_beef To Tenderize Recipes
_BEEF: TO TENDERIZE
Number Of Ingredients 0
Steps:
- Dissolve 1 teaspoon baking soda in 2 tablespoons water. Spread over beef. Let stand 1 hour.Or: Combine 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon peanut oil, a pinch of sugar and a dash of pepper. Add mixture to beef shreds or slivers and toss. Let stand 1 hour. Or: Pound stewing beef lightly with the side of a cleaver blade or bottom of a glass, and pierce all over with a fork. Combine 3 tablespoons soy sauce, 2 tablespoons sherry and 1 teaspoon salt. Rub into meat. Let stand 1 hour, then braise. Or: Add 1 tablespoon brandy for every 2 cups of liquid in which red-simmered beef will cook.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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8 SIMPLE WAYS TO MAKE TOUGH MEAT TENDER - TASTE OF …
From tasteofhome.com
Estimated Reading Time 4 mins
- Physically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers.
- Use a marinade. Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you won’t want to eat them without a little marinade action.
- Don’t forget the salt. Whether you’re marinating or not, at least make sure to salt the meat before cooking. Salt draws out moisture from inside the meat, concentrating the flavors and creating a natural brine.
- Let it come up to room temperature. This is especially important with grass-fed beef and other lean cuts of meat. Since there’s not a lot of fat on these cuts, they’re less forgiving if slightly overcooked.
- Cook it low-and-slow. More expensive cuts of meat can be flash seared over high temperatures, but many budget cuts, like pork shoulder or chuck roast, require low-and-slow cooking techniques (like these slow cooker sandwiches).
- Hit the right internal temperature. Overcooking can make your meat dry but undercooked meat can be quite chewy. Don’t be afraid of an instant-read meat thermometer and pull your meat when it’s ready.
- Rest your meat. No matter how well you prepare and cook your meat, it will turn out dry and tough if you don’t let it rest. A general rule of thumb is five minutes per inch of thickness for steaks, or ten minutes per pound for roasts.
- Slice against the grain. All cuts of meat have long muscle fibers that run throughout them. If you make cuts parallel to the muscle fibers, you’ll end up using your teeth to break through them as you chew.
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Web Sep 25, 2022 1. Soak the beef in water and baking soda for a cheap solution. You only need a small amount of baking soda, as little as a 1/4 teaspoon (1.5 g). Add it to 3⁄4 pound (0.34 kg) of …
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- Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking.
- Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender.
- Marinating. Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.
- Velveting. Velveting is a Chinese method of marinating meat in a cornstarch-based slurry prior to cooking. The cornstarch mixture is typically made with equal parts cornstarch, soy sauce and sesame oil (or vegetable or peanut oil), along with flavor components such as rice vinegar, Shaoxing wine or oyster sauce.
- Slow Cooking. The process of low-and-slow cooking breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat. Slow cooking applications include braising, barbecuing and sous vide (cooking proteins in a vacuum sealed bag immersed in warm water).
- Enzymatic Application. Certain fruits, including kiwi, papaya, pineapple and Asian pears, contain enzymes that are effective in tenderizing tough meat.
- Scoring. Scoring meat involves cutting shallow slits into its surface. This is helpful for tenderizing tougher cuts of steak, such as flank, because cutting the meat severs the long fibers that make it tough to chew.
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