Not tempering protein
While we’re on the subject of protein, we might as well tell you about tempering your meat. For most of us, tempering involves introducing a tiny amount of hot liquid into eggs to slowly raise the temperature and avoid bits of scrambled eggs in desserts. However, you can also temper meat.
Tempering meat is also known as defrosting, which means slowly bringing a frozen chunk of something up to close to room temperature. Before cooking, remove the meat from the fridge and leave it on the counter for 10 to 15 minutes. Tossing a chunk of frozen meat in a pan will cause it to seize, leading to a tough cut that not even your dog would enjoy.