5 things to keep in mind when cooking meat

Choosing meat

The first step to a tasty and safe dish is selecting quality meat. When purchasing, pay attention to color, smell, and texture.

Meat should be fresh, and free of odors, spots, or slime. Fresh meat is bright red, has a pleasant aroma, and a firm texture.

Remember that different cuts have different characteristics: a tender cut like filet is suited for quick frying, while tougher parts like shoulder or neck are better for slow-cooking or stewing.

Additionally, the more fat marbling the meat has, the juicier it will be during cooking.

Avoid over-marinating

While spices and marinades undoubtedly add flavor and aroma to meat, it’s essential not to overuse them. For example, extended marinating (over two hours) with salt can make meat tough.

Excessive spices can overpower the meat’s flavor, resulting in an unappetizing dish.

Illustrative photo: Freepik

Avoid overcrowding pan

One of the biggest enemies of delicious meat is overcrowding the pan. If you attempt to cook several pieces at once, the temperature can drop sharply due to the cold meat, causing the pieces to start stewing in their own juice instead of searing.

This will affect both the flavor and texture. For larger cuts, it’s better to use a grill or oven for even heat distribution. Alternatively, cook meat in batches in the pan.

Monitor cooking temperature

Tracking the meat’s temperature is key during cooking. Many meat dishes require specific temperatures to achieve the best results.

For example, for a medium-rare steak, the internal temperature should reach 57-60 degrees Celsius, while chicken must be cooked to at least 75 degrees.

To check meat temperature, use a thermometer or a simple, reliable method — make a small cut. Properly cooked meat changes color from red to white (in chicken) or slightly brown (in pork or veal).

Let meat rest after cooking

Before serving, it’s important to wait 5-10 minutes, covering the meat with foil. This allows the juices to redistribute throughout the piece, making the meat juicier.

Though often overlooked, this step significantly impacts the taste of the finished dish.