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By rolling your piece of meat in coarse salt, a few tablespoons of baking soda or 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 quite possible to cook meat in a crust with the same
ingredients. The principle?
Steam cooking will tenderize even the toughest meats. Baking soda, salt and honey in abundance will give your legs, the meaty parts of the meat, beautiful golden crusts after going through the oven, which everyone loves, except this aunt, who wants to be tougher than the meat. ! Be careful with the cooking time though.
Can marinade tenderize all tough meats?
This is a method that could be described as a grandmother’s advice, which would make star chefs scold! And yet, that’s what it’s all about: since the beginning of time, women have found practical tips to satisfy the whole family, and often with the means at hand.
They lived through it all and today we benefit from these discoveries, which have become traditions. Marinade is one of them. To tenderize tough meat, you must hydrate it and allow its fibers to relax. It therefore contains acidic and softening elements. The question that arises in this case is the duration of the marinade.
The answer is ultimately relative and depends on many criteria, in particular the type of meat and the marinade. From 3 to 6 hours and the case could be heard! It’s your turn to experiment and make your own contribution.
Prepare a homemade marinade
Thanks to acidity… lemon, vinegar: