Meat Cooking Basics: When to Cook Hot and Fast
Cooking meat at high temperatures isn’t just about getting things over with. If you freeze poultry and hope to cook it at a high temperature to save time, you might end up with bland meat that no one looks forward to when eating. The ‘Hot and Fast’ method of cooking meat needs to be looked at closely to understand when it makes sense. Let’s look at the case of the Hot and Fast meat cooking method and all scenarios when high temperatures are applicable. When to Cook Your Meat Hot and Fast Consider the cut. Lean or thin cuts work best with the hot and fast method. Say a cut like chicken breast or sirloin steak is low on fat. Cooking it for an extended period might dry out the natural juices. Low temperatures work best when there’s a lot of collagen to break down. But if the cut is low on collagen, applying heat and cooking it fast to preserve the flavor makes sense. Additionally, the hot and fast method makes sense when roasting, deep-frying, pan-seari...