Tips for Cooking: Meat and Beyond

Have you ever bought a piece of meat and then got home and stared at it because you’re unsure how to cook it? Sure, most of us know what temperature to cook various types of meat to make it safe to eat, but there’s a difference between safety and imbuing meat with big flavor. On top of being the best place to buy meat in Redding, CA, R&R Quality Meats also wants to teach you how to get the most out of your purchases.

Depending on your experience in the kitchen (or using a grill), you will feel more comfortable using different cooking techniques. One of the easiest methods to bring out flavors is to braise meat. To braise any piece of meat, brown the meat in oil. After all sides of the meat are browned, you add a small amount of liquid to a pan or Dutch oven and cover for a long period of time. Typically, the liquid will be broth, but sometimes recipes will call for wine. Braising is great for certain cuts of beef, pork, and chicken.

Another common method of cooking meat is to pan sear. A trick to searing meat is to use high heat. Too often, especially during the browning process, amateur cooks will use a low temperature. When searing meat, you also want to be sure to not crowd the pan. Make sure to pre-heat the fat or oil in the pan before adding the meat. You can tell that the oil or fat is about ready when it starts to shimmer and almost smoke.

If you poll professional cooks about common mistakes people make when cooking meat, one of the top items on that list would be forgetting about cooking carryover. Almost every piece of meat continues to cook even after you take it off the grill, out of the oven, or off the stove. This can exasperate another common problem of overcooking meat: you heat the meat too long, and then the meat gets even dryer when you remove it from heat.

Finally, it is also extremely important you let your meat rest after you take it off the heating element. So much of the flavor from meat comes from its juices. While it cooks, the juices move to the center of the piece of meat. After you take the meat off the heating element, they will redistribute evenly. Resting a meat before cutting into it will prevent the meat from shooting out as soon as the meat’s surface is cut. Consider resting your meat for about 5 to 10 minutes, depending on its thickness and the type of meat.

Still have questions? Talk to the experts at R&R Quality Meats the next time you come into our store. When you buy from R&R Quality Meats, you know that you’re getting the best cut; it’s up to you to bring out the best flavor! With these tips you’ll be serving up greatness for dinner.

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