Sometimes you mess up your cooking. Do not panic ! You now have a lot of tips and tricks to get through it. You can use the marinade for example, or even milk.
It’s never too late! Here’s how to make up for the meat from beef bourguignon that’s too tough?
It’s never too late to do the right thing! The packaging technique should be enough. After removing them from the pot, wrap the pieces of meat, ideally in aluminum foil or cling film and leave in the refrigerator for a quarter of an hour.
This involves cutting the cooking and rehydrating the meat with its own water losses. To serve hot, slide everything into an oven at 80°C. Meat lovers will see the difference!
And to tenderize a skewer of beef? How to do ?
The method is essentially the same. Except that the barbecue tends to quickly grab the blood and water from the grilled meat. By always wrapping in aluminum foil or cling film, you give it a chance to regain juice.
If necessary, slide them, still wrapped, into a low-power oven. The trick also works with a leg of lamb that is overcooked from the outside.
Even a pan-fried beef steak?
For beef or pork steak, you need to intervene, urgently, with an ingredient that you already have in the refrigerator: sparkling water. Bathe the piece in it, taking care to first collect the juices and juices for your sauce.
Leave to soak, covered, for five minutes and reheat in the oven. More effective than in a hot pan. The ice cube technique also gives good results.
You are now up to speed on all the tips and techniques that you can now put into practice to satisfy the meat lovers around you! Before, during and after cooking, you will be sure on all fronts!
