What am I doing wrong when roasting that my meat always becomes hard and dry?
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What kind of meat do you cook? There are short roast meats (steak, chicken breast, medallion) that you only have to fry relatively short and very hot.
Then there are meat that you better pan, that will be fried more slowly on less heat until the panade is beautiful brown (scarving, chop, also chicken or turkey breast cut into slices)
And then gums, these are usually larger pieces that are somewhat longer-fiber and which after roasting must be long melted in liquid at weak heat (all types of frying, roaching). Gulasch…)
You should know how you’re roasting.
Generally, it can be that you have set the heat too high and the meat will fried too long. Will the pan be preheated? You should do that. Do you use oil or butter? This also helps to keep the meat juicy and tender when it is fried.
The meat should have body temperature. I’ll put it in the micro when it comes out of the refrigerator.
Preheat the pan dry so that a drop of water does not simmer, but starts to “punch” when you drop it.
Then some fat, in some pans you need garkein fat, stainless steel pans or with a good coated.
Put meat in the pan and wait until you can smell it. If a good crust has formed, then it detaches itself from the bottom of the pan.
Take a fryer and push it a little from the side when it dissolves you can turn it and do the same from the other side.
Then turn the temperature down and let it cook in the pan. In a pan with thick bottom (cast iron or stainless steel), you can pull it completely from the plate, alup creams do not keep the heat well, which you will leave a little while on the plate.
Whether the meat has been cooked to your taste, you quickly got out. This depends on the thickness and on which meat. But don’t fry too long, otherwise it will dry. Press it if there’s anything, it’s still delicate.
To make sure to go cut in and see what it looks like from inside. After a few times you don’t need to cut it in, then you got it out.
Cooking is a matter of experience and no master has yet fallen from heaven!
Chickens and pigs must be fully cooked, beef is a matter of taste – I love it when it has the color like Roastbeef 🤤
many thanks, I will try so
Unfortunately, you don’t write what you’re doing.
But frying needs viiiieeeel time. Best with not too high temperature and longer. Cover also helps.
Also a good tip would be to add a Roman pot. They are introduced into the water before frying, and this liquid is then transferred to the frying material. I’ve never been too dry in there.
That’s not frying.
I thought it was in one, what do you Germans call it, Tunke?
So if you put the meat in a liquid nowy-small. ^^
Bread is normally not placed directly in a liquid.
Ne groren also applies to, in own juice. The Roman pot is a classic Utensil for it. roasts are called in oil at higher temperature without lid.
You have to preheat the pan and take enough fat. Don’t fry too long.
If the meat is of poor quality, it doesn’t use anything.
With sufficient liquid, pour broth,red wine,water, oil
Long and delicate.
liquid is very important can also be liquid butter
Are you talking about beef? There are for (short-fried) beef, beef fillet, entrecote and roasrbeef! These are the common pieces of meat for short roasting! If you cooked beef or roast beef in the panne no matter whether you cooked or still slightly rusty from the inside, then put your oven on 100 grad pack your steak in baking paper or aluminum foil in a plate and after frying for about 10/15 min to rest in the oven, the meat needs some rest.
Hi.
For small/thin pieces of meat or cut oats: short and hot roast is correct. Not so hot and longer is dry.
With thicker pieces of meat like a decent steak: if you want to fry the meat on full heat, it will almost always be dry at the edge, because it takes too long to reach the core temperature. Instead, after or before roast already heat/heat well, for example in the oven and roasting only for the beautiful crust.
[[[other… delicate Fleisxh, which is suitable for short roasting, you can also stab or pie and then roast in the case of thicker pieces. Underestimated cooking method for juicy meat]]]
Whole chicken breasts have to be gently heated like a steak after or before brazing otherwise it will never be. Or just stop poching lol.
What meat? Just with chickens you have to be careful and must not overdo! Just fry until it gets through.
You burn too long and may use too little fat.
You’re probably too hot or too long. Or both
You didn’t write what you Bratest meat is not like meat
Miese meat quality (e.g. discounter), incorrect preparation (e.g. too much heat/ too long cooking time), incorrect piece of meat.
No one can help you here without further information.
You do not mention the variety of meat/fish you use. That’s very important.
turkey, chicken breast
And does not describe its actual process
too often turn too long and too hot roast
What kind of meat do you have? From the wutz? You hardly get that hard and dry. Except the Lende, maybe. Or did you try it with kangaroo? There is really an art that it does not become plywood
Too fast, too much heat
Too long.
What do you buy, how to treat it, until roast.