Not all purchased meat after cooking turns out to be juicy and soft. Such pieces require an individual approach. Depending on the type of meat, chefs recommend using one of six main tenderizing methods.
Marinate
A mixture of various components, spices and spices makes the meat fibers soft and fluffy, while at the same time saturating it with taste and aroma. Marinades that soften the texture of the meat must contain enzymes or be acidic. For the first category, these are fruits, for the second – beer, lime juice, vinegar, kefir, which destroy the connective fibers during the pickling process. Fruit and acidic ingredients are usually not mixed. When the base of the marinade is selected, vegetable oil is added to it to keep the juice during preparation, and a set of spices. In the marinade, the meat is aged from several hours to several days.
Soak in brine
This is a slightly different way of marinating meat. It does not contain enzymes or an acidic medium, but a brine prepared on the basis of table salt and water in a ratio of about a quarter of a glass of salt per liter of water, plus spices to taste. Soaking meat in such a brine makes it more tender and juicy. The method is suitable for white meat and pork. The meat is poured with brine and refrigerated for half an hour to several hours.
To beat back
To destroy the coarse structure of meat, brute physical force can be applied to it. The meat is beaten off with a special hammer. Previously, the meat is wrapped in a plastic bag, then beaten off – the connecting fibers are torn and the meat becomes softer. The beating also simplifies the cooking process.
Render
Tendering is the cutting of the inner tissue of meat. For this process, you will need a tool – a tender. The sharp blades of the tenderizer cut through the fabric, helping to reduce moisture loss during cooking and making the meat more tender. The slots also help the marinade absorb better, adding flavor to the meat.
Cut
It is possible to destroy the rigid structure of meat without special tools – make cuts on the meat with a node, applying them in the form of a grid. The process of creating cuts occurs in several stages: first, oblique cuts are made in one direction, and then the second ones are made perpendicular to the resulting strips. The depth of the cuts should be approximately 0,3-0,4 cm.
Long time to cook
Prolonged exposure to heat is the oldest way to soften tough meat. In the process of many hours of heat treatment, the connections between the fibers are weakened, collagen dissolves into gelatin, which increases the softness of the meat. Simmer tough meat at a low temperature for 7-8 hours.