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 the 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 him valuable advice and that bouquet of aromatic plants that is on his work surface.
How to get tender and tender meat?
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. Then it will be softer after rinsing.
It is also very possible to cook crusted meat with the same ingredients. The beginning ?
Steam cooking that 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 chick, who wants to be tougher than meat. ! Of course, be careful with the cooking time.
Can marinade tenderize all tough meats?
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