Why does meat become dry when frying and how to avoid the problem

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Every housewife will be upset if fried meat turns out tough and dry. Why do such problems arise? How to prevent them to get the perfect culinary masterpiece. Let's deal with these issues in more detail.

Mistakes when choosing meat

You should buy steak and tenderloin only from trusted sellers. Otherwise, there is a high risk of purchasing a low-quality product.

Pay special attention to the color of the meat, as well as the conditions in which it is stored.

A fresh product has a reddish tint. If you see that the meat is dark gray, refuse to buy it.

You should also not buy a product without vacuum packaging, because contact with air contributes to the rapid development of dangerous bacteria on its surface.

Violation of meat slicing technology

You should not cut the meat too thinly. This will cause the steak to become very dry or burn. The piece should be two centimeters thick.

The fillet is cut across the grain so that the meat does not shrink during the heat treatment process. This way you are guaranteed to get juicy and appetizing meat that is easy to chew.

Mistakes in the process of preparing the product for frying

Before cooking the meat, leave it at room temperature for thirty minutes. The product will have time to warm up and “rest”.

Then dry the meat well with paper towels. If the piece is wet and cold, you will not be able to get an appetizing crust.

It is important to prevent the juices inside the meat from leaking out. To do this, grease the product with olive oil before frying it.

Violation of the technology of frying meat

You do not need to put the meat on the grill or the surface of the pan if the heat is still weak. The dishes need to be well heated so that the oil starts to sizzle.

You need to fry the meat for one minute on each side, as this will clog the juices inside the piece. Strictly follow the recipe for cooking the dish to get a truly delicious and juicy culinary masterpiece.

Improperly selected dishes

Avoid using dishes with thin walls. This is the sure way to ensure that the steak is raw inside and overcooked on the outside.

Take a frying pan with a thick bottom, because the heat in such a dish is distributed evenly, the temperature regime will be stable.

Using salt

You do not need to salt the meat immediately before frying it. This spice draws moisture from its cells, as a result of which the steak will turn out dry.

You need to salt the dish before eating it to preserve its juiciness and appetizing appearance.