0

I've been coooking soup with a pot lid off and notice the meat is still tough when cooking. It could be the due to the lid or some other factor.

I put a thermometer in the soup water and it seems to be at a good temp for simmering meat(90-95c) and I can see the bubbles appearing every seconds or so. However the meat is still tough.

I put the lid back on and cook then it seems to soften ok. Considering I can see the simmering bubbles and the thermometer shows a simmer can you explain why and if putting the lid on is making a difference?

Thanks

  • 5
    If your meat is tough after X minutes with the lid off and softens after an extra Y minutes covered, I strongly suspect it was just not done when you tested it the first time and would have been soft after X+Y minutes either way. – Stephie Jul 23 '17 at 17:22
1

The only thing that gets the connective tissue in tough cuts to loosen is heat. With the lid on, you've got more insulation. I'd bet you a shiny nickle that the meat towards the bottom of the pot was a touch more cooked than the meat at the top of the pot— you're losing a lot of heat where all of that liquid is hitting room-temperature air. With my immersion circulators, for example, I can't keep the water bath much above 70c without covering them, but the second I cover it, the temperature shoots right up. So sure, the lid likely made it cook a little more quickly and evenly. That said, allowing your cooking liquid to evaporate and intensify as you stew your meat can be a good thing too.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.