You bought that beautiful steak and spent time prepping and cooking it. Once it's finally plated, you take a bite only to discover it's completely dry and bland. Sound familiar?
Many of us have挣扎着烹饪肉在某个点或另一个点。牛肉，猪肉和家禽显然味道更美味，当他们潮湿和柔软时 - 有一些措施我们可以保证最终结果。
以下是人们在烹饪肉时制作的一些最常见的错误以及如何修复它们。
1. You Don't Pound It Out
如果你把一只鸡cutlet or steak on the grill (or in your broiler) without using your meat pounder first, brace yourself for some lackluster meat. While many of us are guilty of being lazy with this step, adding it to our prep routine will be well worth it.
Fix It:用肉槌用锯齿状边缘捣成牛排，猪肉或家禽是一个很好的方法，可以打破肌肉纤维，可以保持肉韧。砸鸡胸肉，cube steak or chuck steak在烹饪前大约四分钟厚。
No meat mallet? Try something else in its place. A rolling pin, cast iron skillet or heavy saucepan all will work well. If you're still desperate for a mallet, a regular hammer can be used also, just be sure to clean it well beforehand!
肉槌买
2. You Don't Cut Against the Grain
切碎谷物只是意味着垂直于纤维的方向切割，这使得肉更温柔，更容易咀嚼。并跳过这一步，就像忽略捣碎肉一样，也可以导致一个远离招标的耐嚼剪裁。
Fix It:寻找长肌纤维，切割它们而不是与它们平行。在谷物上切割较低的削减切割时，切片薄薄以进一步促进柔软，建议野蛮的瓦塞尔，肉类，烹饪和供应链执行董事，为国家Cattlemen的牛肉协会。
Not sure if you see the muscle fibers or which direction the grain is going? Look for bundles of fibers that are grouped together and run in a single direction, or together in a parallel fashion, down the meat. They usually look like long white lines within the meat. Once you find these parallel fibers, cut across them to slice and serve.
Are You Getting Enough Protein?
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你忘了腌
某些肉类，包括侧翼和裙子牛排或chicken breast, can be tough but marinating helps break down those tough proteins and muscle fibers before they hit the grill or skillet. And you can easily avoid forgetting this crucial step bymeal planning ahead of time。
Fix It:Marinating beef, poultry and pork tenderizes the meat and infuses flavor. Marinades shouldinclude acidic ingredients, such as vinegar, citrus juice or yogurt, or natural enzymes, such as pineapple or ginger. These ingredients help break down the muscle fibers in the meat before it's cooked.
Aim for marinating the meat anywhere between one hour and overnight, and always remember to store the meat in the refrigerator — never at room temperature — while it's marinating to prevent foodborne bacteria.
Marinade Recipes to Try
你用错误的方式做饭
Sure, prepping your meat the right way before tossing it on the grill, in your oven or on a cast iron can make all the difference, but your cooking method also counts. Different cuts of meat should be cooked differently and these factors include how you decide to cook it and the temperature you use.
Fix It:像条带，ribeye，里脊肉和T骨牛排一样嫩牛排可以用干热烹饪方法烹饪，如烧烤和烧烤，但烤软，裙子，裙子，圆形和夹克牛排应该煮熟，牛排应该用moist-heat cooking methodslike braising or slow-cooking to elevate tenderness, Wasser says.
Dry-heat cooking tends to be quick-cooking while moist-heat methods are more low-and-slow. Cuts that come from active areas, such as the shoulder or chest, contain more muscle fibers and need time and heat to break down the connective tissue.
温度也起着一个角色，并且是Wasser说的最佳指标。过度烹饪或潜在的牛肉，家禽或猪肉可以让它变得耐嚼。使用肉温度计可以肯定是一个好主意，并跟随美国健康与人类服务部指南下面。请记住，烹饪后，肉的内部温度继续升高几分钟。
安全的最小烹饪肉类内部温度
- Ground beef, pork, veal and lamb: 160 degrees Fahrenheit
- Ground turkey and chicken: 165 degrees Fahrenheit
- Fresh beef, veal, lamb, pork and ham: 145 degrees Fahrenheit
- Poultry: 165 degrees Fahrenheit
Tip
烹饪后始终让肉休息。切片前。Wasser说，这可以防止风味果汁排放到您的盘子或切割板上，这可能导致干燥，韧性肉。果汁需要时间来重新分配烤牛排，烤鸡或pork loin。