Question

How do you make meat/chicken moist and tender when baking it in the oven (preferably without adding monosodium glutamate/MSG)?

Answer 1

To make meat or chicken moist and tender when baking it in the oven, there are several techniques you can use. Here are some tips:

1. Marinating: Marinating the meat or chicken before baking can help tenderize it and add flavor. Use a marinade that includes acidic ingredients like vinegar, lemon juice, or yogurt. Acidic marinades break down the proteins in the meat, making it more tender. You can also add herbs, spices, and oil to the marinade for added flavor.

2. Brining: Brining involves soaking the meat or chicken in a saltwater solution before baking. This process helps the meat retain moisture and enhances its tenderness. You can add other flavorings to the brine, such as herbs, spices, or citrus zest, for extra taste.

3. Basting: Basting involves brushing the meat or chicken with liquid during the cooking process. This helps to keep the surface moist and adds flavor. You can use a marinade, broth, stock, or a mixture of melted butter and herbs for basting. Baste the meat every 20 minutes or so while it's baking.

4. Using a meat thermometer: Overcooking can lead to dry meat. Use a meat thermometer to ensure that you cook the meat to the proper internal temperature without overdoing it. Different cuts of meat and chicken have different recommended temperatures, so refer to a reliable cooking temperature guide.

5. Slow cooking: Slow cooking at a lower temperature can help keep the meat or chicken moist. You can use a lower oven temperature or use methods like braising, which involves cooking the meat in liquid at a low temperature for a longer period. This slow cooking method breaks down the collagen in the meat, resulting in a more tender and moist final product.

6. Resting: After removing the meat or chicken from the oven, let it rest for a few minutes before slicing or serving. Resting allows the juices to redistribute within the meat, resulting in a juicier and more flavorful final product.

By employing these techniques, you can enhance the moisture and tenderness of the meat or chicken when baking it in the oven, without the need for MSG or monosodium glutamate.