All raw products, as well as young meat, contain a significant amount of water. The water at frying temperature boils violently, evaporates, as a result, she is losing her, which causes significant tissue shrinkage. To keep, the right shape of fried pieces of meat, large and not too thick pieces should be put on the fat. This is especially true of minced meat and veal cutlets. The opposite should be done with English meat, that is, not fried. To obtain a browned surface while maintaining a bloody interior, prepare large and thick steaks. Their circumference after frying will not decrease significantly, Since steaks are made from ripe pieces of meat (baranina, beef) and frying briefly over very high heat.
