Pounding meat with a wood or steel mallet is a surprisingly effective way to tenderize it.
Pounding meat with a wood or steel mallet is a surprisingly effective way to tenderize it.
  • Pounding meat with a wood or steel mallet is a surprisingly effective way to tenderize it.
  • Some fruits contain protease, a kind of enzyme that's great for breaking down meat proteins. You can especially use papaya, Asian pear, fig, mango, kiwi, pineapple Credits: https://delishably.com/meat-dishes/How-to-Tenderize-Steak-Beef-Other-Meats-Steak-Marinade-Recipes
  • Dry-aging uses the meat's own enzymes to break muscle fiber down. Wrap the meat in cheesecloth before you stick it in the refrigerator for some days. Put the meat at the back-most, bottommost part of the refrigerator (the coldest part). Credits: https://delishably.com/meat-dishes/How-to-Tenderize-Steak-Beef-Other-Meats-Steak-Marinade-Recipes
  • Put baking soda on the slice of meat to tenderize it: refrigerate for 3 to 5 hours, then rinse and it's ready to be cooked.
  • Cook the meat slowly: collagen will break even in the hardest parts. If you maintain the heat from 160 to 205°C, the collagen starts to gelatinize and the meat becomes more tender. Cooking time two and a half hours.You can either dry (grilled or smoked) or steam (brazing or stewing).
  • Here are 5 kitchen hacks to tenderize meat
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5 genius ways to tenderize meat

published on 1 June, 2018 at 10:10
Here are some genius tools and tricks to tenderize meat.
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