11 Chef's Tips For Tenderizing Meat (And Making It Soft).

Good tender meat, there is nothing better.

Especially if you grill it on the barbecue afterwards!

Do you want to know how to tenderize your meat while giving it a delicious flavor?

Fortunately, a friend who is a chef in a large restaurant in Paris gave me his tips on how to tenderize meat easily.

here is 11 chef's tips for tenderizing meat and making it extra moist as desired. Look :

11 tips and marinade recipes to tenderize meat and make it moist

1. Salt

Some say that meat should not be seasoned with salt, as it becomes tough and dry.

But I have a little secret for you!

Generously sprinkle salt on both sides of your steaks 1 hour before cooking.

I tried and it's excellent! Use sea salt instead of table salt.

In addition, it tenderizes the meat, because by absorbing the salt, some of the proteins are broken down.

2. Tea

The tea contains tannins which tenderize the meat naturally.

Prepare a cup or two of strong black tea and let cool.

Then, immerse the meat in it to let it marinate for a few hours.

3. Wine, vinegar and citrus juice

These three products are acidic and soften the fibers of the meat, in addition to giving it a delicious flavor.

Try lemon, lime, or pineapple.

For vinegar, try apple cider or balsamic vinegar.

As for red wine, it is excellent because it contains tannin and flavor the meat well.

4. Tomato-based sauces

Tomatoes are sour, which is why there are many barbecue marinades made with tomato sauce.

And it's not just for their delicious taste or their beautiful colors!

These marinades are also made from vinegar which increases the acidity level and makes the meat tastier.

5. Beer

Beer is great for adding flavor to your marinade, but that's not all!

Indeed, as it contains alpha acids and tannins, it is also perfect for tenderizing meat.

To do this, let marinate for at least an hour before grilling your meat.

6. Coke

It might sound weird, but you can really marinate meat in Coca-Cola!

For it to work, you must marinate for at least 1 hour and at best up to 24 hours.

Not only does it tenderize the meat thanks to the acidity of the cola, but in addition it gives a very pleasant little caramelized taste.

Try it with pork ribs, for example, and you'll let me know!

7. Ginger

Ginger is often used in marinade recipes. Did you know it's not just for its flavor?

Indeed, it contains a proteolytic enzyme which naturally breaks down proteins and tenderizes meat.

Excellent tip for tenderizing chicken in particular.

8. Coffee

Coffee naturally tenderizes meat giving it a good taste.

To do this, brew a strong coffee, let it cool, then marinate the meat for up to 24 hours before grilling it.

You will see the meat will be very soft and will be delicious!

9. Yogurt and buttermilk

Like all dairy products, yogurt and buttermilk contain some acidity, while being high in calcium.

These 2 properties activate the enzymes in meat and also contribute to the breakdown of proteins.

As a result, it tenderizes the meat and makes it less hard.

10. Figs, pineapple, kiwi and papaya

Figs, pineapples, kiwis and papayas divinely flavor marinades with a very exotic sweet and salty touch.

They contain plant enzymes that soften too tough meat.

To do this, simply put a puree of fruit or slices on the meat and let marinate for 3 to 4 hours or more if you can.

It works great for thin slices of meat.

11. Baking soda

Like salt, baking soda breaks down protein as it is absorbed by meat.

You can sprinkle the meat with baking soda, rub it gently, then leave it in the refrigerator for 2 hours.

Or, make a paste of baking soda and water and apply it directly to the product.

Leave it on for several hours before rinsing for cooking to remove all the baking soda. Check out the trick here.

Why does it work?

Marinade recipes usually contain three things: an acid, an oil, and herbs and spices. Why ?

- acid is used to tenderize meat

- spices and herbs are used for flavor

- and the oil is used to soften and fix the taste on the meat.

Additional advice

If you are making a strong acid recipe, use glass dishes, as stainless steel can react with acid and cause meat to taste very bad.

The meat should not stay more than 2 hours in an acid alone (vinegar), as this will have the opposite effect. The meat would start to harden.

If you want to marinate meat for a long time, use a recipe with oil rather than vinegar or acid.

Do you like this trick ? Share it with your friends on Facebook.

Also to discover:

Chicken with Coriander and Lime: The Delicious Easy Recipe.

The Chef's Tip To Tenderize Your Meat Easily With Baking Soda.


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