There is a trick to always make meat juicy and tender: From now on, roast it backwards

Created: 07/10/2022 08:03

By: Anne Tessin

Meat should be a special treat and therefore it is important to prepare it properly.

Meat stays particularly juicy and tender if you roast it backwards.

With a balanced diet, meat should not end up on the plate too often.

It is all the more important that it is perfectly prepared when it comes to the table - but especially at Christmas.

If you have had bad experiences with tough, dry meat in the past, you will be particularly interested in this roasting method.

When roasted backwards, it remains particularly tender and juicy - just like in a good restaurant.

"Back roasting" promises juicy meat

Perfect meat has a crispy crust and a juicy interior.

So that you can reliably achieve this state even without much experience, you can proceed as follows:

* If you don't have a meat thermometer, you can also use the palm test to check how tender the meat is.

A juicy steak is difficult to fry?

Not with the reverse fry method.

© Axel Heimken/dpa

These are the advantages of "back frying"

Surely you are familiar with the fact that the meat is first seared in a pan at high temperatures and then left to marinate in the oven.

Doing it the other way around will cook the meat more evenly and keep it juicier.

With conventional roasting, it also often happens that a lot of meat juice escapes, the meat cooks rather than roasts and therefore takes longer to form the desired roasted aromas.

If you cook it in the oven first, the juices will escape and a dry piece of meat will end up in the pan, which will quickly form a crust.

Caution: It is better not to reheat these foods

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The perfect core temperature for every taste

In order to know when to take the meat out of the oven and put it in the pan, you need to know what the ideal core temperature is:

Beef:

Pork meat: