Everyone cooks their meat in different ways. There are 5 basic rules we have found that apply to everyone. Here they are in no particular order.
Heat Develops Flavor
Are you aware that browning develops flavor? Browning is a key component to cooking your meat. You want a deep brown sear with a thick crust. You will achieve this goal by cooking on high over a short period of time.
Moisture and Low Heat
A low heat will preserve the insides of the meat, while not damaging the outside. Cooking on a low heat will preserve the moisture, making it more tender and juicy. Your meat is going to have plenty of flavor and juice. A low, slow heat will preserve the juices and flavor.
Are you working with a tough cut of meat? You need to cook your meat at a slow pace. The goal is to melt the collagen into the meat. Meats like lamb, veal, and beef need to start out tough and finish off tender and juicy. Are you working with a cut of meat that is already tender? You need to increase the cooking time. Tender cuts of meat require less work to distribute the inner juices.
When the meat is 5 degrees below the desired temperature, then you take the meat from the pan or oven. Beef, lamb, and veal are examples to follow. Charts are available to you online. Fish does not apply to this cooking method.
Your Meat Needs A Rest
Rules like these need to be followed more often. You take the meat from the oven and let the juices sink in. You never cut the meat right away. You will not get the same outcome. Read more expert insights on the best kitchen products come visit https://yourcookingzone.com.