Why is meat chewy when you cook it fast?

Roxane Leathers: its because of the connective tissue proteins. If you sear meat, the connective tissue (which is made up of proteins spun or woven together) do not have a chance to heat up enough to denature. This results in them being intact when you eat the meat.... hence a chewy texture.

Tatiana Evanosky: Don't mind my bad English I'm having a blonde day...

Hyo Hardell: It has to do with the protiens in the meat. When you cook meat fast, the protiens don't have a chance to breakdown so you end up with chewy meat.When you cook meat at a low tempurature for a long time, the protiens that hold the meat together breakdown and the meat starts to fall apart.

Kaley Lappas: Your cooking the wrong cut of meat for the cooking process or you are over cooking it to make it like leather.

Emilie Santmyer: Depends on the cut...you can fast cook a filet mignon, new york(striploin), rib eye or even a top sirloin, and it will be very tender.but when it com! e to tougher cuts, like even a sirlion TIP, slow cooking is best. Any kind of Rounds should be slow cooked as well in my opinion...Things like chucks and flanks and other cuts like that that are typically used for stews are definitely SLOW cooking preferred. You have to slow cook these cuts to break down the ligaments in the meat....Show more

Donnell Mollo: Cooking it longer softens the meat. If you cook it all day it will practically fall off your fork. But the reason why is because you are gradually cooking it, making it absorb all of the heat and juice.

Corrinne Ruozzo: The meat has connective fibers that break down in heat and over time. Sometimes you can simulate slow cooking with a pressure cooker, or cutting the meat the right way once it's cooked, but these are poor substitutes for the real thing.Beef stew should cook for several hours. I cook mine in the crock pot for 8+ hours and always have luck....Show more

Neville Dautremont: Different cuts ! of beef have different cooking times. Beef for stews is tough ! and needs long, slow, low temp cooking or stewing to become tender. Rib eye steak can be grilled over med flame for 4-5 minutes each side and will be very tender. London broil is a firm and chewy piece of meat but is best if grilled quickly and then sliced. Great for fajitas.

Devon Kalberer: Could you be more specific?

Gilberto Cratin: If would cook, for instance, stew too fast the meat will be all chewy, but when you cook slow it comes out tender, why so?

Lyman Gauld: no clue, im a vegetarian