6 Reasons Why Your Meat Isn’t Setting Right

6 Reasons Why Your Meat Isn't Setting Right

When you are cooking meat, one of the most important things is to make sure that it cooks evenly. It can be very frustrating when you cut into your roast and find that the inside is still raw or pink. This happens for a number of reasons, but there are some simple fixes that will help keep this from happening again in the future. In this blog post, we’ll go over 6 common mistakes that people make when they are cooking their meat and how to fix them!

Using the wrong cut of meat

Using the wrong cut of meat for your recipe is one of the worst mistakes you can make when cooking. If you are using a cut of meat that has too much fat, marbling or connective tissue in it then the meat will not cook evenly and may even be undercooked on the inside while burned on the outside.

In order to fix this problem, try choosing a different cut of meat for your recipe next time!

Make sure that the oven temperature is right for the thickness of your meat

When you are cooking meat, it is very important to make sure that your oven temperature and the thickness of your meat match up. If your oven is not calibrated, then you might actually be undercooking or overcooking your food! This can lead to some major problems when trying to cook a roast for example, because if one side cooks faster than the other, then your meat will not cook evenly and you’ll end up with a raw or overcooked roast.

This is one of those problems that can be easily fixed by calibrating your oven so it bakes at the exact temperature as stated in your recipe!

Using little to no liquid

Cooking with too little liquid in your pan is another mistake that some people make when cooking meat. If you’re using a pan and there is too little liquid in it, then the sides of your food will not sear properly and this can lead to more uneven cooking!

If you find yourself making this mistake, try adding another tablespoon or two of oil or broth to your pan next time so there is enough liquid to properly sear your food!

Checking the temperature too quickly

If you are using a meat thermometer then another common mistake is to start checking the temperature of your meat too early. If you check it before there has been time for heat energy to transfer into the center of the roast, then that first reading will be inaccurate and give an incorrect reading.

This problem is easily fixed by giving your meat some time to cook and then checking the temperature again after a few minutes!

Wrong cooking method

Using the wrong cooking method for the cut of meat you are using is another mistake that can lead to less than perfect results. If you are using a fatty cut of meat (like shoulder), then it is best to cook them low and slow in order for the fat time to break down into gelatin.

On the other hand, if you are cooking lean cuts like chicken breast, beef tenderloin or pork loin then it is best to cook them quickly over high heat so the muscle fibers have less time to squeeze out their juices and dry out your meat.

This mistake can be fixed by using a cooking method that matches up with the cut of meat you are cooking!

Cooking meat uncovered

When roasting meat in an oven, one common mistake people make is to cook it uncovered. This causes the meat’s water content to evaporate out of its surface and can lead to dry, tough results!

This problem is easily fixed by covering your pan with foil or a lid while cooking. Just make sure you leave enough space for steam to escape so that the inside of your roast cooks properly!