Meat experts from online butchers Campbells Prime Meat have shared the four key mistakes which should be considered to ensure dishes are “delicious” every time.
1. Not letting meat rest before and after cooking
The experts recommended “always” allowing your meat to rest for 15 to 20 minutes before and after cooking.
This is especially important for meats such as roast chicken, steak, lamb joints or pork.
Resting helps to keep all the tasty juices within the meat, keeping it moist and delicious.
2. Using a cold pan
The experts warned Britons to “never” cook with a cold pan, as it can lead to meat sticking and not properly searing.
If you desire a nice brown crust, make sure to preheat the pan or oven, helping to lock in all those essential flavours and juices.
The pros said: “Likewise, resist the temptation of overcrowing the pan, which can lead to uneven cooking. Give your food enough space and allow for even heat distribution.”
3. Cooking at the wrong temperature
The meat experts warn that cooking at a temperature too high could result in overcooked, tough and dry meat, which lacks in moisture and flavour.
For lean meats such as beef and turkey, overcooking can reduce the fat content needed for it to stay juicy and tender.
The pros noted: “On the other hand, cooking on too low of a temperature can result in undercooked and inedible meat, which is especially concerning for poultry such as chicken.”
Always use a thermometer to check the temperature of the heat in the middle and adjust your cooking temperature to suit.
4. Not thoroughly seasoning
Seasoning can make or break a recipe, with under or over-seasoning both an issue when it comes to cooking.
Experts say the key is to find the right balance to enhance the natural flavours of the meat.
Generally, they recommend sprinkling all meat with salt and pepper prior to cooking but some work particularly well with certain seasonings.
This includes beef with garlic, rosemary, thyme and onion, whilst chicken works well with lemon, basil and parsley.
Pork works great when paired with sage, thyme, garlic and mustard, whilst lamb tastes delicious with rosemary, mint, garlic, cumin and coriander.
