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Why are all my oven-baked meats overly moist?

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Why are all my oven-baked meats overly moist?

Tabasco9 | Aug 25, 2013 10:09 PM

I'm a novice cooker, and I've been trying to cook healthier foods, so lots of baked chicken and salmon (I use little or no oil). I know meat should be moist on the inside, but it's to the point where it's like I am dipping the meat in water before eating it. The meat is thoroughly cooked (no pink). I pat the meat dry with paper towels beforehand as well.

My usual times:
Chicken drumsticks baked at 425F for 30 minutes.
Salmon at 350 degrees for 20 minutes.

The only time I've had anything dry is when I cooked chicken breasts at 425 for 25 minutes (which completely baffles me since the pieces were way bigger than drumsticks).

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