Have you ever seen a piece of meat that, instead of being tender and juicy, is tough and hard to chew? We’ve all experienced it, and the good news is that there’s a surefire trick that can turn any piece of meat into a tender and juicy treat. Dairy and eggs
The secret lies in an ingredient you probably already have in your pantry: baking soda. This oriental trick, which has been used in Asian cuisine for years, is not only easy to use, but it also significantly improves the texture of the meat, making it more tender and flavorful.
Trick for tenderizing 1 large piece of meat: Use 10 grams of baking soda for every kilogram of meat. If you don’t have a scale, one teaspoon is equivalent to 6 grams.
Spread it all over the meat and place it in a plastic or glass container.
Cover and refrigerate for 3 to 12 hours or overnight. Wash the meat to remove the baking soda taste and pat it dry with paper towels.
The meat is now ready to be cooked as desired.
Tip 2 for tenderizing small pieces of meat:
For 350 or 400 grams of meat, add a teaspoon of baking soda to a bowl and mix it with 120 milliliters of water. Dissolve completely and add the meat.
Mix well to coat the meat thoroughly. Cover the bowl and marinate in the refrigerator for 15-45 minutes.
Remove from the refrigerator and wash the meat. Pat it dry with paper towels and it is ready to use.
Why is baking soda recommended for tenderizing meat?
When you go out to eat Chinese food, you’ve probably noticed that the meat and vegetables are always tender and soft, right? This is because of baking soda, a compound that, as a base, reacts with the acids in the meat, mainly lactic acid.
This reaction causes the muscle fibers in the meat to partially break down, which softens the texture and makes it easier to chew and digest.
What are some other ways to tenderize meat?
-Marinating: In lemon juice, vinegar, or wine. The acids help break down the muscle fibers in the meat, tenderize it, and add a touch of flavor.
-Citrus fruits: Rubbing the meat with lemon or orange peel before cooking can also help tenderize it.
-Yogurt or milk: Marinating the meat in yogurt or milk for several hours can tenderize it and give it a mild flavor.
-Meat tenderizer: A spiked tool that breaks down muscle fibers and mechanically tenderizes meat.
- Meat pounding: Pounding meat before cooking with a meat mallet or the flat side of a knife can also help tenderize it.
- Stewing, braising, or simmering over low heat for a long time allows the muscle fibers of meat to slowly break down, resulting in a tender and juicy texture.
- Papaya: Contains papain, an enzyme that breaks down meat proteins and makes it naturally tender.
- Pineapple: Contains bromelain, another enzyme with meat tenderizing properties.
- Kiwi: Contains actinidin, an enzyme that can also make meat tender.
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