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Reply to "Why is my meat so hard and chewy?"
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[quote=Anonymous]For many lean meats like chicken breast and sirloin or eye-round roast, cut across the grain to avoid toughness. Also try using a meat thermometer to make sure you cook to the right temperature. I also like to add some butter/oil to moisture to the meat. If you are roasting meats, it is important to let it rest (sit on the counter for a few minutes) before you start cutting the meat.[/quote]
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