Why and how is my meat so tough?
It is important to go to the butcher, a professional who knows his business well. Because, in fact, the tenderness of the meat will also depend on the choice of the cut, the date of slaughter, the packaging, and the quality of the supply. Forget the eternal “it’s the butcher’s fault, he served me his leftovers!” « .
You need to be more specific when making your request: “beef for braising, pork for the oven, cutlets for the pan…”. These details are important to the professional, who will also give you valuable advice and this bouquet of aromatic plants lying around on his work surface.
How to obtain tender and tender beef?
By rolling your piece of meat in coarse salt, a few spoons of baking soda or in honey, you will give these ingredients time to act on the fibers of the meat. It will then be softer after rinsing.
It is also entirely possible to cook the meat in a crust with the same ingredients. The principle ?
Steam cooking that will tenderize even the toughest meats. Bicarbonate of soda, salt and honey in abundance will give your legs, the fleshy parts of the beef, beautiful golden crusts after going through the oven, which everyone loves, except this aunt, who wants to be tougher than the meat. ! However, watch the cooking time.
Can marinade tenderize all tough meats?
This is a method that could be described as a grandmother’s tip, which would make star chefs scold! And yet, that’s what it’s all about: since the dawn of time, women have found practical tips to satisfy the whole family, and often with the means at hand.
