Simple Meat Cooking Tips:
1. Let Meat Sit Before Cooking:
Before cooking, let the meat rest outside the fridge for about 20-30 minutes so it cooks evenly.
2. Use a Meat Thermometer:
To check if the meat is cooked properly, use a thermometer. For example:
- Chicken should reach 165°F (75°C)
- Beef (medium): 135°F (57°C)
- Lamb: 145°F (63°C)
3. Add Enough Salt and Spices:
Don’t be shy with salt and spices. Rub them well into the meat for better taste.
4. Marinate for Flavor and Softness:
Marinate the meat for at least 30 minutes. For tougher meat, marinate for a few hours or overnight. Use lemon juice or vinegar to make the meat softer.
5. Brown the Meat First:
Cooking meat on high heat for a short time at first locks in the juices and makes it taste better.
6. Rest After Cooking:
Let the meat rest for 5-10 minutes after cooking. This helps keep it juicy when you cut it.
7. Cut Meat Against the Lines:
When cutting, slice the meat against the direction of the lines (muscle fibers) to make it softer.
8. Don’t Overcrowd the Pan:
If you’re frying meat, don’t put too much in the pan at once. This helps each piece cook well and brown properly.
9. Slow-Cook Tough Meat:
For tough meats like mutton or beef, cook them slowly over low heat for a long time. This makes them tender and perfect for stews or curries.
10. Use the Right Oil:
When frying, use oils that don’t burn easily, like vegetable oil or ghee.
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