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The acid element stands out here. Of course, you are not going to look for chemicals, although, in molecular cuisine… elements containing non-abrasive and milder acids are needed, which are nevertheless able to penetrate the muscle fibers and relax them.
Lemon, red wine or cider vinegar will suffice. Note that tomato, pineapple or papaya are excellent meat tenderizers!
Thanks to lactic ferments: milk, cream, dairy products.
Lactic ferments contain tenderizing powers, thanks to their famous enzymes that do so much good to the digestive tract, that will overcome the toughest meats.
So this foolproof technique consists of stirring raw meat in these nutrients. We should no longer see a single square centimeter of meat, whatever it is. Here too, time is on your side: between 5 and 8 hours, or overnight in the refrigerator.
Does this crazy life make you boil?
What if you let off steam by “beating” this tough meat?
Yes, sometimes in the kitchen we tend to want to let off steam… physically! What we are going to discuss now is aptly called: hammering. We hit the piece of meat to destroy the fibers and thus tenderize it.
There are two methods available to you. With or without a meat mallet.
No tools: Place your piece of meat on a clean cloth or wrap it tightly, then place it on your work surface and start pounding it for a few minutes. Observe the effects – you won’t get any bad surprises!
With a meat mallet: As with the previous method, simply pound your previously wrapped pieces of meat and observe the final result.