Done and Juicy Meat

One of the scariest nightmares of a chef, it’s after all the care and effort you put in a plate, you’re going to taste the meat and it’s raw or dried… How to prevent it?

First of all, learn a little bit more about:

  1. Which type of meat are you going to cook
  2. Which cut, are you cooking
  3. Which techniques and methods are you going to use

So, now you can settle an appropriate time cooking. And if you are doing more than one thing at a time (like me :p), set an alarm clock so you don’t forget it.

I put you, a cheating sheet, so it’s easier ;p

My tricks, for a juicy meat are:

  • If it’s beef ๐Ÿฎ you’ve got to let it rest a bit. For resting add a dsp of oil or herb butter.
  • If it’s chicken ๐Ÿ” (even pork ๐Ÿท) in the last minute of cooking add half of lemon or lime juice (depends of the style recipe) and it will caramelized.




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