Frying

Frying is cooking small pieces of good quality meat in a little fat or oil in a heated shallow pan. Always see that the meat is at room temperature before you start cooking. The pan and fat must be hot when the meat goes in, so that it is sealed immediately on contact with the heat. As in grilling, salting should be done after the meat has been sealed.

The meat can be turned once or twice during cooking, but should not be pierced with a fork, as this will let the juices escape.

Do not use too much fat during frying, as this produces a hard crust. Keep a fairly brisk heat going, but do not overheat the pan or the fat will overheat too and burn any loose particles of meat, giving the food a bitter flavour and beastly appearance.