What should be done to prevent meat from drying out during cooking?

Marinating or brining meat before cooking is an effective method to enhance moisture retention and flavor. Both processes involve soaking the meat in a mixture of liquids, herbs, and seasonings.

Marinating typically includes acidic components, such as vinegar or citrus juice, which can help tenderize the meat and add flavor. The moisture from the marinade penetrates the meat, helping it stay juicy during the cooking process. Brining involves soaking the meat in a saltwater solution, which can help the meat absorb water. The salt causes the meat to swell, increasing its moisture content and enhancing its juiciness when cooked.

When meat is cooked, proteins denature and expel moisture. However, if the meat is adequately marinated or brined, it can retain more moisture and prevent drying out. This is especially important for lean cuts of meat that are more prone to drying during cooking. Thus, marinating or brining effectively prepares the meat for cooking by maximizing its moisture retention.