You will not believe what the air frying pan can do for your meat slices

The idea of ​​meat slices in the air frying pan may appear intuitive.

It seems that slices of meat, with a brown, warm and pink brown cortex, will suffer in a simplified machine like the air frying pan. But what if I told you that the assumption was a mistake?

Yes – the same air frying pan that turns food residue into delights and makes the most wings you have at home – can also cook a really wonderful meat slice.

Why does the meat slices air fry?

For chefs at novice home, the air frying pan may be the way to go, especially when cooking inside. It usually requires a completely reddish external investigation, on meat slices is usually almost hot. But for those who have not yet been comfortable with high cooking, this can lead to problems-such as smoke that fills your kitchen or, and worse, a fire of oil or spraying fat in the pan.

So, if the steak is your protein and got great pieces, the use of the air frying pan may be the most smarter and safer option.

Choose the correct meat slices

It is important to choose the correct meat slices for the atmosphere. Filet Miveon or Sirloin? You should work well. New York tape? definitely. But Porthus? This is more suitable for a sainless iron pan, grill, or oven-and not the air frying pan.

And do not forget to think about the size of the air frying pan. If on the smaller side, try to put a thick and expensive slice may not be the best idea.

Best practices

When it comes to preparing air meat slices, it does not represent a challenge – the device does most of you “work” for you. However, there are some important things that must be taken into account in terms of preparation.

When it comes to flavor and spices of a steak, I like to keep it minimal: greatly seasoned with salt, then simply with rosemary, garlic and butter. If you are a person of salt water, do not hesitate to try it. Just be careful to dry the meat slice well before placing it in the air frying pan.

When it comes to the temperature, don’t shoot up to the highest temperature: I will go with 12 to 15 minutes in about 350, and turn once in the middle of the road. Of course, you may choose a different cook time based on the thickness of the meat slices, your favorite manifestations or likes. Before applying the meat slices in the air frying pan (or cooking a slice of meat in any way), always remember that you transfer them to room temperature to ensure its cooking evenly.

When it comes to what to avoid it, I stay away from any type of garlic or parmesan peel: this will definitely burn in the air frying pan. Make sure, though, to add SPRITZ from cooking oil. If you want to increase wealth, then a handle or butter is added directly to the surface of the meat slice in the middle of the road through the cooking process will help add moisture, color and flavor.

If you are really looking to achieve perfection here, I advise to do a reverse cell technology: cook the meat slice in the air frying pan as shown for between 10 and 12 minutes, then finish the outer surface in a wonderful skillet with a touch of neutral oil for a few minutes for each side.

Important note: Make sure not to exaggerate the outer surface, and look for ultra -stones, which may get rid of the inner temperature. SThe jacketing tire tends to give priority to the internal temperatures (“How do you want to cook it?”, So you should be aware of both the outer meat slice and dandruff, as well as how the interior can cook it. DDo not exceed the mark on the shell and leave the inner temperature accidentally. Get away from you. Be aware of this balance.

Finally, rest your meat slices !! It is better 10 minutes or so to allow juices to redistribute them. This will help ensure a very exciting and delicious slice that will make you feel especially proud of your cooking skills.