat is poured with juice and fat. The finished brisket is cut into portions and poured with meat juice when leaving.

Description of the presentation by individual slides:

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Topic of educational practice: PM 02. Preparation, presentation and preparation for sale of hot dishes, culinary products, snacks of a varied assortment Section 8. Preparation, presentation and serving of snacks, hot dishes from meat, poultry, game and rabbit Lesson topic No. 20. Preparation of fried meat dishes in large and portioned pieces Prepared by Master of Industrial Training Bakhareva I.Yu

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Objectives of the lesson: Educational - to form in students knowledge of the technological process of preparation, presentation and serving of dishes made from fried meat in large and portioned pieces - to help ensure the correct sequence of the technological process when preparing dishes from fried meat in large and portioned pieces Developmental: - to develop the ability to visualize, compare, draw conclusions - develop independence, observation, hard work Educational: - instill a sense of personal responsibility and a conscious attitude towards the studied material as a direct connection with the chosen profession; - instill interest in the chosen specialty. - formation of the need to independently carry out search activities by solving problematic tasks

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Objectives of the lesson: 1. To consolidate knowledge of the technology of preparing dishes from meat fried in large and portioned pieces 2. Prepare the following dishes - roast beef - brisket stuffed with langet steak with onions or eggs - entrecode with egg - natural cutlets - escalope with tomatoes - rump steak - schnitzel chop - pork chops 3. Properly prepare the dish; 4.Identify errors and ways to eliminate them;

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Updating basic knowledge 1. Now let’s remember the range of fried meat dishes. 2.Why can’t all parts of meat be fried? 3. Why does weight loss when frying a beefsteak amount to 37%, and when roasting a rump steak - 27%? 4. What techniques should be used to make meat softer faster when frying? 5. Fill in the missing words in the sentence: “Fried meat is released with…. and... side dishes.

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Presentation of new material Rules for frying meat Dishes made from fried meat in large pieces Dishes made from fried meat in portioned pieces Technology of preparing a dish Selecting side dishes for dishes made from fried meat in large and portioned pieces Output of dishes, design and serving of the dish

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Rules for frying meat In fried form, prepare dishes from beef, veal, lamb, goat and pork. The following frying methods are used: the main method, deep-frying, over coals or in an electric grill, in devices with infrared emitters. The meat is fried in large pieces, portioned, small and chopped. For frying, use parts of meat that contain delicate connective tissue and unstable collagen. When frying such parts, collagen has time to turn into glutin and softens the meat tissue. In veal, pork, lamb and goat, collagen is less stable than in beef, so almost all parts of them are used for frying. During frying, a crispy crust is formed on the surface, consisting of organic compounds that give fried meat a special taste and aroma. Many organic compounds in the crust have a stimulating effect on the digestive organs, thereby increasing the digestibility of food. The meat is fried natural and breaded. Some meat products (brisket) are pre-cooked, then cooled, breaded and used for frying.

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Meat dishes fried in large pieces For frying meat in large pieces, use meat weighing up to 1...2 kg. The flesh of the shoulder blade is rolled up and tied, the brisket is fried along with the rib bones, they are removed after frying. When frying, a golden brown crust quickly forms on the surface of the meat, during which time the meat inside is not fried. In order for the frying process to proceed evenly, large pieces of meat are fried at moderate heat in an oven. The meat is rubbed with salt and pepper, placed on a heated baking sheet with fat so that the pieces of meat do not touch each other with an interval of at least 5 cm, and fried on all sides until a crust appears. When pieces of meat are placed closely together, the temperature of the fat drops significantly, so a crust does not form for a long time, a lot of juice flows out and the meat turns out not juicy. The fried meat is placed in the oven and fried at a temperature of 160... 180°C, while every 10... 15 minutes it is turned over and poured with the juice and fat flowing from it. The readiness of meat is determined by the elasticity of the meat and the juice released from the puncture with a chef's needle. The frying time depends on the size of the pieces, type of meat, degree of frying and ranges from 40 minutes to 1 hour 40 minutes. Before release, the meat is cut across the grain into portions of 1...3 pieces. per serving (yield: 50, 75 or 100 g).

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Beef, fried in large pieces (roast beef). Beef (tenderloin, thick and thin edges) in a large piece weighing 1...2.5 kg is cleaned, rubbed with salt and pepper, placed on a baking sheet, heated with fat. Fry over high heat until a crispy crust forms, then place in the oven and continue frying at a temperature of 160... 170 °C. During frying, the meat is periodically turned over and poured with the released juice and fat. Roast beef can be fried to three degrees of doneness: rare (the meat is fried until a crispy crust forms), medium-rare (the meat is pinkish inside toward the center) and well done (the meat is gray inside). The degree of doneness is judged by the elasticity of the meat: roast beef with blood is very springy, half-done - weaker, fully fried - has almost no elasticity. The finished roast beef is cut into portions of 2...3 pieces. The juice remaining on the baking sheet after frying is evaporated, the fat is drained, a small amount of broth is poured, boiled and filtered. The resulting meat juice is used when releasing meat. When on vacation, a complex side dish consisting of 3...4 types of vegetables, sliced horseradish is placed in bouquets on a portioned dish or plate, sliced meat is placed next to it, and meat juice is poured over it. You can use fried or fried potatoes as a side dish.

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Stuffed brisket. The lamb or veal brisket prepared with minced meat is sprinkled with salt and pepper, placed on a baking sheet with the rib bones down, poured with fat and placed in the oven. First fry at a temperature of 200... 250 °C until a crispy crust forms, and then finish frying at a temperature of 160 °C. During frying, the meat is poured with juice and fat. The finished brisket is cut into portions and poured with meat juice when leaving. Fried lamb or goat meat. Prepared large pieces (ham, loin) are rubbed with salt and pepper, can be pre-stuffed with carrots, parsley and garlic, placed on a baking sheet, poured with fat, fried on the stove until a crispy crust forms and finished in the oven. During the frying process, pour over the released juice and fat. The finished meat is cut into 1...2 pieces per serving, poured with a small amount of meat juice and heated in the oven. When on holiday, a side dish is placed on a portioned dish or plate: buckwheat porridge, beans in oil or sauce, fried or boiled potatoes, next to it is lamb or goat meat, poured with meat juice.

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Beef, fried in large pieces (roast beef). Stuffed brisket. Fried lamb or goat meat

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Meat dishes fried in natural portioned pieces. In portioned natural pieces, the meat is fried with a small amount of fat (5...10% of the meat weight) on a stove or electric frying pan. Prepared portioned pieces are sprinkled with salt and pepper, placed on a baking sheet with fat heated to 170... 180 °C. After a crispy crust has formed on one side, the meat is turned over and fried until cooked and a crust has formed on the other side. Losses when frying meat in natural portioned pieces are 37%. The meat is fried immediately before serving in order to preserve its taste and smell. Natural fried dishes are served with a simple or complex side dish. The meat is poured with meat juice, butter or sauce. The meat yield is 50, 75 or 100 g.

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Steak. The prepared semi-finished product is sprinkled with salt and pepper, placed in a frying pan heated with fat, and fried on both sides for about 15 minutes until the desired degree of doneness: rare, medium-rare or well-done. When on vacation, fried potatoes or fries or a complex side dish of 3...4 types of vegetables, sliced horseradish are placed on a portioned dish or plate, a steak is placed next to it, watered with meat juice, and green butter can be placed on top. Beefsteak with egg. It is prepared and served in the same way as a natural steak, but when served, a fried egg from one egg is placed on top. Beefsteak with onions. When serving, a steak is placed in the middle of a portioned dish, fried (boiled) potatoes or fries are placed around it, the steak is poured with meat juice, and onions, cut into rings and deep-fried, are placed on top.

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Langet. Portioned pieces (2 pieces per serving) of meat are lightly beaten, sprinkled with salt and pepper, placed in a frying pan heated with fat and quickly fried at high heat for 7... 8 minutes until cooked. When on holiday, fried potatoes or a complex side dish are placed in bouquets on a portioned dish, a languette is placed next to it, and meat juice is poured over it. Entrecote. Beef 170, rendered animal fat 7, horseradish (root) 16, side dish 150. Yield: 239. The prepared semi-finished product is sprinkled with salt, pepper, placed in a frying pan heated with fat, and fried on both sides until cooked. When on holiday, fried potatoes or french fries, potatoes in milk, a complex side dish consisting of 3-4 types of vegetables are placed on a portioned dish, entrecote is placed next to it, sliced horseradish, parsley are placed, entrecote is poured with meat juice, a piece of green butter is placed on top. . Can be served with egg or onion, like steak.

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Natural cutlets made from lamb or pork or veal. The prepared cutlets are sprinkled with salt and pepper, placed in a frying pan heated with fat and fried over high heat on both sides. When leaving, place a side dish on a portioned dish or plate, cutlets next to them, pour meat juice or oil over them, and put a curler on the bone. You can serve the lamb cutlets separately with milk sauce and onions. As a side dish for lamb cutlets, serve fried potatoes or fries, beans in oil, fluffy rice, beans in tomato or oil, a complex side dish. As a side dish for pork and veal cutlets - fried or fried potatoes, potatoes in milk, vegetables in milk sauce. Pork or veal escalope. Pork 147 or veal 189, or lamb 175, rendered animal fat 7, croutons 20, side dish 150. Yield: 255. Sprinkle the prepared semi-finished product with salt and pepper, place it in a frying pan hot with fat and fry until done. When on vacation, fried potatoes or fries and a complex vegetable side dish are placed on a portioned dish or plate; The escalope is placed next to it on a crust of wheat bread, poured with meat juice (can be served without crouton).

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Requirements for the quality of meat dishes and their shelf life Fried natural meat dishes in large pieces of beef and lamb can be lightly, medium and well fried, and from pork and veal - fully fried. The meat is cut across the grain into thin pieces, their edges should have a crispy crust. The cut color of lightly roasted meat ranges from red to pink, for medium-cooked meat it ranges from pink to gray, and for fully cooked meat it ranges from gray to brown. The consistency is soft; for lightly and medium-roasted meat it is more juicy. The taste is moderately salty, the smell is like fried meat. Portioned natural pieces have a crispy crust on the surface. The bone of the cutlets is well cleaned and evenly chopped. The consistency is soft; for steaks, fillets and langets it is tender and juicy; for other products it may be less juicy. Meat dishes fried in small pieces must have a cut shape appropriate to the dish. The consistency is soft, juicy, without rough films and tendons. The taste and smell are characteristic of this type of fried meat. Breaded fried foods have an oval-flat shape, a light yellow to light brown crust on the surface, and the product is evenly covered with breading. The taste is moderately salty. The consistency is soft, juicy, with a crispy crust.

Salt the back and lumbar parts of the pork carcass in one piece (loin), large parts of the hind leg flesh or shoulder flesh, rolled into a roll and tied with twine, sprinkle with pepper and fry with fat on the stove or in the oven until pieces of crust form on the surface. After this, add sliced onions, sliced carrots and parsley or celery to the bowl with the fried meat and finish frying the meat in the oven, periodically pouring it with fat and juice released from the meat. The readiness of meat can be determined by piercing the thickest part of the piece with a chef's needle. It should be taken into account that small pieces will be fried before large ones, just like pieces of lean meat - before pieces of fatty meat.

Before serving, cut the meat across the grain into wide slices, 1-2 per serving, place on a dish with a side dish and pour over the meat juice.

As a side dish you can serve: fresh stewed or sauerkraut; boiled, fried or mashed potatoes; boiled legume grains in tomato or puree; beans or green peas in butter or milk sauce. Instead of a hot side dish, you can drink fresh, salted, pickled cucumbers, tomatoes, vegetable pickles, beet or cabbage salad, and green salad.

Ingredients:

Pork 110, pork lard for frying 3, roots and onions 10, side dish 100-150, pepper.

Cooking method:

Clean, wash and dry a large piece of pork;

periodically baste the meat with juice from the meat, fry until done;

Beef For frying, use the tenderloin, thick and thin edges. To do this, use meat weighing up to 1-2 kg. The meat is sprinkled with salt and pepper, placed at intervals on baking sheets with hot fat and fried over high heat until golden brown, then finished in an oven at 180-200 °C. Every 10-15᾿ the meat is poured with fat. When pieces of meat are placed closely, the fat T decreases, so a crust does not form for a long time, a lot of juice flows out and the meat is not juicy.

You can fry meat immediately in the oven, preheating it to 300-350 °C. The duration of frying depends on the size of the pieces of meat. The degree of frying is determined by the juice that flows out when a piece of meat is pierced with a chef's needle. When fully roasted, the juice is colorless; when cooked to a medium degree, the juice in the upper layers of the meat is colorless, and in the inner layers it is pink; When roasted low, the juice is dark pink. Frying time depends on the size of the pieces, type of meat, degree of frying ≈ from 40᾽ to 1 hour 40 minutes. Before release, the meat is cut across the grain into portions. pieces 1–3 pcs. per serving.

U veal, lamb, pork for frying in large pieces using hams, shoulders, loins, briskets and kidney part of veal and lamb. The pulp of the shoulder blade is rolled up and tied.

Roast beef . Beef (tenderloin, thick, thin edges) weighing 1-2.5 kg is cleaned, rubbed with salt, pepper, placed on a baking sheet heated with fat at intervals of at least 5 cm, fried over high heat until a crispy crust forms, placed in an oven with T=160-170°C. During frying, the meat is periodically turned over and poured with the released juice and fat. Roast beef can be roasted up to 3 degrees of readiness: with blood(the meat is fried until a crispy crust forms), semi-fried (the meat is pinkish inside toward the center), well done (the meat is gray inside). The degree of doneness is judged by the elasticity of the meat: roast beef with blood is very springy, half-roasted - weaker, fully fried - has almost no elasticity. Roast beef is cut into portions of 2-3 pieces, served with a complex side dish (green peas, carrots, fried potatoes, sliced horseradish), juice and butter are poured over the meat.

Fried veal. The prepared pieces of the hind leg are sprinkled with salt, placed on a baking sheet, poured with melted fat and fried until cooked in an oven, periodically pouring with fat and juice. Serve veal, two pieces per serving, with fried potatoes, green salad, and fresh or lightly salted cucumbers. Pour over meat juice and butter and garnish with herbs.

Fried pork. Pork is fried in the same way as veal. When frying pork ham It is removed with the skin after it is fried, and the ham without the skin is fried. When frying with skin, the ham is first scalded, and the skin is cut so that squares are formed, poured with broth or hot water, and placed in an oven with a temperature of 220-250 ° C. During frying, periodically pour over the juice and fat released from it. When a crust appears on the surface of the meat, reduce the temperature to 150–170° C and continue frying until the meat is cooked. To determine readiness, the pieces are pierced with a chef's needle (for ready-made meat, the needle goes in easily, and the juice that flows out is clear). The finished pork is cut into 2 pieces per serving and served with stewed cabbage and potatoes. puree or complex side dish. The meat is poured with meat juice and decorated with herbs.

Fried lamb or goat meat. In general, the hind leg (gigot) or loin is fried like pork. Before frying, pieces of lamb can be stuffed with pieces of lard, parsley, carrots, and garlic; or tol-kut garlic with salt, pepper and rub it on pieces of lamb in 2-3 hours before frying the meat. The prepared pieces are sprinkled with salt and pepper, placed at intervals on a baking sheet, pieces of meat d.b. identical in weight. The surface of the pieces is poured with fat and fried in an oven. As necessary, you need to add a little water or broth to the baking sheet so that the pieces of meat do not burn along with the juice released from the meat. During frying, pieces of meat are poured every 10-15᾿ with the fat in which they are fried. The finished meat is cut into 2 pieces per serving. They serve it with crumbly buckwheat porridge or beans, seasoned with sauteed onions and tomato puree, fried or boiled potatoes, put lamb or goat meat next to it, and pour over meat juice.

Stuffed brisket. The prepared lamb or veal brisket is placed on a greased baking sheet so that the rib bones are at the bottom, poured with fat and fried until done in the oven, periodically pouring with fat. First fry at 200–250° C until a crispy crust forms, and then finish frying at 160° C. Remove the ribs from the finished fried brisket and cut it crosswise into portions. When serving, brisket stuffed with buckwheat or rice porridge is poured with meat juice and served without a side dish. The brisket stuffed with meat is served as a side dish with crumbly porridge (buckwheat or rice) or fried potatoes.

Fried saddle of lamb on the bone . To prepare the dish, use the lumbar part with the vertebral bone and kidneys of a young sheep. The meat is rubbed with salt and crushed garlic, and fried in the oven until cooked. Whole medium-sized potato tubers with onion slices are fried on a baking sheet along with the lamb. This dish is usually prepared for a banquet. Before serving, the meat is cut from the vertebral bone in one layer, which is then cut diagonally into wide slices and placed on the bones as a whole piece on a platter. Garnish - fried potatoes and tomatoes are placed around the meat along with the kidneys. The dish is decorated with greens.

Roasted pig. Before maintenance, the prepared pig (for carcasses up to 4 kg) is cut from the inside of the spine between the shoulder blades and the pelvic bone to the spine. This ensures uniform roasting. After this, the carcass is flattened, sprinkled with salt on the inside, placed on a baking sheet, skin side up, greased with sour cream, the tail and ears are covered with dough so as not to burn, and fried in an oven, periodically pouring fat. The pig is fried until cooked without turning. The hot pig is chopped one piece per serving. Served with crumbly buckwheat porridge, seasoned with butter and chopped eggs. Pour over meat juice and butter.

Lv. 36. Fried meat in portions

Fried dishes are prepared from beef, veal, lamb, goat and pork. The following frying methods are used: the main method, deep-frying, over coals or in an electric grill, in devices with infrared emitters. For frying, parts of meat that contain delicate connective tissue and unstable collagen are used. When frying such parts, collagen has time to turn into glutin and softens the meat tissue. In veal, pork, lamb and goat, collagen is less stable than in beef, so almost all parts of them are used for frying.

Meat is fried in frying pans, baking sheets, and electric frying pans. It is better to use cast iron frying pans, because... When frying on iron baking sheets, heat transfer occurs unevenly and food may burn. During frying, a crispy crust is formed on the surface, consisting of organic compounds that give fried meat a special taste and aroma. Many organic compounds in the crust have a stimulating effect on the digestive organs, thereby increasing the digestibility of food. The meat is fried natural and breaded.

Fat for frying is taken from 5-10% of the weight of the product, and the fat must be heated to 160-180°C. The meats are fried first on one side, then on the other. The duration of frying portioned pieces and minced meat products is 15-25 minutes.

Natural and breaded meat is fried over coals on a sieve or without it in a kebab oven; Frying duration ranges from 8 to 20 minutes. Before serving, natural fried meat products are poured with oil, and meat juice is added on the side or served with sauces.

Losses when frying meat in natural portioned pieces are 37%. The meat is fried immediately before serving in order to preserve its taste and smell.

Natural beefsteak. Sprinkle the p/f with salt and pepper, place in a frying pan heated with fat, and semi-deep fry on both sides for ≈ 15’ until the desired degree of doneness: rare, medium-rare or well-done. Served with French fries and chopped horseradish or with a complex side dish (green peas, carrots and fried potatoes). The steak is poured with meat juice and butter.

Beefsteak with egg (Hamburg style). The steak is fried in the same way as a natural steak. Separately, in a frying pan, prepare fried eggs from one egg and place them on the steak when serving. Garnish with French fries, pour over meat juice and butter, and decorate with herbs.

Beefsteak with onions (country style). When serving, onion, cut into rings and fried in fat, is placed on the fried steak. Potatoes, fried in slices, are placed around the steak. The steak is poured with juice, butter, and sprinkled with chopped herbs.

Natural fillet. The prepared pasta is sprinkled with salt and pepper, semi-deep-fried, then finished in a heated frying pan with fat. The fillet is poured with fat and meat juice; as a side dish - fried potatoes, vegetables in milk sauce, green peas, garnished with herbs.

Fillet in Madeira sauce. The fried fillet is released in an oval ram. A crouton made from white bread fried in butter or from a puff pastry is placed in the lamb, and a slice of boiled ham or tongue is placed on it, with fillet on it. Porcini mushrooms or champignons are placed on top. Drizzle with red sauce with Madeira or tarragon sauce. Garnish - fried potatoes.

Entrecote. The prepared pasta is sprinkled with salt and pepper, placed in a frying pan heated with fat, and fried on both sides until cooked. When on holiday, fried potatoes or french fries, potatoes in milk, a complex side dish consisting of 3-4 types of vegetables are placed on a portioned dish, entrecote is placed next to it, sliced horseradish, parsley are placed, entrecote is poured with meat juice, a piece of green butter is placed on top . Can be served with egg or onion, like steak.

Natural cutlets made from lamb, or pork, or veal. The prepared cutlets are sprinkled with salt and pepper, placed in a frying pan heated with fat and fried over high heat on both sides. When leaving, place a side dish on a portioned dish or plate, next to them are cutlets, pour meat juice over them, and put a papillot on the bone. You can serve the lamb cutlets separately with milk sauce and onions. As a side dish for lamb cutlets, serve fried potatoes or fries, beans in oil, fluffy rice, beans in tomato or oil, a complex side dish. As a side dish for pork and veal cutlets - fried or fried potatoes, potatoes in milk, vegetables in milk sauce.

Pork or veal escalope. The prepared p/f is sprinkled with salt and pepper, placed in a frying pan hot with fat and fried until cooked. When on vacation, fried potatoes or fries and a complex vegetable side dish are placed on a portioned dish or plate; The escalope is placed next to it on a wheat bread crouton, poured with meat juice (can be served without the crouton).

Pork or veal escalope with sauce. Prepared in the same way as an escalope with a side dish. When leaving the lamb, place an escalope (two pieces each) on top of the crouton, place fried kidneys and tomatoes, champignons or porcini mushrooms on top, pour in tomato sauce, sprinkle with chopped herbs and garlic. Fried potatoes are served separately in the ram.

Lv. 37. Meat and offal fried in portions

Langet. Portion pieces (2 pieces per serving) of meat are lightly beaten, sprinkled with salt and pepper, placed in a frying pan heated with fat, and quickly fried over high heat until cooked. Fried potatoes (a complex side dish) are placed in bouquets on a portioned dish, a languette is placed next to it, and meat juice is poured over it.

Mutton fried with tomatoes. Cut the lamb (ham, loin) into pieces (2 pieces per serving), sprinkle with salt, pepper and fry. It is better to fry the ham (gigot) whole and then cut it into portions. When leaving, place fried tomato halves on the meat and pour over the meat juice. Garnish with fried potatoes. Potatoes are fried whole (small tubers) or made into small balls (nuts).

Breaded pieces of meat are most often fried with a small amount of fat and sometimes deep-fried. To fry, breaded pieces of meat are placed on a frying pan or baking sheet hot with fat, fried until golden brown on both sides and placed 4-5' in the oven to finish cooking. The readiness of breaded products is determined by the formation of transparent bubbles on the surface. Losses during frying of breaded products are 27%. When leaving, breaded products are poured with melted butter. Breaded fried products are poured with oil before leaving, and meat juice or sauce is added on the side. You can serve the sauce separately in a gravy boat. These products cannot be poured (on top) with meat juice or sauce, as this will make the fried crust soggy.

Rump steak. Place the frying pan in a frying pan heated with fat, fry it on both sides, and bring it to readiness in the oven. When serving, a side dish is placed on a portioned dish, a rump steak is placed next to it, and melted plum is poured over it. oil As a side dish, use fried potatoes or fries, a complex side dish consisting of 3-4 types of vegetables, crumbly porridge. You can combine fried potatoes with stewed cabbage, boiled cauliflower, stewed vegetables, and green peas.

Schnitzel. The prepared pasta is placed in a frying pan heated with fat, fried on both sides until golden brown and cooked in the oven. When leaving, place a side dish on a portioned dish or plate, next to it is a schnitzel, pour melted butter over it. Fried potatoes, stewed vegetables, stewed cabbage, crumbly porridge, and a complex side dish are used as a side dish. Schnitzel can be served with capers and lemon. In this case, place fried potatoes on a portioned dish, next to it is a schnitzel, pour it with butter, heated with lemon zest (cut into strips and scalded), and place capers squeezed from the brine and a circle of peeled lemon on top.

Brisket lamb fries. Lamb brisket is boiled with the addition of roots, onions and spices. The rib bones of the boiled brisket are removed while hot, then placed under a press and cooled. Then cut into portions of 1-2 pieces. per serving, sprinkle them with salt, pepper, breaded in wheat flour, dipped in lezone and breaded in ground breadcrumbs. Immerse in hot deep fat, fry until golden brown, then heat in the oven. When on vacation, a complex side dish or fried potatoes are placed in bouquets on a portioned dish or plate, next to the brisket, poured with butter or separately in the dream book

For deep frying, boiled (brains, veal leg) or raw p/f breaded in flour, egg and breadcrumbs. Breaded pieces are placed in fat heated to 160-170 °C. After the crust has formed, the products are removed and, if required, cooked in the oven.

Brains fries. The brains are soaked in cold water, freed from the film, poured with cold water, raw roots, salt, vinegar, peppercorns, bay leaves are added and cooked until tender. Cool in the broth in which the brains were boiled. The cooled brains are cut into two parts, breaded in flour, leison and white or breadcrumbs. Fry before serving in fat heated to 170-180 °C. When a golden brown crust forms on the product, it is removed from the fat on a sieve, placed in a frying pan and finished cooking in the oven. The brains are released with mashed potatoes, green peas or a complex vegetable side dish. Drizzle with butter. Tomato sauce is served separately.

Liver in sour cream sauce. The liver, peeled from the film, is cut into two pieces per serving, sprinkled with salt, pepper and breaded in flour. Fry in a frying pan with heated fat until a crust forms and finish frying in the oven. When frying, you need to make sure that the liver is not overcooked, since an extra 1-1.5 minutes of frying sharply worsens the quality of the dish. The liver is served with boiled potatoes, mashed potatoes or fried potatoes and topped with sour cream sauce.

Lv. 38. Meat and offal fried in small pieces

Kidneys fried in breadcrumbs (brochet). Veal kidneys are cleaned of fat and capsules, washed, dried, cut lengthwise and unfolded (like a book). Prepared kidneys are breaded in flour, dipped in lezone and breaded in breadcrumbs. The kidneys are deep-fried, for which they are first chopped off with a skewer or a torch. Finish the kidneys in the oven. When serving kidneys, the side dish is potatoes fried in fat (straws) and garnished with a green salad. Green oil is placed on top of the kidneys.

Fried kidneys. Raw pork, veal and lamb kidneys are cut into slices and fried. Beef kidneys are pre-boiled. You need to fry the kidneys immediately before holiday, as their quality deteriorates during storage. Side dish - fried potatoes.

The kidneys are served in different ways: sprinkled with lemon juice, parsley and butter; served with fried tomato slices; pour red sauce with boiled wine (madeira), to which slices of mushrooms are added; pour red, onion, sour cream and tomato puree sauces.

Fried liver. The liver is cut into 1-2 pieces per serving, sprinkled with pepper, salt, breaded in flour and fried until a crispy crust forms, and finished in the Oven. Side dish - fried potatoes, mashed potatoes, sprinkle with butter when serving. When frying, you need to ensure that the liver is not overcooked, as this will dramatically deteriorate the quality of the dish. The liver is served with fried onions or poured with sour cream sauce.

FRYING MEAT IN SMALL PIECES

For frying in small pieces, use the tenderloin, thick and thin edges, the inner and upper parts of the hind leg. The chopped meat is placed in a layer of 1 - 1.5 cm in a well-heated frying pan with fat and fried over high heat, stirring with a chef's fork or spatula. You cannot lay the meat in a thick layer, since a crispy crust does not form immediately, while a lot of juice is released from the meat, and the pieces of meat become dry and rough.

Beef Stroganoff. The meat, cut into cubes 30–40 mm long, is placed in a well-heated frying pan with fat, sprinkled with salt and pepper and quickly fried for 3–5 minutes, while the meat is stirred. Combine the fried meat with sautéed onions, pour in sour cream sauce, add “Yuzhny” sauce and bring to a boil. When serving, beef stroganoff is placed in a lamb or portioned frying pan, sprinkled with chopped parsley, and fried boiled potatoes are served separately in the lamb. When preparing a dish, release it in large quantities on a plate. Boiled, fried, French fries are used as a side dish.

Roasting. Prepared from beef, pork, veal. Place the meat cut into cubes in a frying pan hot with fat, sprinkle with salt, pepper and fry until tender, add chopped sautéed onions, tomato puree and fry for another 2-3 minutes. Released in a portioned frying pan. A side dish is served separately - fried potatoes, crumbly porridge. When preparing a dish in large quantities, the side dish is placed next to the meat.

Beef shish kebab. The meat, cut into cubes, is lightly beaten, pierced on a skewer interspersed with pieces of bacon, sprinkled with salt and pepper, placed in a frying pan heated with fat and fried on all sides until cooked.

When serving, place crumbly rice porridge or steamed rice in the middle of a portioned dish or plate, place shish kebab on top, place deep-fried onion rings on top, pour over meat juice, and serve “Yuzhny” sauce separately.

Caucasian style shashlik. Marinated pieces of lamb are put on metal skewers, greased and fried over burning coals. During the frying process, rotate the skewers so that the pieces of meat are fried evenly. When leaving, the finished kebab is removed from the skewer onto a portioned dish, next to it is placed green onions, cut into cubes, or onions into rings, fresh tomatoes or cucumbers, and a slice of lemon. “Yuzhny” sauce or tkemali and dried ground barberry are served separately.

To prepare fried dishes, they use beef (tenderloin, thick, thin edges, upper and inner pieces of the hip), lamb, goat, veal, pork (all large-sized semi-finished products, except cutlet meat), offal and some sausages.
The meat is fried in large (weighing 1-2 kg), portioned (weighing 40-270 g), small (10-40 g) pieces.

Meat fried in large pieces.
Beef is fried in large pieces (tenderloin, thick and thin edges); lamb, pork, veal, piglets.
Before frying, all parts are cleaned.
The pulp of the shoulder blade is rolled up and tied with twine.
The hams are divided into two or three parts in layers.
Veal brisket is stuffed and fried with rib bones.
When frying large pieces of meat, a crust forms on the surface of the meat before the product is cooked through. Therefore, large pieces of meat are fried at a more moderate heat.
Place the meat on a baking sheet so that the distance between the pieces is 4-5 cm.
To form a crust, the meat is first fried on the stove in an open container with fat heated to 140-160°C, then finished in an oven at 175-200°C.
Every 10-15 minutes the meat is poured with fat.
You can fry meat directly in the oven.
To do this, the prepared semi-finished products are laid out on baking sheets and placed in an oven at a temperature of 250-275°C, fried for 15-20 minutes until a golden brown crust forms on the surface, after which the heat is reduced to 150-160°C and the meat is cooked until cooked, basting occasionally released juice and fat.
The degree of frying is recognized by the elasticity of the meat and the color of the juice that flows out when pierced with a chef's needle: when fully frying, the juice is colorless, with a medium degree of frying, the juice in the upper layers of the meat is colorless, and in the inner layers it is pink; When roasted low, the juice is dark pink. Frying time depends on the size of the pieces, type of meat and degree of frying.
The total duration of frying beef is: lightly fried fillet - 30-45 minutes, fully fried thick edge - 1 hour 40 minutes.
Products are considered ready if the temperature inside the pieces of beef is 80-85°C, pork - 70-72°C. At a higher temperature in the thickness of the pieces, weight loss increases and the juiciness of the meat decreases.

Fried large pieces of meat are stored on baking sheets at 50-60°C.
Before release, it is cut across the grain (beef - 2-3 pieces, veal, pork, lamb - 1-2 pieces each), poured with fat and added with meat juice (juice).
To obtain meat juice, water or broth is poured onto a baking sheet with the fat and juice remaining after frying the meat, placed on the stove and boiled, separating protein particles from the bottom of the baking sheet with a wooden spatula.
The juice is filtered and excess fat is removed.
Large pieces of beef can be stuffed with bacon, and lamb and goat meat with garlic.
They are fried and released, just like unstuffed meat.
When preparing side dishes, you need to select products that are different in color and taste.
You should not combine potatoes with cereals, corn, green peas with bean pods or pea spatulas, etc.
Boiled potatoes with butter, fried potatoes (large balls) or a complex side dish are served as a side dish for beef.
A complex side dish consists of several types of products: potatoes, carrots, turnips, green peas, rutabaga in oil or milk sauce, fried tomatoes, cauliflower, etc.
Side dish for veal- potatoes in milk, fried potatoes, green peas, beans and peas, vegetables in milk sauce, pasta with butter and steamed rice, complex side dishes.
Side dish for pork- stewed cabbage, fried potatoes, mashed potatoes, crumbly buckwheat porridge and boiled beans,
peas, complex side dishes.
Side dish for lamb- steamed rice, buckwheat porridge, boiled and fried potatoes, boiled beans in tomato sauce.
You can serve lamb not only with meat juice, but also with milk sauce and onions.
Additionally, as a side dish for fried meat, you can separately serve green salads, fresh cucumbers and tomatoes, pickled berries, fresh, salted, pickled or canned cucumbers, tomatoes; The dish is decorated with herbs. Meat fried in large pieces is often served in a banquet setting.

Roast beef.
The tenderloin or back part (thin and thick edges) is cleaned, sprinkled with salt and pepper, placed in a saucepan or on a baking sheet with hot fat and fried over high heat until golden brown. Bring the roast beef to readiness in the oven, pouring fat and juice.
Roast beef (upon customer's order) can be fried to three degrees of doneness: rare (the meat is fried until a crispy crust forms), medium-rare (the meat is pinkish inside toward the center) and well done (the meat is gray inside).
The degree of doneness is judged by the elasticity of the meat: roast beef with blood is very springy, half-roasted - weaker, fully fried - almost not elastic.
The finished meat is cut into portions (2-3 pieces each).
Fried potatoes (whole or cut into balls) and sliced horseradish are placed on the side of the dish.
The meat is poured with meat juice and butter.

Fried pork (carbonate, boiled pork, roll).
Pork loin, large parts of the hind leg and shoulder flesh, rolled into a roll and tied with twine, are rubbed with salt, pepper and fried in a baking sheet or saucepan. If pieces of pork are fried with the skin on, the skin can be cut into diamond shapes.
Before frying, the ham with skin is boiled for 10 minutes to soften the skin.
Finish the meat in the oven, periodically pouring juice over it.
The finished meat is cut into 1-2 pieces per serving, placed on a dish and garnished with fried potatoes, mashed potatoes, etc.
Additional garnishes include pickled cucumbers, tomatoes, pickles, cabbage salad, and green salad.

Roasted pig.
The prepared pig is placed on a baking sheet, skin side up, greased with sour cream, the tail and ears are covered with dough so as not to burn, and fried in an oven, periodically greased, but not poured with juice, so that the pig does not get wet (readiness is determined by piercing the back leg with a needle). Roasted pig is divided into portions
To do this, first cut off the head, cut the carcass lengthwise along the spine, and then crosswise into portioned pieces.
The piglet is released on a platter with buckwheat porridge, sprinkled with juice and fat.
Before serving, the porridge can be lightly fried with fat and chopped eggs or sautéed onions.

Stuffed brisket.
Remove the ribs from the finished fried brisket and cut it crosswise into portions.
When serving, brisket stuffed with buckwheat or rice porridge is poured with meat juice and served without a side dish.
The brisket stuffed with meat is served as a side dish with crumbly porridge (buckwheat or rice) or fried potatoes.

Fried saddle of lamb on the bone.
This dish is usually reserved for banquets.
The lumbar part of a whole young lamb carcass, together with the kidneys, is rubbed with garlic, crushed with salt, and fried in an oven using two-stage heating (270°C at the beginning until a crust forms, 150°C when frying until done).
Whole medium-sized potato tubers and onions cut into slices are fried on a baking sheet along with lamb.
Before serving, the meat is cut off on both sides of the vertebral bone in whole layers, which are cut obliquely into wide slices and placed on the bones in the form of a whole piece, placed on an oval dish, fried tomatoes and potatoes are laid out around, and slices of kidneys can be placed between them.
Decorate the dish with herbs.
Meat juice is served separately in a gravy boat.

Meat and offal, fried in portions and small pieces.
Portioned pieces are fried mainly on the stove.
Fat for frying is taken 5-10% of the product weight.
The pans with fat are heated to 160-180°C and only after that the salted pieces of meat are added. After frying on one side, the products are turned over and fried on the other side. After frying, breaded products are placed in the oven for 4-5 minutes to finish cooking.
Some meat products (brains, veal legs) are pre-cooked, then breaded and fried in fat heated to 160-170°C.
After the formation of a golden brown crust, the products are removed from the fat, allowed to drain and fried in the oven.
The duration of frying portioned pieces is 10-25 minutes.
Naturally fried meat products are topped with oil, meat juice or sauce before serving. The sauce can be served separately.
Breaded fried products are sprinkled with oil before leaving.
You can serve sauce or meat juice separately.
These products should not be poured with meat juice and sauce on top, as the fried crust will become soggy.

Steak.
Serve it with various side dishes on a dish or frying pan.
There are several ways to serve steak.

The steak is coated with fat; The side dish is usually fried potatoes and chopped horseradish.
You can serve the steak with a complex side dish - fried potatoes, green peas and poached carrots; you can additionally add boiled cauliflower or pickled white cabbage. You can put a piece of green butter on the steak.
The steak is topped with a fried egg from one egg and served with the side dishes listed above. This dish is called “Beefsteak and Egg” (or Hamburg style).
Onions, cut into rings and fried in fat, are placed on the steak.
This dish is served with fried potato slices, which are placed around the steak in a portioned frying pan.
A dish prepared in this way is called “Beefsteak with onions” (or country style).

Fillet.
The fillet is served with various side dishes, with or without sauce.
There are several ways to serve fillets.

The fillet is poured with fat and meat juice; side dish - fried potatoes, vegetables in milk sauce, green peas (complex side dish). This dish is called “Natural fillet”.
The fillet is served on pieces of wheat bread (croutons) fried in butter. Pieces of boiled or boiled ham tongue are placed on toasted slices of bread, fillet is placed on them and topped with red sauce with Madeira or mushrooms or tarragon sauce. Garnish: fried potatoes. This dish is called “Fillet in Sauce”.
They prepare it like a regular fillet in sauce, but put poached champignons or boiled porcini mushrooms on top and pour red sauce with Madeira on top. This dish is called “Fillet with champignons”.
The fillet is cooked and served like a regular fillet, but topped with roasted tomato halves. This dish is called “Fillet with Tomatoes”.
It is prepared like a regular fillet in sauce, but pieces of boiled bone marrow are placed on it. This dish is called “Fillet with bone marrow”.

Langet.
It is served in two pieces per serving with various side dishes, with or without sauce.
There are several ways to apply a splint.

The langet is poured with oil and meat juice is added; fried potatoes or a complex side dish (fried potatoes, carrots, green peas, seasoned with white sauce) are placed on the side. This dish is called “Natural Langet”.
Langet is served in the same way as natural, but halves of fried tomatoes are placed on top. This dish is called “Langette with tomatoes”.
Langet is topped with red sauce with Madeira, red sauce with onions and gherkins, sour cream and onions. Garnish: fried potatoes. This dish is called “Languette in sauce”.

Entrecote.
Serve entrecote, topped with meat juice and fat.
Place a piece of green butter on the meat.
Garnish - potatoes in milk or potatoes fried in various ways; sliced horseradish and parsley sprigs are placed on the side of the entrecote.
Entrecote can be served in the same way as steak and eggs or steak and onions.

Natural cutlets.
Prepared pork, lamb or veal cutlets are fried.
When leaving, they are poured with fat and meat juice is added; Lamb cutlets can also be served with milk sauce and onions.
As a side dish for veal and pork cutlets, they usually use 3-4 types of different products (complex side dish) or mashed potatoes, fried potatoes, vegetables in milk sauce, etc.
Lamb cutlets are served with fluffy rice, fried potatoes of various types, beans or beans in oil, or a complex side dish.
Green peas or vegetables in milk sauce can be served as a side dish in tartlets.

Escalope.
An escalope is prepared from veal or pork.
It is served on croutons (2 pieces per serving) with a side dish of fried potatoes, complex side dishes, etc.
You can also prepare the escalope with sauce and serve it on croutons.
In this case, pieces of fried kidneys, tomatoes, mushrooms are placed on the escalope and covered with tomato sauce.

Lamb fried with tomatoes.
Cut the lamb (ham, loin) into pieces (2 pieces per serving), sprinkle with salt, pepper and fry. It is better to fry the ham (gigot) whole and then cut it into portions.
When leaving, place fried tomato halves on the meat and pour over the meat juice.
Garnish with fried potatoes. Potatoes are fried whole (small tubers) or made into small balls (nuts).

Karski style shashlik.
From the trimmed kidney part of the loin, cut the meat into one piece per serving and marinate.
Before frying, it is put on a skewer along with half a lamb kidney, stripped of membranes (from one end) and a medium-sized tomato (from the other end); fry over coals and, after removing from the skewer, serve with green or onions, parsley and a slice of lemon.
Barberry (ground) is offered separately.

Cutlets chops.
The prepared semi-finished products are fried, brought to readiness in the oven, and served, sprinkled with fat. Garnish - green peas, steamed vegetables, vegetables in milk sauce, fried potatoes, etc. Usually chops are served with a complex side dish.

Schnitzel.
The prepared semi-finished product is fried, brought to readiness in the oven and served, poured with fat, with the same side dishes as chops.
You can pour butter with capers and lemon zest over the schnitzel, and put a slice of lemon on top.

Wiener schnitzel.
The pulp of the kidney part of the veal is cut into slices about 0.7-0.8 cm thick, beaten well, the tendons are cut, salted, sprinkled with pepper, dipped in lezon, breaded in grated white bread and fried in a very hot frying pan with fat.
When leaving, long narrow strips of anchovy fillets are placed on the schnitzel in a circle or crosswise, and capers are placed between them. A side dish of rice, stewed vegetables, pickled fruits, etc. is placed around; decorated with greenery.

Rump steak.
The beaten product, dipped in leison and breaded in breadcrumbs, is fried, brought to readiness in the oven and released, poured with fat, with fried potatoes.
You can combine fried potatoes with stewed cabbage, boiled cauliflower, stewed vegetables, and green peas.

Beef Stroganoff.
The meat cut into strips is sprinkled with salt and pepper and fried with sautéed onions in a well-heated frying pan for about 2 minutes.
Pour in sour cream sauce, add tomato sauce and heat for 2-3 minutes.
Serve the beef stroganoff in the same frying pan, sprinkled with chopped parsley.
Fried boiled potatoes are served separately as a side dish.

Roasting.
Place the meat cut into cubes in a frying pan hot with fat, sprinkle with salt and pepper, fry until tender, add sautéed onions, tomatoes and fry for another 3-4 minutes.
Fried potatoes, a complex side dish, and crumbly porridge are served as a side dish.

Caucasian style shashlik.
Pieces of marinated lamb are placed on a metal skewer and fried over burning coals or in an electric grill.
The fried kebab is removed from the skewer onto a heated dish, garnished with onion rings or pieces of coarsely chopped green onions and a slice of lemon.
Dried ground barberry and tomato sauce are served separately.

Fried kidneys.
Raw pork, veal and lamb kidneys are cut into slices and fried.
Beef kidneys are pre-boiled.
You need to fry the kidneys immediately before holiday, as their quality deteriorates during storage. Garnish: fried potatoes.
The kidneys are served in different ways: sprinkled with lemon juice, parsley and butter; served with fried tomato slices; pour red sauce with boiled wine (madeira), to which slices of mushrooms are added; pour red, onion, sour cream and tomato puree sauces.

Kidneys fried in breadcrumbs (brochet).
Veal kidneys are cleaned of excess fat and capsules, washed, dried, cut lengthwise and unfolded (like a book).
Then they are breaded in flour, dipped in lezone and breaded in breadcrumbs.
The prepared kidneys are chopped with a wire skewer or splinter, deep-fried and finished in the oven.
Before release, the skewer is replaced with a curly one.
Side dish - potatoes fried in fat (straws).
The dish is decorated with salad greens.
Green oil is placed on top of the kidneys.

Fried liver.
The liver is cut into 1-2 pieces per serving, sprinkled with pepper, salt, breaded in flour and fried until a crispy crust forms, and finished in the oven.
Garnish: fried potatoes, mashed potatoes, sprinkle with butter when serving.
When frying, you need to ensure that the liver is not overcooked, as this will dramatically deteriorate the quality of the dish.
The liver is served with fried onions or poured with sour cream sauce.

Liver Stroganoff style.
The liver is cut into cubes 3-4 cm long, sprinkled with salt and pepper, fried in a well-heated frying pan with fat for 3-4 minutes, sautéed onions and sour cream sauce are added, and brought to a boil.
Served with fried, boiled, or mashed potatoes.

Fried brains.
The brains are boiled in salted and acidified water, dried, cut into slices, salted, breaded in flour, dipped in lezone, breaded in breadcrumbs and deep-fried.
The brains are released by pouring oil over them, with a piece of lemon and parsley, or boil lemon juice with oil and parsley and pour this over the brains.
Side dish - fried potatoes, mashed potatoes, green peas.
You can fry brains with a small amount of fat. To do this, they are breaded only in flour.

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