Frying the perfect steak

Frying the perfect steak requires some knowledge. The same goes for frying a delicious fish piece or chicken. we give you some tips on how to succeed.

• Remove the meat from the fridge so that it is room-temperature. Cold meat lowers the temperature in the pan and then it becomes harder to get a nice roasting surface. Preferably use a frying pan with thick bottom, it retains heat better when the meat is put in. The fish can be fried cold from the fridge with unchanged results.
• Wipe off the meat or fish with paper before frying and salt and pepper. Moisture forms water vapor in the heat and it lowers the temperature in the boiler.
• Heat up Milda Chef's choice until it starts to ooze a little in the pan, then you know that the pan is hot enough, or drop some water into the pan before you have the fat down. When the water drops bounce in the pan it is warm enough to have in the fat and then let it warm for about 15 seconds before you then fry the meat / fish.
• Remember not to overfill the frying pan, then you will lose the temperature in the pan and you will not get the fine frying surface and it will rather be cooked.
• Leave the meat / fish in the frying pan for a few minutes and then turn it over.
• If you have thicker pieces of meat / fish then it is always good to fry clearly in the oven. The best result will be if you have  control of the internal temperature . Use a digital roasting thermometer. 
• Rest the meat a few minutes after you fry it so that the meat juice does not drain out and makes the meat dry.

Frying advice for meat

• Always wipe the meat before seasoning. 
• You get the best roasting surface with room-temperature meat.
• Keep in mind that all stoves vary in how warm they are.
• Make sure the pan is really hot when you put in the meat. This way you get a nice roasting surface with good color.
• Have some herbs and garlic in the pan when you fry and sprinkle the meat with the fat when you turn it over. So you get a good taste of herbs and garlic.

If you fry meat pieces that are about 1.5-2 cm thick, you fry each side:

• 1 min for weird
• 1-2 ½ min for medium rare
• 2-3 min for medium
• 3-4 min for well done

Always rest the meat for 2-3 minutes before cutting, so the meat juice stays in the meat.

Frying advice for fish

• Wipe the fish with a piece of paper towel and season with salt and pepper.
• Heat the pan with the Chef's choice alt. butter and oil on medium heat.
• Keep in mind that all stoves vary in how warm they are.
• If you fry fish with skin on; Make sure the fish is scaly if it is not done. Always fry the skin down first on high heat so you get a nice crispy skin with nice color.
• The cooking time varies depending on your fish looks: Thin fillets: 1-2 minutes per side. Thick fillets and back pieces: 3-5 minutes per side.
• Thick fillets or back pieces are almost always best to run clear in the oven after you brown both sides, so you don't get too hard roasting. When a fish is cooked perfectly, it is glossy in the fibers and has a small core, which has just begun to be cooked.

Chicken cooking advice

• Always wipe the meat before seasoning.
• You get the best roasting surface with room-temperature meat.
• Keep in mind that all stoves vary in how warm they are.
• Make sure the pan is really hot when you put in the meat. This way you get a nice roasting surface with good color.
• Then lower the heat to medium and fry the chicken for about 6-7 minutes on each side.
• Press the tip of a knife into the thick part of the breast fillet and see if the color of the meat juice is clear. If it is, then the chicken is ready.
• Allow the meat to rest for a few minutes before cutting it and it will be juicy.
• The inside temperature of chicken should be 70 degrees for bone-free parts and 82 degrees for parts with legs in chicken thighs.

Roasting tips for vegetables

• Roast vegetables with high water content at high temperature if you want a nice roasting surface. Applies for example: mushrooms, eggplant and potatoes. This prevents the liquid in the vegetables from boiling in the frying pan.
• Vegetables such as onions, peppers, various beans can fry at lower temperatures so they are not roasted.