Fried
Frying meat is a process that consist of putting the meat in the oil or in the butter previously warmed and maintained at a constant temperature, whose average is between 150 and 200°C. One of the secrets to achieve a good frying is in the choice of the seasoning where food will be immersed. In Italy the basis for frying are five: olive oil, seed oil, butter, margarine and lard. To get a good fried meat must follow few, but important rules: chose a good cut of the meat, be careful with breading and frying the meat, don't drip the oil quikly and don't salt too early.

Fried

Frying meat is a process that consist of putting the meat in the oil or in the butter previously warmed and maintained at a constant temperature, whose average is between 150 and 200°C. One of the secrets to achieve a good frying is in the choice of the seasoning where food will be immersed. In Italy the basis for frying are five: olive oil, seed oil, butter, margarine and lard. To get a good fried meat must follow few, but important rules: chose a good cut of the meat, be careful with breading and frying the meat, don't drip the oil quikly and don't salt too early.
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