If you add a little time to the cooking of red meat, will it make it more tender or toughen the meat?
I have looked for information on this on the web but to no avail.
I'm just going by experience here, if grilling meat, the longer you cook it the tougher it gets . . . dries out. If cooking in liquid, the more tender it becomes. In pressure cooking or crock-pots, cooking longer is just going to make the meat more tender . . . fall off the bone tender. Sometimes this is a disadvantage because you'll have a hard time getting the meat shreds out of the pan. So, it's best to cook it at the specified time in the recipe. For rules of thumb on cooking times, see this link:
Hope this helps,
Desi @ DVO
Email your thoughts to us. Tell us about you and your family, and send us a picture. We'd love to hear from you...and who knows...perhaps you will be the star of the next newsletter!