what is the best way to cook meat and make it soft from inside and outside ?

Answer 1

I find that using meats in my crockpot work really well. Cooking them slowly for a long period reallly helps to make meat soft all the way around.

Answer 2

Depends on the meat...

Generally steaks (no matter the animal) cook up pretty tender as long as you don't overcook them.

Other cuts of meat tend to be tougher because of the connective tissue holding the muscle strands together. The longer you cook the meat, the more the connective tissue breaks down. Roast it in the oven with water in teh pan and a lid to keep the moisture in (not too much water, but you want to keep about 1/2 to 1 inch of water in the pan).
Make sure you cut the meat against the grain too --- Think of the meat as a bunch of straws. If you cut with the length, you end up with long, tough pieces. If you cut against the length, you end up with small circles held together by connective tissue - much more tneder.

Answer 3

Freeze patties, cook on high. the thinner the better. Lean bison takes 5 minutes total. Test center of burger for desired softness/clear running juices.
With Roasts try in a lidded dutch oven or pyrex casserole on top of onions! 325 degrees/ let rest for 10-20 minutes after cooking.

Answer 4

Besides using a crockpot to slow cook your meat you can first season your meat then cook it on med-hi heat to create a crust on the outside, Then put it in a pressure cooker to cook the middle and soften then outer part of the meat. Here's a recipe for pot roast.

POT ROAST SPECIAL (For pressure
cooker)

3 1/2 to 4 lb. chuck or round roast
1 peeled clove garlic
2 tbsp. drippings (from searing the meat)
Salt
Pepper
1 c. tomato sauce
1/4 c. cold water (can substitute apple juice)
1 tsp. sauce for gravy

Rub the cut surfaces of the meat with garlic. Brown in the cooker saucepan drippings. Sprinkle with salt and pepper. Add tomato sauce. Cover and bring to 15 pounds pressure and cook 11 minutes to the pound. Reduce pressure. Remove meat. Mix cornstarch to smooth tomato sauce and water to make gravy. Serves 6 to 10.

http://www.cooks.com/rec/view/0,1627,151168-227198,00.html

Answer 5

depends on what kind of meat you're cooking, what part of the beast, and how well you like it cooked.
A lot of people sear the outside to keep the juices in, or cut it into smaller chunks, again, browning the outside, then throw it into stew and let it simmer.
If it's a dental problem, grind it up

Answer 6

have your skillet hot enough to where it starts smoking. "i like to grease the iron skillet with fat from the same meat" the trick is cooking it just right put the first side on cook it for 4 to 5 minutes (average piece of meat) then flip over just once and cook on other side for the same amount of time) the hot skillet will seal the juices in and enjoy!

Answer 7

i will share with you my secret. the most important step is to marinade it. use something with sugar. i use sprite. also lime or lemon, depending on the meat. lime for pork, lemon for chicken. also with your fav spices, like garlic, s&p, try experimenting with several or use the ones you like. the sprite is crucial though. i'll assume you are grilling on a gas or charcoal grill. you have to use the slow-cooking method to get the softest, juciest results. if using charcoal, arrange it around the perimeter of the grill. put the meat in the center, with no coals directly underneath. if gas, only light the burners on the sides, front, or back. timings vary depending on the thickness of the meat. good luck

Answer 8

Seer meat at high temp, then finish cooking at a lower temp, seering will keep the juices in and aviod drying out.

Answer 9

Cook sloooooooowww and make sure covered with a lid to keep in the juices.

Answer 10

with chicken add lemon juice and broil.
boiled chicken is always soft inside and out.
with pork add white vinegar before cooking and cook on high heat. you can't taste the vinegar later when its done. With beef you can also use vinegar and cook as you normally would broil bake or braise.