Insider tip: Thanks to this ingredient, every meat becomes tender as butter

Is meat a challenge for you when cooking? It is particularly mean when the meat is tough after roasting. With one ingredient this problem is solved.

• Nobody likes tough meat on their plates.
• With the right roasting method, meat becomes tender.
• But one ingredient makes it even easier for home cooks.

No matter what meat you want to prepare, beef steak, pork fillet, chicken breast or roast turkey , it tastes best when it is cooked tender and buttery soft. Depending on your skills as a hobby cook, you can do it better, sometimes worse. Some have such great respect for ruining good meat that it rarely or not at all ends up on the plate and is only eaten in restaurants.

Making meat tender: Different methods with a good effect

While reduced meat consumption is generally considered good, the reason shouldn't be your insecurity at the stove. In general, some pieces of meat are more tender than others . A fillet is often superior to a piece of meat rich in connective tissue from the neck or shoulder. You can also edit schnitzel * etc. before preparation to make it more tender :

Read more: Just a few minutes - With two pots, you can thaw meat very quickly

If all of this is too martial, complicated or lengthy for you, you can also use a rather unusual method with just one ingredient: baking soda . According to the "Cook's Illustrated" portal, the baking soda (that's the difference to baking powder *) increases the pH on the meat surface, which makes it difficult for the proteins to bind tightly. This keeps the meat tender and juicy .

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How to make the meat tender with baking soda

Depending on whether you have a large piece of meat that you want to grill or braise, or smaller pieces for example for sliced ​​meat *, you have to use the baking soda differently.

Make large pieces of meat tender

Video: You can also use baking soda for other things in the household

Also interesting: restaurants deliberately fry your meat wrong - and that's the reason

Tender small pieces of meat

If you let the meat soak longer in the solution, it doesn't matter - neither in a positive nor in a negative sense.

Also read: Preparing meat correctly - Do you really have to remove the silver skin?

ante

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