Chefs’ tip to make meat more tender than ever: add this secret ingredient before cooking
Discover our 10 foolproof tips to make your meat incredibly tender and tasty, shared by Samuel Le Boch, a chef in Paris.
Are you curious to know how meat lovers and professionals manage to make their meat so tender and delicious? Meat cooking is not reserved for specialists. There are many cooking tips and techniques that will satisfy seasoned meat lovers, providing them with an excellent source of protein and vitamins.
Through a series of questions and answers, we will examine the 10 essential methods to prevent your next family meal from turning into a pitched battle, knife between teeth!
Why and how is my meat so tough?
You need to be more specific when making your request: « beef for braising, pork for the oven, escalopes for the pan… » These details are important to the professional, who will also give you valuable advice and that bouquet of aromatic plants lying around on his worktop.
How to get tender and melting beef?
By rolling your piece of meat in coarse salt, a few spoonfuls of baking soda or honey, you will give these ingredients time to act on the meat fibers. It will then be more tender after rinsing.
It is also quite possible to cook meat in a crust with the same ingredients. The principle?
Steam cooking that will tenderize even the toughest meats. Baking soda, salt and honey in abundance will give your legs of lamb, the meaty parts of beef, beautiful golden crusts after a trip through the oven, which everyone loves, except this aunt, who wants to be tougher than the meat! On the other hand, keep an eye on the cooking time.
Can marinade tenderize all tough meats?
