posted on Apr, 9 2019 @ 10:57 PM
a reply to: Flyingclaydisk
Baking any cut of meat in the oven uncovered, and at any temp over 375f covered for something like a 3lb rack of bone in pork ribs. Anything 2lbs or
under should really cook at no temp over 325f covered
If you dont have a lid, use aluminum foil to make one and form it tightly around the edges of the pot or pan. The reason is because it traps heat and
while cooking it low enough not to toughen or dry up the meat.
If you want browned outsides on whatever you're cooking, sear both sides on medium high heat or a 7 out of 10 on a turn dial for a minute, flip and do
another minute, then transfer to the baking dish.
If you're lazy and want to make sure the meat is cooked without butchering it too much like I do, take the lid off and broil for 5mins while you keep
an eye on it or bake at a higher setting. I haven't perfected that part with an exact measurement I just do it.
I do this with 2lbs of chicken breast and not the bagged fillets or pieces but the plastic wrapped styrofoam trays with the entire breast cuts that
are 2-2.5" thick that you'd normally butterfly or filet at 325f for an hour and 15min covered, then 5min uncovered at high heat or broil for about 5
mins. I can effortlessly cut them into pieces with a fork as some meat falls off like pulled pork.
Same thing with 2lb boneless pork ribs. Pork chops are some of the leanest cuts of meat out there and leaner than chicken breast by an insignificant
percentage so they're too easy to over cook and they'll get tough or rubbery quick. Even if those are as thick as the chicken breasts above, they cook
for 45mins and up to an hour if it's all of 2lbs, then for 5mins uncovered. The only cut of meat that I've had better success with baking uncovered vs
covered is bone in chicken thighs because they have so much fat in them to keep it moist. When baking uncovered higher temps are required, any lean
cut of meat has a good chance of coming out tough and dry.
edit on 4/9/2019 by r0xor because: (no reason given)