When dealing with a tough piece of meat, the struggle is real. But fear not, because we’re about to spill the beans on the secret ingredients that can turn any stubborn cut into a mouthwatering masterpiece. Whether you’ve got a piece of old, chewy pork or beef, we’ve got your back. Forget about juicy steaks—think savory stews and baked goodness. Let’s dive into the rescue mission!
Unleashing the Tenderizing Heroes:
Onion Magic:
Slice, dice, or grate onions and mix them 1:1 with meat. Let it sit under pressure for a couple of hours.
Mustard Bliss:
Coat the meat with mustard (powder or liquid), marinate for 15-20 minutes, then fry or bake.
Alcohol Infusion:
Soak meat in wine or add about 50g of vodka to your simmering stew or roast.
Citrus Zest:
Use lemon, pomegranate, or pineapple juice as marinades. Be cautious not to over-marinate to avoid toughness.
Pickle Perfection:
Opt for cabbage or cucumber pickle brine for a tangy touch, eliminating the need for extra salt.
Mineral Water Magic:
Choose therapeutic mineral water like “Borjomi” to tenderize meat. An age-old trick from seasoned chefs!
Starch Soak:
Soak tough meat in water mixed with potato starch for surprising results. Enjoy juicy pieces with a crispy exterior.
Kefir Marvel:
Mix kefir with aromatic spices, marinate meat for a couple of hours, and experience enhanced tenderness.
Soy Sauce Sensation:
Marinate meat in soy sauce for 1-1.5 hours, enhancing tenderness, color, and a distinctive flavor.
Conclusion:
Experiment with these marinades, and you’ll discover the perfect match for your taste buds. And here’s a golden rule: never salt the meat in advance! Salt draws out the juices before cooking even begins.
Take note of these recommendations! Your grilled skewers or steaks will become incredibly delicious and juicy, elevating your culinary prowess!
