How to make meat crispy
In the past 10 days, among the hot topics about food on the Internet, "how to make meat crispier" has become the focus of discussion. Whether it's fried chicken, sweet and sour pork loin or dry-roasted beef, the crispy texture always makes people appetizing. This article will combine popular discussions on the Internet to reveal the scientific methods and practical techniques for making meat crispy.
1. The scientific principle of crispy meat
The key to crisping meat is moisture control and surface preparation. The following are the three major factors that affect crispness:
| elements | Principle of action | Implementation method |
|---|---|---|
| moisture control | Reduce internal moisture leakage and prevent surface softening | Pickled, battered, pre-fried |
| surface treatment | Forms a crispy crust | Breaded in flour, battered and fried at high temperature |
| temperature control | Quickly style and lock in moisture | The optimal oil temperature is 170-190℃ |
2. The 5 most popular methods of crispy pork on the Internet
| Method name | heat index | Key Tips |
|---|---|---|
| Double fried crispy chicken | ★★★★★ | Initial frying at 160℃ to finalize the shape, then frying again at 190℃ for 30 seconds |
| Starch Magic Crispy Tenderloin | ★★★★☆ | Potato starch + corn starch 1:1 mix |
| Sparkling water crispy pork belly | ★★★☆☆ | Marinate in soda water for 4 hours |
| Crispy beef with ice and fire | ★★★☆☆ | Quickly freeze for 1 hour and then quickly fry at high temperature |
| Air Fryer Crispy Chicken Wings | ★★★★☆ | 200°C for 15 minutes, turning over halfway |
3. The secret of crispy meat that professional chefs don’t tell others.
1.Acid-base balance method: Adding a small amount of baking soda (1/4 teaspoon per 500 grams of meat) when marinating can change the muscle fiber structure and make the meat crispier.
2.freezing magic: Freezing the flour-coated meat for 30 minutes before frying can form a more uniform crispy shell.
3.Oil temperature test method: Insert wooden chopsticks into the oil. If dense small bubbles immediately appear around it, it means the oil temperature has reached about 180°C and is suitable for cooking.
4.Tips for recooking: After the fried meat is left for 2 minutes, then returned to the pan for 10 seconds to increase the crispness by 30%.
4. Comparison table of crispness processing of different meats
| meat | Best preprocessing | cooking time | crispiness retention time |
|---|---|---|---|
| chicken | Soak in salt water for 2 hours | 8-10 minutes | 45 minutes |
| Pork | Beat the pine with the back of the knife + starch | 6-8 minutes | 30 minutes |
| Beef | Tender meat powder marinated | 4-5 minutes | 20 minutes |
| Fish meat | Beer pickled | 3-4 minutes | 15 minutes |
5. Frequently Asked Questions
Q: Why is my fried meat burnt on the outside but not crispy on the inside?
A: This is because the oil temperature is too high or the meat is too thick. It is recommended to cut the meat into even thin slices, control the oil temperature between 170-180°C, and use the secondary frying method.
Q: Can you make crispy meat without a lot of oil?
A: You can try the following methods: 1) Preheat the air fryer at 200℃ for 5 minutes 2) Spray a small amount of oil 3) Place the ingredients in a single layer 4) Turn over halfway.
Q: How to keep takeout fried chicken crispy?
A: Open the package immediately after receiving it, heat it in the oven at 180℃ for 3 minutes, or fry it in a pan without oil for 1 minute to restore the crispness.
6. Conclusion
Master these meat crisping techniques and you can easily achieve restaurant-worthy crispy tenderness. Remember, perfect crispiness = correct pre-processing + precise temperature control + proper cooking time. Try these methods to upgrade your home-cooked dishes to amazingly crispy and delicious flavors!
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