What is the secret of juicy baked meat – tips from a biotechnologist

It often happens that meat becomes tough and dry during baking. This is especially true for chicken and turkey. The dish can be difficult to chew and becomes fibrous. The problem can be solved by cooking the product using the right technology.

Today, FoodOboz editorial team shares the secrets of juicy baked meat from biotechnologist Natalia Shenderovska, which the expert posted on her Instagram page.

• Let the meat rest.

After baking, leave the meat for 10-20 minutes at room temperature. During this time, all the juices are evenly distributed over the meat. Then, when cut, they no longer flow out so actively.

• Sour marinades

Keep in mind that the right amount of acid partially destroys muscle fiber proteins, making them soft and relieving stiffness.

• Adding bacon

Meat that has very little fat in it, such as turkey or chicken, is dry. To make it juicier, wrap it in bacon.

• Without long frying

Meat is pre-roasted before baking to create a crispy crust. But it is very important not to overcook the dish, as this will evaporate the juices and make the meat dry.

• Measuring the temperature

The biotechnologist notes: "According to the culinary canons, meat is considered cooked when its internal temperature reaches 70°C (this value is almost always relevant for poultry meat, but for steaks or roast beef, it may be different, depending on the degree of doneness you expect). This way, not all the juices have time to evaporate and the meat does not turn into a piece of rubber." Therefore, it is worth having a special thermometer at hand to measure the temperature of the meat inside.