Pan frying food has always been a challenge for me. I inevitably burn the crust while the inside is raw. So Iâ€™d started avoiding that particular cooking method, telling myself I donâ€™t really like pan-fried food.
Liar. I love anything that has the word â€œfriedâ€ in the name.
So I bravely took the pan-frying lesson on Rouxbe. In fact, I watched the video twice. And I learned about all the things Iâ€™ve been doing wrong all these years. Who knew you had to heat the pan before adding the oil? And although Iâ€™d always heard not to crowd the pan, I always ignored that advice. Guess what? It does matter. If you crowd the pan, the food doesnâ€™t cook evenly or brown evenly.
Armed with my new knowledge, I decided to test it on a few venison dishes. The first was a flank steak that I had defrosted, but didnâ€™t know what I wanted to do with it. This became dinner the night I was braising, which took 8 hours and wasnâ€™t going to be dinner afterall. â€œWow, thatâ€™s good,â€ said my father-in-law upon tasting it. This said in total surprise. (Why he is always surprised when I feed him something tasty is a little insulting, especially since he has liked every single thing I have ever made for him. But that is beside the point.) Alas, I forgot to photograph that meal.
So last night I did it again, using a venison loin (backstrap). The key to this recipeâ€”aside from proper pan-frying techniqueâ€”is to coarsely grind the pepper and salt. It gives the outer crust a satisfying crunch with a bite, while the meat itself stays tender, succulent, and mild. The sauce is optional. I did not make it the first time, but did make it last night. Delicious meal both ways.
: Crusty on the outside, tender on the inside. Wonderful.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Diet tags: High protein
Number of servings (yield): 4
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Copyright Â© Susan Rose.