This is a method that could be described as a grandmother’s trick, which would make star chefs grumble! And yet, that’s exactly what it is, since the dawn of time, women have found practical tricks to satisfy the whole family, and often with the means at hand.
The answer is quite relative, and depends on many criteria, including the type of meat and marinade. 3 to 6 hours, and the case could be settled! It’s your turn to experiment and make your own contribution.
Thanks to the acidity… lemon, vinegar:
The acid element is highlighted here. Of course, you’re not going to look for chemicals, although, in molecular cuisine… You need elements that contain non-abrasive, milder acids, which are nevertheless able to penetrate the muscle fibers and relax them.
Lactic ferments contain tenderizing powers, thanks to their famous enzymes which do so much good to the digestive tract, which will overcome the toughest meats.
This foolproof technique therefore consists of soaking your raw meat in these nutrients. You should no longer see a single square centimeter of meat, whatever it is. Here again, time is on your side: between 5 to 8 hours, or overnight in the refrigerator.
Is this crazy life making you boil? What if you let off steam by “beating” this tough meat?
Yes, sometimes in the kitchen, we tend to want to let off steam… physically! What we are going to discuss now is rightly called: hammering. We hit the piece of meat, to destroy the fibers and therefore tenderize it.
