Meat is the most common food cooked and eaten in all countries. But how to make sure that the meat is not dry, or how not to forget about it and then not be content with “coal”? What is better to serve as a side dish and what sauce to season?
- Always cook meat at room temperature – let it rest for an hour after the refrigerator, then the meat will be juicier and the roasting will be more predictable.
- The dishes are simple: a frying pan or a grill – it doesn’t matter. This also does not affect the taste. But it is still very important – the dishes must be heavy enough so that the pan can gain maximum energy and heat. If we use a very light frying pan, then it keeps little heat and as a result, when we spread the steak, it loses its power very quickly, and we get low-quality frying: the meat can give juice, and then we get not a fried steak, but its likeness!
- Heat the pan: the first smoke from the pan will be the signal for cooking. If you have one, you can proceed.
- Well-cooked meat goes well with a sauce based on ripe tomatoes, garlic, and cilantro. As a side dish, we offer boiled basmati rice with butter and a salad of fresh cucumbers and tomatoes with fragrant cilantro, red onion, and olive oil. Also, potatoes fried with onions go well with meat.
- But everyone’s favorite side dish for meat is vegetables fried over an open fire: eggplants, zucchini, tomatoes, and bell peppers.
