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“These steaks are hard as a rock!” says the mother-in-law, in the middle of the family meal of “meat”! Catastrophe, he remains stoic and diplomatic despite everything.
This family loves meat so much that it becomes an obsession! However, it is still possible to do something about it.
The proof with our 10 tips shared by Samuel Le Boch, chef in Paris that will make your pieces of meat as tender and delicious as possible.
How do “meat makers” and professionals tenderize meat and make it so tasty?
Meat is not a world apart, reserved only for specialists. The art of cooking is not short of tips and tricks capable of satisfying seasoned lovers of a good piece of meat, rich in proteins and vitamins.
We are going to review through a game of questions and answers, all the methods, 10 in total, so that your family meal no longer becomes a pitched battle, knife between teeth!
Meat that looks tender as can be
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 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 leftovers!”
You need to be more specific when making your request: “beef for stew, pork for the oven, chops for the pan…”. These details are important for the professional, who will also give you valuable advice and that bouquet of aromatic plants on his work surface.
How to get tender and tender meat?