This grilling mistake makes your meat dry

It doesn’t matter whether it’s raw out of the packaging or still on the grill: Many people reach for a fork to turn and test the cooking. However, that’s not a good idea.

You want to conjure up something delicious for your guests or yourself and just put a juicy, maybe very expensive piece of meat on the grill or in the pan. Already at this point, this ignorance can contribute to the fact that the delicacy becomes as dry as a piece of cardboard. Why is it?

Better not to use a fork

Some are uncomfortable handling raw meat. Many people therefore help themselves by taking the steak or fillet out of the packaging with a fork and placing it directly in the pan or on the grid. And the two- or trident is also used for turning or for the cooking test.

By piercing the meat, however, the precious juice and flavoring fat can escape. The result: the meat dries out. To avoid this, you should only use meat or grill tongs for grilling, roasting and braising.

Tip: The meat or barbecue tongs should be made of stainless steel if possible. On the one hand, this is more hygienic, on the other hand, the material withstands the high temperatures better than, for example, wood or plastic.

When a grill fork makes sense

However, there is one exception: a fork makes sense for grilling and roasting sausages. If you prick the sausage skin, it will not burst at high temperature.

Tip: You should poke cheese sausages before grilling or roasting. If the casing bursts on the grid or in the pan, the fat will squirt out too. In the worst case, this can lead to burns for you or your guests.