Why Does Marinating Beef with Salt Make it Tough and Dry?
Why does salting beef make it tough and dry?
Prior to cooking, people often season beef with salt for added flavor. However, salting beef draws out moisture, resulting in tougher and drier meat. Instead of using salt, opt for other seasonings and ingredients.
How to Marinate Beef to Keep it Tender and Juicy
– Marinate beef with fruit
Fruits are an excellent choice to tenderize beef. For instance, pineapple contains an enzyme called bromelain, which naturally breaks down protein, making the meat more tender. Be careful not to over-marinate, as this can lead to mushy meat. Other fruit options include kiwi and orange juice.
A little lemon juice can also help tenderize beef, but be mindful that it may cause the meat to turn pale, so marinate sparingly.
– Marinate with soy sauce and oil
When marinating beef with soy sauce, add oil to prevent dryness.
Soy sauce adds flavor to beef, while oil helps lock in moisture, keeping the meat juicy. The oil creates a barrier, preventing the meat’s natural juices from escaping.
– Cornstarch marinade
Cornstarch forms a moisture-retaining coating on the beef, preventing it from drying out during cooking. For 200 grams of beef, use just half a teaspoon of cornstarch. When combined with the meat’s juices during cooking, it forms a thin film, ensuring tender results.
– Vinegar marinade
You can marinate beef in vinegar.
Vinegar contains acetic acid, which effectively tenderizes beef. Dilute a small amount of vinegar with water and apply it evenly to the meat. Let it sit for 15-20 minutes, then rinse and pat dry before cooking. Vinegar not only tenderizes but also helps eliminate any unpleasant odors.
– Yogurt marinade
Yogurt contains lactic acid, which breaks down the tough fibers in meat, making it more tender. Mix plain yogurt with beef and marinate for 1-2 hours. Rinse the meat before cooking to avoid altering the dish’s flavor.
– Baking soda marinade
Baking soda, also known as bicarbonate of soda, effectively tenderizes meat by creating an alkaline environment that prevents proteins from bonding too tightly together. Simply sprinkle a small amount over the surface of the meat, rub it in, and let it sit for about 15 minutes. Rinse the meat with clean water before cooking.
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