Lean meat is nutritious and low in fat, ideal for healthy meals. However, it can dry out if overcooked. Chef Kevin Chrisman recommends cooking it at high temperatures quickly, while basting with butter and herbs to retain moisture and enhance flavor. Rare cuts like steak can be safely seared, but chicken and turkey must be cooked fully to 165°F. Techniques such as flattening cuts or using thinner pieces can help achieve this without compromising on the quick-cooking approach.
Cook it hot and fast, and baste it in butter with lots of herbs.
Basting lean meats with butter encourages the meat to cook more quickly across its top surface while the bottom sizzles in the skillet.
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