Today I will tell you how to properly fry meat with onions, and about the typical mistakes that many make. At first glance, the process seems simple, but in practice many do the opposite.
Most often, the onions begin to fry. Many recipes suggest this order. Then, after some time, the chopped meat is added to the frying pan. Even at one of the culinary master classes, I saw how the great Lazerson himself used this method.
I fried this way myself until I started working as a cook. I admit, many chefs do the same. But when I first started cooking using the wok technique, everything fell into place, and I understood how to properly fry meat and onions.
Why is this wrong?
When you add meat to a pan already filled with partially cooked onions, the raw meat does not reach the right temperature for frying. The onion covers the bottom of the pan and its temperature is lower than that of the empty heated bottom with oil. The meat begins to release juice and cook instead of frying. Then the liquid boils away, and onion particles stick to the bottom and begin to burn. This is especially problematic in non-stick pans, where meat can also stick. The result is boiled meat with a slight frying effect, burnt onions and burnt marks on the pan.
