New answers tagged pan
6
In the general case, it is not possible.
As you cook meat past about 165 F, all of the proteins will have denatured and contracted, squeezing out moisture. This is what makes well done meat tough and stringy or rubbery. This process cannot really be reversed, although you can try to mask it with a sauce.
In the specific case of certain cuts--the ones ...
1
First. You're working with meat that either should be served medium rare or slow cooked for a long time. Just barely cooking it through will lead to dry tough meat.
Some things you can do to mitigate this are to use either red wine marinade or a meat tenderizer before you cook it. This will allow your meat to start breaking down before it cooks so that it ...
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