How do you cook tender meat?!

[NumptyMum]

My DH is veggie, so until now I've not cooked much meat. However we're keen that DS has a varied diet, including meat. Problem is, as I don't cook meat much, each time its turned out really tough (eg minute steak, lamb chop). Tonight I've marinaded chicken in olive oil and lemon beforehand, to see if this helps. So far I've cooked meat in frying pan, is this part of the problem ie makes it tough? Should I 'seal' meat then cook in oven on low/slow temp?? Should I not bother with sealing meat and cook it in liquid? Is there a particular method best for babyfood (mashed food, not pureed)?

However, having said that, DS seems to be able to swallow small bits of meat, so perhaps it's just me that has a problem eating it!

Any suggestions appreciated...

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I would cook chicken in lightly oiled foil parcels in the oven, with a dot of butter, on 180-190 for about 25 minutes. Always cut through to check it's done.
I'd cook steak in v. little oil in a non-stick frying pan (no more than 1tbsp) and if it's the v. thin stuff, you really only need to brown both sides then take the pan off the heat and the built up heat will continue to cook it. I find that too much oil seems to make it tough.
I don't cook lamb much (only mince) but would suggest salmon steamed or oven cooked in foil parcels, as it stays beautifully soft.

Great - thanks v much for tip re oil, I'd been adding loads thinking it would help soften the meat... Will try these methods instead. May also try steaming chicken, think Gillian McKeith suggested this in one of her TV progs. Think I must have been overcooking and this is what is making the meat dry/tough...

I used to be so paranoid about under-cooking chicken that I cooked it until it bounced! As long as you cut into the meat to check it's done, you'll be fine. Steaming is great as is slow cooking meat in liquid at a low temperature, but in the summer you probably don't want to be making stews.

I roast chicken fillets in the oven for 40mins or juices run clear. Just wrap in tin foil, add 1/2 glass of water in foil and put on a baking tray on gas 5.
stewing steak I use oxo cube and water so it covers the meat and thicken when cooked with bisto low salt gravy. Put an onion, carrots in to make a nice casserole. Cook on gas 4 for 2 hrs (about 1lb meat)
lamb shoulder boned and rolled is good but I do a joint for 3-4 people for 3 hrs on gas 3-4.
Get a blender but don't fully puree it, just do it a bit so it is chopped iyswim. The other option is to cut the meat into strips, such as chops, chicken so he can bite bits off and finger feed.

Thanks for your advice folks. Must admit in the hot weather we've been having I'd prefer not to use the oven, otherwise it will be me and DH who are well cooked (and probably not so tender). Am doing fish tomorrow so hopefully not same problem, but will try casserole when weather cools down. Will also try blending meat a bit more - DS filtered out most of the lumpy bits of chicken tonight (yesterday's leftovers)... but then that was probably because it was so bouncy, CL!

Thanks again!

According to Nigella, marinading meat in buttermilk before cooking is supposed to be a great tenderiser.

Hello. Just wondering if you have a slow cooker? They are great for making the meat nice and tender. And makes cooking easier. They are about £10=20 in tesco I think. You just shove the meat in there in the morning, with nothing else, and by dinner time, its lovely cooked and nice and tender. I am a bit fussy with meat, but much prefer things done in there as I don't like tough meat!

marinading in anything acidic (buttermilk, yoghurt, orange/lemon/lime juice) is good to tenderise

and remember to let it rest before serving else it'll always be tough, esp red meat.

Anything made from minced meat (burgers, meatballs, sausages, the Enid chicken nggets etc) are easy to eat as figer food as the texture of the mince is easier to chew than actual strips of meat.

We're really pushed for space in our flat, tiny kitchen, so unfortunately not sure whether we can fit slow cooker in, though it would def make life easier! Will think about it (also means we wouldn't have to use oven in hot weather ).

Am thinking mince will be best if we're eating beef, so will buy that next time. Much easier for my limited meat-cooking experience...

marinade in natural yoghurt for 24 hours then wash off