The muscle fibers contract as water gets cooked out of them
This is normal
Affectionate_Can3685
You gotta stoke it
Affectionate_Can3685
You gotta stoke it.
CPAtech
Yeah the great meat bending happened in the early 2000’s and has been plaguing home cooks ever since.
sentry_87
Cut 1/2 inch slices around the perimeter of the meat
fomepizole_exorcist
Usually caused by shoving it back in too quickly
AnakinShtTalk3r
Peyronies
kittenkatpuppy
wtf is this picture
velmarg
Dawg are you the Last Meatbender?
Knightvision27
Heat too high, looks like a dorito lol
Skorpios5_YT
Use a larger slab of meat so the curl is not obvious
Cook at higher temperature for shorter periods of time, so that juices don’t have time to escape. Just make sure internal temperature is over 165.
Marinating in brine might help?
Or as some comments say, get a burger press.
[edit] Thought of another solution: marinate meat with meat tenderizer powder before cooking
Ambivalent-Piwak
I think they make a pill for that…
averageredditor60666
Certain pieces contract faster than others, leading to the meat curling up or cupping. This is usually an issue with pork chops but it can happen with beef too. Just put a couple vertical slits around the meat to allow it to lay flat.
Adambombino
Try using your other hand for a bit
Dangerous-Budget-337
Overcooking at too high a temp. The fibers bind up. Lower the heat a tad…flip often…take off heat at 120° let rest for 10 minutes.
D3admanwalkin
Two things could be happening here. The meat is either going into heat shock or the connective tissue hasn’t been cut properly.
Next time you cook something beef/pork/lamb let it come up to room temp before putting it in the pan. Usually half an hour does the trick.
It that doesn’t solve it, nick along the fat edge of the cut to stop the connective tissue from pulling the muscle tight. One or two cuts should work.
mulchintime4
Hey man its natural some of us curve a bit the left
18 Comments
The muscle fibers contract as water gets cooked out of them
This is normal
You gotta stoke it
You gotta stoke it.
Yeah the great meat bending happened in the early 2000’s and has been plaguing home cooks ever since.
Cut 1/2 inch slices around the perimeter of the meat
Usually caused by shoving it back in too quickly
Peyronies
wtf is this picture
Dawg are you the Last Meatbender?
Heat too high, looks like a dorito lol
Use a larger slab of meat so the curl is not obvious
Cook at higher temperature for shorter periods of time, so that juices don’t have time to escape. Just make sure internal temperature is over 165.
Marinating in brine might help?
Or as some comments say, get a burger press.
[edit] Thought of another solution: marinate meat with meat tenderizer powder before cooking
I think they make a pill for that…
Certain pieces contract faster than others, leading to the meat curling up or cupping. This is usually an issue with pork chops but it can happen with beef too. Just put a couple vertical slits around the meat to allow it to lay flat.
Try using your other hand for a bit
Overcooking at too high a temp. The fibers bind up. Lower the heat a tad…flip often…take off heat at 120° let rest for 10 minutes.
Two things could be happening here. The meat is either going into heat shock or the connective tissue hasn’t been cut properly.
Next time you cook something beef/pork/lamb let it come up to room temp before putting it in the pan. Usually half an hour does the trick.
It that doesn’t solve it, nick along the fat edge of the cut to stop the connective tissue from pulling the muscle tight. One or two cuts should work.
Hey man its natural some of us curve a bit the left
Peyronies disease