When frying meat, many people encounter the problem of cracks appearing on the surface.

This is mostly caused by frying meat too hastily, at too high a temperature, or by using inappropriate tools.

Below, I’ll show you some ways to avoid cracks on the surface of your pan-fried meat.

First, we need to choose the appropriate meat.

Choose meat that is uniform, evenly cut, and of moderate thickness so that the heat can be evenly distributed during frying and reduce the chance of the meat deforming.

In addition, frozen meat can easily cause surface cracks, so it is best to use fresh meat.

Secondly, for thick cuts of meat, we need to pre-roast it first.

Pre-roasting can reduce the thermal shock of the meat pieces under the action of direct heat sources, gradually increasing the temperature of the meat pieces, so that the surface of the meat can gradually adapt to the temperature.

Bake for half the normal cooking time.

Third, choose a suitable meat pot and use dry cooking method.

The smooth surface of the non-stick pan can reduce the friction between the bottom of the pan and the meat, thereby reducing the chance of the meat being damaged.

The dry cooking method caramelizes the meat more easily and increases the deliciousness on the surface.

The key to cooking meat in a pot is to add the oil before the pot is hot, and then add the meat to the pot after the oil is hot.

Finally, when frying meat, we need to reduce the impact of the heat source on the meat.

We can use a cooling strategy to gradually reduce the heat and gradually increase the temperature of the meat.

In addition, turning the meat too much is not a good thing. Steaks should not be turned more than once, while the meat is best turned only once to reduce thermal shock.

The above are a few ways to avoid cracks on the surface of fried meat.

In short, when frying meat, we need to pay attention to the selection of pots and tools, control the heat and the number of flips, and allow the meat to adapt to the heat, thereby avoiding the appearance of cracks on the surface of the meat and making the meat more delicious.