Chef’s tip to make meat more tender than ever: add this secret ingredient before cooking

It is important to go to the butcher, a professional who knows his job well. Because, in fact, the tenderness of the meat will also depend on the choice of cut, the date of slaughter, the packaging and the quality of the supply. Forget the eternal “it’s the butcher’s fault, he served me the leftovers!” “.

You need to be more specific when making your request: “beef for the stew, pork for the oven, chops for the pan…”. These details are important for the professional, who will also give you valuable tips and that bouquet of aromatic plants that is on your countertop.

How to get tender and tender meat?

By rolling your piece of meat in coarse salt, a few tablespoons of baking soda or honey, you will give these ingredients time to act on the fibers of the meat. So it will be softer after rinsing.

It is also very possible to cook meat in a crust with the same ingredients. The beginning?

Steam cooking that will tenderize even the toughest meats. Baking soda, salt and honey in abundance will give your legs, the fleshy parts of the meat, nice golden crusts after going through the oven, which everyone loves, except this chick, who wants to be tougher than the meat. ! Of course, pay attention to the cooking time.

Can marinade tenderize all tough meats?

This is a method that could be described as a grandmother’s tip, which would make starred chefs scold! Yet, that’s exactly what it’s all about: since the beginning of time, women have found practical advice to satisfy the whole family, and often with the means at their disposal.

They have experienced it all and today we benefit from these discoveries, which have become traditions. Marinade is one of them. To tenderize tough meat, you need to hydrate it and let its fibers relax. Therefore it contains acidic and softening elements. The question that arises here is the duration of maceration.

The answer is ultimately relative and depends on many criteria, most notably the type of meat and marinade. From 3 to 6 hours and the case could be heard! It’s your turn to experiment and contribute.

Thanks to the acidity… lemon, vinegar:

The acid element is highlighted here. Of course, you’re not going to be looking for chemicals, though, in molecular cuisine… Elements containing non-abrasive and softer acids are needed, which are nevertheless able to penetrate the muscle fibers and relax them.

Lemon, red wine or cider vinegar will suffice. Keep in mind that tomato, pineapple, or papaya are great meat tenderizers!

Thanks to lactic ferments: milk, cream, dairy.

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