Even the best meat needs to be properly prepared to turn out tender and juicy. If you get a tough piece, some culinary tricks can save the situation. Here are 9 ways to make meat tender.
Mustard
A great friend for any meat. It gives meat a fantastic flavor and taste. You can rub a large piece with mustard before roasting, leave it for an hour, then rinse it off – the meat will become tastier. For chops, slice, pound, and coat them with mustard. Leave for 15 minutes, then fry. Even meat for stews can be coated with mustard, either before or after cutting into pieces. You can rinse it off or cook it directly in the mustard marinade.
Alcohol
A shot of vodka added to meat stew or roast can make the meat much softer. As it simmers, the alcohol evaporates, so it’s safe to eat even for drivers.
Salt
The right approach to salting can help. First, meat should be salted at the very end of cooking, or even when serving. Second, only a little salt is needed. Meat is naturally salty, so for 1 kg of meat, only 1 teaspoon of salt is required. You can add a bit more if you like it saltier.
Acidic environment
Acid greatly softens meat, but it must be used wisely. For example, avoid using vinegar as a tenderizer. Instead, use lemon juice, but sparingly. For marinating meat, it’s better to use sparkling mineral water instead of regular water.
If you’re braising meat, you can slightly acidify the sauce with a slice of lemon or tomatoes, which work great.
When baking, placing tomato slices on the meat also softens it.
A slice of lemon added to the oil when frying meat can greatly improve its taste and tenderness.
Onion juice
That’s why kebabs always come with onions. But instead of large rings, the onion should be finely chopped or even grated. A food processor works best, although grating by hand is for the daring. Just chop it finely, mix with the meat, and leave for a few hours. The onions will release juice, making a marinade unnecessary. You can also add pepper and spices to your taste.
If you prefer to chop the onion coarsely, use more of it – about 5 onions per 1 kg of meat. Sprinkle the meat with chopped onions and spices. You can press it slightly with a weight, but no additional liquid is needed.
Brine
Tough meat can also be soaked in sauerkraut brine. It works better than pickle brine, as it’s less sharp and salty.
If soaking a large piece of meat, make deep cuts to ensure the center is also soaked and tenderized.
Starch
Soaking meat in water with dissolved starch can help. Cornstarch is ideal, but potato starch also works. If you plan to fry the meat afterward, expect a nice crispy crust.
Chinese method
It’s often recommended to marinate meat in soy sauce. This will give it a piquant flavor and soften it. Adding cornstarch and a shot of strong alcohol to the soy sauce works even better. Marinate the meat for a long time, ideally overnight.
Juicy boiled meat
To achieve tender and juicy boiled meat, start by placing it in boiling water. Add a little sugar and avoid letting the water boil too vigorously. Salt closer to the end of cooking, about 20-30 minutes before it’s done.