Coat meat with these two ingredients before roasting for a tender result

A mixture of yogurt and mustard may help turn dry, tough roasted meat into a juicier dish with a better texture. The marinade uses 200 grams of full-fat or thick yogurt, two tablespoons of mild mustard and a little salt for about one kilogram of meat.

The meat should first be dried with a paper towel. Mix the yogurt, mustard and salt in a separate bowl, coat the meat on all sides, place it in a covered container and refrigerate it. Chicken usually needs several hours, while larger pork cuts can marinate longer. The article cautions that longer is not always better with acidic marinades, since excessive marinating can alter the surface texture.

Before roasting, remove excess marinade. A thick coating can hinder browning and cause the meat to steam rather than roast. Yogurt’s acidity acts on proteins at the surface and may help soften the texture, while mustard adds flavor and helps spread the marinade evenly.

Marinating is only part of the process. Preheat the oven thoroughly, leave space between pieces and avoid repeatedly opening the door, which lowers the temperature and can prolong cooking. If the meat and recipe allow, raising the temperature slightly near the end can help create a more pronounced golden-brown crust. The article also warns that overcooking can make many types of meat tougher rather than softer.