Juicy and perfectly cooked meat without too many problems thanks to this simple trick that our grandparents teach us

Juicy and perfectly cooked meat without too many problems thanks to this simple trick that our grandparents teach us

There are no stories, when it comes to cooking meat, some of us are born with a special gift, while others are not really good at it. On the other hand, being able to cook properly without ruining a good steak is an important requirement for any chef, even at home.

However, we should not despair, because even for the most denied there is the possibility of being able to learn some tricks and thus improve the technique.

general rules

For a good cooking of the meat, there are generally 4 main phases: “Bleue”, that is, freshly cooked on the outside and very red in the center, without loss of juices when cutting it. Rare, that is, always red inside but once cut, the juice comes out. Medium cooked, that is, with a slight pink touch inside. Finally well done, where the pink inside completely disappears and the color is uniform.

Once the 4 types of cooking have been identified, we will have to focus on how to achieve these results through proper temperature management. First of all, the meat should be kept at room temperature for at least half an hour before cooking. Then, for cooking without fat, we will always have to heat the pan before putting the meat so that that rich crust is created on the outside. A step that not many know is fundamental, since it helps keep the juices inside and leaves the meat tender and tasty.

Juicy and perfectly cooked meat without too many problems thanks to this simple trick that our grandparents teach us

However, the most important trick to always cook meat as close to perfection as possible is to figure out how many times to turn it. This number varies greatly depending on the type of meat you want to cook.

For example, for hamburgers it is very important that the meat is turned only once, cooking each side in one go. For steaks, on the other hand, although moving them as little as possible is not bad, turning them carefully every 30 seconds gives better results. However, we must remember never to pierce the meat, to prevent it from losing its precious juices, and to touch it with our fingers to test its consistency. In fact, with a little experience it is possible to understand how meat is cooked without cutting it, but only recognizing the resistance of the fibers to the touch. Thanks to these precautions we can always have a juicy and perfectly cooked meat without the need for great skills for the grill.

going deeper

Few people know this ingenious trick to peel a hard-boiled egg in two seconds

(The information in this article is merely informative. We do not know the eating habits and possible intolerances of our readers and therefore it is recommended to consult your doctor about foods that may cause damage to your health. In any case, it is highly recommended to read the warnings about this article and the responsibilities of the author that can be consulted HERE”)