What are the most common mistakes made when cooking meat?

1 Not seasoning enough

One of the simplest ways to enhance the taste of meat is to season it well with salt, pepper, and other spices. However, many people are afraid of over-salting or overpowering the natural flavor of the meat. The result is bland and boring meat that needs extra sauces or condiments. To avoid this, season your meat generously before cooking, and taste it as you go along. You can also use a meat thermometer to check the internal temperature and adjust the seasoning accordingly.

2 Not letting it rest

Another common mistake is cutting into the meat as soon as it comes off the heat. This causes the juices to spill out and the meat to dry out. The meat needs some time to rest and redistribute the moisture and flavor throughout the fibers. Depending on the size and type of meat, you should let it rest for 5 to 20 minutes, loosely covered with foil, before slicing or serving. This will ensure a juicy and tender meat that melts in your mouth.

3 Overcooking or undercooking

One of the most challenging aspects of cooking meat is getting the right doneness. Overcooking can make the meat tough, chewy, and flavorless, while undercooking can pose health risks and spoil the texture. The best way to avoid both scenarios is to use a reliable meat thermometer and follow the recommended guidelines for different cuts and types of meat. You should also factor in the carryover cooking, which means the meat will continue to cook for a few minutes after removing it from the heat. Therefore, you should take it off a few degrees before reaching the desired doneness.

5 Not using the right tools

Finally, one of the most common mistakes made when cooking meat is not using the right tools for the job. For example, if you want to flip a burger or a steak, you should use a spatula or a pair of tongs, not a fork. Piercing the meat with a fork will cause the juices to leak out and the meat to lose moisture and flavor. Similarly, if you want to check the doneness of a roast or a chicken, you should use a meat thermometer, not a knife. Cutting into the meat will also release the juices and make the meat dry and tough.