The desire of everyone who enjoys cooking is to be able to make their meat even juicier, especially those that require additional care, such as ribs and muscle. Although there are different types of cuts and different ways of preparation, the challenge is often to leave the meat well seasoned and tender. Knowing this, we brought here tips to make your meat tender and juicy. Keep reading!
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Tips to make your meat juicier
There are several tips to make your meat tastier and softer when serving. However, here we brought the 3 most important and easy ones for your routine. Check out!
let the piece rest
The most important tip to make your meat more tender is, without a doubt, to let it rest for a few minutes before cutting it. Thus, the meat becomes juicier as it cools, as the “juice” of the meat is reabsorbed and does not flow as much when cutting. In addition, so that the meat does not cool down too much, another good tip is to put an aluminum foil as soon as you take it out of the skillet.
use the lemon
For this tip, just rub the lemon zest across the surface of the piece. Thus, in addition to giving an extra flavor, the acidity of the fruit leaves your meat with a better texture. So, for the marinade, don't forget to use the zest instead of fruit juice. This is because the juice can end up dehydrating the meat, while the lemon zest makes it more fragrant and hydrated.
Take the meat out of the fridge in advance
The correct time to take the piece out of the refrigerator is very important to maintain the succulence of your meat. The ideal is to remove it a certain amount of time in advance, as it must go into the oven at room temperature. Therefore, remove the piece from the freezer a day before, keeping it in the fridge so that it returns to its natural conditions slowly, preserving all the meat juices.
Check now which are the best meats to choose
If you don't have that much knowledge about meat, you may end up taking the risk of getting a bad piece due to the seller's influence. Therefore, the search for the best piece may even take a while, but over time we find something that fits in our pocket and that is on the whim. Check out!
- Rump steak
Picanha is the most desired and loved meat, especially at barbecue. This is because its cut is triangular in shape, and a layer of fat that offers all the softness that we are looking for so much in our meat. Therefore, be careful not to remove this layer when cleaning or cutting, as it can cause the meat to harden.
- Rib
Already the rib, which covers the upper part of the ribcage of the ox, has a lot of marbled fat, in addition to having wide and larger bones. Therefore, it is very tasty, but it needs a little more care, as its cooking time is longer than that of other meats.
- flank steak
Finally, the flank steak, which is a small side cut, with long fibers and fat, and therefore more juicy. She is perfect for the grill as she has a good degree of softness. In addition, it is also a good choice for preparing hamburgers, stews and stroganoffs, for example.
