How to make meat (chicken/beef) more tender?

Question

My chicken and beef dishes always turn out very dry. Could I do anything to make them juicier and softer?

Answer 1

If you intend to grill your meats, try marinating it in milk for about an hour. This will make it very tender.

If your roasting chicken, try basting it with olive oil or butter every 30 minutes. Your chicken shouldn't go dry.

Answer 2

Cook them longer at lower heats, but don't overcook, either.
Big cuts: Long time in the oven.
Small cuts, "Saute" them over a high heat quick, with juices and veggies.
You must be cooking too long.
Marinate: Especially if you have a foodsaver vacuum bag setup, where you can mariante overnight, there you go...
The use of vinegar in recepits is age-old in softening meats.
No matter how you cook, make sure you "Baste," that is, keep putting enough juice or marinate on the meat however you cook it.
Beer works fine, I'm not kidding, if you're grilling and run out of marinate, for example.
Send me a large sample, and I will taste it free and get back to you.

Answer 3

Marinate the chicken or beef in a marinade that includes citrus.

For boneless skinless chicken breasts and steaks...pound a little with a meat pounder.

For cooking steaks...Don't take directly from the fridge to the grill. Let sit out 10 minutes. And make sure the grill is Very Hot. (or pan).

Source..various cooking shows and cookbooks. Last tip..Rachael Ray.

Answer 4

Overcooking destroys both taste & texture,be watchful & take off the heat as soon as done,the problem seems more dryness than tenderness, Chicken meat is hardly ever tough unless it is boiling fowl meant for soups or stews,beef can be tenderised by marinating in spices of your choice to which a little vinegar is added,commercial tenderisers are also available.

Answer 5

If you lightly coat the outside of the steak or chicken with olive oil, that will help. I like to add spices afterward, too.

You can also try marinating your meats. It is really easy to make your own marinades too. Start with beer, and then add what ever spices you want. Put the meat in a bowl, add a can of beer then sprinkle in the spices. You only need to marinade the meat for an hour, but overnight is ok too.

Good luck.

Answer 6

Cook it a little less. Keep a close eye on your food. Set a timer for 15 min intervals just to check, your oven could be on the high side. Do not season with salt until after meat is done cooking. Also use a little olive oil to rub meat with prior to cooking. Just massage it with your hands and dribble a little on top.

Answer 7

leave a thick steak in the fridge a few days longer, not a week longer though. Put paper towels under it, in a plastic container with a lid. have a couple of holes in the lid, or dont tighten it all the way on. It's own enzymes will help tenderize it. As it bleeds, the enzymes break it down. And it adds flavor.

Answer 8

Cook them less.
Pineapple, or papaya, juice acts as a tenderiser.
Beat them out so you can cook quicker.
Let it rest before serving.
If there is very little fat on the meat never marinade in red wine for too long, it will dry it out.

Answer 9

You overcook the meat. Also you can use meat tenderiser and a metal hammer thingy on the meat before to cook it. Marinating it a few hours before you cook it also helps the flavour stick to the meat

Answer 10

A good thick marinade-let sit overnight and take a meat pounder to it. But don't over-pound it. Plus slow cook it. Not necessarily all day but let it cook on a lower temp and little longer than you normally would.