Preparing meat at home? You’re investing some bucks in the raw material. Make the most of your purchase with 11 easy guidelines:
1. Let your meat come to room temperature before cooking it- take it out of the refrigerator about 30 minutes before you want to introduce it to heat.
2. Pat the meat dry before putting it into the pan to avoid the steaming effect, your goal is a crisp outside.
3. Salt and pepper the meat about 5 minutes before cooking.
4. Heat the pan up with a bit of fat- not a dry pan. Cooks choice; butter, oil, duck fat, lard… the choices are endless. But dry pans- especially non stick pans are dangerous.
5. Use high heat when you start so you are searing the meat -not steaming it.
6. Allow for space around the meat- if there is more than one piece, they shouldn’t be touching. Brown meat in batches if necessary.
7. If meat is sticking to the pan, it’s not ready to be turned.
8. When turning meat, use tongs, not a fork- don’t pierce the skin which will let precious juices escape.
9. Cook to a temperature lower than the desired temperature to allow for carry over cooking.
10. Let the meat rest before you cut into it- to redistribute the juices.
11. Scrub the cutting board you salted the meat on in the raw state before letting the cooked meat rest on it to avoid cross contamination.