How to Moisten Cooked Meat

Every cook wants to prepare meat that is juicy and tender, but some cuts of meat and dry-heat cooking methods can make that more difficult. If, after choosing the right cut and proper cooking method, your meat needs a moisture boost, you can still turn a dry rump roast into a juicier morsel by saucing it up.

If your meat is dry after cooking, try serving it with a generous portion of sauce or gravy. To make your own, scrape pan drippings and add another type of fat, such as butter or oil to the pan. Stir in equal amounts of flour to make a roux then add broth, wine, cream or another liquid and simmer until thick. Pour it over the meat before serving. For commercial sauces and gravies, try barbecue, Worcestershire, steak sauce or canned gravy.

While braising cooks meat using a small amount of liquid, you can also simmer cooked meat in a liquid to add more moisture. Over a low heat, add meat to a few tablespoons of water, broth or other liquid. Simmer for a few minutes to allow the liquid to penetrate into the meat. Simmering in an acidic liquid, such as vinegar or lemon juice, can tenderize and add flavor as well as moisture.

Cooking lean cuts of beef, pork or poultry with a moist-heat method, such as braising or boiling, can lock in liquids and help keep meat juicy and tender. If meat lacks moisture after cooking, use it in a soup or stew. The broth or gravy will coat the meat and add another layer of flavor. If you're using cooked meat, wait until the soup or stew is nearly done before adding so meat does not overcook.

Some meats tend to dry out faster than others. Whole poultry, such as turkey, and chicken, require such a long cooking time that the outer layer of meat can lose moisture before the interior reaches a safe temperature. This can also happen to other large roast cuts. To prevent moisture loss, baste the bird or roast with a fat, such as butter or olive oil, during cooking. Afterwards, dredge the meat through the pan drippings before serving.