WHY DOES MY CHICKEN AND PORK ALWAYS END UP DRY AND NOT JUICY?
Have you asked yourself this question before? Are you giving up on certain meats because they are always dry and overcooked?
Well I’m gonna let you in on a little secret and it’s called- CARRY OVER COOKING!
“Carry over cooking refers to the phenomenon that food retains heat and continues to cook even after being removed from the source of heat. The larger and denser the object being heated the greater the amount of carry over cooking.” -Wikipedia
You always want to let your meat rest, before slicing. You need to let the juices redistribute back throughout the meat.
Have you ever just finished cooking a piece of meat and the juice runs all over?
Well as good as some may think that is, it’s not what you want to happen at all! If juice is running all over your plate when you cut it, that means it’s not left inside your meat, leaving it dry.
Try and remove your meat 5-15 degrees before it reaches its desired temperature, and let rest for 5-20 minutes.
Hope this tip changes your mind about your bad experiences with over cooked meats ,and you break out of your comfort zone and give’em another try!
Happy cooking!
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