usually when cooking a bunch liquid comes out of the meat and it stews the meat which i hate but i feel like if i pour out the liquid then it becomes really dry? what should i do?
Need a little more information, please.
What kind of meat - how big/thick/weight?
What kind of pot/pan are you using?
What is the end dish you are striving for?
I think I know what you mean. I used to make smothered steak pretty often and I would put some but not much oil in for the browning. Sometimes the meat just rendered more liquid than others and there have been a couple of times that I spooned some off.