Cooking is an art, and you’re the artist. But is it possible to present an art form at its best while not having the right appliances? Of course possible. A little expertise and a few tricks can make your dish perfect- just the way you’ve imagined.
Thomas Keller once said- “A recipe has no soul. You, as the cook, bring soul to the recipe.”
Creativity and all is ok, but what to do in a situation- when your guests are on the way, and you’re hustling with your slow cooker only to tenderize the meat?
Well, quite a headache… but not anymore. We’re here with 2 minutes of know-how to help you in cooking the ideal juicy meat and get the pro-chef’s tag. So, without further ado, let’s know how to fix tough meat in a slow cooker? Here you go!
How to Fix Tough Meat?- 5 Easy Hacks!
There can be hundreds of reasons responsible for drying out the meat and messing your dish. For instance, if the pieces of meat are too large, you will only get inedible stuff in the end. Also, if you haven’t marinated it properly before cooking, the meat is more likely to stay stiff. Even a low amount of liquid in the cooker may prevent collagen from breaking down.
However, let bygones be bygones and concentrate on how to fix tough meat in a slow cooker. We’ve listed 5 workarounds here, check it out, turn the odds, and make your dish like a pro.
Method 1: Cook Again in Low Flame
This is the best way to soften your tough, uncooked meat. Place the meat at the bottom of your cooker and seam the flame. Give it enough time and make sure that the liquid doesn’t start boiling.
After 20 to 30 minutes, open the lid of your cooker and check the meat. The duration will solely depend on how tender you want your meat to be. There is a risk of overcooking in this method, but if you stay alert, you’ll definitely get perfectly cooked food as the end result.
Method 2: Sauté the Meat and Steam
Whether you are cooking beef, pork, or chicken, this method will offer you a perfect resolution for your query- “how to fix tough meat in a slow cooker?” All you have to do is simply take the meat out of your cooker and sauté it for some time in a pan.
Once done, put the dish in your cooker again and leave it in steam for 15 to 20 minutes. Don’t forget to keep checking in the meantime to avoid overcooked food. Else, all your efforts may go in vain.
Method 3: Don’t Open the Lid Instantly
Have you given it enough time before opening the lid of your cooker? If you haven’t, do one thing- just place the lid again, keep the cooker on high flame, and wait for 5 to 7 minutes. After that, turn off the heat and keep the lid intact.
This process will cook the meat entirely in vapor. So you will only get tenderized meat to serve your guests. Of course, you have to open the lid once the vapor is all cleared, before serving. The trick is- the more you let the meat soak vapor, the better your dish gets firmly cooked.
Method 4: Add More Liquid
If you haven’t put adequate liquid earlier into the cooker, your dish will most likely stay tough and dry. Additionally, if you place the cooker on the heat for longer, you might get your food burnt. So, ensure adding the required amount of water before you put the cooker on flame again.
In case you add excess water, it will change the taste of your dish. So you’ve to be precise to get the food like the way you wanted it to be.
Method 5: Use Wine or Broth Instead of Sauce
A number of chefs are there who recommend using wine or broth instead of sauce as the liquid. The only reason is- the sauce is prone to get burnt quickly. So when you are cooking the meat for the second time to reduce the toughness, using wine or broth will prevent it from getting burnt.
Any of these five methods can do the best job for you. But you have to choose the one-trick depending on how tough the meat is. So, tell us which DIY hack has helped you achieve your type of perfect dish in the comment box below. Stay connected for more cooking-guides. Adios!