flipping meat

THE MYTH YOU SHOULD TURN MEAT AS LITTLE AS POSSIBLE DURING COOKING

BARNEY SAYS ‘This myth applies when barbecuing or pan-frying steaks, chops or burgers. It goes a little something like: “Cook the meat for 5 mins before flipping and giving it the same amount of time on the other side.” Every time I’ve done this, it just doesn’t seem right – one side browns beautifully, while the other sweats and never achieves the same crust on the second side. And, when you cut into the meat, the cooking is often uneven. So, when searing directly over hot coals or pan-frying individual cuts of meat, you’re far better off if you turn the meat every minute or so to build up an even crust on both sides. This way, you’ll have meat that’s cooked a lot more evenly on both sides. You’ll also look more impressive standing at the grill, completely in control!’