The secrets to juicy and tender meat

Wondering why the meat you cook is tough and dry? If you want to cook only tender, juicy meat, follow our tips:

Ask your butcher to cut the meat to your preferred thickness. Don't buy thin, beaten meat, as it toughens when cooked.

To keep meat from drying out and becoming tough, and to retain its juices, start cooking it over high heat. High heat sears the meat and seals in its juices.

The third and very important point is salt. Don't salt the meat before cooking; wait until it's halfway cooked, or ideally, until the end. As you know, salt draws out moisture, which dries out the meat.

Don't use too much vinegar or lemon, as both are known to toughen meat.

Make a marinade! It's the key to tender, juicy meat. The longer you leave the meat in the marinade, the better. Ideally, marinate it the day before and leave it in the refrigerator overnight.

It's best to start cooking all large cuts of meat wrapped in parchment paper or aluminum foil to retain the heat. Otherwise, they'll cook only on the outside and remain tough inside.

Cooking time is very important for achieving tender, juicy meat, but it depends on the heat. Beef, for example, needs 5 minutes on one side and 2 on the other. It's best not to cook veal until well done. Chicken and pork, on the other hand, need to be thoroughly cooked, which takes quite a while.

Don't turn the meat over repeatedly. It's best to leave it for the necessary amount of time on one side, then turn it over and cook the other side (allow about half as much time as you did for the first side).

Follow our tips and enjoy tender, juicy meat!