Pan-Broiling and Frying Meat
Pan-Broiling. Very thin cuts of meat, less than 1/2 inch, can be pan-broiled to achieve a tasty outside crust without overcooking the meat. In this method, heat is applied directly through the hot surface of a heavy pan or flat grill. Thin, tender cuts of beef steaks, lamb chops, and ground-beef patties are perfect for pan-broiling. Place the meat on the hot surface of the preheated pan with no added fat or oil. Any drippings should be drained during heating to prevent frying. The meat can be seasoned before, during, or after placing it on the pan.
Frying. Sauteing, pan-frying, and deep-frying are suitable for tender, small pieces of meat that are low in fat or that have a breaded coating.
Sauteing. Sauteing is identical to pan-broiling except that a small amount of fat is heated to the sizzling point before the meat is added. Examples of sauteed meat dishes include liver and onions, veal oscar, veal piccata, and veal cordon bleu. Liver should be salted after it is sauteed or else it will toughen and shrivel. Stir-frying is an adapted version of sauteing that has become increasingly popular. For stir-frying, thin slices of meat are cooked in an oiled wok or other sloping-side pan. The meat is stirred constantly over high heat for about three minutes to promote even heating. When the meat is done, it is moved to the side, and chopped vegetables are added to the pan. As soon as they are barely tender, they are mixed with the meat and any desired sauces or flavorings.
Pan-Frying. More fat (but no more than up to 1/2 inch deep) and lower heating temperatures and times are used in pan-frying than in sauteing. Commonly pan-fried meat cuts are larger and include steaks, chops, and sliced pieces of liver. Meats are often seasoned and coated with flour or breading before pan-frying. The fat used in sauteing or in pan-frying should be vegetable oil or clarified butter. The low smoking temperatures of whole butter and margarine make them unsuitable for frying. An alternative to frying steaks and chops in oil is to use a teflon pan or to sprinkle the pan with a thin layer of salt. The pan is heated until a drop of water hisses; the meat is then added, fried, and turned when the underside has reached the desired brownness.
Deep-Frying. Meat, with the exception of chicken-fried steak, is seldom deep-fried. When it is, the meat is usually cut into small pieces and dipped in seasoned flour or cornstarch, placed in a wire basket, submerged in oil preheated to 300o to 360oF (149o to 182oC), and heated until golden brown.
