Dry and tasteless meats are among the biggest fears of those who start cooking at the end of the year. With larger preparations, extended cooking time and the pressure to please the whole family, the risk of making mistakes increases. To avoid this scenario, chef Ville Della Penna favors simple techniques that are easy to apply and that make all the difference in the final result.
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According to the chef, one of the most important steps takes place before the meat even enters the oven: sealing. “Putting the meat in a very hot pan before roasting forms a golden crust and helps preserve the internal liquids,” he explains. In addition to ensuring more flavor, the process prevents the meat from losing its juiciness during cooking.
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Birds
In the case of poultry, such as turkey and chicken, Ville recommends additional precautions. The trick is to put butter seasoned with fresh herbs between the skin and the meat. “This creates a layer of fat that protects the meat from direct heat and makes the preparation much more tender,” he explains. Covering the poultry with paper at the start of the oven also helps maintain humidity.
For poultry, the chef recommends putting butter seasoned with fresh herbs under the skin and covering it with cling film to make the meat even more juicy and tender.
Temperature is indeed a decisive factor. The chef recommends starting the roast in a lower oven, between 150°C and 170°C, to allow the meat to cook evenly. Only in the last step should the paper be removed, raising the temperature above 200°C, thus ensuring the desired golden color without drying out the interior.
Red meat
For red meats, the marinade prepared in advance is a great ally. Ville explains that resting the meat the day before with salt and ingredients such as vinegar, wine, beer or glutamate helps maintain juiciness while cooking. Temperature control follows the same logic used for poultry, starting at low heat and ending at high heat.
Another effective resource are toppings containing fat, such as bacon, which help maintain moisture and intensify flavor throughout preparation.
You should opt for low-fat cuts of meat
Chef’s tip to avoid mistakes
In the end, the chef summarizes the main lesson for a perfect dinner: “The golden tip is to always seal the meat before roasting. This adds more flavor and guarantees juicy meat, even during longer preparations.” By paying attention to these details, the dinner gains texture, flavor and avoids the dreaded dryness so common this time of year.
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