5 genius ways to tenderize meat

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).

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).

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