Facts about meat

Frying pan

This is a quick method using high temperature which requires tender pieces of meat. The pan has to be warmed up properly to a medium temperature for a few minutes before frying the meat. Avoid dashes of oil by coating the meat, and not the frying pan, with oil.

SUITABLE PIECES OF MEAT
Beef: Roast beef, fillet, T-bone steak, marinated shoulder.
Lamb: Bone free chops, lamb chops, fillet.
Pork: fillet, butterfly cutlets, schnitzel.

Stews / curry dishes

These are slow methods using low temperature which require less tender pieces which become tender when they are simmered in liquid. Tender pieces of meat are not as suitable as less tender pieces. Leave the meat to simmer in the liquid, but do not let it boil.

SUITABLE PIECES OF MEAT
Beef: shoulder, prime rib, knuckle (osso bucco).
Lamb: shoulder, knuckle.
Pork: shoulder and breast.

Woking

This is a very hot and quick method of preparing meat which requires tender pieces of meat or shreds of meat which have been marinated. Leave the marinated meat to drain off before woking it. The frying pan or wok should be well heated before adding the meat. Cut the meat into equally large pieces for them to be ready at the same time.

SUITABLE PIECES OF MEAT
Beef: roast beef, marinated outer or inner leg.
Lamb: fillet or bone free chops.
Pork: fillet, pieces of knuckle or neck.

Grilling

This is a hot and quick method of preparing meat which requires tender pieces of meat which have been marinated. Heat a ribbed frying pan. Leave the marinated meat to drain off before grilling. Coat the meat, not the frying pan, with oil to avoid smoke and oil splashes. It is also possible to use a ribbed frying pan on the stove.

SUITABLE PIECES OF MEAT
Beef: roast beef, marinated outer and inner leg, entrecôte, sirloin steak, T-bone steak, fillet, marinated shoulder, marinated ribs.
Lamb: fillet, chops, breast of lamb, dried salted leg of lamb, shoulder.
Pork: fillet, chops, loin of pork, butterfly cutlets, marinated ribs.