approximate times
beef:
steaks: 1-3 m per side*
tournedos: 1-3 m per side*
burger: 1-3 m per side
meatball: 15-20 m
roast: 15-20 m per 500 g
pork:
cutlets: 3-4 m per side
fillet: 4-5 m per side
chops: 6-10 m per side
kebab: 3-5 m
roast: 30 m per 500 g
roulades: 15 m
sausages: 15 min
meatball: 15-20 m
lamb:
tenderloin: 2 m per side
chops: 3-4 per side
roast: 25-30 m
meatball: 10-15 m
kebab: 3-4 m
Fry small pieces of tender meat in butter, margarine or a mixture of oil and butter. The skillet should be just large enough to contain the meat to avoid stewing and burning of the fats. Make sure the meat is at room temperature, brown quickly on all sides. Pork should always be well cooked, beef and lamb might be rosy or well done.*
Heat the pan and let a knob of butter or suet to melt. When the fat stops foaming, put the meat in the pan. Sear the meat on both sides. Lower temperature.
Let the meat rest for a few m after cooking.
*The baking time of beef depends on thickness and how the meat is cooked. A 3 cm thick steak will be saignant in 4 m. 6 m will result in à point (medium), bien cuit needs 9-10 m.
Read more tips. Read tips on cooking meat in the oven, on grilling and broiling in the oven.
Read more meat recipes.
