Is meat a challenge for you when it comes to cooking?
It is particularly mean when the meat is tough after roasting.
One ingredient solves this problem.
Nobody likes tough meat on their plates.
The right roasting method makes meat tender.
But one ingredient makes it even easier for home cooks.
Regardless of what meat you want to prepare,
beef steak, pork tenderloin, chicken breast or roast turkey
, it tastes best when it is tender and soft as butter.
Depending on your abilities as a hobby cook, you succeed sometimes better, sometimes worse.
Some have so much respect for ruining good meat that it rarely or never ends up on the plate and is only eaten in restaurants.
How to tenderize small pieces of meat
Tenderizing meat: different methods with good results
While reducing meat consumption is generally considered good, it shouldn't be because of 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 from the neck or shoulder that is rich in connective tissue.
You can also Schnitzel * and Co.
edit before cooking
to make it
tender
to make:
You pound it with the serrated side of a
meat mallet or mallet
.
The tissue of the meat is loosened or even destroyed.
They marinate the meat in an
acidic liquid
like lemon juice.
They cut the meat against the
meat fiber
and thus interrupt it.
They stew the meat
for a long time and at a low temperature
, e.g. in the oven or in a slow cooker.
Read more: Just a few minutes - you can defrost meat very quickly with two pots
If all of this is too martial, complicated or tedious for you, then you can use a rather unusual method with just one ingredient:
baking soda
.
According to the "Cook's Illustrated" portal, baking soda (this is the difference to baking powder *) increases the pH value on the meat surface, which makes it difficult for the proteins to bind firmly.
This keeps the
meat tender and juicy
.
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How to tenderize the meat with baking soda
Depending on whether you have a large piece of meat in front of you that you want to grill or stew, or smaller pieces, for example for strips of meat, you have to use the baking soda differently.
Tenderize a large piece of meat
Sprinkle the baking soda over the meat.
Massage it well into the surface of the meat.
Let the meat rest in the refrigerator for three to four hours.
Rinse off the baking soda and season the meat to taste.
Then prepare as usual.
Also interesting: restaurants deliberately cook their meat incorrectly - and that is the reason.
Tenderize small pieces of meat
Mix 1 teaspoon of baking soda with 100 ml of water for every 300 g of meat.
Soak the meat in this solution for about 15 minutes.
Then rinse the meat, season it, and then cook it as usual.
If you let the meat soak in the solution for a longer period of time, it doesn't matter - neither in a positive nor in a negative sense.
Also read:
How to prepare meat correctly - do you really have to remove the silver skin?
ante
Take a quick look in your fridge: these foods need to go out
Take a quick look in your fridge: these foods need to go out
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