You need to be more specific when making your request: “beef for braising, pork for the oven, escalopes for the pan…” These details are important to the professional, who will also give you valuable advice and that bouquet of aromatic plants lying around on his worktop.
How to get tender, melt-in-your-mouth beef?
By rolling your piece of meat in coarse salt, a few spoonfuls of baking soda, or honey, you’ll give these ingredients time to work on the meat’s fibers. It will then be more tender after rinsing.
It is also entirely possible to cook meat in a crust with the same ingredients. The principle?
Steam cooking that will tenderize even the toughest meats. Baking soda, salt, and plenty of honey will give your legs of lamb, the meaty parts of beef, a beautiful golden crust after a steaming session, which everyone loves, except for this aunt, who wants to be tougher than the meat! However, keep an eye on the cooking time.
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