How to keep meat tender after cooking


How to keep meat tender after cooking
When you cook meat, the cooking heat causes the juices to run back inside, so the outside dries up somewhat. Here is a tip to avoid this.
119 K 3.8/5 (79 reviews)
Grade this recipe:
duree5 min. difficultéEasy
Keywords:
Last modified on: February 21th 2011
Times for this recipe
Resting: 5 min.

Step by step recipe


Stage 1 - 5 min.
How to keep meat tender after cooking
To avoid this problem, you just need to leave the meat to stand 5 minutes after taking out of the oven or the frying pan, until the juices flow back towards the outside.

Stage 2
How to keep meat tender after cooking
The best way to do that, is to keep the meat somewhere warm on a hot plate, covered with aluminium foil.

Stage 3
How to keep meat tender after cooking
This also works with fish, which will be even more tender.
Source: D'après Joel Robuchon.
Other recipes you may also like
Crunchy little pieces of fish
Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
February 21th 2011274 K5 50 min.
Caramel rice pudding
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.
February 11th 2011263 K5 1 hour 40 min.
Spaghetti Carbonara
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
February 21th 2011345 K 24.8 25 min.
French custard tart
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
July 13th 2022451 K 234.3 1 hour 10 min.
Pistachio cream
Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
October 4th 2012312 K 63.9 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page