5 STEPS TO COOK YOUR MEAT WITH A STAINLESS STEEL FRYING PAN
Cooking the perfect cut of meat has never been easier with a frying pan from CRISTEL’s stainless steel collection. Quality, practicality and producing the best possible result are top priorities at CRISTEL when it comes to designing a stainless steel frying pan. There is a simple art to pan-frying meat, whether it be steak, pork sirloins, chicken thighs or lamb chops, and it certainly a lesson worth learning for any aspiring cook. Here we will explain the five essential steps to creating the most tender, succulent and totally delectable cut of meat.
1/ HEAT YOUR FRYING PAN SUFFICIENTLY
2/ THE DROP OF WATER TEST
3/ PLACE THE MEAT ON THE FRYING PAN WITHOUT FAT
If you have successfully run the water droplet test, now is the time to carefully place your meat in the frying pan. CRISTEL’s stainless steel frying pans are designed so that you do not need to add any oil or other fat when cooking meat.
The surface is sufficiently non-stick and will ensure excellent results. Be careful not to overcrowd the pan, as having too much coverage will result in a poaching effect rather than the desired browning or searing effect for your cut of meat.
4/ MAILLARD REACTION
You may not have heard of the Maillard reaction, but it was a very important discovery in the world’s gastronomic history. The Maillard reaction (named after French chemist Louis-Camille Maillard) is a chemical reaction in cooking that gives a distinct flavor and appearance to foods that have been browned.
It applies to French brioche, Spanish cured ham and of course the various meats you can cook in your frying pan. The process unlocks hundreds of flavor compounds which are broken down, resulting in truly delectable dishes.
5/ DEGLAZE THE MEAT
Once you have pan-fried or sautéed your piece of meat, you can deglaze the meat to make a simple, tasty sauce. Start by removing the meat from the pan to rest, and add the liquid of your choice to the frying pan over a medium heat (wine, stock and water all work well).
Stir thoroughly with whatever juices and fat were left behind in the pan. This “deglazed” sauce will add a rich, complementary flavor to any dish.