It’s like that with meat. Sometimes it is too raw and more often because it is difficult to find the right cooking point. How to save it from garbage.
- If meat is on your menu, you need to cook it too.
- It is not always easy.
- We'll tell you what to bring if you want to save meat that isn't cooked properly.
The right cooking point between "too raw" and "too through" is relatively difficult to find with meat - at least for hobby cooks with less experience. A tip is to pay attention to the correct core temperature , which varies depending on the piece of meat and which you can easily determine with a meat thermometer. For pork it should be between 65 and 75 degrees, for chicken at least 72 degrees.
The right temperature is not only important so that the meat has the perfect consistency. It is also particularly important for poultry meat so that possible bacteria are killed . It is less dangerous than bad taste if you overcook the meat too much. It quickly becomes dry, chewy and tastes strange in the worst case.
In order to avoid the latter scenario, many amateur chefs (and also professional chefs in restaurants *) take the meat from the grill or from the pan too early rather than too late. The result: the meat is not yet completely through. This "problem" can be prevented with a meat thermometer, but of course you can still get the meat to the point without it.
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What can you do if meat is not yet through?
It sounds logical that you simply put the meat back in the pan or on the grill so that it can cook through. However, careless behavior involves two dangers :
If the meat is not exactly bloody *, but just a little too pink for your taste, time is your kitchen helper. Just leave the meat there for a while. It cooks a bit more and the meat juices spread again. That can be enough.
If you have to help something with the pan or the grill, you should turn the piece of meat in good time so that it cooks evenly. It is easier for you if you simply let the meat soak in the oven at 120 degrees for another five minutes, depending on the thickness and the state of the piece being cooked.
If you are concerned that the piece of meat could burn, a sip of water or broth for more taste and a lid for the pan will help you , the portal Yummy recommends. Attention : There must be no hot fat in the pan here, otherwise it could splash and injure you. The steam that forms dampens the piece of meat. However, you should not expect a crispy meat crust with this method.
Read also: Roast meat "backwards" - it always stays juicy and tender
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