How to Avoid Mistakes When Cooking Meat

In order to avoid mistakes when cooking meat, you don’t have to be an experienced chef. We’re going to tell you about some of the popular mistakes people make.

5-Minute Crafts loves cooking and hopes that your cooking skills will become better after you start using the tips from this article.

Wait for the pan to heat up

Don’t put the meat in the pan until it’s really hot. If you are cooking on a not very hot pan, the meat will be dry.

Another trick is to let the meat warm up if you are taking it out of the fridge.

Don’t use a wooden spoon to break up meat.

To fry minced meat, it’s better to use a potato masher instead of a wooden spoon. This way, the meat will be more homogeneous because the pieces of meat will be the same.

Don’t defrost meat at room temperature.

Experts recommend defrosting meat in the fridge or a microwave oven because bacteria reproduce much faster at room temperature and the meat can go bad. Temperatures from 5°C to 60°C are too risky for food storage.

Don’t move the meat around in the skillet too much.

It’s better not to move the meat around the skillet while it’s cooking. This way, you will have no crust on it. Remember that you can’t move chicken until the skin is fried and can be removed easily.

Tenderizing meat without covering it.

Tenderize meat under a plastic bag. This way, you will prevent the spread of small meat particles around the kitchen, spreading bacteria.

Cut meat into even pieces.

Experts recommend cutting meat into 2.4-4 cm pieces. Make sure the pieces are the same size because otherwise, they will need different amounts of time to get cooked: some will be raw in the middle, and others will be burned or too dry.

Don’t cut steaks right after cooking them.

Let the meat rest a bit. Don’t cut it into pieces right after cooking. This way, it will finish cooking thanks to the high temperature inside.