https://www.thespruceeats.com/tenderize-tough-cuts-of-meat-995834 Tougher, larger cuts of meat are transformed by braising into … -This method is best for tender cuts of meat, young poultry, fish, and some vegetables Grilling -A simple dry heat method where food is cooked on a grate or rack above the heat source (typically and open flame). At the same time, all the nutrition from the meat is preserved in the cooking water and not lost via the inefficiency of a frying pan or oven. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender. It’s a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it … It's essential to choose the right cut for the cooking method you have in mind. Slow-cooker. Brown the meat first, then put it in a slow cooker with some thick slices of onion and carrot. The more you cook muscle, the more the proteins will firm up, toughen, and dry out. Method of cooking large cuts of meat uncovered and without water in an oven or oven-type appliance; use shallow roasting pan with a rack. Braising Beef, Pork, and Lamb. Collagen is soluble in water and when it is cooked slowly with moist heat, it becomes gelatin. Chuck is often ground for hamburger because of its high ratio of fat to meat (20 percent fat to 80 percent meat is considered the best for a hamburger). By its very composition, meat poses a challenge to cooks. For cuts that are high in collagen, cooking with methods that use slow, moist heat, such as stewing or braising, are the best. Cuts like this come from active muscles in the animal such as the shoulder or the chest area, which get more of a workout (making them quite tough). Don’t make a stew with tender or fatty meat. Match the cut to the cooking method. To be specific, muscle tends to have the most tender texture between 120° and 160°F. Roast tender cuts of meat weighing three pounds or more. If you’re learning how to cook brisket, it helps to know what a brisket is. There are lots of ways to mess up a given recipe, but only a few ways to finish a tough piece of cooked beef. Best cooked at 150-170C, recipes that require slow-roasting are trickier to control using a domestic oven. Some cuts are tough and chewy, and need long, slow cooking. But the longer you cook connective tissue, the more it softens and becomes edible. Chuck is used for a pot roast or, when cubed, stew, because the connective tissue melts as the chuck braises and self-bastes the beef, making it very tender. However, by cutting the meat pieces small and cooking it in water with plenty of vegetables, the soup serves several hundred. Best cuts of beef for stewing: chuck roast, chuck shoulder, round roast, short ribs, cross-cut shanks. 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