Which side to put the meat in the pan: a little thing that makes all the difference

Many people think that the most important thing in cooking meat is the spices or the marinating method. However, experienced chefs know that the side of the meat that is placed on the hot pan plays an equally important role. This seemingly insignificant detail can significantly affect the taste, texture, and juiciness of the finished dish.

The FoodOboz editorial team will tell you which side is better to put the meat in the pan. If you put the product on the wrong side, it can turn out dry or even too tough.

Why it's important

To get a golden brown and retain its juiciness, meat must be properly fried from the start. It's a big mistake to put a piece of meat on the pan without thinking because its structure is not uniform: one side may contain more fat, and the other may be more meaty.

The wrong approach can lead to the fact that the meat is not fried evenly, but loses moisture, becoming dry and bland.

Which side to put meat in the pan

The main rule is to always start frying on the side with the most fat.

If a piece of meat has a fatty layer, put it on the fatty side first. This will melt the fat, which will create a natural frying effect in its own juices. This will give the dish a rich flavor, and the meat will remain juicy.

If the fat is evenly distributed, put the meat on the side that is smoother and more even. It should be the side that gets the first contact with the hot surface to create an appetizing crust.

Should oil be used

When frying pork and lamb, do not add oil. These types of meat contain enough of their own fat, which gradually melts away during cooking. When it comes to lean meats, such as beef or chicken, you should use a minimal amount of oil or butter.

The main mistakes when frying meat

• Putting meat in a cold pan. This will prevent the quick formation of a crust that keeps the juice inside.
• Turn the meat too early. The meat should be well browned before turning it over.
• Overcooking. Overcooking over high heat makes the meat dry and tough.