How to Cook Delicious and Tender Meat Every Time

Meat is an essential part of many people's diets, but cooking it to perfection can be a challenge. You don't want to end up with dry, tough meat that's difficult to swallow. On the other hand, who wants to eat raw meat? With the right preparation, cooking methods, and ingredients, however, you can enjoy juicy, delicious meat every time. In this article, we'll explore how to cook the perfect meat every time.

Choose the Right Cut of Meat

The first step to cooking delicious meat is to choose the right cut. Different cuts of meat have varying levels of fat and toughness, and this affects the cooking process. For example, tender cuts of meat such as fillet mignon or rib-eye are best cooked quickly at high heat, while tougher cuts like flank steak or chuck roast are best cooked low and slow. Consider the recipe you're making and choose a cut that suits the cooking method.

Seasoning and Marinating

Once you've chosen your cut of meat, it's time to season it. Salt is an important ingredient that helps to bring out the flavor of the meat. But don't just sprinkle salt on it; rub it in well for maximum flavor. Other seasonings, such as herbs and spices, can also be added to enhance the flavor.

Marinating your meat in a mixture of herbs, spices, and acidic ingredients (such as vinegar or lemon juice) before cooking. This helps to break down the muscle fibers and makes the meat more tender. The acid in the marinade also helps to keep the meat juicy and flavorful. Leave your meat in the marinade for at least an hour (or up to overnight) for best results.

Cooking Techniques

Different cooking techniques are appropriate for different cuts of meat. Here are a few of the most common methods:

Grilling

Grilling is a great way to cook tender cuts of meat. The high heat from the grill caramelizes the outside of the meat, creating a delicious crust, while keeping the inside juicy and tender. To grill meat, heat your grill to high heat and place the meat on the grates. Cook for 3-4 minutes on each side (or until the internal temperature reaches 145°F for beef, 160°F for pork, and 165°F for poultry).

Roasting

Roasting is a great cooking method for larger cuts of meat, such as a roast or a turkey. To roast meat, heat your oven to 375°F. Place the meat in a roasting pan, and cook until the internal temperature reaches 145°F for beef, 160°F for pork, and 165°F for poultry. Baste the meat every 20 minutes with its own juices or a marinade to keep it moist.

Braising

Braising is a cooking method that's ideal for tougher cuts of meat. To braise meat, brown it in a hot pan, then transfer it to a slow cooker or oven with a liquid, such as broth or wine. Cook the meat low and slow, until it's tender. This method allows the meat to cook in its own juices, keeping it juicy and flavorful.

Resting

Once your meat is cooked, it's important to let it rest for a few minutes. This allows the juices to redistribute, resulting in a juicier, more tender piece of meat. Let your meat rest for 5-10 minutes before slicing or serving.