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7 ERRORES FATALES AL COCINAR CARNE (Y EL PEOR DE TODOS ES...)

7 FATAL ERRORS WHEN COOKING MEAT

diciembre 22, 2020

Hi again Meatlover,

This week we bring you a list with some mistakes that we all make or have made while cooking our favorite food.

There is nothing worse than buying an impressive piece of meat, salivating thinking about eating it and then ruining it in the kitchen. Sounds familiar?

You just have to take into account a few small details that will make a big difference and that will make you worthy of cooking any expensive fillet or ribeye.


1.- QUALITY

Something that seems obvious but that we do not always take into account.

How the animals have been raised and fed has a direct influence on the texture and flavor of the meat. That is why we will never get tired of recommending consuming organic meat whenever possible.

Other things such as conservation and the knowhow of the butcher also affect the final quality.


2.- CHOOSE THE RIGHT CUT.

Not all cuts of meat are the same or are cooked in the same way.

Depending on the muscle it comes from, it will be more or less though. We explain more details about the differences between though and tender cuts and how to cook each one in our beef cheeks recipe.


3.- DIRECTLY FROM THE FRIDGE TO THE PAN, NO THANKS.

If you are going to cook a piece of meat on the pan or grill, the ideal is to cook it at room temperature, especially if it has a certain thickness.

If you take it out of the fridge directly, it is very likely that the center is going to be absolutely cold.

Ideally, leave it out of the fridge for at least 20-30 minutes before cooking.


4.- HEAT THE PAN (OR THE OVEN) PROPERLY

Do not be afraid, allow the pan, grill, casserole or pot in which you are going to cook to heat up properly before adding the oil or fat necessary to brown the meat.

Basically without color there is no flavor, that is why a chicken breast tastes better grilled than boiled . This is due to the Maillard reaction by which, thanks to the high temperature, the sugars and proteins in the meat react by providing that characteristic color and aroma that makes us salivate.

If your skillet is not hot enough, the meat will be boiled, it will begin to leak liquid and it will probably be tough.

It is also advisable to dry the meat of its own juices before seasoning.

The same happens if you are going to roast something, put the meat in a preheated oven (approximately 10 minutes).


5.- SEASON CORRECTLY

There is a lot of controversy with the salt: before or after? Does it make meat dry out more?

It seems that the ideal is to season with fine salt and / or spices, either immediately before cooking the meat, or 40 minutes before cooking the meat. Anything in between does not usually give good results.

Coarse salt or flake salt is ideal to add just before eating, once cooked.


6.- STOP FLIPPING THE MEAT


If you are continuously turning the meat, it will not take the brown color we are looking for and it is very likely that it will be overcooked. Put your seasoned piece of meat in a hot skillet and be patient.

If it is a very thick piece like a fillet, it may be recommendable to lower the heat a bit and turn the piece every 30-40 seconds until completing about 2 minutes on each side. This will cook it more evenly and prevent it from browning too much. This whenever we talk about thick pieces.


7.- THIS IS THE WORST MISTAKE WHEN COOKING MEAT: LET IT REST, DO NOT TOUCH IT

We understand that you are dying to start eating your fillet, but wait. Your patience will pay off.

Once you remove the meat from the pan or the oven, it continues to cook. It is important to let it rest outside of the pan or hot source so that it does not overcook, the ideal is on a clean board.

This stage is perhaps the most important and the one that can make your piece of meat a mediocre steak or a properly glorious juicy 5 star steak worthy of a great chef.

During the rest, the meat juices are evenly distributed throughout the piece and the fibers settle. Therefore, when you finally eat it, the meat will be much more tender and juicier.


Something that can serve as a rule of thumb is to let the meat rest for the same time it has been cooking.

If what you have cooked is a stew, a braised meat or something with a long cooking process, the ideal is to eat it the next day.



And this is our list of the worst and most common mistakes we make when cooking meat.

We hope these little tricks help you enjoy cooking and eating your favorite food even more.

Follow these little tips and you will see how easy it is to enjoy meat properly.



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