Sunday specials include beef drying, stewing, and cleaning the house

Pan-frying is much like sautéing besides that a little greater oil is used, the cuts of pork do no longer have to be thin, and the cooking technique may require more time. Like sautéing, excessive warmth is used to sear the beef, growing a flavorful browned crust. The meat is patted with paper towels to cast off extra moisture, seasoning is brought, and then it’s far located right into a warm skillet containing heated oil. The oil must sizzle whilst the meat hits the pan: if it would not sizzle, it’s miles an indication that the pan and oil aren’t warm sufficient.
The skillet need to have a heavy bottom so that warmth might be carried out extra without problems. A large, nicely-seasoned, cast-iron skillet works nicely or a heavy nonstick pan can be used. Make certain the pan is of ok size in order that there’s masses of room for the meat to brown. If the pan is crowded, the beef will steam greater than it’ll brown. Do now not use a fork to show the red meat inside the pan because piercing the meat will permit juices to escape. A tongs or spatula are the nice instruments to use.

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