What should I do if the meat is overcooked? 10 days of hot topics and practical solutions
Recently, "overcooked meat" has become a hot topic on social platforms and cooking communities, with many netizens sharing their overcooked experiences and seeking remedies. The following is the relevant hotspot data and structured solutions for the entire network in the past 10 days:
| Hot search platform | Related topics | Number of discussions (10,000) | core issues |
|---|---|---|---|
| #Braised pork cooked into minced meat# | 12.8 | Fire control error | |
| little red book | Save the beef stew | 5.4 | too long |
| Douyin | Pressure cooker rollover scene | 18.3 | Improper use of equipment |
| Station B | Culinary Rescue Plan | 3.7 | Wrong choice of ingredients |
1. Cause analysis
According to the analysis of experimental data by food bloggers, there are three main reasons why meat is overcooked:
| Question type | Proportion | Typical cases |
|---|---|---|
| Improper time control | 47% | Simmer over low heat for over 3 hours |
| Wrong choice of appliance | 32% | The pressure cooker is not adjusted to the correct setting |
| Wrong choice of ingredients | 21% | Simmer the tenderloin for a long time |
2. Five major remedial solutions
Option 1: Change the form of dishes
Transform undercooked meat into other dishes:
• Pasta Bolognese (suitable for pork/beef)
• Potato mashed pie (starch needs to be added for shaping)
• Steamed eggs with minced meat (filter and use)
Option 2: Physical reinforcement method
| Material | Add scale | Action time |
|---|---|---|
| gelatin sheets | Add 5g for every 500g of meat | Refrigerate for 2 hours |
| potato starch | 3% of meat weight | Instant results |
| Egg white | 1/300g meat | Needs to be reheated |
Option 3: Refrigerated reconstitution method
Filter the broth and refrigerate it. The collagen will naturally condense into a frozen form, suitable for making:
• Aspic sandwich
• Cold aspic
• Hotpot base
3. Preventive measures
| meat | optimal duration | Temperature recommendations |
|---|---|---|
| Beef brisket | 1.5-2 hours | Simmer at 95°C |
| Pig's trotters | 2-3 hours | Stew at 100℃ |
| chicken legs | 40 minutes | 80℃ soaking |
4. Creative solutions from netizens
Organized based on Douyin’s popular videos:
1.Deep frying method: Coated in bread crumbs and quickly fried
2.Baking Transformation: Made into meat floss or dried meat
3.cryosection: Chill hard and cut into thin slices for hot pot shabu-shabu shabu-shabu
Summary: Boiled meat can still become delicious through creative processing. The key is to master the characteristics of different meats. It is recommended that novices use a kitchen timer and give priority to meat cuts suitable for stewing, such as beef tendons, pork belly, etc.
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