This is how to tenderize beef using the “velveting beef” technique popularized by Chinese restaurants. This easy-to-use method, which also works with chicken, transforms inexpensive beef into incredibly tender beef for stir-fries and stir-fried noodles.
Any home cook can use this quick and simple technique any night of the week. No deep frying, no special equipment. This is a game changer! .
Utilize the meat tenderizer
Use of the meat tenderizer is a quick and simple method. The movement of the meat tenderizer must go from the inside to the outside. Place the meat slices between two sheets of food plastic wrap, and beat them to break the fibers. The slice will therefore be thinner and softer. The foil will shield both the meat and the surface from damage, but you are not required to use it. You can use your hand as an alternative to a meat tenderizer by striking the piece of meat firmly with your hand’s carpus in an outward motion.
Use a meat tenderizer with the tips to beat the piece of meat for a few minutes on both sides before breading or frying it to break the connective tissues. However, it only works for slices that will be fried or breaded, not for tenderizing steaks that will be cooked in a pan or on the grill. read more.
Cover the meat with coarse salt
Instead, you can use salt to soften a cheap cut of steak before cooking it. The meat must be at least 4 centimeters thick in this situation so that it can develop an external crust and maintain its internal cooking. Pass the piece of meat through coarse salt to remove any excess moisture. Sprinkle it on both sides, then let it rest for at least an hour to let the excess water evaporate, leaving only the fat and protein. Rinse the meat and dry it well before cooking. Keep in mind that salting the meat will make it more tender; it can rest for up to 24 hours.
You can use an acid marinade made from citrus fruits, vinegar, or wine on thinner cuts of meat to break down the muscle fibers and make the meat more tender when cooked. Overnight, let the meat marinate in a mixture of vinegar and lemon juice. However, keep in mind that lemon and vinegar tend to flavor the meat. Because of this, it is recommended to use this technique when making cutlets or even meat in tomato sauce. The tomato will also assist in softening the meat in the latter scenario.
Marinade with fruit puree
Additionally, using the enzymatic softening principle, it is possible to make meat tender. Enzymes are molecules that hasten the process of softening meat. The sour fruits must be chosen from the list of ingredients for this marinade; kiwis, pineapple, and papaya are suggested. Choose kiwis instead of other fruits because they have a more neutral flavor and don’t overpower the meat. But when it comes to pineapple, be careful because it contains bromelain, which, if left to marinate for a long time, could turn the meat into mush. But here’s how to proceed: puree the fruit, place the meat in a glass container, and spoon two tablespoons of puree over each slice. Leave the meat to marinate for at least one day, covered with cling film.
Slow cooking in a pan
If you don’t have enough time to devote to the methods mentioned above, there are other strategies you can use to make the meat tender when cooking. The first involves cooking meat slowly in a pan over low heat. By doing this, the connective tissue, which holds muscle fibers together, will have plenty of time to melt, making the meat more tender and enjoyable to chew. Then, a quick tip to stop the meat from drying out while cooking follows. In fact, you don’t ever have to let the meat in a pan get dry because you can constantly moisten it with water, broth, or wine.
One of the best ways to prepare meat is to grill it because it turns it tender, juicy, and has a delicious smoky flavor. Steaks and other meats high in fat respond well to this method of cooking because the high temperature causes extra fat to melt, making the dish lighter. Therefore, it is not necessary to add additional fats when grilling.
Add the coarse salt halfway through cooking
When preparing the meat slice, one of the more frequent mistakes is to add fine salt while it is cooking. As a result, the meat shrinks and becomes drier, losing flavor. Add the coarse salt halfway through cooking and lightly brown it for a slice of tender, succulent meat. The meat will be very tender.
Use baking soda
The grandmother’s trick of using baking soda to soften meat without changing its flavor is a simple one. When the meat is about a third done, add some baking soda; you’ll need about a teaspoon for every half kilo of meat. You can include it in any recipe; however, if you cook the meat with tomato sauce, be careful as it may splash because baking soda reacts with other ingredients by forming bubbles. However, it will be useful to soften the meat.
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How To Make Beef Soft & Tender | Tough Stewing Meat Made Soft
FAQ
How do you soften meat quickly?
Before your next stir-fry, quickly toss chunks of beef or chicken in about 34 tsp of baking soda for about 15 minutes. Then, rinse and pat the meat dry before placing it in the pan to create velvety, melt-in-your-mouth tenderness.
What ingredients make beef soft?
We guarantee that using these natural tenderizers will make your beef cuts fall-apart tender when cooked.1) Tea Tea contains tannins, which are a natural tenderiser. 2) Coffee. 3) Cola. 4) Pineapple, pawpaw, figs, kiwis. 5) Ginger. 6) Baking Soda. 7) Vinegar. 8) Beer or wine.
Does beef get softer the longer you cook it?
Yes, there are scientific justifications for why slow-cooked meat is superior. The connective tissue protein collagen, which is present in meat, melts to give it tenderness. Gelatin, a rich liquid that gives meat a ton of flavor and a silky texture, is created when collagen melts.
What are 3 ways to tenderize meat?
Let’s examine the mechanical, thermal, and enzymatic methods of meat tenderization to gain a better understanding of this.