Do you "shield" your meat?

The "armoring" of meat is a technique in which a surface treatment of the meat is done, resulting in it being more flavorful. It is mainly applied to large pieces of meat, intended for cooking in the oven or in the pot, in order to obtain a crust on the outside, which will give a lot of flavor to the final cooking.

Tips for proper "armoring"

Dry well the piece of meat to be cooked

Season it with salt and pepper and add any other spice you wish

We use a pan, preferably non-stick, to which we add oil. Butter is not recommended because it burns easily and turns black.

Place the piece of meat in the dish. When braising, we don't keep turning the meat because that way we don't let the crust form.

We use tongs to turn the meat and never use a fork because we lose the liquid by piercing.

We do not force, we do not pull the material we shield while it sticks to the hot pan. It will peel off on its own when cooked properly and acquires the coveted pink crust.

**The same applies to cooked foods and smaller cuts of meat. Simply in this case we use the widest container we have, to be able to shield the pieces without being on top of each other. The point is that they have time to shield themselves before they start releasing their fluids because then they will boil.