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How to keep meat moist in the oven



It can be so frustrating to spend time and resources preparing a delicious meal, only to find that the meat has dried out while it was cooking in the oven. But wonderfully, there are many ways to keep the meat moist, tender and juicy while baking. With a little research and preparation, you can make sure that your next grilled chicken or oven-baked steak will be perfect!

[[[[Edit]Step

[[[[Edit]Select and prepare meat

  1. Choose dark, fatty meats for the juiciest results. When choosing which piece of meat to cook, the ones that have the most fat will be the most tender and moist. For chicken and turkey, focus on the thighs and legs. Look for marbled steaks with red meat or consider mixing in other forms of fat if you are doing something like meatballs. For roast, choose the fillet from beef or pork.[1]
    Keep the meat moist in the oven Step 1.jpg
    • For example, pancetta, milk, eggs and cheese are good to incorporate into things like meatballs or meatloaf, as they will add moisture to the meal.
    • If you are making chicken meatballs from ground chicken, add small pieces of dark meat to keep them moist when cooking.
  2. Remove the meat from the fridge 15-30 minutes before it needs to go in the oven. Putting meat directly from the fridge in the oven can lead to food being made on the outside but unevenly cooked on the inside. Make it a habit to put it on the counter while you prepare the rest of your meal.[2]
    Keep meat moist in the oven Step 2.jpg
    • Of course, you do not want to leave raw meat on the counter for too long. If you are not going to cook soon, put it back in the fridge within two hours. If you live in a warmer climate, it must go into the fridge sooner.[3]
  3. Pound chicken breasts or pork chops into a thin layer so that they cook evenly. Place the breast between two pieces of plastic wrap or in a resealable plastic bag. Use the flat side of a meat softener to gently beat them until they have an even width all the way. This method helps the breast to boil completely without drying out anywhere.[4]
    • This method does not work for chicken breasts with bones.
    • If you do not have a meat milker, you can use a bottle of wine, rolling pin or even the flat side of a frying pan.
    • This also works for turkey breasts.
  4. Fill the skin of a chicken or turkey with butter to get a delicate interior. This works especially well when you roast an entire bird, but you can do it against all poultry pieces as long as it still has its skin on. Mix soft butter, spices and herbs in a small bowl. Use your fingers to gently push the mixture under the skin and spread it around before cooking.[5]
    • This method results in crispy skin and juicy flesh. olive oil, 1 tablespoon (10 grams) garlic powder, 1 tablespoon (1.7 grams) fresh rosemary, 1 tablespoon (1 gram) dried oregano, 1 tablespoon (3.8 grams) fresh parsley, 2 teaspoons (5 grams) of onion powder, 1 teaspoon (1.8 grams) crushed red chili pepper flakes, 1 1/2 teaspoons (2.4 grams) ground cumin and salt and pepper.}}
  5. Salt salted raw lean meat to help retain the juice while cooking in the oven. For a quick salt solution while preparing the rest of the dinner, combine 1/4 cup (75 grams) of kosher salt with warm water and stir until the salt has dissolved. Immerse the meat in brine and let it sit for about 1-2 hours. Remove from the brine and pat it dry before boiling.[6]
    • Use enough water to completely cover the piece of meat. For every liter (4 cups) of water, remember to use 1/4 cup (75 grams) of salt. 3-4 sprigs of each fresh herb or 1 tablespoon of each dried herb can be added for every quarter (4 cups) of water as well.
    • Your brine can be as simple as salt and water, or you can add either fresh or dried herbs and spices, such as thyme, rosemary, parsley, sage, garlic and black pepper. You can also brine in milk or yogurt to give it a slightly flavorful taste.
    • You can brine chicken, shrimp, fish, pork chops and other lean pieces of meat.
    • For red meat, such as steak, try dry drilling. Instead of mixing salt and water, you just rub spices directly on the meat and let it sit for several hours before you cook it.
  6. Saute meat every 30 minutes while it cooks to keep it moist. When the meat gets hot in the oven, it starts to leak juice, fat and oil – things that would normally keep it very moist. Use a large spoon or light bulb to gently pour the juices back over the meat. This should help prevent it from drying out and make it more flavorful.[7]
    • This is especially useful for larger meat choices, such as steak, but you can also use it on steak, pork chops or even a simple chicken breast.

[[[[Edit]Use specific cooking techniques

  1. Cook tough pieces of meat at low temperature for a long time. With the harder cuts, such as beef chuck, pork shoulder and brisket, consider using them in a long-fried or braised dish. The longer it takes to cook, the more tender the meat becomes.[8]
    • These types of meat generally need at least an hour to cook.
  2. Cut soft pieces of meat and cook them at a higher temperature. Pieces such as chicken breast, pork chops and fillets tend to dry out quickly if cooked for too long. Burn each side of the meat on a super hot pan and place it in a preheated oven for a few minutes or finish it on the hob.[9]
    • Searing “does not lock in moisture”, but it helps to create a more dynamic taste! Since these pieces of meat do not take long to cook and have less time to develop a deep taste profile, the souring helps to caramelize and complicate the dish.
    • Make sure the meat is completely dry before attempting to burn it.
  3. Invert a steak for better control over the internal temperature. Start by cooking the steak in the oven until it is almost done. Remove from the oven and finish by burning all sides on a really hot frying pan. The heat from the frying pan stops cooking your steak, so take it out of the oven at the following temperatures depending on the level of doneness you prefer:[10]
    • If you prefer rare steak, cook the meat until it is right.
    • For a medium steak, cook it to about.
    • To cook your steak well done, take it around.
  4. Boil a grilled chicken or turkey breast side down to keep the meat juicy. Simply place the meat upside down on a grill rack and place it in the oven to cook. Juices and fats from the dark flesh will drip down and saturate the white flesh.[11]
    Keep the meat moist in the oven step 10.jpg
    • In general, each pound of poultry takes about 13 minutes to roast. So a 10 pound turkey would take about 2 hours and 10 minutes.
  5. Keep your brisket covered while it boils to help it retain moisture. Many recipes recommend that you leave the lid partially while the breast is cooking, but this can cause this piece of meat to dry out when it is ready to be served. Instead, leave the lid on the pot or cover the bowl with aluminum foil while grilling.[12]
    Keep the meat moist in the oven Step 11.jpg
    • Boil the breast at a low temperature, all around to keep it as moist as possible.
    • You can also slice the breast into super-thin pieces and put it back in the braising liquid for about 30 minutes before serving. This should help it absorb more moisture and flavor.
  6. Monitor doneness with an instant thermometer. To use a meat thermometer, insert it into the thickest part of the meat and hold it in place until the temperature stops rising. It is extremely important to make sure that the meat is cooked enough so that it is safe to eat, but it is also important not to cook too hard so that it does not become dry and tough.[13]
    Keep meat moist in the oven Step 12.jpg
    • If the incision has the bone in it, avoid letting the thermometer hit the bone.
    • Chicken must be cooked, steak and pork must be, and minced meat, like burgers, must reach.
  7. Let the meat rest when it comes out of the oven for 5-20 minutes. If you cut the meat too early after it comes out of the oven, all these big juices will just drain out and make the meat dry. By letting the meat rest, these juices are reabsorbed in the meat, which helps it to remain juicy and moist. Cover the meat with tent foil to keep it warm while it rests.[14]
    Keep meat moist in the oven Step 13.jpg
    • A large steak should rest for about 20 minutes.
    • Chicken must rest for 10-20 minutes.
    • Steak and pork chops should rest for about 5 minutes.
    • Hamburgers need to rest for 4-6 minutes.
  8. Keep the meat warm while it rests by tenting it in aluminum foil. Take a large piece of foil and fold it in half and then open it again. Carefully place it on top of the bowl so that most of it is covered by the foil. The aluminum should help it retain its heat so that it does not get cold.[15]
    • Avoid actually wrapping the bowl in foil. This can catch condensation as the dishes cool and water down your dish.

[[[[Edit]Tip

  • Remember to wear oven gloves when handling hot pans, especially when taking things in and out of the oven.

[[[[Edit]References

  1. https://www.thekitchn.com/how-to-make-juicy-chicken-meatballs-242658
  2. https://www.thekitchn.com/mistakes-to-avoid-when-cooking-steak-265968
  3. https://www.stilltasty.com/questions/how-long-can-raw-chicken-be-left-out-of-the-fridge
  4. https://www.epicurious.com/expert-advice/the-trick-to-cooking-boneless-skinless-chicken-breasts-article
  5. https://www.eatwell101.com/how-to-stuff-a-turkey-breast-with-herbed-butter
  6. https://www.thekitchn.com/weeknight-meal-tip-try-a-quick-95560
  7. https://www.epicurious.com/holidays-events/the-easiest-way-to-cook-turkey-article
  8. https://www.thekitchn.com/how-to-cook-meat-22954252
  9. https://www.thekitchn.com/how-to-cook-meat-22954252
  10. https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html
  11. https://www.thekitchn.com/how-to-roast-a-turkey-upside-down-237555
  12. https://www.seriouseats.com/2016/04/how-to-make-moist-jewish-brisket-passover-rosh-hashanah.html
  13. https://www.foodnetwork.com/videos/how-to-use-a-meat-thermometer-0285022
  14. https://www.epicurious.com/holidays-events/the-easiest-way-to-cook-turkey-article
  15. https://www.thekitchn.com/food-science-resting-meat-46678

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