7 professional tips for flawless cooking of meat

What to do before cooking the meat?

Take your meat out of the refrigerator 10 to 15 minutes before cooking it to avoid thermal shock. The meat needs to be at room temperature to sear well.

Are all cuts of meat cooked the same way?

For each piece of meat, its cooking. Tender pieces require short, brisk cooking (griddle, barbecue, etc.) without fat. Less marbled meats (those with small traces of fat between the muscle fibers are best cooked in a hot pan with a little grapeseed oil (an oil which allows the highest melting point between 180 and 200° and which is neutral in taste). We will try to make it “crust” to create a shell which will trap juice and flavor. tail), we opt for long, simmering cooking (pot-au-feu, stew, estouffade).

When to salt your meat?

Add salt just before searing. In fact, salting after cooking when the crust is formed prevents the salt from remaining on the surface and not passing into the tissues. So we salt the side of the piece that is going to be seared and when we are ready to turn, we salt the other side.

Should you add butter or not?

Halfway through cooking, after searing the meat, do not hesitate to add a small knob of butter to the pan and remember to sprinkle the fibers with the juice to nourish them. Obviously remove the fat before serving.

What precautions should I follow before serving?

Let the meat rest for 2 to 3 minutes after cooking and before slicing. The best ? Rest the meat under foil or between two plates for a few moments so that it is very juicy.

What about cooking frozen meat?

You don't take out frozen hamburger steak in advance or leave it to defrost. We put it cold in a very hot pan without fat. It is already sufficiently rich in fat.

What is the difference in cooking between a 5% and 12% ground steak?

With two different fat levels, we have two different textures and two necessarily different tastes in the mouth. But the cooking remains identical in all respects. However, you can salt a ground steak during cooking because the texture of the meat allows the salt to penetrate between the fibers. Good to play when serving with toppings for a change (gomasio, chopped hazelnuts or pistachios, fried onions, Persian blue salt, chili peppers, etc.).

Thanks to the butchers of the Charal workshop

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