What to do if the cooked meat turns out tough: well, you can’t throw it away
Even experienced cooks can have a bad day.
One of the most common culinary failures is that boiled, fried or stewed meat turns out so tough that it is simply impossible to eat.
Luckily, even a dish like this can still be saved, and here's how to do it.
If you are dealing with a very dry steak, a steamer will come to the rescue. If you are the lucky owner of such a device, place the fried piece of meat inside and turn on the device.
There is no exact time: you will have to check the steak every 30 minutes to assess its condition.
By the way, if you don’t have a steamer at hand, no problem – you can replace it with a regular colander, which should be placed over a pan of boiling water.
Alternatively, you can try to fix the situation without removing the steak from the pan: just add a little water there and leave the meat for a few minutes under a closed lid over medium heat.
These same methods are also suitable for “reviving” over-dried roast beef, boiled pork or chops.
But if we are talking about goulash, ragout or any other stewed meat, all you need to do is add water and continue cooking over low heat until the pieces become soft.
