Is this an abnormal amount of liquid for some carne asada? No liquid was added
Is this an abnormal amount of liquid for some carne asada? No liquid was added
by Impressive_Code3257
7 Comments
Mgroppi83
Welcome to fat.
PickleWineBrine
Normal. But you overcrowded the pan. Next time do smaller batches.
Jolly_Werewolf_7356
I always grill flap meat / skirt steak / asada.
i-sleep-well
This meat may have been ‘brined’ e.g., injected with a salt water solution to make it look plumper and weigh more. It frequently is released once cooked and the muscle fibers tighten up. It totally kills any crust you might be trying to form.
Legally, they have to disclose this on the packaging, so you’ll see something like ‘May contain up to a 10% solution by weight of water and some other bullshit.’ in very tiny print.
Ok-Accident-5237
Best to grill over an open flame or a cast iron to burn off any excess liquid. From my experience.
chrisfathead1
Looks like more than I’d expect, if you are handling the meat and you notice excess liquid just press some paper towels into it and try to remove as much as possible
JamAndJelly35
Like all cooking, don’t crowd the pan and instead cool in small batches. For something like this, when. You take it out of the pan after searing it make sure to put into a colander with a bowl under it so the liquid can continue to drain. Those juices can be used to make a delicious sauce after. Try a few pieces at a time. Your goal should be to properly sear each side of your meat without boiling it. You could also use a baking sheet with an oven safe rack on it under the broiler in the oven. Goal is to NOT boil your meat at all costs.
7 Comments
Welcome to fat.
Normal. But you overcrowded the pan. Next time do smaller batches.
I always grill flap meat / skirt steak / asada.
This meat may have been ‘brined’ e.g., injected with a salt water solution to make it look plumper and weigh more. It frequently is released once cooked and the muscle fibers tighten up. It totally kills any crust you might be trying to form.
Legally, they have to disclose this on the packaging, so you’ll see something like ‘May contain up to a 10% solution by weight of water and some other bullshit.’ in very tiny print.
Best to grill over an open flame or a cast iron to burn off any excess liquid. From my experience.
Looks like more than I’d expect, if you are handling the meat and you notice excess liquid just press some paper towels into it and try to remove as much as possible
Like all cooking, don’t crowd the pan and instead cool in small batches. For something like this, when. You take it out of the pan after searing it make sure to put into a colander with a bowl under it so the liquid can continue to drain. Those juices can be used to make a delicious sauce after. Try a few pieces at a time. Your goal should be to properly sear each side of your meat without boiling it. You could also use a baking sheet with an oven safe rack on it under the broiler in the oven. Goal is to NOT boil your meat at all costs.