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That you cook at home frequently or that you were like a new quarantine hobby, you probably found thatcooking meat can be quite difficult. There is nothing better than a perfect steak or hamburger, but there is also nothing worse than cooked meat dish, too cooked, or just ... off.

Here, the experts share the 15 mostCommon meat cooking errors That home leaders make and share their advice on what you should do instead. Follow these tips and recipes taste as well as the food of your favorite restaurant. And for more advice, do not miss these17 errors worst burger grilling.

Chicken breast and offers have very little fat and they become hard and dry when they are too cooked, saysPalak Patil, Chief at the Culinary Education Institute.

How to repair it: "Toeve meat, brine all the chicken breast before cooking," says Patel. The brine must be made with salt, sugar and herbs - it notes that an easy report is four cups of water to a quarter of a cup of salt. Then cut the chicken breast into pieces even so that they finish all cooking at the same time.

"All meat has a carrier cooking - sometimes called rest time - when food continues to cook the heat source," says Patel. On average, a thin cut of meat like chicken breast will have some extra degrees when it is removed from heat, so keep that in mind when cooking your chicken.

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On the flipside, Patel explains that an entire chicken (unlike a tender chicken breast) retains more heat and the outer parts of all the chicken cook faster than the inside.

How to repair it: Remember that a whole chicken will cook more slowly and it must be rested so that fruit juices are uniformly distributing. Use a faithfulMeat thermometer Make sure you are not taking the chicken too early.

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Do not wait to season your chicken until it has been cooking, Patel advises. If you wait, the meat does not absorb seasonings in the way it is supposed to.

How to repair it: "You want to clean up the uncooked chicken so that salt, pepper and spices wear in the meat during cooking," says Patel.

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Kevan Vetter, Executive Chief and Culinary Development Manager of McCormick, says that a common error does not use the reverse SEAR cooking method for cooking bone chicken pieces and a larger chicken breast.

"The chicken too cooked and dry can be the norm for some, but using the reverse-Sear method each has juicy skin and crispy skin," says Vetter.

How to repair it: Prepare the grill for medium low heat (275 degrees at 300 degrees Fahrenheit) and preheat the grill by turning all the burners in the middle. Then turn off the burners on one side and place the chicken on the unlighted side of the grill before closing it.

"Grid for 40 to 45 minutes or until the internal temperature of the thickest of the chicken is 165 degrees Fahrenheit, turning from time to time," says Vetter. "Move the chicken on the illuminated side of the grill with the side of the skin. Brush with the barbecue sauce of mustard [and] turn the illuminated side of the grill up."

Finally, grill the chicken discovered for three to five minutes more or until the chicken is charged, transforming it once and brush it with an extra sauce.

Pam Schwartz, co-founder and partner manager ofRanch 45, a restaurant and a butchery in Solana Beach, California, explains that many people have beef problems with grill or stove. A common solution is to add extra oil or to use a non-stick stove, but it's not always the answer, especially if you try to have a nice crust on your steak.

How to repair it: "What you need to do is put your stove with the average heat or grill to 400 degrees [Fahrenheit]," says Schwartz. "Add a half-teaspoon or less oil at the bottom of the pan, and if you use a grill, do not add any oil."
Once the saucepan or the hot grill, add your steak. Schwartz warns to attempt to move the steak or to switch it several times because you may go beyond the steak. "You only want to transform your meat once," she says. When the steak is ready to be turned, it will easily take off the bottom of the pan without having to be forced.

"If you find that sticky meat, let it rest for a minute or two," said Schwartz. "Once the meat is ready to be turned, it will release and a general rule is about three minutes per inch, by side."

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Never place your meat in the pan or grill while he heats up, says
Max Hardy, chef and owner ofCOOP DETROIT. Cooking in a saucepan which is not already hot gradually will gradually dry meat.

How to repair it: "When cooking beef, you still want to start with a very hot stove," says Hardy. "Let your meat go to room temperature before placing it in the pan. When you start with cold meat, it can cool your saucepan, do not allow you to help you get the beautiful Sear you want." This beautiful Sear is what locks in flavors and juices of meat.

Hardy adds that when cooking your beef at the desired temperature, you must let him rest for a few minutes so that the juice does not leave the meat. "Leaving him will help lock more flavor and create a piece of succulent meat," he says.

"Leave the meat rests on one to two hours before cooking does not really do anything to the cooking process," says Patel. "In fact, there is a risk of having the temperature of the meat in the" danger zone "and creates a greyish color on the steak when cooked." In addition, the rest steak creates moisture outside the meat and, when cooked, it causes steam meat instead of Sear.

How to repair it: Start by putting the steak at low oven, advises you. Then, preview in a pan for a golden brown outdoor and a pink interior.

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Chief John Manion ofEl Che Steakhouse & Bar In Chicago, says people can be dissuaded from the cooking steak if they do not have an outside grill - but you can make a delicious steak without grilling if you know the right way to go there.

How to repair it: The Manion shared its favorite method it uses when cooking the steak at home: Seadice the steak in a cast iron saucepan (or an anti-oven jump pan) and oven finish. Then season your soaked meat and give it a little friction with a high peak oil.

"Get your hot rip stove and searie on both sides," says Manion. "Do not push or sting the meat ... Leave it!" Then place the pan in a hot oven (450 degrees Fahrenheit) and when your steak approaches the desired cooking, remove it from the oven and the rocker over medium heat with butter, herbs and garlic in the pan. "I fix the oven as high as possible," he said, adding that this method works better for large cups, such as a 32-ounce bone steak, which take some time to cook and make a lot of fat.

Manion says that a common mistake does not cut the steak on the grain. This is especially important with hanger steaks, because if you do not cut on the grain, they will be difficult and difficult to chew.

How to repair it: Wear special attention when you cut your steak and make sure it is cut on the grain.

Now that you know cooking steak, here's14 different steak recipes so you will never bother you.

Christophe Puteaux, the leader atBastille Brasserie In Alexandria, Virginia, says that waiting to take the beef of heat until it feels is done is another common mistake.

How to repair it: Poses says the ideal moment to take the meat meat (whether you are jumping, grilling or roasting) is about when it feels almost ready but not quite done.

"Typically the meat will continue to cook heat. The heat will continue to rise when the steam inside the muscle continues to generate heat," he says. Puteaux also notes that the greater the meat, the higher the temperature will continue to rise.

"If you take the temperature, remove it from the heat from five to 10 degrees before reaching the optimum temperature of your choice," he says. "And let the meat rest for at least 10 minutes and 30 minutes for a great roast."

John Bedford, an old deputy chief and founder and publisher ofViva flavor, says that do not use a digital thermometer when the steak cooking can destroy all the cooking process because it is crucial to get the meat of the pan exactly at the right time.

How to repair it: "My list of real essential for the kitchen is pretty conservative, but a digital thermometer is a must-have," says Bedford. It adds that you do not have to spend a lot of money - a perfectly used digital thermometer can be found for about $ 15, and will pay steaks far superior long-term.

"The second you hit the desired temperature for your favorite cooking, go out the pan and under paper for five minutes of rest," says Bedford. "Do not skip this step because it provides time for rich juices to be redistributed throughout the meat and complement the cooking process."

John Livera, Consulting Chef for theNorwegian Seafood Council In the United States, says it's essential to use good oil when cooking seafood. He notes that people like the taste of extra virgin olive oil, but it's terrible when You add intense heat.

"Oils like extra-virgin oil that have a low smoke point (temperature when grease or oil starts burn, represented by blue smoke and not good blue smoke when a barbecue) do not allow Proper burning of meat or fish skin, says Livera. "Instead, you finish steaming your protein."

How to repair it: Use an oil with a high smoke point, such as regular olive oil, canola oil or peanut oil. The use of these types of oils increases the temperature high enough for the perfect Sear, which comes from the caramelization of natural sugars in seafood.

"One of the most important parts of the kitchen is the carry-out period after the fish is removed from the grill," says Livera. It optics like analogy: Think of this last step as braking for a stop panel. If you pull your foot from the accelerator and immediately apply the brakes, it is not good for you, the passenger or for the equipment of the car. But if you gently apply your foot on the brakes, leave the deceleration time smoothly, you arrive at a smooth stop.

How to repair it: Do not immediately "Apply the brakes" when you stop your toasting time. Livera says that if you pull a salmon steak on the grill and cut it, it will seem raw in the center and will not "flake".

"But if you cover the salmon and let it rest, the food ends the cooking direct heat, the temperature dissipates and the protein relaxes, allowing a nicely cooked fish piece with a silky texture that flocked softly", he says.

Patel advises against cooking on the ground, the skinny Turkish. It has very few fat or flavor, and you will probably find yourself with a Fade box.

How to repair it: "I recommend mixing Turkey from skinny white ground with darker meat to build a better fat ratio," says Patel.

"Resist the urge to overcome meat with spices and seasonings," says Patel. She explains that it causes drying meat and harden when cooked.

How to repair it: Patel recommends grilling a small onion in the mixture for extra moisture during cooking.

Now that you know how to work with Turkey on the ground, try it in one of these36 turnkey turkey recipes.