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Meat with the fat content deposited within the steak to create a marbled appearance has always been regarded as more tender than steaks where the fat is in a separate layer. [3] Cooking causes melting of the fat, spreading it throughout the meat and increasing the tenderness of the final product. [1]
When you cook the meat, some of that moisture evaporates but most of it remains. The brine also breaks down meat’s tough muscle fibers, preventing them from tightening up as they cook.
Roasting can be done with boneless or bone-in cuts; grilling can help create a crispy exterior; slow cooking is ideal for busy days; and sous vide cooking helps keep the meat juicy and tender.
Bonus: this cooking technique magically transforms tough cuts of meat into tender bites, making it an inexpensive way to feed a crowd. How to Braise Meat So It’s Tender and Juicy Skip to main ...
Basting of the meat is often done during the cooking. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinises, resulting in a more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying ...
Meat can be cured by smoking, which preserves and flavors food by exposing it to smoke from burning or smoldering wood. [73] Other methods of curing include pickling, salting, and air-drying. [74] Some recipes call for raw meat; steak tartare is made from minced raw beef. [75] Pâtés are made with ground meat and fat, often including liver. [76]
Then, use a cooking liquid like broth or water to make sure it stays moist. After braising for a long period of time—either in a Dutch oven or in the slow cooker —the result is a juicy, tender ...
More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 °C (390 °F) or more, the water inside the muscle is lost at a high rate. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A ...