Ways to Cook Meat Perfectly

You can cook meat in different ways, from pan searing, roasting to barbecuing. Either way, you need to choose a method that will give you the best outcome that is ideal for you and your family.

Today we look at the various techniques you can use when it comes to cooking beef.

Before you go ahead and cook the beef, you need to prepare it. You can chop it into small pieces or grind it. For grinding, you need to freeze it for a few minutes, say ten minutes, and then place it in the grinder. This makes it easier for you to grind it into the required consistency. If you don’t have a grinder, get the right one by reading the full info here regarding the best grinder.

Here are a few ways to cook the meat perfectly.

Use High Heat to Generate Flavour

Browning is the key to creating the right kind of flavour in the meat. This browning happens when the sugars and amino acids in the meat are subjected to heat, which in turn causes them to combine. During browning, hundreds of flavours are created.

When you brown the meat, it is ideal that you make sure it creates a thick crust along the sides, which is obtained by quickly cooking the meat overheat.

To make sure the meat is properly browned, you need to dry it before you place it in the pan. So, pat it thoroughly using paper towels. This is crucial for meat that has been previously frozen that releases a large amount of water.

Additionally, make sure the pan is extra hot through preheating it over high heat until the fat that you add to the pan is shimmering to smoking levels.

Finally, you need to make sure you do not overcrowd your pan. Leave at least a quarter inch of space between the meat pieces. If you do not, you end up steaming the beef instead of browning it. If the meat is a lot and you have a small pan, then cook it in smaller batches.

Use Low Heat

For larger meat, it is often good to use a slow method to cook the meat. This approach allows the centre of the beef to achieve the desired temperature with a lower risk of overcooking the external layers.

Slow cooking is also ideal for minimizing the loss of fat and flavour. Protein shrink at high temperatures, fat also loses its nutrition content.

Do not forget the Temperature Changes

The temperature of the meat continues to rise as it rests, you need to make sure you remove it from the pan or grill when it is between five and ten degrees below the temperature you desire to serve. This applies to beef alone, and not chicken because this does not retain heat as well as the dense muscle of the meat.

You need to determine the extra temperatures of the different kinds of beef ranging from rare to medium to well done.

Rest the Meat

After the meat is cooked, you need to rest it. Resting the meat allows the juices that are normally driven to the centre during cooking, to be redistributed throughout the rest of the meat. Meat that has rested does not shed a lot of juice compared to that which is sliced immediately after cooking.

The resting period depends on the thickness of the beef. If it is not too thick, then let it rest for at least five minutes. However, if it is a thick steak, then let it rest for between fifteen and twenty minutes. A large roast should rest for at least 40 minutes before you serve it.

Know How to Match the Cut to the Cooking Method

Tough cuts are usually hard to handle. These normally come from the heavily exercised parts of the animal, such as the rump or the shoulder. These respond to slower cooking methods such as barbecuing, stewing and pot roasting. The primary aim of using slow cooking is to melt the connective tissue or the collagen, which can then transform a tough piece into a tenderer one. This needs to be served well done.

The Bottomline

You need to find out the various techniques of cooking meat so that you can enjoy its flavour and allow it to cook much faster than normal.