Many make this simple mistake when roasting meat - do you?

Cooking meat needs to be learned if you don't like to eat something more like a shoe sole than a tender fillet. There is one thing you should keep in mind.

• Cooking experts warn against putting chilled meat for Schnitzel * & Co. in the hot pan and frying directly.
• Instead, you should ensure that the meat reaches the perfect temperature before roasting .
• You can read an overview of what that is and what else you need to consider. 

The right meat temperature: you should pay attention to these things before roasting

You should never put chilled meat in a hot skillet . The reason is as follows: The chilled meat also allows the pan to cool down. As a result, the meat releases juices. As a result, the meat dries quickly and can be inedible.

You should also avoid putting cool meat in a cold pan and only then heating it up. Because even here the meat can become very dry and lose wonderful aromas.

Read here : In stock: Do you make this dangerous mistake when you freeze minced meat?

Instead, it is advisable to bring the meat to room temperature before roasting . Meat should be removed from the refrigerator about 20 minutes before roasting. The time span is correspondingly longer for frozen meat.

For example, if you roast beef steak or lamb, you should bring the meat to room temperature and fry it in the hot pan. To do this, add a thin layer of vegetable oil so that the meat does not stick to the pan . If the oil curls slightly, you can add the meat. But don't wait until the oil smokes. Then it is too hot and can in turn destroy good flavors.

Also interesting : these seven tricks every grill master should know.

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