Dry Frying

There is a new way of frying your meat. Less fat, better taste!

1. Season meat with pepper (and if you like some other seasonings) but no salt!
Rub in meat with olive oil and leave to marinate for half an hour. Outside fridge! Meat should be on room temperature.
2. Heat 'non-stick' frying pan over high heat. No butter... nothing. Reduce heat before putting in meat. Now gently cook meat regularly sliding and turning (no matter what they say just do this)
3. Remove meat from pan and leave on carving board to ease. Season with salt.

cooking time for pork, veal and lamb: 4 minutes per 3,5 oz (100 g)
cooking time for steak and sirloin: 2 minutes per 3,5 oz (100 g)

It's important to leave meat half an hour after 'marinating'.
Never put meat on plate directly from pan. Give it a minute to ease.

For an Asian touch use besides olive oil also soy sauce and curry seasoning to rub in.