Meat can turn out tough or chewy when cooked in an oven or microwave due to several reasons:
Overcooking: One of the most common reasons is overcooking the meat. Overexposure to high heat for an extended period can cause the proteins in the meat to denature excessively, resulting in tough, dry, and chewy texture.
Lack of Moisture: Meat needs moisture to remain tender and juicy. If it's cooked without enough moisture, it can dry out and become tough. This is especially true in microwave cooking, where the dry environment can cause rapid moisture loss.
Low-fat Content: Lean cuts of meat, such as certain types of poultry and beef, have less fat marbling. Fat adds juiciness and tenderness to meat. Cooking lean cuts for too long or at high temperatures can lead to toughness.
No Resting Time: Resting meat after cooking is essential. During cooking, the muscle fibers contract and expel juices. Allowing the meat to rest for a few minutes after cooking allows the fibers to relax, and the juices redistribute throughout the meat, resulting in a more tender texture.
Incorrect Cooking Method: Different cuts of meat require different cooking methods. Some cuts are better suited for slow cooking or braising to break down tough connective tissues, while others are suitable for quick cooking methods like grilling or searing.
Improper Slicing: Cutting meat against the grain can make it more tender. Slicing against the grain shortens the muscle fibers, making them easier to chew.
To achieve tender and juicy meat, it's essential to use the appropriate cooking method, monitor cooking times and temperatures, and consider the fat content and cut of the meat. Additionally, marinating the meat before cooking can help enhance its tenderness and flavor.