Tenderize Meat before Cooking
To make beef tender, don’t forget to tenderize the meat before cooking. Use a meat mallet specifically designed for tenderizing meat and gently pound the meat, making sure to cover the entire surface of the meat after cutting it into bite-sized pieces. This helps break down the muscle fibers and reduces the toughness of the meat, resulting in a tenderer beef when cooked.
Additionally, tenderizing the meat also helps it absorb flavors better, enhancing the taste of the dish. You can place the meat between two sheets of plastic wrap before pounding. This makes it easier to clean up afterwards and helps the meat retain its shape. Only use gentle force when pounding to avoid smashing the meat.
Marinate with Vinegar/Oil/Alcohol
Marinating the meat with ingredients such as oil, vinegar, or alcohol also helps tenderize the meat and adds flavor. If marinating with oil, leave it for 30 minutes as the oil helps retain moisture in the beef, resulting in moist and tender meat when cooked.
Vinegar and alcohol contain acids that can break down the muscle fibers in the meat, making it more tender. With these two seasonings, you should marinate for only 15 minutes to avoid making the meat too acidic. Typically, marinate 1kg of beef with 2-3 spoons of alcohol or 1 spoon of vinegar, but you can adjust the amount depending on the type of beef you’re using.
Marinate Beef with Salt
This is also an effective method for tenderizing meat. Take a sufficient amount of salt and evenly spread it on both sides of the meat. Salt helps clean the external surface of the meat while acting as a natural flavor enhancer and tenderizer for the muscle structure in the meat. To maximize the effects of salt, let the marinated meat sit in the refrigerator for about 1 hour. This allows the salt to penetrate deep into the meat, enhancing the flavor and retaining moisture, resulting in tender and tasty meat when cooked.
Before cooking, take the meat out of the refrigerator, rinse off the excess salt, and pat dry with a paper towel.
Marinate Beef with Baking Soda
Using baking soda is also an effective and inexpensive method. For every 340g of beef, marinate it with 10g of baking soda. Baking soda helps break down proteins and increases the tenderness of the meat. Sprinkle baking soda evenly on both sides of the meat and gently rub it in to fully cover the surface.
After marinating, let the meat rest in the refrigerator for 15-20 minutes or 3 hours. However, don’t marinate for too long as baking soda can alter the meat’s structure and make it mushy.
Before cooking, rinse the meat under cold water to completely remove any excess baking soda, avoiding any unwanted taste for the dish.
Cooking Meats to Perfection: How to Avoid Making Them Tough
Cooking meat to be delicious and tender can be difficult. However, by following some tips, you can make your meat not only enjoyable but also a healthy part of your meals. Read on to find out the secrets that will make your meat dishes both enjoyable and healthy.
