The secrets to juicy and tender meat

Wondering why the meat you cook is tough and dry? If you want to cook only soft and juicy meat, read our tips:

Ask your butcher to cut the meat to your desired thickness. Don't buy thin and pounded meat, because it hardens when cooked.

To prevent the meat from drying out and hardening and to retain its juices, the meat must first be cooked on high heat. The strong fire shields it and the meat retains its fluids.

Third and very important is salt. Do not salt the meat before cooking, but only when it is half cooked or ideally at the end. As you know, salt absorbs moisture and thus dries out the meat.

Don't use too much vinegar or lemon, both of which are known to toughen the meat.

Make a marinade! The A and Z for soft and juicy meat. The longer you leave the meat in the marinade the better. It would be ideal to marinate it from the previous day and leave it overnight in the refrigerator.

All large pieces of meat should be cooked first wrapped in parchment paper or aluminum foil to retain the heat. Otherwise they will only cook on the outside and remain hard on the inside.

The cooking time of the meat is very important to achieve soft and juicy meat, but it depends on the fire. For beef, for example, it takes 5 minutes on one side and 2 on the other. Because it is good that the beef does not reach a well-cooked stage. Chicken and pork, on the other hand, need to be cooked well, which takes a lot of time.

Do not turn the meat too many times. It's a good idea to leave it for the time needed on one side and then turn to the other side (calculate about half the time you left on the first side).

Follow our advice and enjoy soft and juicy meat!