Expert Tips for Tenderizing Tough Meat
Even the most experienced shoppers sometimes end up with tough cuts of meat. Unfortunately, tough meat can greatly impact the flavor and enjoyment of a dish. But fear not! There are plenty of simple tips and tricks that can transform even the toughest meat into a tender and delicious masterpiece.
Step 1: Tenderize the meat using a tenderizing tool such as a meat mallet or rolling pin.
Tenderizing the meat is an effective method for improving the texture of tough or large cuts. By applying force with sharp prongs or pointed edges, the muscle fibers are broken and weakened, resulting in a more tender outcome. However, excessive pounding can cause the meat to become thin and mushy. It is crucial to tenderize the meat evenly and avoid overdoing it in order to achieve optimal results.
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When tenderizing meat with a mallet may compromise the dish’s presentation, a rolling pin can be used as an alternative. This method still effectively breaks down the muscle fibers while preserving the meat’s shape and ensuring an aesthetically pleasing final presentation. Wrapping the meat in plastic wrap before rolling further assists in maintaining its form and enhancing its visual appeal.
Step 2: Marinate with acidic ingredients
Acidic ingredients can help tenderize tough meat. Marinating the meat with a little sauce made from lemon juice or lime juice, vinegar, yogurt, or even buttermilk can help break down the tough muscle fibers of the meat. The important thing is not to marinate for too long, as the acid can overly weaken the protein structure of the meat, making it mushy and soft. The maximum marinating time is 30 minutes to 2 hours, depending on the size and toughness of the meat, but you still need to check periodically. If you notice the meat starting to become watery around the edges, it means it has been marinated for too long.
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Some fruits like papaya, pineapple, kiwi, pear… contain enzymes that naturally tenderize meat. Try pureeing one of these fruits and adding some of your favorite spices to create a marinade sauce for the meat. The meat will not only be tender but also more flavorful. Among them, kiwi has the most neutral taste (meaning it will have the least effect on the taste of your sauce). As for pineapple, you should not marinate it with meat for too long. Bromelain, a powerful enzyme found in this fruit, can be stronger than other fruits.
Marinating the meat with salt for about an hour or two before cooking is an effective way to break down the tough muscle fibers without needing to prepare a complicated marinade. When you are ready to cook, simply rinse off the salt, pat the meat dry, and put it in a hot pan.
Tip 5: Proper Cutting Techniques
There are a few knife tricks that can help you “rescue” tough meat. One is scoring, and the other is thinly slicing. You can choose to score the meat for dishes that require thick cuts, such as frying or grilling. When slicing the meat, before making the final cut, make a few shallow cuts. This method helps break down the tough protein, and at the same time, helps the meat absorb the sauce more easily. The second method is to thinly slice the meat, especially for stir-fry dishes. Slice the meat very thinly! This method helps break down long muscle fibers, making them shorter and the meat easier to chew.
6. Braise, stew, or braise
Cooking also helps fix the toughness of meat. Braising or stewing is the perfect choice in this case. Prolonged cooking at a low temperature is a great way to make the meat tender. The tough fibers, collagen, and connective tissues will be broken down, giving back tenderness to the meat. Use good braising or slow-cooking pots to help save cooking time as well as fuel.
Source: sheknows
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