The excessive release of water when frying meat is a common problem that causes concern among consumers, but professional butchers know valuable secrets to avoid it. At a time when we are rediscovering the value of traditional shopping, talking to these experts is essential to obtain the best quality and take advantage of their specialized knowledge.
The way we buy and prepare meat can make a significant difference to the final result. Advice from professionals in the sector allows us to identify the best quality meat and learn the right preparation techniques, especially when it comes to simple preparations such as frying or grilling.
This expert knowledge is essential to ensure that the meat retains its properties and juiciness without releasing excess water during cooking. The right choice of cut and its correct handling are key factors in obtaining the best results in our culinary preparations, allowing us to fully enjoy this basic ingredient in our kitchen.
There is a reason why meat tends to release water
We can imagine endless theories about the origin of this ingredient or the processes it has undergone to end up obtaining a piece with a series of characteristics that we must take into account and that perhaps until now we had not even imagined would be within our power.
The time has come to clearly commit to some details that until now we didn’t know that meat could provide us with. Often, the type or origin doesn’t matter, the water ends up flooding our paella or frying pan and we are left with a much smaller piece than we had.
These are times to see those changes that until now we didn’t think we could obtain. With the help of a series of elements that can help us end up getting what we want and more. These are days of seeing a series of fundamental changes.
A good butcher’s shop explains why meat releases water, but also gives us more details on how to prevent that water from becoming a problem. There is a trick to prevent water from ending up all over the pan.
The reason why meat releases water when fried
There is a reason why meat releases water when fried, it is something we should take into account and that will help us learn to cook it better. An expert explains to us on social networks everything we need to know about meat and buying the best possible option at the butcher’s.
Between 65 and 80% of meat is water, and it is this water that generally determines, according to this expert, the younger the animal, the higher the percentage of water. But it will also depend on the breed of the animal to know exactly.
To prevent this water from disappearing quickly, the meat should be at room temperature, as changes in temperature will make it drier. In the same way, the temperature of the frying pan must be high, or the meat will literally cook itself.
Dry the meat with kitchen paper before cooking it, this way you can prevent the water from escaping more quickly when cooking on the grill or in the pan. The way you cook this piece of meat is essential to achieve the change we want to see happen.
The Rivas Butcher’s give us some advice on their blog so that we can cook it professionally and perfectly, getting the most out of it. Following the advice of these experts: “The younger the animal, the more water it retains inside its fibers, so if you don’t want too much water in the pan, it’s best to buy aged meat, which also has more flavor. The meat you buy should be at least 2 months after the animal was slaughtered so that it is softer, tastier and has less water. Nor should it be too fresh, as meat slowly loses its water.
Try to keep the meat in the fridge for a minimum of 3 days and a maximum of 7 so that it loses its liquid and becomes softer. Take it out of the fridge half an hour before cooking, as a very common mistake is to put it directly in the pan, which cools the oil and causes it to release more water. The oil must be very hot, because if we cook the meat at around 60 degrees the water inside it will not evaporate and will remain as liquid in the pan, causing the meat to shrink in size.
It is from 70 degrees onwards when the liquid begins to turn into a delicious juice, as at that temperature the collagen in the fibers dissolves and this gives it a more gelatinous texture. It is important not to crush it, prick it or turn it over too much, as this will cause it to release the water inside and it will become dry inside and the water will come out. Simply wait a few days before eating it, take it out of the fridge, heat the oil very hot, and put it in the pan, cooking it first on one side and then on the other. Try to make it crispy on the outside quickly, this is called searing the meat, and this way you will prevent the juices inside from being lost.”
