The Secret to Tender Meat Cooking

Why does meat suddenly turn tough when you cook it? You take a bite… and instantly regret

it. Good news — it’s not your cooking skill. When meat heats

up, the proteins inside tighten. They squeeze out water,

and that’s what makes meat dry and tough. Above 70°C (158°F), this happens really

fast. But here’s the surprise. With slow, gentle heat, collagen melts into

gelatin… That’s why slow-cooked meat turns incredibly tender.

So the secret isn’t cooking harder. It’s cooking low and slow. Save this for your

next meal. This is Curious Bites.