8 mistakes when cooking meat and how to fix them easily
You think you know how to cook meat. And maybe you're not bad at it. But even the most experienced cooks make small mistakes that unintentionally affect the final result: cuts that are dry, tough or not very juicy. The problem is that many of these mistakes go unnoticed: salting too early, not letting it rest, cutting badly, relying only on color....
The good news is that correcting them is easier than you think. If you want your steaks, sirloins or entrecotes to be juicy and perfect every time, here are the 8 most common mistakes when cooking meat (and how to fix them).
1. Cooking meat directly from the refrigerator
Taking meat out of the refrigerator and putting it directly on the fire is one of the most common mistakes. The result? An overcooked exterior and an interior that is still cold. The cooking is unbalanced and the texture is compromised.
The solution: let the meat rest for 30 to 60 minutes before cooking. This way it is tempered and cooks evenly. The initial temperature is one of the keys to reaching the right doneness.
2. Not drying the surface well
Wondering why that golden, tasty crust doesn't form? Water is often to blame. Moisture prevents the Maillard reaction, which is responsible for the color and flavor of well-seared meat, from being activated.
The solution: always dry the surface with kitchen paper just before putting it on the fire. This will improve caramelization.
3. Salting too early (or too late)
Do you go out before or after? This dilemma is the source of many errors. If we salt too soon, the meat loses juices; if we salt only at the end, the interior is tasteless.
The solution: most of the time, the ideal is to salt just before putting the meat on the fire. In thick cuts, it can be salted up to half an hour beforehand to achieve a slight superficial curing.
4. Excessive handling of the part
Many can't help it: they press with the spatula, they prick with the fork. And every time they do, the juices escape.
The solution: handle the meat as little as possible. Turn it only when it is well sealed. No pressing. To check for doneness, use a thermometer or a touch test.
5. Cooking at excessively high or low heat
Poorly calibrated fire is another classic. Either too high, burning the outside, or so low that it cooks the meat without flavor.
The solution: start with high heat to seal and then adjust the temperature according to thickness.
6. Not respecting rest times
Taking the meat out of the fire and cutting it instantly is a frequent mistake. In doing so, the juices run out onto the plate and the piece loses juiciness.
The solution: let the meat rest. It is enough 5 minutes for small pieces, 10-15 minutes for large cuts, lightly covered with aluminum foil. Resting is the finishing touch to good cooking.
7. Do not adjust the cut to the fibers
A bad cut can spoil all the previous work. If you cut following the fibers, you get tougher meat.
The solution: always cut perpendicular to the muscle fibers.
8. Not knowing the cooking point
Many rely only on color or estimated time, but that often fails.
The solution: use a cooking thermometer to measure the internal temperature: rare (122°F-125°F/50°C-52°C), medium rare (131°F-134°F/55°C-57°C), medium (140°F-145°F/60°C-63°C), well done (149°F/65°C or more).
How about you?
How many of these mistakes do you recognize in your own kitchen? Do you usually temper the meat before cooking it or do you take it straight from the refrigerator to the fire? Do you dry the surface well or do you trust it to brown on its own? Are you one of those who prick, press or manipulate the meat too much? What about resting: do you respect it or do you cut it as soon as you take the piece out?
Share in the comments your habits, tricks or even those little mistakes that we all make at times when cooking meat. Your experience can serve as inspiration (and learning!) for other cooks.
Patricia González