Eight mistakes I no longer make when cooking meat

I really like to tell you about the tricks that I have learned over the years, especially if they can help you save the mistakes that I have made and that I no longer usually do.If a few months ago I was singing the mistakes that I no longer make when making homemade pizza, today I want to show you the eight mistakes that I no longer make when cooking grilled meat.

The first, obvious as it may seem, is to buy quality meat, and of course, to have preserved it properly until the moment of cooking, well wrapped and well refrigerated. Now is the time to know what to do to take advantage of this delicious product and to be a source of joy and enjoyment.

Eight mistakes I no longer make when cooking meat

These are the eight things that one day I did wrong and that I never forget so that when cooking grilled or grilled meat at home, I always stay perfect and on point.

1. Fry without tempering the meat

It is a very common mistake. We buy the meat and leave it in the fridge and when we want to cook it, we take it out and transfer it from the tray to the pan. This sudden change in temperature does not help the meat to be tender and is as easy to avoid as taking the meat out of the fridge and leaving it at room temperature for about 30 minutes before cooking.

2. Do not preheat the pan

This is another very frequent mistake. We put the frying pan on the induction hob, ceramic hob or gas stove, light the fire and put the meat on top. If you do this, you will be cooking the meat over a very low heat for the first few minutes and you will not get a golden crust on the surface of the piece, thanks to Maillard's reactions that caramelize the sugars in the meat, but a gray and cooked meat.

It is essential to put the pan, grill or griddle to heat for two or three minutes, first over low heat and then over high heat adding a little oil, before putting the meat on its surface.

3. Having meat moist when cooking

It is another of the easiest mistakes to avoid. If the meat is wet from its juices or the container, its surface will not come into direct contact with the pan or grill and instead of starting to brown, what will happen is that it will begin to cook, with a very different result in its appearance, texture and flavor.

It is solved by drying it with a few blows of absorbent kitchen paper and it is perfect to go through its heat treatment in less than a minute. The result is totally different if you do it that way.

4. Puncture and spin continuously

It is a classic of those who do not know how to cook. They are immediately noticeable since they are usually continuously turning the pieces of meat, and especially using a fork or a sharp instrument for this by pricking over and over and making holes through which the juices escape.

Ideally, use tongs so as not to pierce the outer surface of the meat and flip it once, when one side has been cooked to make the other. Also, if you try to flip a meat on the grill too early, it can easily stick or tear.

5. Cook very quickly or over very high heat

If you cook the meat over a very high heat, it will not be uniform, there will be burned areas and other raw areas inside. It is preferable to keep the pan, grill or carmela very hot and cook over medium heat, giving the meat its times to make it to the desired point, but evenly.

6. Overcook the meat or leave it raw?

Overcooking the meat is an error that has no remedy, so always remember that it is better to leave the steak somewhat raw or to the point and that everyone can pass it afterwards as they like, than to pass us by cooking the meat, which has no remedy. The image shows portions of undercooked meat that can be easily solved by serving them on a hot refractory plate or passing them round and round the plate to the taste of each diner. Also, many of us like very little meat ...

7. Misuse salt

Knowing how to use salt is a touchy subject with meat recipes. When cooking large pieces on the grill, we usually use coarse salt to make the juices "rise", as in the txuleta in the photo, while the other side is cooking. However, in finer pieces such as a fillet or entrecote, it is usually advisable to add the fine or flaky salt after cooking the meat, to prevent it from releasing many juices and leaving us dry.

8. Use the same board to cut the meat as the garnish

This is the most important mistake you have to be aware of, due to the risks of cross contamination. Never use the same board to allow the meat to temper - or to cut the nerves or areas of external fat - and then chop a tomato or lettuce for the garnish.

Keep in mind that the meat will be cooked later, but the garnish will be eaten raw and if there is a transfer of bacteria from the meat to the lettuce or tomato, you will eat them. That is why it is very important to remember that the meat table is used and washed immediately and that to chop the vegetables you are going to use as an accompaniment, you should always use a different table.

If you take into account these eight mistakes that I never make when cooking meat, and avoid falling into them, your meat recipes will improve a lot. Remember to keep them in mind when you go to cook a tasty piece of meat to avoid the displeasure of having bought a good meat and then not take full advantage of it.

Tags:  Fish Meats And Birds Vegetables And Legumes 

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