Cooking Meat
Cooking meat shouldn’t be too intimidating. You should just remember that whatever method you use, whether it’s frying or grilling, is that you keep from drawing too much of the meat’s moisture, and to cook it well enough so that there will be no danger of bacteria that can cause food poisoning.
To avoid serving tough meat, make sure that you do not overcook it. Overcooking dries out the moisture from the meat, leaving it dry and tough. But different meats require different ways of cooking to get the best out of them.
For pork and chicken, make sure that they are fully cooked. To test this, stick a fork into the thickest part of the flesh. If the juices run completely clear, then it’s cooked. If it still has tinges of red or pink, then be patient and leave it over the fire for a while. Pork and chicken can be dangerous if consumed undercooked. They are susceptible to bacteria.
Beef and other red meats on the other hand has to have a pinkish color to be fully enjoyed. Do not rub salt unto red meat to keep the moisture intact. Season with salt only after it is cooked.
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