How to obtain tender and tender beef?
By rolling your piece of meat in coarse salt, a few spoons of baking soda or in honey, you will give these ingredients time to act on the fibers of the meat. It will then be softer after rinsing.
It is also entirely possible to cook the meat in a crust with the same ingredients. The principle ?
Steam cooking that will tenderize even the toughest meats. Bicarbonate of soda, salt and honey in abundance will give your legs, the fleshy parts of the beef, beautiful golden crusts after going through the oven, which everyone loves, except this aunt, who wants to be tougher than the meat. ! However, watch 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 star chefs scold! And yet, that’s what it’s all about: since the dawn of time, women have found practical tips to satisfy the whole family, and often with the means at hand.
They experienced everything and today we benefit from these discoveries, which have become traditions. The marinade is one of them. To tenderize tough meat, you must hydrate it and allow its fibers to relax. It therefore contains acidic and softening elements. The question that arises in this case concerns the duration of maceration.
The answer is ultimately relative, and depends on many criteria, notably the type of meat and marinade. 3 to 6 hours, and the case could be heard! It’s your turn to experiment and make your own contribution.
Thanks to the acidity… lemon, vinegar:
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