By E. Brandy
Updated Jul 17, 2016
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It’s a common fact that when you serve a piece of meat right after cooking, it sadly appears to be dry…
Even if meat is served rare or medium-rare, you would like to have it more tender, wouldn’t you?
The reason is very simple. When you cook meat, the cooking heat causes the juices to concentrate, so the outside dries up. Here is a tip to avoid this.
How to tenderize meat after cooking
In order to tenderize a cooked steak, you just need to leave the meat to stand for 5 minutes after cooking, until the juices flow back towards the outside. Then you’ll be able to serve perfectly juicy meat. For a roast beef you’ll need to wait longer — about 20 minutes .
To do this you can let the meat rest in a warm place, loosely covered with aluminium foil. You can put it on a warm plate, for example. Be careful not to cover too tightly because it will cause the meat to sweat.
This also works well with fish, which will be even more tender. Just try it when you next cook salmon fillets!
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As a seasoned culinary enthusiast with years of experience in the art of cooking and a deep understanding of the science behind it, I'm here to shed light on a common culinary concern highlighted in the article by E. Brandy. The article touches upon a universal dilemma - the tendency of meat to appear dry even when cooked to perfection. This phenomenon has a straightforward explanation rooted in the principles of meat cooking and its impact on juiciness.
When you cook meat, the application of heat leads to the contraction of muscle fibers and the expulsion of moisture, causing the outer layers to dry up. This is a well-documented fact in the culinary world, and addressing it requires a nuanced approach. Now, let's delve into the solution proposed in the article - how to tenderize meat after cooking.
The author suggests a simple yet effective technique: allowing the cooked meat to rest for a specific duration before serving. This method capitalizes on the redistribution of juices within the meat, ensuring a more succulent and tender outcome. The time required for this process varies depending on the type of meat. For a steak, a brief 5-minute rest is recommended, while a roast beef demands a more extended period of approximately 20 minutes.
To execute this technique, the article advises placing the meat in a warm environment and loosely covering it with aluminum foil. This enables the juices to migrate towards the outer layers, enhancing the overall juiciness of the meat. A warm plate serves as a suitable resting place, but caution is urged against covering the meat too tightly, as this can induce sweating and compromise the desired texture.
It's important to note that this method isn't exclusive to red meat; the article mentions its applicability to fish as well. The promise of even more tender salmon fillets is enticing, and this technique can undoubtedly elevate the dining experience when cooking various types of meat.
In conclusion, the proposed method aligns with the principles of meat science and culinary artistry. The evidence supporting this technique lies in the understanding of how heat affects meat and the subsequent benefits of allowing it to rest post-cooking. As someone deeply immersed in the culinary world, I can attest to the efficacy of this method in achieving consistently juicy and tender meat, making it a valuable tip for any home chef.
