Reply to Why is my meat so hard and chewy?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]More details please - tell us exactly what you are trying to make and we'll help you figure out what's going wrong.[/quote]

I think I might be overcooking and buying the wrong cut. I've tried everything, I always hate the tester of my meat. I like buying lean meat because I feel guilty seeing any fats on meat, although I love the taste of the fattier cuts.

.I use a slow cooker
.I bake the meat with red pepper, mushroom and spices for free style cooking.
.I stir fry

Right now, I have a chuck short ribs - 3lbs worth. What would do with it? I think I should use meat tenderizer so I don't kill it?[/quote]

When I stir fry, I cook the meat first so it is either just done or almost done (cut open a piece to check).  Then I remove it from the pan and cook the veggies.  Then I throw the meat in sauce in at the end, but just for a short amount of time.  Whenever I try to do it all at once, something gets Cooke wrong.

For lean chicken, marinate, make sure to add a little fat.  The either grill or broil.  Again, be careful not to overlook. I use a thermometer and cook to 160.  It will continue to heat up after ypu remove.  Put on a platter or plate and cover for 10 minutes before serving.  I read this somewhere and it makes all the difference.  [/quote]

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