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With regard to texture: meat is a sponge of proteins holding water. As you cook it, the sponge tightens, forcing out water. If you stop and let it re-absorb the liquid, and it will regain some tenderness. Or you can keep going, and it will be tight and dry.

If you want a nearly creamy texture, cook the meat until it is no longer pink, then pop it into a blender along with as much of the liquid as you can get. I often do this with just part of a pot so I can get both the creamy texture and meatier chunks.