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Check out these mistakes when cooking meat so that they don’t happen again because there is nothing worse than eating a steak and not enjoying it because of some mistake.
Learning to cook meat may seem like a simple process but in reality, like everything in life, it has its joke and in that learning process, mistakes are made.
Meat cuts are expensive and it is better to take advantage of them when you buy them, to make sure they are juicy and just the way we like them, but for that reason, it is better to apply tricks that will solve all the problems that may arise.
What is а meat?
Before talking about mistakes when cooking meat, let’s talk about exactly what meat is: mammal and poultry muscle that can be consumed as food, according to information from the Larousse Gastronomic Dictionary.
It is estimated that a butchered animal has approximately 200 muscles that can be consumed as meat. A distinction must also be made between lean meats, with less than 5% fat; meats with a little fat, between 5 and 10% lipids; and fatty meats, with more than 10% lipids.
5 mistakes when cooking meat: avoid them
You use the same table
A huge mistake is to use the same cutting board for meat, herbs, fruits and vegetables. This only causes bacteria to spread, and raw meat is one of the foods with the most bacteria.
To avoid any intoxication or illness, choose to have boards for each food, especially for raw foods.
Thawing meat at room temperature
Do not defrost meat at room temperature at all, it is another way for bacteria to spread and make us sick.
The best thing would be to place the meat in a closed hermetic bag and to throw a good splash of cold water so that it thaws or to keep it a day before in the refrigerator.
Turn the meat every now and then
According to experts, that is to say chefs, if you keep turning the meat all the time the only thing you achieve is that you don’t realize exactly how long it has been cooking on one side and on the other.
Cooking large quantities of meat
Avoid piling up the meat in the pan or casserole, as this prevents the juices and vapors from escaping. Also, if you give the meat space, it will cook and brown properly.
Do not let the meat “rest” before serving.
All dishes need some time to rest before serving, so that they take on flavor and finish cooking properly. With meat is no exception, the juices need to finish dispersing in the steak and take on the flavors.