Never stab the meat with a fork or knife to flip it over. Punctures allow juices to escape and can lead to drying of the meat and less-flavorful. Always use a spatula or tongs when you need to turn your meats. Also always let your meat rest 5-8 minutes before slicing. This allows it a chance to sit will help the juices to disperse throughout the center of the meat, which means a more flavorful meat.
Saturday, February 3, 2018
Kitchen Hint of the Day!
Don't stab and let it sit.........
Never stab the meat with a fork or knife to flip it over. Punctures allow juices to escape and can lead to drying of the meat and less-flavorful. Always use a spatula or tongs when you need to turn your meats. Also always let your meat rest 5-8 minutes before slicing. This allows it a chance to sit will help the juices to disperse throughout the center of the meat, which means a more flavorful meat.
Never stab the meat with a fork or knife to flip it over. Punctures allow juices to escape and can lead to drying of the meat and less-flavorful. Always use a spatula or tongs when you need to turn your meats. Also always let your meat rest 5-8 minutes before slicing. This allows it a chance to sit will help the juices to disperse throughout the center of the meat, which means a more flavorful meat.
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